Crock Pot Pork Chops

So here is the story behind these chops

I make these Crock Pot Pork Chops when the day gets away from me and I still want dinner to taste like I tried. The first time I cooked them, I had a toddler on one hip, the dog doing laps around the kitchen, and a playlist that would not stop playing early 2000s bops. Somehow, these chops still came out tender and cozy, with that silky gravy that makes everyone quiet at the table for a second. Which is rare. I burned the onions once, I under seasoned once, I even forgot the lid once. Still good. That is why I keep coming back.

Why you will love this, or at least why I do

I make this when I want dinner to cook itself while I answer emails and pretend to fold laundry. My family goes a little wild for the gravy because it soaks into mashed potatoes like a cozy sweater. And honestly, I used to hate searing things before slow cooking because it felt fussy, but actually, I find it works better if I give the chops a quick browning, then let the crock do the mellow magic. If you forget the sear, no worries, it still slaps. I did finally solve the too thin gravy thing and I feel unreasonably proud of that.

What you will need, nothing fancy

4 to 6 pork chops, about 2 to 3 cm thick each, bone in or boneless works
1 large onion, sliced into half moons
2 cloves garlic, minced, or 1 teaspoon garlic powder if that is what you have
1 cup chicken broth, low sodium if possible
1 tablespoon Worcestershire sauce, a good splash is fine
1 teaspoon Dijon mustard, optional but I like the tiny tang
1 teaspoon dried thyme or Italian seasoning
1 teaspoon paprika, sweet or smoked, both are nice
1 bay leaf, if you see it in the drawer, toss it in
2 tablespoons butter, for the gravy at the end
2 tablespoons cornstarch mixed with 2 tablespoons cold water to make a slurry
Salt and pepper, to taste

Swaps I have done and survived: I sometimes use 250 ml of beef broth instead of chicken when I am out, it gives a deeper color. My grandmother always insisted on Brand X cream of mushroom soup, but honestly any version works fine and you can skip it entirely if you prefer a lighter gravy. A handful of sliced mushrooms is lovely if you have them. And if you only have pork steaks, those will do, just cook a smidge longer.

How I actually do it

Pat the pork chops dry and season both sides with salt, pepper, paprika, and thyme. Be generous. This is where the flavor wakes up.
Optional but recommended sear: Heat a large skillet over medium high, add a splash of oil, and sear the chops for 2 minutes per side until golden. Do not cook through. This is where I usually sneak a taste of the browned bits, do not judge me.
Layer the sliced onions and garlic in the bottom of the slow cooker. Lay the chops on top. If the skillet has browned bits stuck to it, pour in a splash of the broth and scrape them up, then pour that into the cooker. Flavor insurance.
Whisk the broth with Worcestershire and mustard, then pour over everything. Tuck in the bay leaf.
Cook on low for 6 to 7 hours, or high for 3 to 4, until the chops are tender and a thermometer reads at least 63 C in the thickest part. They should be easy to cut with a fork, not mushy. And do not worry if the liquid looks a bit pale at this stage, it always does.
Make it gravy: Transfer the chops to a plate and tent loosely. Stir in the butter until melted. Whisk the cornstarch slurry, then stir it into the hot cooking liquid. Cover and cook on high for about 10 minutes, or simmer in a saucepan on the stove if you are impatient, until thick enough to coat a spoon. Add salt and pepper until it sings.
Return chops to the sauce, spoon gravy over, and let them hang out for 5 minutes. On second thought, give it 8, the rest makes a difference.

Side quest, because my brain wanders: if you put on a good podcast while you sear, you will think you are on a cooking show. I do, at least.

Notes I learned the real way

Do not skip seasoning the onions. A pinch of salt early helps them collapse and sweeten.
If you use very thin chops, check early. They cook fast and can dry out. Been there, regretted it.
Cornstarch can make the gravy glossy fast. If it clumps, I whisk it with a few spoonfuls of hot liquid first, then pour it back. Fewer lumps, more smiles.
I think this tastes better the next day, which is wild because we usually eat most of it right away.
For food safety, I like to peek at the official temps when I am unsure. This chart helps me stay sane: safe internal temperatures.

Variations I have tried, some wins, one meh

Apple and onion: Add 1 sliced apple and a splash of apple cider. Gives gentle sweetness, very autumn. Good with mashed sweet potatoes.
Mushroom cream: Stir in 120 ml cream at the end with the slurry. Rich, almost fancy. Its gravy turns silky, and yes I lick the spoon.
Garlic herb: Add a handful of fresh parsley and chives at the end. Brightens everything right up.
Smoky paprika and tomato: I added a spoon of tomato paste and extra smoked paprika once. It looked stunning, tasted fine, but not the hug in a bowl I wanted. Probably better with beef.
Packet shortcut: In a pinch, a packet of onion soup mix works. Salty, but tasty. I add extra water to balance.

The gear, plus a workaround

Slow cooker, 4 to 6 quart. Mine is older than my houseplants and still kicking. If you do not have one, use a heavy lidded pot in the oven at 150 C and check after 2 hours.
Skillet for searing. Is it essential I say yes, then I skip it when I am in a rush and it is still tasty. Contradictions, hi.
Instant read thermometer, very handy for peace of mind. You can also nudge the meat with tongs, it should feel tender and a bit springy.

If you are shopping for a slow cooker, I found this guide helpful for sizes and features: Serious Eats slow cooker guide.

Storing and reheating

Let leftovers cool, then store the pork and gravy together in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low with a splash of water or broth until warmed through. You can freeze it for up to 2 months, thaw overnight in the fridge and reheat slowly. Though honestly, in my house it never lasts more than a day. The midnight nibble squad strikes again.

How we like to serve it

Mashed potatoes are the move. If you want a method, I really like this straightforward tutorial: simple mashed potatoes. Buttered peas on the side, or roasted carrots if I remembered to buy them. If I am feeling extra, a little parsley shower at the end. My family tradition is to pass the gravy boat first and let everyone make a small lake on their plate. Y all, that gravy with a crust of bread for swiping is happiness.

Things I learned the hard way

I once tried rushing the sear and regretted it because the chops steamed and never got that golden edge. Pat them dry, give them space.
I salted after cooking once, bland city. Season early, taste late, adjust right before serving.
I used hot water for the slurry and it seized. Cold water only, every time.
Overcrowding the cooker made uneven results; two layers is okay, but three was chaos. Rotate halfway if you must stack.

FAQ, real questions I have gotten

Can I use frozen pork chops
Short answer, yes but I do not recommend it for even cooking. If you must, add extra time and make sure the center hits safe temp. Better to thaw in the fridge overnight.

Bone in or boneless
Either works. Bone in stays juicier in my experience, boneless slices neatly for sandwiches the next day.

Can I cook this on high
Yep. Three to four hours on high gets you tender chops. I still prefer low and slow for a silkier gravy, but sometimes dinner needs to happen fast.

How do I thicken without cornstarch
Whisk 2 tablespoons flour into 2 tablespoons melted butter, cook in a pan for a minute, then stir that into the cooking liquid and simmer. Or reduce the sauce uncovered on the stove until it coats a spoon.

No cream of soup, is that okay
Totally. This recipe is built without it. If you love that nostalgic flavor, stir a little in at the end and let it bubble for a minute.

Can I make it dairy free
Yes. Skip the butter and finish with a glug of olive oil. The gravy will be a bit lighter but still lovely.

What sides do you serve with Crock Pot Pork Chops
Mashed potatoes, rice, egg noodles, or even polenta. A crisp salad or steamed green beans for crunch. Cornbread if I am feeling cozy cozy.

Can I double the recipe
Sure, as long as your cooker can fit it. Add 30 minutes to the cook time on low if the pot is very full, and rotate the top and bottom chops halfway for even tenderness.

Do I really need a thermometer
I love mine for confidence. But you can also cut into the thickest chop and check that the juices run clear and the meat is just a faint blush, then rest a few minutes. If you want numbers, the official word is here again for reference: safe temps.

If you try these Crock Pot Pork Chops, tell me what you paired them with. I am forever curious. Also, if your supermarket plays the same three songs on loop, same, and I think that is why I cook faster on Thursdays.