Slow Cooker Pork Chops

4.59 from 12 votes

An easy recipe for tender slow cooker pork chops smothered in a rich mushroom and onion gravy. These chops are quick to prepare and come out extra juicy and full of flavor.

Prep Time15

Cook Time20

Slow Cooking Time3

Total Time3 35

Course: Main Course

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

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)
1 tablespoon butter
3 cloves garlic, minced (more if desired)
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

Instructions

In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Rub spice mixture over both sides of the pork chops.
4 large pork chops, at least 1-inch thick, 10 to 15 oz. each, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
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.
1 tablespoon olive oil
Add mushrooms and onions to skillet. Cook, stirring frequently, until onions are translucent, about 5 minutes.
8 ounces sliced mushrooms, 1 large yellow onion, quartered and thinly sliced
Add butter to the skillet. When melted, add garlic. Add flour and cook for 1 to 2 minutes, stirring constantly.
1 tablespoon butter, 3 cloves garlic, minced, ¼ cup all-purpose flour
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.
2 cups (16 oz.) low-sodium beef broth, ½ teaspoon dried thyme
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.
2 tablespoons cornstarch, 2 tablespoons water
Serve pork chops with gravy and sides of your choice.

Video

Notes

Seasoning: The pork chops can be seasoned to your preferences. Feel free to tweak the seasonings listed or add your own.
Mushrooms: If you're not a fan of mushrooms, they can be omitted. The sauce will be somewhat thinner. As an alternative, sliced bell peppers can be substituted.
Storage and reheating: Refrigerate leftover pork chops 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, put the cooled chops and gravy in a freezer-safe container to keep frozen for up to 2 to 3 months.

Nutrition

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