Crock Pot Pork Chops and Gravy
by Sommer Collier — last updated on May 28, 2025 
I absolutely love this crock pot pork chops and gravy recipe because it’s pretty much an unbelievable delicious that dinner that practically cooks itself. Every bite is packed with moist, fall-apart pork that’s coated in a rich and thick savory onion gravy, making this dish pure comfort food!
Hey crockpot lovers, we see you! If you are the kind of person that loves anything and everything in the crockpot, then this fabulously easy crockpot pork chops recipe is definitely for you. Like my slow cooker pork tenderloin with potatoes and carrots, this chops and gravy dish is one of my absolute go-to dinners, especially during chilly nights when I’m craving something rich and satisfying. It’s also foolproof, so all you need to do is set the pork and gravy in the slow cooker, and essentially just forget about it! I love to serve up this saucy dish over a heaping pile of freshly made mashed potatoes or over fluffy rice. And for a final bow to this incredibly wonderful recipe, there’s nothing tastier than scooping up those final drippings of gravy with a bit of warm bread.
Sandra – ⭐⭐⭐⭐⭐ The gravy alone is worth making this recipe. I followed it exactly and the pork chops turned out fall-apart tender!
Table of Contents
Sommer’s Recipe Highlights
Magical Onion Soup Packet – Using a packaged soup mix makes the recipe foolproof and so incredibly flavorful, every time! The result is an impressive looking meal that even beginner cooks can perfect.
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. Like this recipe for crockpot pork tenderloin with apples, this is one of those dishes that you simply set and forget!
Good Gravy – More like GREAT gravy! Every drop of this sauce is lick-the-plate delicious and made with just a few ingredients, including cornstarch as a gluten-free thickener.
Key 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.
- Onion Soup Mix – To get that deliciously savory flavor, my secret ingredient to making the gravy is using an onion soup mix. It saves time and it makes the gravy foolproof.
- Dijon Mustard – For a bit of tang and some subtle kick, a bit of Dijon mustard works wonders. You don’t have to add a ton, just a little bit makes a world of a difference.
- Cornstarch – To thicken up the sauce, I add in some cornstarch. You can adjust the amount of cornstarch based on how thick or thin you like your sauce!
- Gravy – Just a simple combination of onion soup mix, cornstarch, Dijon mustard, and water makes the most savory and tangy onion gravy!
- Spices – All you need is a pinch of salt and pepper, and a more generous dash of garlic powder. Now, if you’re brining the pork chops, do not add extra salt to the recipe!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the gravy – To kick off this easy recipe, I add the onion soup mix into the crockpot with some cornstarch, mustard and water. Then, I mix it all up until it’s smooth, and I heat it up over low.
Prep the pork – As the gravy heats up, I pat the pork chops dry with some kitchen paper and then I season them generously on both sides with my spices.
Sear – Then, I saute the pork chops for about a minute per side in a pan, or until each side is gorgeously caramelized brown.
Submerge – Once the pork chops are cooked, I place them into the crock pot. I submerge them under that thick gravy mixture, so much so, that I completely lose sight of them! If you use bigger pork chops, it will be trickier to coat them under the gravy.
Cook – Finally, I cover the crock pot and I cook the pork on low for a couple of hours. I know they’re ready once the meat thermometer reads 145 to 150 degrees Fahrenheit.
Expert Tips
- 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.
Recipe Variations
- Mushrooms – To make this dish taste a bit earthier, you can mix some sliced mushrooms into the gravy. Try sliced cremini or button mushrooms.
- Creamy – I love to add in a splash of heavy cream or a dollop of sour cream into the gravy to make this pork chops recipe creamy.
- Heat – Sprinkle in some crushed red pepper flakes or cayenne pepper to give every bite a serious kick of heat!
Serving Suggestions
I absolutely love to pair these fork-tender pork chops and savory gravy with a plate of fluffy mashed potatoes for the ultimate comforting meal! I think every bite has the perfect combination of satisfying flavors and textures.
But you can also serve this pork chops dish with some simple sides, like fresh steamed or air-fried veggies. If you’re trying to keep things lean, pair it with some steamed broccoli, asparagus, crunchy green beans or these delicious Brussels sprouts.
Storing
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.
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!
The chops can be microwaved in short bursts at 50 percent 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.
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!
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.
Similar Slow Cooker Recipes to Try
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Crock Pot Pork Chops and 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!