Crock Pot Smothered Pork Chops

Crock Pot Smothered Pork Chops

(Fall-apart tender pork in a rich onion gravy that cooks itself while you’re busy!)

✨ Why This Recipe Works

• ✅ Hands-off cooking – just 10 minutes of prep!

• ✅ Budget-friendly – made with affordable cuts.

• ✅ Restaurant-quality gravy – no packets needed.

Perfect for: Busy weeknights • Sunday suppers • Meal prep

Ingredients (Serves 4)

For the Pork Chops

• 4 bone-in or boneless pork chops (about 1-inch thick)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

For the Onion Gravy

• 2 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce (optional, for depth)

• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• 2 tablespoons unsalted butter

 Instructions

Step 1: Season and Sear

Pat pork chops dry, then season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 2–3 minutes per side until golden brown. (This adds flavor but is optional for busy nights.)

Step 2: Layer in the Crock Pot

Place sliced onions and garlic in the bottom of the crock pot. Arrange the pork chops on top.

Step 3: Make the Gravy Base

In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce (if using), thyme, and flour. Pour this mixture over the pork chops and onions. Dot with butter.

Step 4: Slow Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork is fork-tender.

Step 5: Finish and Serve

Taste the gravy and adjust seasoning if needed. Serve pork chops smothered with the rich onion gravy over mashed potatoes, rice, or egg noodles.

 Tips & Variations

• Thicker Gravy: Remove pork chops at the end, whisk cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the sauce, and simmer until thickened.

• Veggie Boost: Add sliced mushrooms or carrots to cook with the onions.

• Make Ahead: Pre-sear pork and prep sauce the night before, then refrigerate and start cooking the next morning.