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italian dressing pork chops on black plate with baby potatoes and steamed green beans

Slow Cooker Italian Pork Chops with Potatoes and Green Beans

  • Author: Caitlin
  • Total Time: 9 hours 2 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


This recipe is modified from a close friend's family recipe and while I'm not sure I make it as good as they do, it's absolutely delicious and incredibly easy!



For the Italian Dressing (can also replace this with 2/3 cups any Italian dressing)

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tablespoons lemon juice
  • 1 teaspoon Italian herb seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Everything Else:

  • 1 pound pork chops (bone-in or boneless)
  • + more salt and pepper (about 1/2 teaspoon each)
  • 1.5 pounds baby potatoes
  • 1.5 pounds green beans
  • + about 1/2 teaspoon fine salt
  • + a drizzle of extra virgin olive oil
  • fresh parsley for topping! if you want!


For the Pork Chops and Potatoes:

  1. Combine all Italian Dressing ingredients in a jar and shake well to combine.
  2. Place pork chops in slow cooker. Sprinkle with salt and pepper.
  3. Pour dressing over pork chops. Place potatoes on top of the pork in a single layer, sprinkling with a little more salt if desired.
  4. Cover and slow cook on low for 9-10 hours, or until pork is tender and falling apart, and the potatoes are cooked all the way through.

For the Green Beans (at serving time):

  1. Wash and trim the green beans. Fill a shallow pot or pan (that will fit a steamer basket) with about 2 inches of water. Bring to a boil. Add green beans to a steamer basket and place over the boiling water. Cover with a lid and steam until the beans are bright green, about 3-5 minutes.
  2. As soon as the beans are done, remove them from the pot so they stop cooking. Immediately sprinkle with about 1/2 teaspoon fine salt and toss well. Drizzle with extra virgin olive oil.


Feel free to use whatever Italian Dressing you prefer instead of the homemade version listed in the recipe, but if it isn't "tangy" or "zesty" I would add 2 Tablespoons of lemon juice.

The smaller the potatoes, the better. Those in this picture were cooked through in 9 hours, but not as soft and buttery as a potato should really be so I would go back to cutting them in half or in quarters.

  • Prep Time: 2
  • Cook Time: 540
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American
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