Recipe 1: Smothered Slow Cooker with Onion Gravy
Serves: 4 | Prep: 10 minutes | Cook: 4-5 hours on LOW or 2½-3 hours on HIGH
Ingredients
- 4 bone-in pork chops, about 1 inch (2.5 cm) thick (rib or center-cut, 8-10 oz each)
- 1½ teaspoons coarse seasoning blend (steak seasoning, garlic-pepper, or the mix below), plus more to taste
- 1 packet (about 1 oz / 28 g) dry onion soup mix
- 1 cup (240 ml) chicken broth
- 4 tablespoons butter, cut into 4 pats
- 2 tablespoons chopped fresh parsley, for serving
Quick seasoning mix: 1 teaspoon kosher salt, 1 teaspoon coarsely ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon red pepper flakes.
Equipment
A 6-quart oval slow cooker, a meat thermometer, a small saucepan, and a whisk.
Instructions
1. Prep the chops. Pat the chops dry with paper towels. Dry meat holds seasoning better and tastes better in the end.
2. Arrange them. Lay the chops in a single layer on the bottom of the slow cooker. A little overlap at the edges is fine, but they shouldn’t be stacked. Single-layer chops cook evenly, as in your first photo.
3. Season generously. Sprinkle the seasoning blend over the top of each chop, pressing it in lightly. The meat will cook with mild liquid, so it needs bold seasoning.
4. Add the onion soup mix. Sprinkle the packet evenly over the chops, as in your second photo. It supplies the salt, onion, and savory depth for both the meat and the gravy.
5. Pour in the broth. Pour the broth gently around and over the chops. Use only 1 cup, since the chops will release juices as they cook and too much liquid dilutes the gravy.
6. Add the butter. Place one pat on each chop. It melts into the broth and gives the sauce richness and shine.
7. Cook low and slow. Cover and cook on LOW for 4-5 hours or HIGH for 2½-3 hours. Avoid lifting the lid, because each peek adds about 15 minutes to the cooking time. Thicker chops can take the full time, thin chops (¾ inch) often finish in 3-3½ hours on low.
8. Check for doneness. Pork is safe at 145°F (63°C) with a 3-minute rest. Slow cooker chops usually go well past that and become fork-tender, so don’t be alarmed if they read 170-190°F. They will be tender and juicy from the braising liquid. They are done when the meat pulls easily from the bone.
9. Make the gravy. Lift the chops onto a plate and cover with foil. Make the gravy using Recipe 2.
10. Serve. Plate the chops, spoon the gravy over them, and sprinkle with parsley.
Tips for Success
- Choose bone-in chops. The bone and fat keep the meat moist. Boneless chops dry out faster, so check them at 2½-3 hours on low.
- Pick thick chops. Chops under ¾ inch turn stringy in a slow cooker. Go for 1 inch or more.
- Browning is optional. For deeper flavor, sear the chops 2 minutes per side in a hot skillet before adding them. The pictured version skips this step, which keeps things simple.
- Watch the salt. Onion soup mix and broth are both salty. Use low-sodium broth, and taste the gravy before adding more salt.
- Don’t cook on HIGH all day. Chops dry out when pushed past their window. If you need to hold them, switch to WARM for up to 1 hour.
Recipe 2: Silky Onion Pan Gravy
The liquid in the bottom of the cooker is the best part of the dish.
Ingredients
- All the juices from the slow cooker (about 1½-2 cups)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 tablespoon butter (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1 tablespoon chopped parsley
- Black pepper to taste
Instructions
- Pour the cooking liquid into a saucepan through a fine strainer. Keep the onion bits for a chunkier gravy if you like them. Skim off excess fat with a spoon.
- Bring to a simmer over medium heat.
- Whisk the cornstarch and cold water in a small bowl until smooth. Slowly whisk it into the simmering liquid.
- Cook 1-2 minutes, stirring, until it coats the back of a spoon.
- Stir in the butter, Worcestershire, parsley, and pepper. Taste and adjust.
Alternative: Without a saucepan, whisk the slurry into the slow cooker liquid, turn to HIGH, cover, and cook 15 minutes until thickened.
Creamy version: Whisk in ¼ cup heavy cream or sour cream at the end, off the heat, for a stroganoff-style gravy.
Recipe 3: Flavor Variations
The method stays the same. Swap or add the following.
Ranch Pork Chops
Replace the onion soup mix with 1 packet ranch seasoning. Use cream of chicken soup instead of broth for a creamy, tangy sauce.
Garlic Herb Butter
Mix 4 tablespoons softened butter with 3 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Put a spoonful on each chop in place of the plain butter.
Honey-Dijon
Skip the onion soup mix. Whisk ¼ cup honey, ¼ cup Dijon mustard, 2 cloves garlic, and ½ cup chicken broth. Pour over the chops.
Apple and Onion
Slice 2 apples and 1 large onion and layer them under the chops. Use apple cider in place of half the broth. This is a good fall version.
Mushroom Smothered
Add 8 oz sliced mushrooms around the chops. Stir 1 can of cream of mushroom soup into the broth. The mushrooms release juices and create a thick, earthy sauce.
Smoky BBQ
Replace the broth with ¾ cup BBQ sauce mixed with ¼ cup apple cider vinegar. Skip the onion soup mix. Serve on buns if you shred the meat.
Recipe 4: Garlic Mashed Potatoes (the Gravy’s Best Friend)
Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1½-inch chunks
- 4 cloves garlic, peeled
- 4 tablespoons butter
- ½ to ¾ cup warm milk
- 1½ teaspoons salt
- Black pepper to taste
Instructions
- Put the potatoes and garlic in a pot and cover with cold, salted water. Bring to a boil and cook 15-20 minutes until a knife slides in easily.
- Drain well, and let the potatoes steam dry in the pot for 2 minutes.
- Mash with the butter. Add the warm milk a little at a time until creamy.
- Season with salt and pepper.
Recipe 5: Garlic Roasted Green Beans
Ingredients
- 1½ lb green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Squeeze of lemon
Instructions
- Heat the oven to 425°F (220°C).
- Toss the beans with the oil, garlic, salt, and pepper on a sheet pan.
- Roast 12-15 minutes, shaking the pan once, until blistered at the edges.
- Finish with lemon juice.
Recipe 6: Buttery Egg Noodles
Ingredients
- 12 oz wide egg noodles
- 3 tablespoons butter
- 1 tablespoon chopped parsley
- Salt and pepper
Instructions
- Boil the noodles in salted water according to the package.
- Drain and toss with butter, parsley, salt, and pepper.
- Serve under the chops so the noodles soak up the gravy.
Recipe 7: Leftover Pork Chop Sandwiches
Ingredients
- 2 leftover chops, meat pulled off the bone and shredded
- ½ cup leftover gravy
- 4 sandwich rolls or brioche buns
- 4 slices provolone or Swiss
- Pickles or pickled onions for topping
Instructions
- Warm the shredded pork in the gravy in a skillet over medium heat for 5 minutes.
- Toast the buns lightly.
- Pile the meat on the buns, top with cheese, and broil 1-2 minutes until melted.
- Add pickles and serve.
Storing and Reheating
- Refrigerate leftovers within 2 hours, in an airtight container with some gravy, for 3-4 days.
- Freeze the chops with the gravy for up to 3 months.
- Reheat gently in a covered pan over low heat with a splash of broth, or in a 300°F (150°C) oven, covered with foil. Microwaving at lower power also works.
- Gravy can be frozen separately in small containers and whisked smooth when reheated.
Putting the Meal Together
For a classic dinner, serve the chops over garlic mashed potatoes with roasted green beans, and put the gravy on the table in a pitcher. For a lighter plate, pair them with a crisp salad and a roll. Since the chops cook unattended, you can use the stove and oven for the sides.