Crockpot Pork Chops and Gravy

A slow-cooker can turn simple pork chops into a melt-in-your-mouth dinner with rich, savory gravy. This recipe needs just a handful of pantry staples, and the crockpot does all the work while you relax. The result is a comforting, saucy main that’s ready for any night of the week.

Servings: 4 servings

Set-And-Forget Comfort

Just toss pork chops, onion, garlic, broth, and a few seasonings into the crockpot, let it simmer for four hours, and you’ll have tender meat bathed in a glossy, flavorful gravy. No extra steps, no fuss—just pure comfort on a plate.

The Secret to Silky Gravy

The key to a velvety gravy is a quick roux made with butter and flour before adding the broth. Stir the butter and flour in a saucepan until lightly golden, then whisk in the broth. This thickens the sauce without lumps, giving the pork chops a glossy, restaurant-quality finish.

Ingredients for Crockpot Pork Chops and Gravy

• 4 bone-in pork chops (about 1 1/2 pounds)
• 1 large onion, sliced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 2 teaspoons Worcestershire sauce

How to Make It: Crockpot Pork Chops and Gravy

1. Season the pork chops with salt, pepper, and paprika on both sides.
2. Place the sliced onion and minced garlic in the bottom of the crockpot, then lay the seasoned pork chops on top.
3. In a small saucepan, melt butter over medium heat, whisk in flour, and cook 1-2 minutes until lightly golden; whisk in chicken broth and Worcestershire sauce to form a smooth sauce.
4. Pour the sauce over the pork chops, sprinkle thyme on top, and cover the crockpot.
5. Cook on low for 4 hours, or until the pork is fork-tender and the gravy has thickened.
6. Remove the chops, stir the gravy briefly, and serve the pork with the sauce spooned over the top.

Quick Tips for Perfect Pork Chops

Use bone-in chops for extra flavor and moisture. If you prefer a thicker gravy, whisk an extra tablespoon of flour into the roux. For a richer taste, add a splash of cream at the end of cooking, but keep the lid on for the last five minutes to prevent it from curdling.

Serving Ideas

Serve the pork chops with mashed potatoes, rice, or buttered egg noodles to soak up the savory gravy. A simple side of steamed green beans or a crisp salad adds a fresh contrast to the hearty dish.

Common Questions

Can I use boneless pork chops?

Yes, but bone-in chops stay juicier; boneless may cook slightly faster.

What if I don’t have a roux?

You can whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the broth and cook 15 minutes on high.

Can I add vegetables?

Add carrots, celery, or mushrooms in the last hour for extra texture without overcooking.