Crock Pot Pork Chops (with Easy Onion Gravy)
by Sommer Collier — last updated on May 28, 2025 
This easy crock pot pork chops recipe makes the most unbelievably moist, tender and flavorful chops in a thick and savory onion gravy! It starts with a simple brine (or not!) and a quick sear, then step away and let the slow cooker work its magic.
Crock Pot Pork Chops for the Win
Hey crockpot lovers, we see you! If you are the kind of person that loves anything and everything in the crockpot, today we’ve got a fabulously easy crockpot pork chops recipe with rich, delicious brown gravy.
Sommer’s Recipe Notes
I want to clarify that I have strong feelings that certain proteins are best cooked by either searing or grilling… Pork chops are generally one of the things that I feel deserve this sort of cooking method. They tend to be lean and, therefore, are best cooked with precise heat and timing. We have tons of pork chop recipes – like these fabulous grilled pork chops, smoked chops, baked and sous vide pork chops, where this is made clear.
HOWEVER… If you love pork chops, and equally love your slow cooker, and want to pop them in the crock, you can still make delicious saucy pork chops with a wonderful flavor and texture in the crockpot.
Why You’ll Love This Crock Pot Pork Chops Recipe
- Magical Onion Soup Packet – Using a packaged soup mix makes the recipe foolproof and so incredibly flavorful, every time!
- Set and Forget – Give the boneless pork chops or bone-in pork chops a quick sear on the stovetop while you whisk together the simply gravy right in the slow cooker. Then pop in the meat, put on the lid, and let it go.
- Good Gravy – More like GREAT gravy! It’s lick-the-plate delicious and made with just a few ingredients, including cornstarch as a gluten-free thickener.
Whether or not you choose to brine the pork chops first, prep is a breeze!
Ingredients and Tips
- Pork Chops – I suggest THICK 1.5-2 inch bone-in chops, but you can also use .5-1 inch loin chops.
- Gravy – Just a simple combination of onion soup mix, cornstarch, Dijon mustard, and water makes the most savory and tangy onion gravy!
- Spices – Salt*, pepper, and garlic powder.
*If brining pork chops, do not add salt to the recipe.
Optional Brine
You do not have to do this, but brining pork chops is always best. If you have time, it is a wonderful way to infuse rich flavor into the pork chops and protect their juicy interior. Here’s how you do it:
- Set out a baking dish, large enough to hold all the pork chops. Add ½ cup of kosher salt and ½ cup of light brown sugar to the pan.
- Boil 1 cup of water. Pour the boiling water over the salt and sugar and stir vigorously to dissolve. Then add 3 cups of ice-cold water to the pan to bring the temperature down. Add the pork chops, making sure they are well submerged. If needed, add additional cold water.
- Cover and refrigerate for 1-8 hours. Then remove the pork chops from the brine and thoroughly pat them dry.
How to Make Pork Chops in a Crock Pot
Note: If the pork chops are very large they will not fit down into the gravy, but they will cook properly and you can spoon gravy over the top of them when they’re done.
Find the full Crock Pot Pork Chops and Gravy recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Best Tips for Perfect Slow Cooker Pork Chops
Chops that are cooked low and slow will eventually break down and shred like pulled pork or beef. If you don’t want them to end up with this kind of texture you have to do a few things to protect their texture when going in the slow cooker. Here are our top 4 best tips to cook melt-in-your-mouth tender pork chops with minimal effort:
- Buy thick bone in pork chops. We’re talking thick center-cut 1 ½ – 2 inch chops. This way, the pork chops are thick enough where they don’t immediately cook through in the crockpot and then start softening to a shred consistency. You can use thinner pork chops, you will just have to watch them a little bit more.
- If you have time, BRINE your pork chops. No, brining pork chops is not required for this recipe or any other pork chop recipe. However, it does create a delicious interior flavor, help the pork chops retain their moisture, and keep them from breaking down too quickly.
- Sear the outside of the pork chops before placing them in the crockpot. Just one minute per side in a piping hot skillet, will add a layer of protection around the pork chops to lock in the moisture.
- Use a meat thermometer. I know thermometers and crockpots do not usually go hand-in-hand. But if you are sensitive about the perfect pork chop texture, you want to take the pork chops out of the crockpot when they reach 145 to 150°F.
Storage Notes
- Storing Leftovers – Transfer cooled chops and onion gravy to an airtight container and keep in the refrigerator for up to 3 days. You can store everything in one container, or separate the meat from the gravy in separate containers.
- Freezing – This is a great dish to freeze! Place the cooled gravy and meat together in a freezer-safe airtight container and keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat!
- Reheating – The chops can be microwaved in short bursts at 50% power. This really is the best way to reheat them, as it’s the easiest way to get them warm without drying out. Reheat the gravy separately in the microwave or on the stovetop. Add a little bit of water if necessary to loosen the gravy up.
What to Serve with Pork Chops and Onion Gravy
Pair these fork-tender chops and savory gravy with a plate of fluffy mashed potatoes for the ultimate comfort food meal!
Continue to keep things perfectly simple with some fresh steamed or air fried veggies on the side, too. This steamed broccoli recipe is a regular at our house. And for easy-peasy recipes you can’t get any better than air fryer asparagus, green beans, or Brussels sprouts.
Frequently Asked Questions
Searing the meat in a skillet before placing in the slow cooker helps to lock in the juices. And cooking the chops low and slow in that luscious onion gravy practically guarantees they’ll stay moist and tender.
I recommend slow cooking pork chops on low for the best texture and taste.
But if you are on more of a time crunch you can cook them on high for 2-3 hours. Check for doneness after an hour or so to make sure they don’t overcook.
Although you technically don’t have to – the meat will still cook over several hours in the crockpot – I always sear chops on the stovetop first. As mentioned, this seals in the moisture and makes keeps them super juicy. Totally worth the few quick minutes!
Similar Recipes to Try
Crock Pot Pork Chops (with Easy Onion Gravy)
Video
Ingredients
- 3 pounds pork chops 4-8 – we suggest THICK 1.5-2 inch bone-in chops, but you can also use .5-1 inch loin chops.
- 2 packet onion soup mix
- 2 ½ – 3 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 3 cups water
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
Instructions
- Set out a large 6 quart crock pot. Pour the onion soup packets into the crockpot, followed by the cornstarch, Dijon mustard, and water. Whisk well to combine. Set the crockpot on low heat and cover to warm.
- Lay the pork chops out on a cutting board. Pat them dry with a paper towel then sprinkle both sides with salt, pepper, and garlic powder.
- Set a large skillet over high heat. Once the pan is hot, sear the pork chops for one minute per side to caramelize.
- Used tongs to move the pork chops from the pan to the crock pot, submerging them in the gravy mixture. *If the pork chops are very large they will not fit down into the gravy, but they will cook properly and you can spoon gravy over the top of them when they're done.
- Cover and cook the pork chops on low heat for 3 to 4 hours. If looking for a perfect pork chop texture, check the interior of the pork chops with a meat thermometer at the three-hour mark. If it has reached 145 to 150°F, remove the pork chops. If pork chop texture is less of a concern for you, cook until you're ready to eat!
Notes
- Set out a baking dish, large enough to hold all the pork chops. Add ½ cup of kosher salt and ½ cup of light brown sugar to the pan.
- Boil 1 cup of water. Pour the boiling water over the salt and sugar and stir vigorously to dissolve. Then add 3 cups of ice-cold water to the pan to bring the temperature down. Add the pork chops, making sure they are well submerged. If needed, add additional cold water.
- Cover and refrigerate for 1-8 hours. Then remove the pork chops from the brine and thoroughly pat them dry. If brining pork chops, do not add salt to the recipe.
- Storing Leftovers – Transfer cooled chops and onion gravy to an airtight container and keep in the refrigerator for up to 3 days. You can store everything in one container, or separate the meat from the gravy in separate containers.
- Freezing – This is a great dish to freeze! Place the cooled gravy and meat together in a freezer-safe airtight container and keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat!
- Reheating – The chops can be microwaved in short bursts at 50% power. This really is the best way to reheat them, as it’s the easiest way to get them warm without drying out. Reheat the gravy separately in the microwave or on the stovetop. Add a little bit of water if necessary to loosen the gravy up.
The gravy alone is worth making this recipe. I followed it exactly and the pork chops turned out fall-apart tender!
So easy and comforting. My whole family cleaned their plates and asked for seconds!
Hands-down the best pork chops I’ve ever made in a slow cooker. The onion gravy is out of this world!