Main Courses
Butterfly pork chops in a crock pot transform tough cuts into fork-tender perfection with minimal effort. The secret lies in marinating the chops overnight, then slow-cooking them in a rich, flavorful broth that keeps them juicy and fall-off-the-bone tender.
This hands-off method ensures you won’t end up with dry, overcooked meat—just melt-in-your-mouth results every time.
The crock pot does the heavy lifting, allowing the pork to cook gently while absorbing the aromatics from garlic, herbs, and a splash of soy sauce. No need for constant monitoring or high-heat searing—just prep, press, and let the appliance work its magic.
The butterflying step (slicing the chops thin) guarantees even cooking and maximum flavor penetration.
What you’ll end up with is a dish that’s restaurant-quality but effortless—thick slices of pork that practically dissolve at the touch of a fork, bathed in a savory sauce that’s perfect for serving over rice or mashed potatoes.
The slow cooking process also infuses the meat with deep, caramelized flavors that pan-searing alone can’t achieve.
Serve with roasted vegetables or a crisp green salad to round out the meal. The leftovers reheat beautifully, making this the ultimate weeknight dinner solution that still feels special. Ready to try it? Let’s get started with the full recipe.
Ingredients for butterfly pork chops crock pot
Four tender chops, bold flavors, and zero dryness—this crock pot magic needs just these ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Chops (Butterfly Cut) 🥩 | 4 whole | 1-inch thick, pounded thin |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing chops before crock pot |
| Garlic Cloves 🧄 | 6 cloves | Minced, for marinade and crock pot |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Low-Sodium Soy Sauce 🥢 | ½ cup | For deep umami flavor |
| Dry Red Wine 🍷 | ½ cup | Bold variety like Cabernet |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Worcestershire Sauce 🍶 | 1 tbsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For thickening sauce |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The pork chops are the star, so pick bone-in cuts around 1-inch thick—they stay juicier. Butterfly them by slicing horizontally halfway through, then pressing flat (no knife skills? Use a meat mallet). Costco or local butchers often have great deals on pork chops; look for ones with visible marbling. Fresh herbs matter here—Trader Joe's sells pre-chopped rosemary and thyme in small bags, perfect for this. The soy sauce? Kikkoman low-sodium is my go-to, but any low-sodium brand works. Pro tip: Toast your cornstarch in a dry pan for 30 seconds before adding to the crock pot—it thickens the sauce better.
No red wine? Substitute extra beef broth—just add 2 tbsp more. Fresh herbs wilt? Dried rosemary and thyme at half the amount work in a pinch, but fresh is ideal. The Worcestershire sauce can be tricky—Lea & Perrins is the classic choice, but any brand will do. For extra richness, add 1 tbsp of butter at the end of cooking. The honey balances the acidity from the wine and soy, but maple syrup works too. If you're short on time, skip the overnight marinade—just sear the chops and add them to the crock pot with the sauce.
This reheats like a dream—3-4 minutes in the microwave or until warmed through. The leftovers keep for 3 days in the fridge, and the sauce freezes beautifully for up to 3 months. I always make double batches because the sauce is perfect for drizzling over rice or noodles. Store the chops separately in the fridge to keep them from getting soggy. For serving, I toss the chopped parsley with a pinch of salt and pepper—it brightens up every bite. The crock pot can stay on low for up to 8 hours, so it's perfect for a lazy Sunday dinner.
Why You'll Love This Recipe
- Hands-Off Cooking: I swear by this recipe when I’ve got better things to do than stand by the stove. Butterfly pork chops practically cook themselves in the crock pot—just sear them first, toss in the garlic, rosemary, and thyme, and let it do the work. The olive oil keeps them juicy without a single flip.
- Garlic-Rosemary Magic: That first bite? It’s like a warm hug from a Tuscan grandmother. The butterflied cut means the garlic and herbs infuse every single layer, while the olive oil gives it a silky richness. Not too heavy, not too light—just right.
- Weeknight to Dinner Party: Honestly, this recipe never lets me down. Serve it with crusty bread for a lazy Tuesday, or dress it up with a fancy salad for guests. The crock pot keeps it tender, and the herb crust? Always impressive, even if it’s my go-to.
- Budget Meal, Big Payoff: Pork chops are affordable, and butterfly cuts stretch further than you’d think. Leftovers reheat beautifully for lunch, and the flavors only get better the next day. My wallet and my taste buds win.
Step-by-step instructions for butterfly pork chops crock pot recipe
Here's how to transform simple ingredients into melt-in-your-mouth pork chops with minimal effort.
Sear the Pork Chops for Maximum Flavor
Heat a large skillet over medium-high heat until hot. Add the 2 tablespoons extra-virgin olive oil and swirl to coat the pan. Place the 4 whole butterfly pork chops in the skillet, working in batches if needed, and sear for 2-3 minutes per side until they develop a deep golden-brown crust. The butterflies should release easily when ready to flip.
This searing step creates a flavorful crust that locks in juices during the slow cook. Don't rush this—you'll know they're ready when the edges are crisp and the meat releases cleanly from the pan. Transfer the seared chops to your crock pot and set aside.
Build the Aromatic Sauce Base
In the same skillet (no need to clean it—the browned bits are pure flavor), add the 6 minced garlic cloves and cook for 30 seconds until fragrant. Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by half.
Next, add the 0.25 cup chopped fresh rosemary, 0.25 cup chopped fresh thyme, 0.5 cup low-sodium soy sauce, 2 cups beef broth, 1 tablespoon honey, and 1 tablespoon Worcestershire sauce. Stir well to combine all ingredients, then pour this mixture over the seared pork chops in the crock pot.
Season and Slow Cook to Perfection
Sprinkle the 1.5 teaspoons kosher salt and 1 teaspoon ground black pepper evenly over the pork chops and sauce. Place the lid on the crock pot and cook on Low heat for 4-5 hours or High heat for 2-3 hours, until the pork chops reach an internal temperature of 145°F.
The slow cooking process ensures the pork remains incredibly tender while the flavors meld together beautifully. The chops should be fork-tender with no resistance when tested. If the sauce reduces too much before the chops are done, simply add a splash of water or broth to maintain the proper consistency.
Thicken the Sauce for Serving
Once the pork chops are perfectly cooked, carefully transfer them to a serving platter. In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons water until smooth. Pour this mixture into the crock pot and stir gently to combine with the remaining sauce.
Cook on High heat for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. The sauce should coat the back of a spoon and have a glossy appearance. Taste and adjust seasoning if needed, adding more salt or pepper as necessary.
Garnish and Serve Immediately
Spoon the thickened sauce over the pork chops and garnish with the 0.125 cup chopped fresh parsley. Serve immediately with your choice of sides—mashed potatoes, roasted vegetables, or crusty bread all pair beautifully with these juicy chops.
The result is a restaurant-quality dish with perfectly tender pork chops swimming in a rich, flavorful sauce. Each bite delivers the perfect balance of savory, herby, and slightly sweet flavors that make this crock pot recipe a weeknight favorite.
Pro Tips For Making Butterfly Pork Chops Crock Pot
- SEAR FIRST, THEN SLOW: Butterfly chops need that initial punch—hit them with a quick sear in olive oil over high heat for 2-3 minutes per side before tossing them in the crock pot. I learned this the hard way: skipping the sear leaves you with mushy edges and bland flavor, even after hours of slow cooking.
- CHOP GARLIC SLIGHTLY LARGE: Minced garlic burns in the crock pot and turns bitter. Instead, crush 4-5 cloves with the flat side of your knife—just enough to bruise them so they release flavor without disappearing into ash. (Yes, even if you’re impatient like me.)
- DON’T OVERCROWD THE POT: Butterfly chops expand when cooked. If you stack them, they’ll steam instead of brown and stay soggy. Arrange them in a single layer, skin-side up, with just enough space between each to let the heat work its magic.
- ADD HERBS LAST MINUTE: Fresh rosemary and thyme lose their brightness when simmered too long. Tuck them into the crock pot only in the final 30 minutes of cooking—this keeps their aroma sharp and vibrant, not muddy. (Your future self will notice the difference.)
Best sauces and condiments for butterfly pork chops crock pot
Classic Red Wine Sauce
The rich, velvety sauce in this recipe is built on a foundation of dry red wine and beef broth, creating a deep umami flavor that perfectly complements the tender pork. The Worcestershire sauce adds complexity, while the honey balances acidity from the wine.
For extra depth, I recommend using a bold Cabernet Sauvignon—its tannins stand up to the pork's richness. 🍷
Herb-Infused Broth
Fresh rosemary and thyme are the stars here, but don’t underestimate their dried counterparts. If fresh herbs aren’t available, use ½ teaspoon dried rosemary and ½ teaspoon dried thyme instead. The herbs steep in the broth during cooking, infusing every bite with aromatic flavor.
For a brighter finish, stir in chopped parsley at the end—it adds a fresh, vibrant note that cuts through the richness.
Umami Boost with Soy
The low-sodium soy sauce is key for that savory depth without overpowering the dish. I prefer Kikkoman for its clean, balanced flavor, but any low-sodium brand works. For a gluten-free option, substitute tamari or coconut aminos.
The soy sauce also helps tenderize the pork during the slow cook, ensuring those chops stay juicy. 🥢
Thickened Sauce Options
The cornstarch slurry is the easiest way to thicken the sauce, but you can also use 1 tablespoon butter for a richer finish. For a gluten-free alternative, try arrowroot powder instead of cornstarch.
If your sauce isn’t thick enough after cooking, simmer it uncovered for an extra 5-10 minutes—the liquid will evaporate, concentrating the flavors.
Sweet and Tangy Variations
Want to sweeten the sauce? Add 1 teaspoon maple syrup or ½ teaspoon brown sugar along with the honey. For a tangy twist, stir in 1 teaspoon Dijon mustard or a splash of apple cider vinegar.
These adjustments let you customize the sauce to your taste—whether you prefer it bold, sweet, or slightly tangy. 💫
Nutrition facts
Frequently asked questions
Why do I need to butterfly the pork chops?
Butterflying creates thinner, even cuts that cook faster and more evenly in the crock pot. The larger surface area also allows the marinade to penetrate deeper, resulting in juicier meat. Plus, it eliminates the need for long cooking times that can dry out thicker chops.
Can I use bone-in pork chops instead of boneless?
Yes! Bone-in chops work beautifully—the bones add extra flavor to the sauce. Just increase cooking time by 30-45 minutes on Low heat to ensure the meat reaches 145°F safely. Remove the bones before serving if preferred.
What if my crock pot sauce isn't thick enough?
Simmer the sauce uncovered for 5-10 minutes to reduce it naturally. For instant thickening, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into the hot sauce. If it's still too thin, add another cornstarch slurry or simmer longer.
How do I store leftovers without drying out the chops?
Store chops and sauce separately in airtight containers. Reheat chops in the microwave for 1-2 minutes (covered) with a splash of water or broth. The sauce reheats well on its own—just warm it on the stove until bubbly.
Can I make this recipe in an Instant Pot instead?
Sear the chops first, then add all ingredients to the Instant Pot. Cook on High pressure for 15 minutes, then let pressure release naturally. Finish by thickening the sauce with cornstarch as directed—just reduce the final simmer time to 5 minutes.