Crock Pot Pork Chops (with Easy Onion Gravy)

Two boneless pork chops on a plate of mashed potatoes and brown onion gravy.

5 stars (3 reviews)

Crock Pot Pork Chops (with Easy Onion Gravy)

This easy crock pot recipe makes the most unbelievably moist, tender and flavorful pork 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.

Prep Time5

Cook Time3

Total Time3 5

Course: Main, Main Course

Cuisine: American

Servings: - 8 servings

Calories: 544kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

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

US Customary - Metric

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!

Video

Notes

Optional Brine: Brining pork chops is always best. You do not have to do this, but if you have time, it is a wonderful way to infuse rich flavor into the pork chops and protect their juicy interior.

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.

Nutrition