You’ll love this recipe for tender and juicy slow cooker pork chops smothered with a rich mushroom and onion gravy. This easy dinner idea is quick to prep, and then your slow cooker does the rest!
Why you’ll love it: Slow cooker pork chops are ultra-tender and juicy, perfectly caramelized, and cooked in the same pot as the rich homemade gravy.
How long it takes: 30 minutes of prep and then you can set it and forget it in the slow cooker or crock pot
Equipment you’ll need: skillet, slow cooker
Servings: 4 servings
- 1 Recipe Overview
- 2 Slow Cooker Pork Chops With Gravy
- 3 Why You’ll Love This Slow Cooker Pork Chops Recipe
- 4 Ingredients You’ll Need
- 5 How to Make Slow Cooker Pork Chops
- 6 How Do I Know When Pork Chops Are Done?
- 7 Tips for Success
- 8 Make This Pork Chops Recipe Your Own
- 9 What To Serve With Slow Cooker Pork Chops
- 10 Storage & Reheating Tips
- 11 More Pork Chop Recipes
- 12 Get the Recipe: Slow Cooker Pork Chops
Slow Cooker Pork Chops With Gravy
Who else grew up eating and loving pork chops? This easy recipe for slow cooker pork chops has all the flavor of smothered pork chops, with a fraction of the effort. Slow cooking works some serious magic on the taste and texture of our humble pork chop.
And the best part? After some quick prep, you hand the baton over to your slow cooker or crock pot. If you’ve never tried this method before, you’re going to LOVE it. These savory chops melt in your mouth, covered in a rich mushroom and onion gravy that cooks in the same pot. It’s one of our best weeknight meals!
Why You’ll Love This Slow Cooker Pork Chops Recipe
- Easy ingredients. You need just a handful of ingredients along with some simple seasonings to make the best slow cooker pork chops with gravy.
- Fork-tender. Pork chops are relatively inexpensive and turn out SO TENDER in the slow cooker. You can cut through the meat with a fork.
- Perfect for weeknights. This is a wholesome dinner that you can prep in minutes before your slow cooker does the rest. Serve juicy chops and gravy with a side of mashed potatoes, rice, and loads of easy sides.
Ingredients You’ll Need
Here, I’ve included some helpful notes and tips on the ingredients. Be sure to scroll to the recipe card for the full amounts, recipe directions, and nutritional info.
- Pork Chops – This slow cooker recipe works best with thicker, bone-in chops. The best pork chops for slow cooking are the sirloin chop, shoulder chop, blade chop, or tenderloin chop. Look for cuts that have some marbling and fat, as these will cook up the most tender.
- Seasonings – Smoky paprika along with savory garlic powder, salt, and pepper bring out the flavors in the pork.
- Olive Oil – You’ll need oil for searing the chops before you add them to the slow cooker. This helps to further enhance the flavor.
- Mushrooms – Any mushroom variety will work here. Use white or brown cremini mushrooms, porcini, or even something more exotic, like oyster mushrooms, sliced up.
- Onions and Garlic – Thinly sliced yellow onions (or any onion you prefer) and fresh garlic are the aromatics in the gravy.
- Butter and Flour – Stirring this combination into the aromatics creates a “roux” that helps to enrich and thicken the gravy.
- Beef Broth – I use low-sodium beef broth or stock for the base in my gravy. You can also use chicken or vegetable broth; the flavors won’t be quite as rich.
- Herbs – Dried thyme for the gravy, and fresh parsley for serving.
- Cornstarch – At the very end, adding a slurry of cornstarch combined with water or broth thickens the gravy.
Can I Put Raw Pork in a Slow Cooker?
Good question! If you’re new to cooking with a slow cooker, the idea of putting raw or partially cooked pork into the pot with other ingredients may seem questionable. The good news is that yes, you can add raw meat to your slow cooker. It will cook to a safe temperature after hours over slow, direct heat.
On the other hand, you should never use frozen meat in the slow cooker. According to the USDA recommendation, always thaw pork (or any other meat) completely before putting it into your slow cooker or crock pot.
How to Make Slow Cooker Pork Chops
The prep for these crock pot pork chops takes just a few minutes on the stove. Everything is cooked in one pan before it’s transferred to the slow cooker, so clean-up is extra easy!
- Season the pork chops. First, combine the seasoning ingredients and use your hands to rub the spice mixture all over each pork chop.
- Sear. Next, sear the chops in a hot skillet with a bit of olive oil. Work in batches so that they cook in an even layer. Once browned (they don’t need to be cooked all the way through), arrange the chops in the bowl of your slow cooker.
- Prepare the sauce. Using the same skillet, saute the mushrooms and onions, then add butter and garlic. Sprinkle in the flour and let that cook, stirring, to create a roux. Finally, deglaze the pan with beef broth, add thyme, and continue to cook as the broth thickens. Add the gravy to the slow cooker with the pork chops.
- Cook. Place the lid onto your cooker and set the chops to cook for 3 hours on low. After the pork chops are done, remove them from the pot and place them on a plate.
- Thicken the gravy. Cover the chops with foil to keep warm while you prepare a slurry of cornstarch and water (or broth). Turn your slow cooker on high and whisk in the slurry, cooking until the gravy thickens.
- Serve. Dish up your pork chops together with the gravy, sprinkle with parsley, and dig in!
How Do I Know When Pork Chops Are Done?
Pork chops are done when the internal temperature reaches at least 145ºF (USDA). The easiest way to take the pork’s temperature is by using an instant-read thermometer.
It’s okay if the temperature is more than that. Unlike other cooking methods, slow cooking the pork with a sauce ensures that it won’t be dry.
Tips for Success
Cooking pork chops in the slow cooker takes a lot of the guesswork out of getting them tender and perfect. Here are a few tips for the best results every time:
- Use bone-in pork chops for the most tender results when slow cooking. This recipe will certainly work with boneless pork chops, but whichever chops you use, aim for cuts that are at least one inch thick with nice marbling.
- Avoid lean cuts or thin chops, as they may overcook and become dry over the lengthy cooking time.
- If your pork chops are tough coming out of the slow cooker, this is likely because they’re undercooked and need more time. Put them back into the pot and check on them after another 20 to 30 minutes.
Make This Pork Chops Recipe Your Own
Here are some easy variations on these slow cooker pork chops that you can try:
- Make slow cooker ranch pork chops and add in a packet of ranch seasoning or homemade ranch seasoning mix.
- Try another seasoning rub, like spicy Cajun seasoning or a smoky BBQ rub.
- Add more veggies. You can customize your gravy with sliced green or red bell peppers, carrots, cabbage, green beans, cauliflower, or another slow-cooking vegetable. Quick-cooking veggies like kale, spinach, snap peas, and green peas can also be added in the last 5 to 10 minutes, while the cooker is set on high.
What To Serve With Slow Cooker Pork Chops
For something a little fancier, pork chops are perfect with a cozy Instant Pot risotto or creamy Instant Pot polenta. Serve with a side of fresh spring salad or arugula salad for a delicious, satisfying meal that barely takes any effort!
In cooler months, savory pork also pairs great with this Brussels sprouts salad packed with apples, cranberries, and crunchy walnuts.
Storage & Reheating Tips
- Fridge. Keep any leftover pork chops refrigerated in a covered container for up to 3 days. These are quick and easy to reheat on the stovetop. If needed, add a splash of water or broth to help loosen up the gravy.
- Freezer. These slow cooker pork chops are great for freezing. Store the cooled chops and gravy together in a freezer-safe container to keep frozen for up to 2 to 3 months. It’s the perfect freezer meal to defrost and reheat on a busy weeknight.
- 4 large pork chops, at least 1-inch thick, 10 to 15 oz. each (bone-in preferred)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 large yellow onion, quartered and thinly sliced (¼-inch)
- 3 cloves garlic, minced (or to taste)
- 1 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups (16 oz.) low-sodium beef broth
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water (or cold beef broth)
- Fresh parsley for serving, optional
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Rub spice mixture over both sides of the pork chops.
- Heat a skillet over medium-high heat. Add oil to hot pan. Add pork chops in a single layer and cook for 2 to 3 minutes on each side, or until browned. You may need to do this in batches. Arrange browned pork chops in slow cooker.
- Add mushrooms and onions to skillet. Cook, stirring frequently, until onions are translucent, about 5 minutes.
- Add butter to the skillet. When melted, add garlic. Add flour and cook for 1 to 2 minutes, stirring constantly.
- Slowly stir in 2 cups broth, scraping up any brown bits. Add dried thyme. Cook, stirring, until thickened slightly, about 3 to 4 minutes. Transfer contents of skillet to slow cooker, nestling pork chops in sauce.
- Cover crockpot and cook on low for 3 hours or until pork chops have reached an internal temperature of at least 145ºF or more.
- Remove pork, place on a plate, and tent with foil to keep warm.
- Turn crockpot to high. Stir together cornstarch and 2 tablespoons water or broth until well blended. Stir cornstarch mixture into sauce in crockpot, cooking and stirring until thickened and translucent. Taste sauce and adjust the seasoning, if necessary.
- Serve pork chops with gravy and sides of your choice.
- Keep any leftover pork chops refrigerated in a covered container in the fridge for up to 3 days. Reheat on the stovetop. If needed, add a splash of water or broth to help loosen up the gravy.
- To freeze, store the cooled chops and gravy together in a freezer-safe container to keep frozen for up to 2 to 3 months. It’s the perfect freezer meal to defrost and reheat on a busy weeknight.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.