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Slow Cooker Smothered Pork Chops with bacon and brown gravy made in the crock pot, served over rice. They are easy to make and fall off-the-bone tender. You NEED to try this recipe!
I am so glad I decided to use my crock pot to make this recipe for Slow Cooker Smothered Pork Chops because not only were they so tender and delicious, it was really quite easy to make. The pork chops cook low and slow in the slow cooker allll day long and by dinner time, you’re left with fall-off-the-bone, super tender, flavorful pork chops!
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Pin It NowSlow cooker pork chops are so easy and delicious! No need for knives at the dinner table when you’re serving up this recipe for smothered pork chops, your fork will go through the meat like butter. One of my favorite parts about this entire recipe is the brown gravy that you’ll smother the pork chops with. Not too thick, not too thin, and with bits of smoky bacon! Mmmmm delish!
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What Pork Chops to Use
I prefer to make this recipe with bone-in pork chops because they end up being more tender and literally fall off the bone after cooking. With that being said, you could definitely use boneless pork chops, just know the cooking time may be less. Choose pork chops that are similar in size so they cook evenly, about 3/4-inch thick.
How to Make Pork Chops in the Slow Cooker
Now, if I’m keeping it real here, I want to let you know upfront that for a slow cooker recipe, these smothered pork chops do require a bit more work than you’re probably used to. Unlike Slow Cooker Chicken Fajitas where you literally just toss everything in the crock pot and walk away, this recipe does take a little bit of prep. Let me assure you, however, that the prep required is simple and worth it! For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the bacon. I like to cut the bacon up into small pieces before cooking it. Once it starts to crisp, remove it from the pan and leave some of the grease in the pan.
- Brown the pork chops. Pan sear the pork chops for a few minutes on each side until they are nicely browned. They will not be fully cooked and that is ok, this step gives them a deeper flavor and a nice crisp outside. Transfer them to the slow cooker.
- Sauté the onions and garlic. Add the onions, a pinch of salt, and 1/4 cup water to the skillet and cook until the onions are translucent. Add in the garlic and cook for another minute. Pour this mixture over the pork chops in the slow cooker.
- Make the Gravy. Combine the chicken stock, Worcestershire sauce, and brown sugar in the skillet and bring the mixture to a boil. Pour the mixture over the pork chops in the slow cooker.
- Cook the pork chops. After 7-8 hours or once the pork chops are tender, carefully transfer them to a plate.
- Finish the gravy. Combine the liquid from the slow cooker and the water and cornstarch mixture into a large saucepan. Cook for about 5 minutes, until the sauce has thickened and is bubbly. Stir in the vinegar and the bacon and season with salt and pepper to taste.
- Serve and enjoy! Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop, and sprinkle with parsley.
Making Gravy For Pork Chops
By starting the gravy early in the recipe, the pork chops cook slowly in the gravy while flavor infuses into them. This keeps them tender, juicy, and packed with flavor. By adding a slurry of cornstarch and water to the gravy at the end, it will quickly thicken to the perfect consistency.
Tips and Tricks
- Cook low and slow. When someone tells me they don’t like pork, I totally get it. I used to not like it either! And I’ve figured out that typically the reason for this is that the pork is overcooked, which leaves it dry and without much flavor. In this slow cooker recipe, the pork is cooked slowly in a gravy, which keeps it tender and moist.
- Use a meat thermometer. Pork is considered fully cooked at 145 degrees Fahrenheit. Knowing when your pork is fully cooked without overcooking is a key step in actually enjoying its flavor and texture, and the best way to monitor this is to use an instant-read meat thermometer.
What to Serve with Pork Chops
I served these Smothered Pork Chops over rice, but another good option would be cooked egg noodles. To go along with the tender pork chops and rice, I made some edamame which totally completed this savory mouth-watering dinner. You could also round out the meal with some Green Beans.
Storing and Reheating Leftovers
Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet until heated through. Serve over fresh or reheated rice or egg noodles. Always use your best discretion when storing and reheating leftovers.
Other Crock Pot Recipes
Let me recap: slow cooker smothered pork chops with bacon and brown gravy, served over rice, and fall off the bone tender. Seriously delicious! Give it a try and enjoy. Here are some other delicious crockpot recipes to add to your dinner rotation.
PS: THANK YOU so much for taking the time to read and comment on my recipes, and for trying them and sharing them with your family and friends. I wouldn’t be able to do it without you. Much love! XOXO
Recipe slightly adapted from
America’s Test Kitchen via Mel’s Kitchen Cafe
Slow Cooker Smothered Pork Chops
Ingredients
- 4 bone-in pork chops about 3/4 inch thick, seasoned with salt and pepper on each side.
- 4 slices bacon cut into small pieces
- 2 tbsp canola oil
- 1 large yellow onion cut into 1/2 inch thick slices
- 1/4 cup water plus 2 tbsp water, divided
- 1 tbsp brown sugar
- 2 tsp minced onion
- 3 cups low-sodium chicken stock
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tbsp cornstarch
- 1 tbsp cider vinegar
- 1 tsp dried parsley
Instructions
- Pat the pork chops dry with paper towels then season both sides with salt and pepper.
- Cook bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer it to a paper towel lined plate to drain. Then store it in the refrigerator until later.
- There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high. If there are more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons. Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned. They will not be fully cooked and that is ok. Transfer the browned pork chops to the slow cooker.
- Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon. Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan. Add in the garlic and cook for another minute. Pour this mixture over the pork chops in the slow cooker.
- Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer them to a plate. Cover with foil to keep warm while you make the sauce.
- To serve: Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop, and sprinkle with parsley.
