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Easy Crockpot Pork Chops with Onion Gravy: Best Comfort Food

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Tender, fall-apart pork chops simmered in a rich, savory onion gravy made right in the slow cooker. This easy, hands-off recipe is perfect for busy weeknights and is sure to convert even the biggest pork chop skeptics.

Ingredients

Scale
  • 4–6 boneless pork chops (about 1.5 to 2 pounds total, 1-inch thick)
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth (low-sodium recommended)
  • 1 cup chicken broth (low-sodium recommended)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch (optional, for thicker gravy)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until deep golden brown. Transfer to a plate.
  3. Reduce heat to medium. Add sliced onions and a pinch of salt to the same skillet. Cook for 5-7 minutes until softened and golden. Add minced garlic and cook 1 minute more.
  4. Pour about 1/4 cup of beef broth into the skillet, scraping up browned bits. Simmer for 30 seconds, then remove from heat.
  5. Place the sautéed onions and garlic in the bottom of a 6-quart slow cooker. Nestle the seared pork chops on top. Tuck bay leaves between the chops.
  6. In a bowl, whisk together remaining beef broth, chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme. Pour over the pork chops and onions.
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until pork chops are fork-tender.
  8. When done, remove pork chops to a plate and tent with foil. Discard bay leaves. For thicker gravy, mix cornstarch with 2 tablespoons cold water, whisk into the hot liquid, and cook on HIGH for 15-20 minutes until thickened.
  9. Return pork chops to the crockpot to warm through. Serve with gravy spooned over the top. Garnish with fresh parsley if desired.

Notes

Searing the pork chops is essential for deep flavor. The gravy will look thin when first opened; let it rest for 5-10 minutes to thicken naturally. For a thicker gravy, use the cornstarch slurry. Bone-in pork chops can be used; add 30 minutes to cook time. Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, onion gravy, comfort food, easy dinner, weeknight meal, pork chop recipe

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