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Slow-Cooker Pork Chops

Updated: Mar 14, 2022

Would you believe that it's gluten-free, dairy-free, and low-FODMAP?!

Anyone for pork chops? One of our family's favorite pork chop recipes includes fried pork chops covered in wild rice soup and cooked in the crockpot until tender. The dish is so moist and flavorful that it practically melts in your mouth. However, it is traditionally made with gluten, dairy, and high-FODMAP ingredients.


I tweaked the recipe this time using gluten-free flour and low-FODMAP chicken stock seasoned with organic white rice and carrots. I didn't tell the family I had made the substitutions to see if they could tell. No one said a word other than it tasted so good!


  • 3 lbs. pork chops

  • garlic-infused olive oil


  • 2 Tbsp. bouillon

  • 11/2 cups water

  • 1 tsp. dried parsley

  • 2 Tbsp. cornstarch

  • 1 cup cooked rice

  • 1 cup chopped cooked carrots (optional)


  • 1 cup gluten-free flour

  • 1 tsp. dried mustard

  • 1 tsp. chives

  • 1 tsp. rosemary

  • 1 tsp. salt


  1. Rinse pork chops well

  2. Combine breading ingredients in a bowl

  3. Heat garlic-infused olive oil in a frying pan

  4. Dip each wet chop in the breading and then brown in the olive oil - just brown the chops, do not cook them

  5. Salt the chops after they have been browned

  6. Mix the topping

  7. Place half of the browned chops in the slow cooker and pour half of the topping over them

  8. Repeat with the second half of the pork chops

  9. Cover and cook on high for about 8 hours

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