Crock Pot Smothered Pork Chops

Slow cooker smothered pork chops in a pan with a spatula lifting one out

4.68 from 37 votes

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.

Difficulty: Easy

Servings: people

Author: Becky Hardin

Equipment

Crockpot

Ingredients

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!

Video

Notes

*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.

Nutrition