Print

Easy Crockpot Pork Chops with Gravy Recipe

crockpot pork chops with gravy - featured image
Print Recipe

Incredibly tender slow-cooked pork chops in a rich, homemade gravy made from scratch. This set-it-and-forget-it recipe is perfect for weeknight dinners or entertaining, with minimal prep and maximum flavor.

Ingredients

Scale
  • 4–6 bone-in or boneless pork chops, about 1 inch thick
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Place 1/2 cup flour in a shallow dish and dredge each pork chop, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops in a single layer for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add butter to the skillet. Add sliced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits.
  4. Sprinkle 2 tablespoons of the leftover dredging flour over the onions and garlic. Stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously. Add heavy cream, Dijon mustard, thyme, rosemary, and bay leaves. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  5. Pour about 1/3 of the gravy into the bottom of a 6-quart crockpot. Arrange seared pork chops on top in a single layer. Pour remaining gravy over the chops.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until pork chops are fork-tender.
  7. Carefully remove pork chops to a serving platter and tent with foil. Discard bay leaves. If gravy is too thin, whisk in cornstarch slurry and cook on HIGH for 10-15 minutes until thickened. Adjust seasoning with salt and pepper.
  8. Spoon gravy over pork chops, garnish with fresh parsley if desired, and serve immediately over mashed potatoes, rice, or egg noodles.

Notes

Don’t skip searing the pork chops—it adds essential flavor. Use thick chops (at least 1 inch) to prevent drying out. For best results, cook on LOW. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, pork chops with gravy, easy pork chop recipe, comfort food, weeknight dinner, crowd-pleasing

Find it online: https://oracooks.com/easy-crockpot-pork-chops-with-gravy-recipe/