Crock Pot Smothered Pork Chops Recipe

By Becky Hardin

Updated Sep 1, 2025

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These Crock Pot Smothered Pork Chops are juicy, flavorful, and utterly comforting. The pork chops are first pan-seared to lock in their natural juices, then slow-cooked in a rich, savory onion gravy that makes every bite melt-in-your-mouth delicious. I love how effortless this recipe is—just a few simple steps and your Crock Pot does the rest—making it the perfect dinner for busy weeknights or a cozy weekend meal. Serve it with mashed potatoes or rice to soak up all that delicious gravy, and you’ve got a hearty, crowd-pleasing dinner that everyone will love.

If you know me, you know I’m a total pork fan—and I’m excited to share this saucy pork chop recipe with you because I think you’re going to love it as much as I do. Even if pork isn’t usually your thing, this recipe might just change your mind! I love how the juicy pork gets smothered in a flavorful sauce, topped with crispy bacon bits, and practically melts in your mouth.

What I really love about this recipe is how easy it is thanks to the slow cooker. After just a few simple prep steps, I let it cook low and slow until the pork is perfectly tender and packed with flavor—making it one of my favorite go-to dinners.

Recipe Card

Crock Pot Smothered Pork Chops

4.68 from 37 votes

Servings: 6 people

Author: Becky Hardin

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These Crock Pot Smothered Pork Chops are juicy and delicious pan-seared pork chops cooked in a rich onion gravy, perfect for any night of the week.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

• ▢ 4 slices bacon cut into ½-inch slices
• ▢ 2 cups low-sodium chicken broth
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp Worcestershire Sauce
• ▢ 2 bay leaves
• ▢ 1½ tbsp brown sugar divided
• ▢ 6 bone-in blade-cut, 1-inch thick pork chops about 8-oz. each, use pork steaks if blade-cut pork chops aren’t available.
• ▢ 3 yellow onions halved and sliced into ½-inch half-moons
• ▢ ¼ cup water plus 2 tbsp
• ▢ 1 tsp kosher salt
• ▢ ½ tsp freshly ground black pepper
• ▢ 3 cloves garlic minced
• ▢ 2 tsp minced fresh thyme leaves
• ▢ 2 tbsp cider vinegar*
• ▢ 1 tbsp chopped fresh parsley leaves

Instructions 

• Spray a slow-cooker with nonstick cooking spray and set temperature to low.
• Add chicken broth, soy sauce, Worcestershire sauce, bay leaves, and 1 tbsp brown sugar to the slow-cooker insert and cover with the lid.
  2 cups low-sodium chicken broth, 1 tbsp soy sauce, 1 tbsp Worcestershire Sauce, 2 bay leaves, 1½ tbsp brown sugar
• Pat pork chops dry with a paper towel and season with salt & pepper.
  6 bone-in
• Place bacon in a medium-size, cold skillet set over medium heat. Cook the bacon just until it starts to crisp. Transfer bacon, leaving fat in the pan, to a paper towel-lined plate; set aside.
  4 slices bacon
• Place 3 chops in the pan that cooked the bacon and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the chops to the slow-cooker and repeat the process with the remaining 3 pork chops.
• Add onions, 1½ tsp brown sugar, ¼ cup water, 1 tsp salt, and ½ tsp black pepper to the skillet. Scrape any browned bits off the bottom of the pan and cook (stirring often) over medium heat until onions soften, about 6 minutes.
  3 yellow onions, ¼ cup water plus 2 tbsp, 1 tsp kosher salt, ½ tsp freshly ground black pepper
• Add garlic and thyme and cook an additional 30 seconds.
  3 cloves garlic, 2 tsp minced fresh thyme leaves
• Pour the onion mixture over the pork-chops in the slow-cooker.
• Cover the slow-cooker and cook, on low, until the chops/pork steaks are very tender, about 6-8 hours (or on HIGH 3-4 hours).
• When ready to serve, transfer chops to a serving dish and cover loosely with foil. Let them rest 5 minutes.
• Discard bay leaves from the sauce and use a large spoon to skim the fat from the surface of the sauce.
• Add the vinegar and parsley, season with salt and pepper and stir well.
  2 tbsp cider vinegar*, 1 tbsp chopped fresh parsley leaves
• Spoon 1 cup of sauce over the chops and sprinkle with the bacon. Ladle the remaining sauce into a serving bowl and serve with the chops. Enjoy!

Becky’s Tips

*You might be tempted to omit the vinegar, but please do not. In my opinion, it is one of the most important ingredients in this dish.

Did you make this? Leave a comment!

How To Make This Crock Pot Smothered Pork Chop Recipe Step by Step

Get your crockpot ready: Spray a slow-cooker with nonstick cooking spray and set the temperature to low.

Prepare the sauce: Place 2 cups of chicken broth, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 bay leaves, and 1 tbsp brown sugar in the slow-cooker, and cover it with the lid so it cooks on the low temperature.

Prepare the pork chops: Using a paper towel, pat the 6 pork chops dry and season them with salt & pepper.

Cook the bacon: Place 4 slices of bacon in a medium-size, cold skillet and set the temperature to medium heat. Cook the bacon just until it starts to crisp and then transfer it to a paper-towel-lined plate to drain. Leave the bacon fat in the pan.

Sear the pork: Place 3 of the 6 pork chops in the saucepan with the bacon fat and cook them until they turn golden brown on both sides, about 2-3 minutes per side. Transfer the 3 pork chops to the slow-cooker and repeat the process with the remaining 3 pork chops.

Cook the onions: Add 3 onions, 1½ tsp brown sugar, ¼ cup water, 1 tsp salt, and ½ tsp black pepper to the skillet, and, scraping any browned bits off the bottom of the pan, cook the onions over medium heat, stirring often until they begin to soften and brown slightly. This should take about 6 minutes.

Add 3 cloves of garlic and 2 tsp of thyme and cook for an additional 30 seconds so the garlic has time to soften.

Pour this onion mixture over the pork chops in the slow-cooker.

Cook the mixture: Cover the slow-cooker and cook the smothered pork chops on low until the chops are very tender. This should take about 6-8 hours. If you prefer, you can cook them on high for 3-4 hours.

Rest: When the cook time is up and you are getting ready to serve, transfer the pork chops to a serving dish, cover them loosely with tin foil, and let them rest for 5 minutes to allow the juices to redistribute.

Discard bay leaves from the sauce and use a large spoon the skim the fat from the surface.

Final seasoning: Add 2 tbsp of vinegar and 1 tbsp of chopped fresh parsley, season with salt and pepper, and give it a good stir.

Serve: Spoon 1 cup of the sauce over the chops and sprinkle with the cooked bacon. Ladle the remaining sauce into a serving bowl and serve on the side with the pork chops. Enjoy!

How to Store

Leftover pork chops will keep in an airtight container in the fridge for 3-4 days. Reheat in the microwave or over the stove.

You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight and then reheat.

Serving Suggestions

These Crock Pot smothered pork chops are delicious served with a variety of sides like crispy cheesy roasted broccoli or cheesy mashed cauliflower. I also like to make garlic cheesy cornbread drop biscuits to soak up all the delicious sauce, though it also spoons nicely over mashed potatoes.

more pork chop recipes we love

Apple Butter Pork Chops

Parmesan Pork Chops with Creamy Parmesan Garlic Sauce

Honey Pork Chops with Pears and Bourbon (Pan Fried Pork Chops)

Grilled Pork Chops Recipe