The Cozy Cookbook is here! These Crock Pot Pork Chops are served with a delicious brown gravy for a meal that’s full of cozy home-cooked flavor. The meat is cooked low and slow to ensure juicy and tender results. This will definitely become your go-to recipe for pork chops!
Crock Pot Pork Chops
There is no better way to ensure that a pork chop stays juicy and tender than by cooking it low and slow in the crock pot! This is an especially important method to use for thin or boneless pork chops, as those are more prone to becoming dry.
And just wait until you taste this gravy. It has the best home cooked flavor, (I am pretty savvy when it comes to gravy making). Lucky for us, there is plenty of it to go around in this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Pat pork chops completely dry and season each side with pork seasoning mixture. Add to the crock pot.
Combine chicken broth, beef bouillon, cream of mushroom soup, mustard powder, Worcestershire sauce, and onion powder. Add it to the crock pot, covering the pork chops. Top with sliced onions.
Cook on low for 3-6 hours, amount of time depends on thickness of the pork chop. (Mine pictured here were done in 3 hours, they were about 1/4-inch thick.)
Remove pork chops and set aside. Transfer the liquid from the Crock Pot to a large measuring cup with a spout.
Melt butter in a large skillet or place the crock insert on the stove if it’s stovetop safe. Whisk in the flour. Stir continuously for 2 minutes. Add the crock pot liquid in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Add the pork chops back and spoon the gravy on top, or transfer the pork chops to serving plates and serve with gravy on the side.
Serve with mashed potatoes and roasted green beans.
Pro Tips
- The pork chops used in this recipe are flexible. Bone-in pork chops will be more tender and flavorful, they also add a lot of flavor to the gravy. Boneless pork chops can also be used.
- Be sure to check out the tools for this recipe section below for the kitchen tools I use for this recipe, they make the process seamless!
- To control the sodium in this recipe: Consider using unsalted butter, reduced or no sodium broth and canned soup, and low sodium Worcestershire sauce.
- Feel free to skip the can and make this with my homemade cream of mushroom soup recipe. Cream of chicken may also be used.
- Serve this with mashed potatoes and any variety of roasted vegetables.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 6-Quart Crock Pot– This is the size I have and it’s perfect. You can also prepare the gravy in the removable crock insert right on the Stove Top.
- Meat Thermometer– Pork chops should be 145° prior to serving.
- Fine Mesh Strainer– Pouring the liquid from the crock pot through a strainer makes for silky-smooth gravy!
- Large Measuring Cup with a Spout– Makes it easy to to add the gravy to the roux in splashes without spilling.
- Gravy Boat– This is the one I have, it has a candle on the bottom to keep the gravy warm!
- Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired.
Try These Next
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- Tomato Tortellini Soup
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- Creamy Chicken and Noodles
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- Stuffed Pepper Soup
-
- Sausage Potato Soup
-
- Roasted Red Pepper Pasta
-
- Easy Tortellini Sauce
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Crock Pot Pork Chops
Ingredients
Pork Seasoning
- ½ tsp each: dried rosemary, oregano, and thyme
- ¼ tsp ground sage
- 1/8 tsp pepper
Pork Chops/Gravy
- 4-6 pork chops, see notes
- 2 cups chicken broth
- 1 beef bouillon
- 10.5 oz. cream of mushroom soup
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 yellow onion, sliced
- 4 tablespoons butter
- 4 tablespoons flour
- 2-3 drops Kitchen Bouquet, optional
Instructions
Prepare the Pork Chops
- Pat the pork chops completely dry. Combine pork seasoning mixture and sprinkle it over the top and bottom of the pork chops. Add them to the crock pot.
- Combine the chicken broth, beef bouillon, cream of mushroom soup, mustard powder, Worcestershire sauce, and onion powder. Add it to the crock pot, covering the pork chops. Top with sliced onions.
- Cook on low for 3-6 hours. Very thin pork chops will only need 3, very thick will need up to 6. They are done when the internal temperature is 145 degrees.
Make the Gravy
- Carefully remove the pork chops and transfer them to a plate. Tent with foil. Transfer the liquid from the crock pot to a large measuring cup with a spout. (If possible, run the liquid through a fine mesh strainer for silky smooth gravy.) The onions can be reserved and added to the gravy or served on the side.
- Melt the butter in a large skillet over medium heat. (If your crock is stovetop safe you can prepare the gravy in that.) Ensure that there is plenty of surface area in the vessel that you’re using, this ensures the gravy is nice and thick.
- Whisk in the flour and stir continuously for 2 minutes, until the flour smell is gone and it begins to brown.
- Add the liquid from the crock pot in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer until desired thickness is obtained. Add 2-3 drops of kitchen bouquet browning and seasoning sauce if a darker color is preferred.
- You can add the pork chops back to gravy and spoon the gravy on top, or transfer the pork chops to serving plates and serve with gravy on the side.
- Serve with mashed potatoes and roasted green beans.
Notes
- The pork chops used in this recipe are flexible. Bone-in pork chops will be more tender and flavorful, they also add a lot of flavor to the gravy. Boneless pork chops can also be used.
- Be sure to check out the tools for this recipe section in the post above for the kitchen tools I use for this recipe, they make the process seamless!
- To control the sodium in this recipe: Consider using unsalted butter, reduced or no sodium broth and canned soup, and low sodium Worcestershire sauce.
- Feel free to skip the can and make this with my homemade cream of mushroom soup recipe. Cream of chicken may also be used.
- Serve this with mashed potatoes and any variety of roasted vegetables.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
All your recepies sound and look great, but I need a store in my pantry for all the herbs and seasonings,
A nice variety of herbs and seasonings will transform your cooking. A spice rack will keep them all in order and make them easy to find. I generally use very common herbs and seasonings, nothing that wouldn’t be found on a typical spice rack. This is the one that I use, the lids are labeled and it takes me no time at all to make the seasoning combinations this way 🙂
This meal is awesome.. I cant wait to make many more..Im ordering your cozy cookbook after eating this meal.. Thank you Steph!! From a busy grandpa.
I’m so happy you enjoyed this and are going to order a cookbook! Thanks so much for the great comments, your support is very much appreciated!💗
Is there a replacement for Cream of Mushroom soup. Would crema of celery or chicken work too?
Cream of chicken would be excellent! 🙂
can you cook on high in the crock pot to have them done faster?
I recommend low for juiciest results, as pork (especially boneless) is prone to becoming dry, but totally up to you if you wanna give it a shot on high!