Slow Cooker Pork Chops are tender, flavorful, and smothered in a savory, rich and silky gravy. You’ll love making this recipe for slow cooker pork chops with gravy because it’s super simple and everyone will love it.
The slow cooker is every busy person’s secret weapon when it comes to making a delicious home cooked meal with very little effort.
Seared boneless pork chops go into the crockpot along with onions, seasonings, and broth, and come out perfectly tender, in a bath of silky gravy that goes beautifully with a hearty helping of mashed potatoes.
Want more slow cooker meals? I’ve personally tested all of these with my own family – and they are all hits! Slow Cooker Butter Chicken, Crockpot Chicken and Noodles, and Slow Cooker Teriyaki Chicken are must-makes.
Why You’ll Love This Recipe
- Short Slow Cooker Time. While many crockpot recipes call for 6 to 8 hours of cook time, this one takes only two hours. This means that you don’t have to plan ahead! Start dinner when you get home from work and you’ll be eating right after homework’s finished.
- Flavorful Gravy. The onions, seasonings, broth, and flour come together to make a pork gravy that is out of this world. Make sure you have some potatoes, rice, or bread to soak it up with.
- Simple Ingredients. Boneless pork chops are easy to find, but not a regular dinner ingredient, making this dish a special one. The rest of the ingredients are probably already in your cupboards.
- Make this recipe for crockpot pork chops even easier with a handy dandy slow cooker liner! They’re perfectly heat safe and save so much scrubbing when it’s time to clean up.
Key Ingredients for Slow Cooker Pork Chops
The best part about this recipe is that the ingredients are super common items that you might already have. No need for a special grocery trip.
Complete list of ingredients and amounts can be found in the recipe card below.
- Boneless Pork Loin Chops: This recipe calls for thick pork chops, at least 1 ¼ inch thick. Thinner pork chops will dry out terribly in the slow cooker, so I’m telling you now, buy the thick ones.
- Seasonings: Salt, Pepper, Garlic Powder, and Ground Mustard add savory, salty, and tangy flavor to the meal.
- Onion and Garlic: We will sauté these aromatic vegetables before adding them to the crockpot, for even more savory flavor.
- Flour: Flour serves two purposes in this recipe. First we’ll use it to dredge the pork to get a nice brown crust on it. Later we’ll use a bit more to thicken the gravy.
- Chicken Stock: This will turn into a delicious gravy, and it’s the liquid that slowly braises the pork.
Tip!
Use Thick pork chops for this slow cooker recipe! Thin cut pork chops will overcook using this method.
How to Make Slow Cooker Pork Chops with Gravy
It’s so easy to create a mouthwatering meal of pork chops in the slow cooker.
- Season Pork: Season each pork chop with salt and pepper. In a shallow dish, combine flour with garlic powder and ground mustard, then dredge each pork chop in the flour and shake off any excess.
- Brown Pork: Heat oil in a skillet over medium high heat and brown pork chops on both sides until golden brown, working in batches. This should take 2-3 minutes per side. Transfer the browned chops to the slow cooker.
- Sauté: In the same skillet, sauté the onions until translucent, then add the garlic and cook for 30 seconds. Transfer the onions and garlic to the slow cooker.
- Slow Cook: Pour the chicken stock over the chops. Cover and cook on LOW for 2-3 hours. The porch chops are ready when the internal temperature of the meat reaches 145°F/63°C. Make sure that they don’t cook for too long and dry out.
- Make Gravy: Remove the pork chops onto a plate and cover to keep warm. Thicken the gravy by whisking in flour. Cook, covered, on HIGH until the gravy has thickened.
Want to make this in the Instant Pot? Try my recipe for Instant Pot Pork Chops with Gravy!
Recipe Success Tips
- Sear and Sauté. It takes a few minutes to brown the pork chops and sauté the vegetables, but tons of flavor comes from those two steps, don’t skip it!
- Don’t Overcook. Check the pork after two hours for doneness, and only add more time if it’s needed. Pork loin chops don’t need to cook for any extra time to get perfectly tender using this method.
- Make it Gluten Free. Gluten Free all purpose flour or cornstarch can be used in place of the flour in this recipe.
What to Serve with Slow Cooker Pork Chops
With something to hold the gravy. Mashed potatoes are always a good choice, whenever gravy is around. Rice, quinoa, egg noodles, or cauliflower rice will all be delicious too. This mushroom rice would be an amazing pork chop side!
With Vegetables. Make a well-rounded meal out of this recipe with a veggie side dish like green beans, sauteed mushrooms, or broccoli.
With Dessert. Rich, savory meat dishes always make me want something sweet afterwards. Try making pumpkin cookies with cream cheese frosting or a classic pecan pie.
FAQs
It sure will! Use large boneless, skinless chicken breasts in place of the pork chops, and follow the recipe as written.
This recipe works best in a 5 or 6 quart slow cooker. This is the normal size of most slow cookers, but if yours is larger you may want to increase the volume of the ingredients so it’s more full.
This recipe calls for boneless center cut chops that are thick, over 1 inch. You can use bone-in chops, or loin chops, so long as you don’t use thin pork chops.
In general, you can add raw pork to a slow cooker, but for this recipe, I don’t recommend it. Browning the outside of the pork before adding it to the slow cooker helps to keep it tender and moist.
I’m so happy to be sharing another amazing slow cooker recipe with you! Make sure you pin it so more people can enjoy it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Pork Chops (with Gravy)
Equipment
- 5 or 6 quart slow cooker
Ingredients
- 2 pounds boneless pork loin chops 1 ¼ to 1 ½ inch thick (don’t use thin pork chops)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all purpose flour
- 1 teaspoon garlic powder
- ¾ teaspoon ground mustard
- 2 tablespoons vegetable oil
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 x 14-ounce can chicken stock
To thicken the gravy
- ¼ cup all purpose flour
Instructions
- Season pork chops with salt and pepper.
- In a shallow dish, combine the flour with garlic powder and ground mustard.
- Dredge each pork chop in the flour, and shake off any excess.
- Heat oil in a skillet over medium high heat, and brown pork chops on both sides until golden brown (work in batches) – about 2-3 minutes per side.
- Transfer the pork chops to the slow cooker.
- In the same skillet, sauté the onions until translucent (2-3 minutes), then add the garlic and cook for 30 seconds.
- Transfer the onions and garlic to the slow cooker.
- Pour the chicken stock over the chops. Cover and cook on LOW for 2-3 hours. The pork chops are ready when the internal temperature of the meat reaches 145°F/63°C. Make sure that they don’t cook for too long and dry out.
- Remove the pork chops onto a plate, and cover to keep warm.
- Thicken the gravy by whisking in flour. Cook covered on HIGH until the gravy has thickened.
- Return pork chops into the gravy to mix together. Serve warm with mashed potatoes and salad or steamed green vegetable (broccoli, green beans, broccolini, or asparagus).
Notes:
- Sear and Sauté. It takes a few minutes to brown the pork chops and sauté the vegetables, but tons of flavor comes from those two steps, don’t skip it!
- Don’t Overcook. Check the pork after two hours for doneness, and only add more time if it’s needed. Pork loin chops don’t need to cook for any extra time to get perfectly tender using this method.
- Make it Gluten Free. Gluten Free all purpose flour or cornstarch can be used in place of the flour in this recipe.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
James Lutz says
absolutely delishes only issue is you don’t add flour to hot liquid you will get lumps. mix it woth some cold water first then add
Diana says
Great tip! Thank you for the review, and the 5 star rating, James!
Mary Beth says
OH MY!!! This recipe will win some hearts over, let me tell ya!!! I did put 4 medium Vidalia onions in because we love sautéed onions. I also took the broth out and used a cornstarch slurry to thicken into a gravy instead of flour, more calorie conscious and I just don’t like the way flour makes gravies taste. BUT OHHHHH man, is this going to be a monthly must have in my recipe box. I am going to be sharing it with everyone!!! My first recipe of yours was the InstantPot Indian Butter Chicken which was also insanely perfect and now it’s a little crazy how I just come to your website first for recipe ideas. Keep staying magical ((hugs))
Little Sunny Kitchen says
Thank you so much for the amazing feedback! I’m happy that you found my little site here, you’ll find so many great recipes!!
Janet says
Just wondered if I could cook these in the oven? What would the oven temperature & the cooking time be? Thank you!!
Diana says
Hi Janet, I would preheat the oven to 400°F and bake the pork chops for 15 minutes then place them under the broiler for 5 minutes or until caramelized (the internal temperature should reach 145°F). Enjoy!