Balsamic Garlic Crock Pot Pork Chops

Total Time
6hrs 5mins
Prep 5 mins
Cook 6 hrs

I wanted to make crock pot pork chops but am not that fond of sweet barbecue sauce... so, inspired by Kari's stomach-popping chops recipe, here's what I came up with! Darn tasty!

Ingredients Nutrition


  1. Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
  2. Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
  3. When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
  4. Serve over rice.
  5. Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).
Most Helpful

I love the taste of the Balsamic vinegar and the Worcestershire sauce. I did need to add a total of about 4 tablespoons of cornstarch to thicken the juices up in the end. Your note was correct; I used my new crockpot and should have turned it to high after 4 hours. Thanks for another of your winning pork chop recipes!

Charlotte J January 29, 2003

First and foremost, THANK YOU for the mention in the description. I am honored! That was part of the reason I HAD to try this recipe! This dish accentuates the flavor of the balsamic vinegar very well. Overall, the flavor is good and it has a hint of spice to it. The only downfall was that I think the spicy flavor could be attributed to the fact that it was very acidic. Maybe if the sugar was increased just a tad? Not enough to make it sweet but enough to cut a little more of the acid? Anyway, I enjoyed my dinner and that is what counts! Thanks again!

Malriah March 11, 2003

i finished this in the oven since i didn't put it in the crock pot soon enough to cook the whole time so that may be why the pork chops tasted boiled and dry. the sauce was good though.

Chef Chertosses pots & pans November 28, 2008