Crockpot Porkchops

Beth Colon


I posted this recipe while I was baking it and everything tasted amazing and smelled even better.... BUT then when it was time to eat it, it wasn't great at all. If I could I would delete it entirely.... Sorry everyone. I'm sure this could taste good but it definitely needs tweaking. Learned my lesson to only post AFTER I have tried the recipe.


★★★★★ 1 vote

20 Min
5 Hr


  • 6
    boneless porkchops
  • ·
    salt and pepper
  • 2 medium
  • 1 large
    green pepper, chopped
  • 2
    celery ribs, chopped
  • 1 can(s)
    stewed tomatoes
  • 3/4 c
  • 3 Tbsp
    apple cider vinegar
  • 3 Tbsp
    brown sugar
  • 3 Tbsp
    worcestershire sauce
  • 2 Tbsp
    lemon juice
  • 2
    beef bouillon, cubes, crushed
  • 2 Tbsp
  • 2 Tbsp

How to Make Crockpot Porkchops


  1. Trim pork chops of fat, sprinkle with salt and pepper. Place them in crockpot
  2. Add the chopped onions, celery, green peppers, and canned tomatoes.
  3. In a small bowl, combine ketchup, vinegar, sugar, worcestershire sauce, lemon juice and beef bouillon. Mix until smooth. Pour over vegetables and pork chops.
    Cover and cook on low for 5-6 hours.
  4. Mix the cornstarch and water until it is smooth and stir into the liquid in the crockpot. Replace the cover and cook on high for an additional 30 minutes or until it is thickened.
  5. I serve this over rice. I'm sure hot buttered noodles would work nicely as well.

Printable Recipe Card

About Crockpot Porkchops

Course/Dish: Pork, Steaks and Chops
Hashtag: #Slow-cooker

Show 2 Comments & Reviews

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