Be sure to try my Apple Pork Chops recipe next!
Crock Pot Pork Chops
There is no better way to ensure that a pork chop stays juicy and tender than by cooking it low and slow in the crock pot! This is an especially important method to use for thin or boneless pork chops, as those are more prone to becoming dry. And just wait until you taste this gravy. It has the best home cooked flavor, (I am pretty savvy when it comes to gravy making). Lucky for us, there is plenty of it to go around in this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Pat pork chops completely dry and season each side with pork seasoning mixture. Add to the crock pot. Combine chicken broth, beef bouillon, cream of mushroom soup, mustard powder, Worcestershire sauce, and onion powder. Add it to the crock pot, covering the pork chops. Top with sliced onions. Cook on low for 3-6 hours, amount of time depends on thickness of the pork chop. (Mine pictured here were done in 3 hours, they were about 1/4-inch thick.)
Remove pork chops and set aside. Transfer the liquid from the Crock Pot to a large measuring cup with a spout. Melt butter in a large skillet or place the crock insert on the stove if it’s stovetop safe. Whisk in the flour. Stir continuously for 2 minutes. Add the crock pot liquid in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Add the pork chops back and spoon the gravy on top, or transfer the pork chops to serving plates and serve with gravy on the side. Serve with mashed potatoes and roasted green beans.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
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6-Quart Crock Pot– This is the size I have and it’s perfect. You can also prepare the gravy in the removable crock insert right on the Stove Top. Meat Thermometer– Pork chops should be 145° prior to serving. Fine Mesh Strainer– Pouring the liquid from the crock pot through a strainer makes for silky-smooth gravy! Large Measuring Cup with a Spout– Makes it easy to to add the gravy to the roux in splashes without spilling. Gravy Boat– This is the one I have, it has a candle on the bottom to keep the gravy warm! Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired.
