Slow Cooker Pork Chops
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These slow cooker pork chops are cooked low and slow in the crock pot with a delicious, rich onion herb gravy. It’s an easy recipe that works with either bone-in or boneless pork chops, so you can use whichever you prefer.
The process is simple: just sear the pork chops, make the onion herb gravy, then let everything come together in the slow cooker for the most tender, flavorful pork chops.
Serve with creamy mashed potatoes, buttered noodles, rice pilaf, or roasted potatoes. For veggies, green beans, asparagus, or a green salad are perfect choices!
If you are looking for ways to enjoy pork chops, try my Sheet Pan Pork Chops.
Table Talk with Tawnie
Pork chops used to intimidate me because they can dry out so quickly. One minute they’re juicy, and the next they’re tough and overcooked. After a few frustrating tries on the stovetop, I discovered the slow cooker is the easiest and best way to make them. Cooking low and slow keeps the meat tender and builds incredible flavor. Plus, even if the pork dries out a bit, THE SAUCE WILL SAVE THEM! This onion herb gravy is seriously so good and pairs well with the pork.
- Pork chops: You can use bone-in or boneless pork chops for this recipe, about 1–1¼ inches thick. Each cut has its own unique flavor and texture. I used pork sirloin chops here since they’re super flavorful, but boneless loin chops are another great option for slow cooking because they stay tender. Rib chops or center-cut loin chops will also work, so use whatever you enjoy most or have on hand.
- Onion: The yellow onions add depth and sweetness to the dish as they slowly cook down. You can also add mushrooms for additional veggies if you want!
- Broth: A mix of chicken and beef broth creates a rich, savory base that keeps the pork moist and flavorful. You can use one or the other if you prefer, just make sure it’s a good-quality broth or stock, since it’s key to the sauce.
- Fresh herbs: Fresh thyme and rosemary add a herby, fresh flavor to these pork chops. I also like to garnish with fresh parsley at the end for a bright finish. If you don’t have fresh herbs, you can use dried herbs; just use about one-third the amount.
- Dijon mustard and Worcestershire sauce: The Dijon mustard and Worcestershire sauce help balance out the richness of the gravy.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Season and sear pork chops
Pat the pork chops dry with paper towels. Combine the spices and rub them on both sides of the pork chops. Sear in a hot skillet for 2-3 minutes on each side. Then add to the slow cooker.
Prepare onion gravy base
In the same skillet, melt the butter. Add the sliced onions and cook until softened. Then add the garlic and cook until fragrant. Sprinkle with flour and cook for another minute or so.
Add liquids & herbs
Whisk in the broths. Then stir in the Dijon mustard, Worcestershire sauce, and fresh herbs. Let simmer for a couple of minutes.
Transfer & cook
Pour the onion gravy mixture on top of the pork chops and cook on low for 6-7 hours, or until tender.
Serve & enjoy!
Serve the pork chops hot with the onion herb gravy spooned over the top and garnish with parsley. Add a side of creamy mashed potatoes or your favorite veggies and ENJOY!
Expert Tips
- Thick pork chops: Thicker pork chops tend to work best for the slow cooker (about 1¼ inches thick). Thinner pork chops are just not suited for long cooking times and will dry out.
- Brown the pork chops first: Searing the pork chops in a skillet before adding them to the slow cooker helps to build additional flavor and gives them a nice, golden crust.
- Don’t overcook: Pork chops can dry out if overcooked, even in the slow cooker. Low and slow (about 6–7 hours) is best. If you’re cooking on high, check for doneness around 3 hours.
- Check doneness with a thermometer: Pork should reach an internal temperature of 145°F. The meat will stay tender and juicy without being overdone.
Storage / Freezing
- Store: Store in an airtight container in the fridge for up to 3–4 days.
- Freezer: Let pork chops and sauce cool completely, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
- To reheat: Preheat oven to 350F. Put just enough chicken broth to cover the bottom of a glass baking dish (not much is needed, just a thin layer). Add pork chops and cover tightly with foil. Bake for about 20 minutes, or until pork chops are heated through.
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
FAQs
What internal temperature should the pork chops be?
Try to catch the pork chops when they are just getting to the 145°F mark. This will make for juicy meat and prevent the pork chops from drying out.
What type of pork chops work best for this recipe?
You can use whatever type of pork chop you like best. Both bone-in or boneless will work; however, bone-in tends to have the best results for juicy pork. In this recipe, I used a pork sirloin chop. They have lots of flavor, and my hubby loves them!
What do I do if my pork chops are dry?
It happens to all of us. Sometimes we forget to set a timer, or maybe leave them in just a few minutes too long. Even if the pork dries out a bit, THE SAUCE WILL SAVE THEM! This onion gravy is seriously so good and pairs well with the pork.
If the pork chops are just too dry to eat alone, you can also cut them into strips and make a stir fry, quesadilla, or even put it between two slices of bread with some bbq sauce and veggies!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
The Best Slow Cooker Pork Chops with Mushroom Gravy
Ingredients
- 2 Tbsp. unsalted butter
- 1 large onion (thinly sliced)
- 2-4 cloves garlic (minced)
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- 1 cup beef broth
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. fresh thyme (chopped)
- 2 sprigs fresh rosemary (chopped)
For the Pork Chops:
- 6 bone-in or boneless pork chops (about 1-1¼ inches thick)
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1-2 Tbsp. avocado oil (or other high-heat oil)
- Salt and freshly ground black pepper (to taste)
- Fresh parsley (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the pork chops: Pat the pork chops dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the pork chops to coat. Add additional seasonings based on your preference. I usually eyeball it until it looks right!1 large onion, 6 bone-in or boneless pork chops, 1 tsp. smoked paprika, Salt and freshly ground black pepper, 1 tsp. garlic powder
- Sear the pork chops: Heat the avocado oil in a large skillet over medium-high heat. Once hot, sear the pork chops for 2–3 minutes per side until golden brown. Transfer the browned pork chops to the slow cooker.1-2 Tbsp. avocado oil
- Prepare the onion gravy base: In the same skillet, reduce the heat to medium. Melt the butter, then add the sliced onions. Cook, stirring occasionally, for 5-8 minutes until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.2 Tbsp. unsalted butter, 1 tsp. onion powder, 2-4 cloves garlic
- Make the roux: Sprinkle the flour over the onions, stirring to coat. Cook for about 1 minute to remove the raw flour taste.2 Tbsp. all-purpose flour
- Add liquids and herbs: Gradually whisk in the chicken broth and beef broth until smooth and slightly thickened. Stir in the Dijon mustard, Worcestershire sauce, and herbs. Let it cook and simmer for a couple of minutes.1 cup chicken broth, 1 cup beef broth, 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, 1 tsp. fresh thyme, 2 sprigs fresh rosemary
- Add to slow cooker: Transfer the onion gravy mixture to the slow cooker on top of the pork chops. Ensure they are covered with sauce.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender. Start Timer
- Serve: Serve the pork chops hot with the onion herb gravy spooned over the top and garnish with parsley. Serve with creamy mashed potatoes, buttered noodles, rice pilaf, or roasted potatoes. For veggies, green beans, asparagus, or a green salad are perfect choices!Fresh parsley
Equipment
Notes
- Feel free to add mushrooms in step 3 with the onions.
- Bone-in pork chops will yield the best results for juicy pork.
- Pork chops can be served with mashed potatoes and your favorite green veggie (green beans, salad, asparagus).
- This recipe was updated in September 2025 with updated ingredients, instructions, and photos.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
Meat was so tender and juicy! Delicious and easy
So glad you enjoyed them, thank you!
So delicious!! My family gave this a 10/10. Made garlic roasted potatoes on the side. The gravy was amazing on them too!!
Hi Melissa, I am so glad you loved this recipe! Thank you!
I’ve never made a pork chop with a slow cooker. I bet they must be really tender. I can’t wait to try this out. 🙂
These turned out so great! Loved the sauce that went over them too!
Yum! I love pork chops for dinner and I’m always on the lookout for easy and flavorful recipes so I’m glad I found yours. This is perfect for a busy afternoon since the pork can cook while I’m working and I can finish it when it’s time for dinner.
I love pork chops. This recipe was so good. The porks chops just fall apart and the gravy is amazing.
Yum! Made this for dinner – such a simple recipe. The step by step photos really made it easy for me to follow!