Slow Cooker Smothered Pork Chops
Is there a more classic family meal than smothered pork chops and gravy? With the slow cooker, you can make tender bone-in pork chops and a creamy herb sauce that pairs perfectly with a side of potatoes and veggies. Top your pork chops with a sprinkle of herbs and dig in!
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What’s To Love About This Recipe
- Growing up, some of my favorite meals were my mom’s pork chop recipes. I loved them so much that I had to recreate my own easy recipe – thus the inspiration for these slow cooker smothered pork chops! Hopefully, this meal will bring you some nostalgia, too!
- The slow cooker is a great choice for bone-in pork chops since it will ensure they turn out tender and juicy every time. You won’t need to worry about tough or overcooked pork chops from baking or grilling.
- I love this recipe because it doesn’t use any canned soups or pre-made ingredients. Yet, even without those shortcuts, it is so easy to make the homemade gravy!
- This recipe gives a gourmet feel and taste with the combination of flavors and tender meat, but it’s very simple to prepare. Take a few minutes to brown the meat for extra flavor and set it to cook until mealtime.
Ingredients Needed
- Bone-in pork loin chops – Use 2 pounds of bone-in pork chops, which are typically 6-8 individual chops. This recipe is designed specifically to draw the flavors out of bone-in chops. They will turn out so tasty!
- Olive oil and butter – Use a combination of olive oil and butter to lightly brown the chops on each side. These seal in extra flavor, and browning the pork chops makes them more visually appealing when finished.
- Small yellow onion – Dice 1/2 of a small yellow onion to add flavor and texture to the gravy.
- Garlic – This time, I recommend using fresh garlic cloves. You will need 2-3 cloves, then mince them to sauté with the onion.
- Seasonings – This herbal combination seasons the meat and creates the tastiest, creamy gravy. Add dried thyme, salt, dried mustard powder, and pepper. You can adjust the salt and pepper again at the end, depending on the taste.
- Chicken broth – Chicken broth adds to the richness of the broth and is necessary to cover the pork chops in liquid.
- Heavy cream – Heavy cream goes into the sauce after the pork chops finish cooking. You will definitely want full-fat heavy cream to create the decadent sauce that thickens with cornstarch.
- Cornstarch – Just a bit will thicken up the liquid at the end of cooking.
- Herbs for garnish – Use some dried parsley and dried basil to garnish the pork chops when ready to plate them.
How To Make Slow Cooker Smothered Pork Chops
- Sprinkle each side of the pork chops with thyme, salt, pepper, and mustard powder.
- In a large skillet over medium-high heat, melt the butter with olive oil.
- Add onion and garlic to the skillet and sauté for about 2 minutes.
- Move onions and garlic to one side of the pan and add the seasoned pork chops.
- Sauté for about 2 minutes on each side until lightly browned.
- Transfer the contents of the pan to the slow cooker.
- Add in the chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the pork chops and cover to keep warm.
- Add cream to the slow cooker and whisk the liquid.
- To thicken the sauce, pour the liquid into a small saucepan and whisk in 1 tablespoon of cornstarch.
- Bring the sauce to a boil for 2-3 minutes until thickened to the desired consistency.
- Add additional salt and pepper to taste.
- Pour the sauce over pork chops and garnish with freeze-dried herbs.
Pro Tips
- Use bone-in pork chops for best results. Bone-in meat will have different flavor results and different cooking times than boneless.
- Be careful not to overcook the pork when browning in the skillet. Get the skillet nice and hot, then brown them quickly so they are just seared on each side.
- Make sure all pork chops are covered with liquid while cooking.
- You can also use fresh herbs if desired.
Recipe Substitutions and Variations
- Add mushrooms to the recipe if desired. For best results, add these in the last 1-2 hours of cooking so they don’t get too mushy.
- Swap out the combination of seasonings for my Homemade Garlic and Herb Seasoning or an Italian seasoning blend if that’s what you have on hand.
- If you just can’t get enough of the creamy herb gravy, you can also make this recipe with either bone-in chicken breasts or thighs.
How To Serve Smothered Pork Chops
You must have something on your plate to soak up the extra creamy herb gravy! Whether it’s with a roll, bread, or your favorite form of potatoes, you’ll want to savor every last bite of the sauce.
Some of my favorite potato sides are Slow Cooker Gratin Potatoes or Slow Cooker Mashed Potatoes. You could also serve smothered pork chops over noodles, rice, or riced cauliflower for a lower-carb option.
Add some delicious veggie sides to complete the meal! My favorites are Sautéed Green Beans with Garlic or Sautéed Carrots with Honey. Both are easy to make on the stove while the pork chops cook in the slow cooker.
Storing and Reheating
Refrigerate leftover pork chops and gravy in a sealed container for up to 3 days and reheat in the microwave or a skillet over medium-high heat.
You can also freeze the pork in an airtight container for up to 3 months and thaw before reheating. If needed, thin the sauce with broth or water.
Slow Cooker Smothered Pork Chops
Is there a more classic family meal than smothered pork chops and gravy? With the slow cooker, you can make tender bone-in pork chops and a creamy herb sauce that pairs perfectly with a side of potatoes and veggies. Top your pork chops with a sprinkle of herbs and dig in!
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Equipment
- Slow Cooker
- Skillet
Ingredients
- 2 pounds bone-in pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small yellow onion diced or about 1/4 cup
- 2-3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried mustard powder
- 1/8 or up to 1/4 teaspoon pepper depending on taste
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Instructions
- Sprinkle each side of pork chops with thyme, salt, pepper, and mustard powder
- In large skillet over medium-high heat, melt butter with olive oil
- Add onion and garlic to skillet and sauté for about 2 minutes
- Move onions and garlic to one side of pan and add seasoned pork chops
- Sauté for about 2 minutes on each side until lightly browned
- Transfer contents of pan to slow cooker
- Add in chicken broth
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Remove pork chops and cover to keep warm
- Add cream to slow cooker and whisk liquid
- To thicken sauce, pour liquid into a small saucepan and whisk in 1 tablespoon of cornstarch
- Bring sauce to a boil for 2-3 minutes until thickened to desired consistency
- Add additional salt and pepper to taste
- Pour sauce over pork chops and garnish with freeze-dried herbs
Notes
- Store leftover pork chops and gravy in the fridge for up to 3 days. Reheat in the microwave or a skillet over medium-high heat.
- Freeze in an airtight container for up to 3 months and thaw before reheating. If needed, thin the sauce with broth or water.
- Be sure to use bone-in pork chops, and don’t overcook them during browning.
- Thicken gravy with additional cornstarch slurry if needed.
- Pork chops should reach an internal temperature of 145 ℉.
Nutrition
Calories: 265kcalCarbohydrates: 3gProtein: 19gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 88mgSodium: 223mgPotassium: 370mgFiber: 0.3gSugar: 1gVitamin A: 383IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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Important nutritional disclaimerSlow Cooker Smothered Pork Chops FAQs
- Why are my pork chops tough? If you struggle with dry or tough pork chops, make sure to cook on low heat and ensure they are covered with the cooking liquid. Be sure to use bone-in pork chops for this recipe (since boneless can cook faster and often contains less fat), and cook them long enough to be fall-apart tender.
- Do pork chops need to be seared before slow cooking? For this recipe, searing the pork chops is important because it will give them some additional flavor and a better overall appearance.
- How can I thicken the gravy if it is too runny? Thicken the gravy with additional cornstarch slurry if needed. Use a small amount at a time and continue to whisk the gravy while it heats, allowing it time to thicken.
- Can boneless pork chops be used in this recipe? Boneless pork chops will not yield the best results – use bone-in pork chops for maximum tenderness and the best flavor!
I have made these with pork steaks several times and they never fail to be delish. Didn’t have thyme one time and used rosemary- very yummy also. Will make again and again
I made this a few weeks ago and although the sauce came out nicely, my pork chops came out terribly. They were falling off the bone but horribly dry and the overall texture was just awful. I don’t know if I cooked them way too long, if my pork wasn’t great quality or what but the chops were inedible and we literally threw the entire dinner away.
However, I tried the recipe again but instead of cooking in the crockpot, I browned the chops and then baked them in the oven. I made the sauce with the leftover bits from browning the pork and of course the onions and garlic and this dish was AMAZING. I put a little chicken broth in the baking dish with the pork and put a pat of butter on top of each of them and they cooked perfectly.
Overall the flavors of this recipe are to die for but I just couldn’t get the crockpot version to work for me. I’m glad I took a risk and tried it again with a different method!
How long and at what temp did you cook? Sounds delicious!
Made this several times and even my finicky family members love it. I’ve had some issues getting the sauce to thicken so I added more flour and it worked out. But 4.5 to 5 hours (I’m new to cooking and a little slower than most on the prep time) after getting home from work puts us at the table around 8 to 8:30pm which is kind of late to be eating. Have you had any luck making this recipe in an instant pot.
That’s the beauty of the slow cooker, you can put it on low in the morning and it cooks all day. You just put on the finishing touches when you get home, while you’re cooking your sides.
I made this exactly to the directions, except using bone-in pork chops, did not have. The broth did not thicken even with 2Tblsp cornstarch & pork chops were so dry. Maybe i will try again with the bone-in pork chops.
Hi Sylvia! I only recommend using only bone-in pork chops in the recipe as written for best results. Modifying the main ingredient in this recipe will not yield the same results, as bone-in and boneless pork chops cook up very differently and have different flavor.
I’m going to try these but it should be noted that all meat … steaks, ham, pork etc should always be on the bone. The bone gives it so much flavor where I find boneless anything is horrible. The only taste you get is from whatever you put on it. The fat is also where the flavor is.
I have made this so many times over the last 3.5 years that I’ve lost count. I have always made it as a Keto version by swapping the cornstarch for about 1/2 tsp Xanthan gum. It has NEVER disappointed us. We LOVE the taste of this recipe and I LOVE how easy it is. I have even made this an instant pot favorite so I only have the one pot getting used. Life is good!
Thanks Melynda! This is one of my favorites too!
Your previous pork chop recipe was a family favorite of ours. Now that the old link is down, I am so upset I only saved the link and never actually copied down the recipe. Is there anyway I could please have your old recipe? You would save the day!
Hi Jamie!! I don’t think I actually made any changes to the recipe on this one… just updated the pictures to be little brighter!
The suggested cooking time was way off. I cooked for 6 hrs on slow and they were falling apart and tough. The sauce saved the day. Decrease the time for sure! I served with mashed potatoes and arugula sale with saved parm, olive oil and lemon.
Sorry to hear that Mandy. Seems so odd they would be tender enough to be falling apart yet still be tough at the same time. Generally if meat is still tough in the slow cooker it needs more time. How thick were your chops? Were they bone-in?
I made this today and it was amazing! I tweaked it a little. I decreased the broth to 1 cup. I didn’t want to over cook the meat so I put my crockpot on 2 hours and let it sit in warm until I got back from church. I did have to add more cornstarch to thicken it but the flavor is so good. I will never make pork chops in the oven again. I served it with green beans and jasmine rice!
SO awesome, Rhonesha! I’m so glad you enjoyed them so much! Thanks for letting us know you liked them!
I’m a novice cook, and found this recipe challenging to my newfound skills, but do-able and delicious. Everything as promised (a rare treat indeed). I did everything as directed, but had trouble getting the gravy to thicken. Perhaps I should use 2 tbls of cornstarch next time?
Hi Virginia!! Yes, if it was still thin, you may have gotten a little extra liquid from your chops. I would recommend increasing the cornstarch and that should do the trick 🙂
I could not get the gravy thick enough despite 2Tb of cornstarch. Help! I want to make this again as the flavor was delicious!
Hi Michelle! You could add up to 1/4 cup cornstarch or flour by making a paste and simmering it for around 5 minutes, and it should thicken up for you.
Hi Jennifer
I didn’t read this recipe thoroughly before I went to the market, and bought boneless chops… will these still work for this recipe, I know results may be different, just checking with the chef for advice on how to proceed!
This should still work! I’d watch cook times, as boneless chops cook a little faster and could dry out.