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Tender Crockpot Pork Chops with Rich Onion Gravy

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These tender crockpot pork chops with rich onion gravy are the perfect set-it-and-forget-it dinner. The pork comes out spoon-tender every time, and the gravy is deeply savory with natural sweetness from slow-cooked onions.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil
  • 3 large yellow onions (about 1.5 pounds), thinly sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Pat the pork chops dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Sprinkle the seasoning evenly over both sides of each chop. Let the chops sit at room temperature for about 15 minutes while you prep the onions.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the pork chops for 3 to 4 minutes on the first side, then flip and sear for another 2 to 3 minutes. Transfer to a plate and set aside. Do not wipe out the skillet.
  3. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onions. Cook for 8 to 10 minutes, stirring occasionally, until soft and starting to turn golden. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the cooked onions and stir constantly for about 2 minutes. Slowly pour in the beef broth and chicken broth, stirring continuously. Add the Worcestershire sauce, dried thyme, and bay leaf. Bring to a gentle simmer, then remove from heat.
  5. Pour about half of the onion gravy mixture into the bottom of a 6-quart or larger slow cooker. Place the seared pork chops on top in a single layer. Pour the remaining gravy over the chops.
  6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. About 30 minutes before serving, remove the bay leaf and taste the gravy. Adjust salt and pepper as needed. If you want a thicker gravy, stir in the cornstarch slurry at this point.
  7. Turn off the slow cooker and let the pork chops rest in the gravy for about 10 minutes. Serve the chops with plenty of gravy spooned over the top.

Notes

Do not skip the sear—it adds a layer of flavor. Slice onions evenly for uniform cooking. Low and slow is recommended for the most tender results. Bone-in chops are more forgiving; if using boneless, reduce cooking time by about 30 minutes. Do not lift the lid during cooking.

Nutrition

Keywords: crockpot pork chops, onion gravy, slow cooker pork chops, tender pork chops, easy dinner, comfort food

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