Julie Clark
Updated:
Paleo Crockpot Pork Chops
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Creamy, full-flavor paleo crockpot pork chops. Let the pork chops simmer in your slow cooker all day for a healthy, delicious, comforting meal served with a side of potatoes and veggies.
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. They simmered all day with cream of chicken soup, creating the most mouthwatering gravy.
This recipe is our healthier take on those pork chops. No “cream of” canned soups, dairy-free, gluten-free, yet still delicious with a little coconut cream gravy.
How I developed this recipe:
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.
To make the gravy, I used full-fat coconut cream. I keep cans in the refrigerator for making soups and crockpot meals paleo and dairy free. Thicken the gravy with a touch of tapioca starch.
How to Make Paleo Crockpot Pork Chops
- In a bowl, combine the coconut flour, tapioca starch, salt, garlic powder and ground mustard. Mix well. Coat each side of the pork chops in the flour mixture.
- Heat the oil in a skillet over medium heat. Then place in the hot oil and brown for about 3-4 minutes on each side, being careful not to handle the pork chops too much. Once the pork chops are browned, place them in a slow cooker.
- Open the chilled cans of coconut milk. Scoop out the firm white cream, place it in a bowl and refrigerate to use later. Pour the coconut water overtop the pork chops.
- In a small bowl, mix together the seasonings (ground mustard, minced garlic, onion powder, black pepper and salt). Sprinkle the spices overtop the pork chops. Cover and cook on low for 7-8 hours or until the pork is tender.
- During the last 30-45 minutes of cooking, mix together the firm white coconut cream and 2 tablespoons of tapioca starch. Spoon this mixture on top of the pork chops. Cover the slow cooker once again and allow the cream to melt on top of the pork chops, making a creamy gravy sauce.
What to Serve with Paleo Pork Chops
I like to serve the pork chops with roasted potatoes or baked sweet potatoes. A side of vegetables like Christmas green beans or roasted brussels sprouts are a great idea, too.
Other Slow Cooker Recipes
- slow cooker chicken tacos
- slow cooker ranch pork chops
- slow cooker beef tips and gravy
- crockpot vegetable beef soup
- garlic pot roast
- sweet potato chili
- crockpot chicken and stuffing
Want baked pork chops? Try our 30 minute pork chops. You may also love our paleo meatballs.
Paleo Crockpot Pork Chops
Creamy, full-flavor paleo crockpot pork chops. Let the pork simmer in coconut cream gravy all day for a healthy, delicious, comforting meal.
Servings 9 servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Ingredients
- 9 thick-sliced boneless pork chops
- 1/2 cup coconut flour
- 2 tablespoons tapioca starch
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground mustard
- 3 tablespoons olive oil
- 2 cans full-fat coconut milk chilled
- 2 tablespoons tapioca starch to be added to white cream at the end of cooking
Seasonings:
- 1 teaspoon ground mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- In a bowl, combine the coconut flour, tapioca starch, salt, garlic powder and ground mustard. Mix well. Coat each side of the pork chops in the flour mixture. ½ cup coconut flour, 2 tablespoons tapioca starch, 1 tablespoon salt, 1 teaspoon garlic powder, 1 ½ teaspoons ground mustard, 9 thick-sliced boneless pork chops
- Heat the oil in a skillet over medium heat. Then place in the hot oil and brown for about 3-4 minutes on each side, being careful not to handle the pork chops too much. Once the pork chops are browned, place them in a slow cooker. 3 tablespoons olive oil
- Open the chilled cans of coconut milk. Scoop out the firm white cream, place it in a bowl and refrigerate to use later. Pour the coconut water overtop the pork chops. 2 cans full-fat coconut milk
- In a small bowl, mix together the seasonings (ground mustard, minced garlic, onion powder, black pepper and salt). Sprinkle the seasonings overtop the pork chops. Cover and cook on low for 7-8 hours. 1 teaspoon ground mustard, 1 teaspoon minced garlic, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon salt
- During the last 30-45 minutes of cooking, mix together the firm white coconut cream and 2 tablespoons of tapioca starch. Spoon this mixture on top of the pork chops. Cover the slow cooker once again and allow the cream to melt on top of the pork chops. 2 tablespoons tapioca starch
- Serve with potatoes and vegetables.
Notes
- I like to buy center cut half pork loins and slice them into 1-½ inch slices. This is cheaper than buying pre-cut pork chops.
- Make this recipe with boneless skinless chicken breasts, chicken thighs or turkey rather than pork if you’d like.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 9 pork chops, with 1 serving being 1 pork chop with gravy. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Serving: 178g | Calories: 511kcal | Carbohydrates: 7g | Protein: 25g | Fat: 43g
I just made this for my family tonight, and I was pleasantly surprised by how well it turned out. Prior to my Paleo diet, I would make a similar recipe using Cream of Mushroom soup so I wasn’t sure how this would compare. While it is a little runnier than the non-Paleo recipe, the flavors were actually better. I had to make a couple substitutions based on what I had on hand. I used Almond Flour for the Coconut Flour, and Arrowroot Starch for the Tapioca Starch. I also decided not to add the coconut cream and starch at the… Read more »
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 🙂
-Kelsey