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Slow Cooker Smothered Pork Chops served with green beans and mashed potatoes
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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!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 265kcal
Author Jennifer Draper

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: 265kcal | Carbohydrates: 3g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 223mg | Potassium: 370mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg