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Creamy, full-flavor paleo slow cooker pork chops. Let the pork simmer in your slow cooker all day for a healthy, delicious, comforting meal served with a side of potatoes and veggies. One of the best pork chops recipes for an effortless healthy pork dinner!
Many years ago, my grandma made us some slow cooker pork chops that almost immediately became a family favorite. You know those recipes that are easy, delicious and no-fail? This is one of those. The pork chops were coated in a flour, salt, garlic and dry mustard mixture, then browned in oil in a skillet. Then they were transferred to a slow cooker and I’d pour two cans of cream of chicken soup on top. Set the slow cooker and we’d come home to a mouth-watering meal.
It was our standard “company meal”. Do you have one of those? The meal that you fix whenever company comes over. We’d have mashed potatoes, rolls, green beans...and be completely stuffed to our ears when we were done with the dinner.
Depending on what part of the hog they’re cut from and how they’re prepared, pork chops can be very healthy. It’s usually the cooking method that makes them unhealthy.
When we started eating paleo for most of our meals, this was one recipe that I knew I needed to adapt and make paleo-friendly. I exchanged the white flour for coconut flour and added some tapioca starch as a binding agent, but otherwise browned the pork chops exactly the same way as I had before.
I like to make sure the oil is very hot in the pan before placing the pork chops in. This helps the breading stay on the pork chops. Because coconut flour doesn’t bind together as well as all-purpose flour, you’ll want to handle these pork chops the least amount possible so the breading stays right where it should be. Brown the pork chops on the first side, flip them once to brown them on the other side, then carefully place them into the slow cooker.
The creamy gravy is central to this paleo slow cooker pork chops recipe. Here’s how to make it:
Sprinkle this mixture over the pork chops.
About 30-45 minutes before you eat, you’ll take the coconut cream out of the fridge, mix it with 2 tablespoons of tapioca starch and add it in spoonfuls to the top of the pork chops. Cover the slow cooker once again and in less than an hour that cream will have “melted” all over the tender pork chops, making a light gravy that is also delicious served over roasted potatoes.
And there you have it.
Paleo Slow Cooker Pork Chops – One of our family’s best-loved comfort foods made grain free and gluten-free, with simple, healthy ingredients.
Want baked pork chops? Try our 30 minute pork chops.
Find more paleo recipes here.
Find more slow cooker recipes here.
I am trying to figure out this whole paleo cooking style, I have looked at a few recipes and notice a lot have coconut milk. I don’t like coconut and one of my children can’t eat it because of an allergy is there a substitute that can be used without changing the recipe to much. I want to stay as true to the pale diet as possible.
OMG, sooooo delicious!!!! So tender. The texture is kinda like salmon. And the coconut sauce! I haven’t licked off my plate since I was a child!!
Does this taste strongly of coconut? Planning on making this tonight for guests, but not sure if they would enjoy an overwhelming coconut taste.
I’m crunched for time…think I could follow this but cook them on high for four hours? Or would it make them too tough?
What can I use in place of coconut? Can’t have coconut.
Can I use almond flour in place of coconut flour in this recipe?
I’m not into paleo, but these look and sound wonderful. Pork chops can be so dry and these look moist and tender.
we don;t eat Paleo, but I love anything with coconut milk/cream, and my family loves pork chips, so I can see this being a big hit in our house for sure
Paleo or not, this is a great recipe for busy days!
These pork chops look and sound delish!! I need to learn more about Paleo…I am really confused by it.
I’ve been really into slow cooker recipes but haven’t seen anything for pork chops. This is great because I *just* bought some this past weekend at the greenmarkets and have been wondering how I wanted to cook them. Thanks for the recipe! Pinning it for later 🙂