Crock Pot Pork Chops
These Crock Pot Pork Chops are super juicy and served with the most flavorful gravy. This home cooked meal is perfect with a side of mashed potatoes and green beans.
- ½ tsp each: dried rosemary, oregano, and thyme
- ¼ tsp ground sage
- 1/8 tsp pepper
- 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
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.
- 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.
- 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.
Calories: 404kcal, Carbohydrates: 14g, Protein: 34g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 1139mg, Potassium: 766mg, Fiber: 1g, Sugar: 1g, Vitamin A: 377IU, Vitamin C: 11mg, Calcium: 41mg, Iron: 2mg