Print

Best Never-Dry Crockpot Pork Chops with Gravy

crockpot pork chops with gravy - featured image
Print Recipe

Tender, juicy pork chops cooked low and slow in a rich, savory gravy. This foolproof recipe delivers perfect results every time, making it a stress-free dinner that tastes like you spent hours on it.

Ingredients

Scale
  • 4 boneless pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 packet (1 ounce) dry onion soup mix
  • 1 cup low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for about 15 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the pork chops for 2-3 minutes per side, until golden brown with a nice crust. Work in batches if needed. The chops will not be cooked through.
  4. Transfer the seared chops to a slow cooker, arranging them in a single layer if possible.
  5. In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, chicken broth, Worcestershire sauce, and dried thyme (if using). Pour this mixture over the pork chops, making sure they’re mostly covered.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, carefully remove the pork chops to a plate and cover loosely with foil to keep warm.
  8. Make a slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Turn the slow cooker to HIGH if not already, and pour the slurry into the gravy. Whisk until fully incorporated.
  9. Let the gravy thicken for 15-20 minutes, whisking occasionally. If you want it thicker, add another slurry (1 tablespoon cornstarch + 1 tablespoon water).
  10. Return the pork chops to the slow cooker, spoon some gravy over them, and let them warm through for another 5-10 minutes. Serve hot with mashed potatoes, rice, or egg noodles.

Notes

Don’t skip searing the pork chops—it adds crucial flavor. Thicken the gravy at the end for best texture. For bone-in chops, add 30-60 minutes on LOW. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, never-dry pork chops, pork chops with gravy, easy pork chop recipe, comfort food, family dinner

Find it online: https://dinadinnertable.com/best-never-dry-crockpot-pork-chops-with-gravy/