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

Crock Pot Smothered Pork Chops

Servings: 6 people
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  • 4 slices bacon cut into ½-inch slices
  • 2 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 2 bay leaves
  • tablespoons brown sugar divided
  • 6 bone-in blade-cut, 1-inch thick pork chops about 8-ounces 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 tablespoons
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic minced
  • 2 teaspoons minced fresh thyme leaves
  • 2 tablespoons cider vinegar
  • 1 tablespoon chopped fresh parsley leaves


  • Spray a slow-cooker with nonstick cooking spray and set temperature to LOW.
  • 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.
  • While bacon cooks, add chicken broth, soy sauce, Worcestershire Sauce, bay leaves and 1-tablespoon brown sugar to the slow-cooker insert and cover with the lid.
  • Pat pork chops dry with a paper towel and season with salt & pepper. After the bacon has cooked, place 3 chops in the same saucepan 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 teaspoons brown sugar, ¼ cup water, 1-teaspoon salt and ½ teaspoon 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.
  • Add garlic and thyme and cook an additional 30 seconds.
  • 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 the chops rest 5 minutes.
  • Discard bay leaves from the sauce and use a large spoon the skim the fat from the surface of the sauce.
  • Add the vinegar and parsley, season with salt and pepper and stir well.
  • 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!



Note: 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.