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Cozy Crockpot Pork Chops with Savory Onion Gravy

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Tender, fall-apart pork chops simmered in a rich, savory onion gravy made right in the slow cooker. This easy, set-it-and-forget-it recipe is pure comfort food, perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (6–8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for about 10 minutes while you prep the onions.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the pork chops in the pan (do not crowd; work in batches if needed). Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chops to a plate.
  3. In the same skillet, add the sliced onions. Cook over medium heat for about 5-6 minutes, stirring occasionally, until they start to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Deglaze the pan by pouring in about 1/2 cup of the chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour the onion mixture (with all the liquid) into your slow cooker.
  5. Place the seared pork chops on top of the onions in the slow cooker in a single layer. Add the remaining 1 cup of chicken broth, Worcestershire sauce, dried thyme, and the bay leaf. Gently nestle the chops into the onions.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the meat is fork-tender. About 30 minutes before serving, carefully remove the pork chops to a plate and tent them with foil to keep warm.
  7. Make the gravy: Turn the slow cooker to HIGH (if it wasn’t already). Remove and discard the bay leaf. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the slurry into the slow cooker while stirring the onion mixture. Let it cook, uncovered, for 15-20 minutes, stirring occasionally, until the gravy thickens to your liking (it should coat the back of a spoon).
  8. Finish with butter: Once the gravy is thick, stir in the tablespoon of unsalted butter until melted. Taste and adjust seasoning with salt and pepper if needed.
  9. Return the pork chops to the slow cooker, spooning some of the gravy over the top. Let them warm through for about 5 minutes. Serve hot, garnished with fresh parsley if desired.

Notes

Don’t skip searing the pork chops—it creates essential flavor. For the best texture, use bone-in chops at least 1-inch thick. If using boneless chops, reduce cooking time by about 30 minutes. For a gluten-free version, use tamari instead of Worcestershire sauce and ensure broth is certified gluten-free. The gravy may need up to 20 minutes to thicken properly after adding the cornstarch slurry.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, onion gravy, comfort food, easy dinner, fall-apart pork chops

Find it online: https://perkypan.com/cozy-crockpot-pork-chops-with-savory-onion-gravy/