Slow Cooker Pork Chops with Gravy
Easy, flavorful and fall-apart-tender, you have to try this recipe for Crock Pot Pork Chops! They're seasoned with French Onion Mix, caramelized onions and Worcestershire sauce. And served with a delicious gravy, made right in the slow cooker!
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Ingredients
- 2 tablespoons butter
- 2 cups thinly sliced onions, approximately 1 large onion
- 4 cloves garlic, minced
- 2 tablespoons french onion mix
- 4 bone-in pork chops
- 1 cup beef broth
- 2 tablespoons worcestershire sauce
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Toppings
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the butter to a large skillet on the stove over medium-high heat.
- Once the butter has melted, add the onions and caramelize for 10 minutes.
- Add the garlic and saute for an additional minute. Transfer the onions and garlic to a slow cooker.
- Rub the french onion mix on the pork chops. Add the pork chops to the skillet that the onions were cooked in and sear for 2 minutes per side.
- Transfer the pork chops to the slow cooker.
- Add the beef broth, worcestershire sauce and fresh thyme to the slow cooker.
- Slow cook on high for 3-4 hours, or on low for 7-8 hours.
- After the pork chops are cooked, open the slow cooker and remove the thyme sprigs.
- Remove the pork chops and place them on a plate or cutting board, cover tightly with foil.
- If the slow cooker is not already set to high, turn the temperature to high.
- In a small bowl, combine the cornstarch and water.
- Add the cornstarch mixture to the slow cooker and stir to combine, cover and allow the gravy to cook together for 5 minutes.
- Either serve the pork chops immediately, topped with the french onion gravy from the slow cooker, or place the pork chops back in the slow cooker with the gravy until ready to serve.
- Right before serving, garnish the pork chops with the parsley, if you'd like.
Notes
- You might find several different types of pork chops at the grocery store. For this recipe, I used bone-in pork loin chops. I recommend bone-in pork chops because they are more flavorful and can help prevent the pork chops from overcooking. That being said, you can use boneless pork chops in this recipe, if you prefer.
- I always recommend searing the pork chops before slow cooking them. This helps caramelize the outside of the meat, adding a depth of flavor and color to the pork chops that otherwise would not be possible.
- If you'd like to skip the gravy, you can simply serve the pork chops straight from the slow cooker and skip the step of adding the cornstarch and water to the liquid in the slow cooker.
- I do not recommend adding frozen pork chops straight to the crock pot, as it will take them longer to reach a safe internal temperature. Instead I recommend thawing the pork chops either 1-2 days in advance in the refrigerator, or in the microwave using the defrost setting.
- If you'd like to use a different seasoning in place of the French Onion mix, try seasoning it with pork chop seasoning for a more neutral pork chop. Or to make ranch pork chops, season the pork chops with ranch seasoning mix.
Nutrition Facts
Calories 408kcal (20%)Carbohydrates 15g (5%)Protein 37g (74%)Fat 21g (32%)Saturated Fat 9g (45%)Polyunsaturated Fat 2gMonounsaturated Fat 8gTrans Fat 0.2gCholesterol 132mg (44%)Sodium 1128mg (47%)Potassium 839mg (24%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 398mg (8%)Vitamin C 12mg (15%)Calcium 78mg (8%)Iron 2mg (11%)
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