Fall-apart tender Pork Chops in the Crock Pot will make your mouth water. Nothing is more comforting than boneless pork chops with creamy gravy.
Nothing is more comforting than gravy-covered pork chops. Add in some green pepper for flavor, and you have a recipe you will repeat repeatedly.
🐖Ingredients
Pork chops
Optional vegetables—green pepper, onion
Garlic
Chicken broth
Pantry ingredients—AP flour, Worcestershire sauce, salt, and pepper to taste
Jump To (scroll for more)
Use a short pan searing to add great flavor, then load them into a crock pot with onion, green pepper, garlic, and some broth for moisture. Cook until fall-apart tender and make a simple gravy for a great weeknight dinner.
👨🍳How to Make Crock Pot Pork Chops and Gravy
1. Use two 1-inch boneless or bone-in pork chops—salt and pepper to taste.
2. Heat one teaspoon of oil over medium-high heat. When hot, add the chops and brown each side for 3-4 minutes to get the color you like and add some taste.
3. While the pork is browning, optionally slice one medium onion and one green pepper. Also, crush 1-2 cloves of garlic. You only need half the pepper and onion for the two pork chop versions.
4. Add half the veggies and garlic to the bottom of a small crock pot. Add the pork on top, and add the remaining veggies and garlic. Add 1 cup of chicken broth and ½ teaspoon Worcestershire sauce.
5. Cook on high for 2 hours or 4 hours on low.
6. For gravy, mix 4 tablespoons flour in 1 cup of chicken broth until smooth. Move the chops to a plate, pour the liquid into a pan over medium-high heat, and bring to a light boil. Slowly pour in the thickening liquid while stirring vigorously until starting to thicken. At that point, stop adding the thickener and continue to stir and simmer for a few minutes until the gravy is done. Add salt and pepper to taste.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Pork chop recipes
Apples and pork got together. Try Crock Pot Apple Pork Chops and Baked Apple Pork Chops with Vegetables.
Fire up the grill for Grilled Apricot-Glazed Pork Chops or Pork Chops on the gas grill. For inside-cooked chops, try Pan Seared Oven Roasted Pork Chops or a personal favorite of mine, Breaded Pork Chops. And for the 2-inch thick chops, try Cooking Thick Pork Chops.
♨️Making Gravy with Crock Pot Recipes
The issue of making gravy for crock pot recipes is why you see so many cans of soup and envelopes of gravy mix. If you want fewer chemicals, you need to adapt.
I don't feel there is a good way to make acceptable gravy in the crock pot. I suggest moving the liquid to a saucepan and using cornstarch slurry or a flour roux. For more information on making gravy, please see How To Make Gravy at Home.
How to serve
Serve with rice, egg noodles, mashed potatoes, and a hot vegetable like broccoli, asparagus, Baked Parmesan Green Beans, or Corn on the Cob.
How to store leftovers
Store leftovers in the refrigerator in an airtight container for 4 days. Store the gravy and chops separately. Only store gravy made with flour since cornstarch does not store well.
❓FAQs
Most commonly, it is due to overcooking. The minimum safe temperature is 145° in the thickest part, measured with an instant-read thermometer. 145° to 155° is the best temp for most people. The chops will lose moisture as you get to 160° or above.
Other factors can be cooking thinner chops or previously frozen chops. A brine will help with most dryness issues.
🐖About Pork Chops
Real pork chops are the middle three in the above diagram. The ones on the ends are frequently sold as chops, but I don't believe them.
I frequently pick up a whole pork loin and cut it myself when they are on sale. Half the price, and they will freeze great for 3-4 months. But the biggest plus is I always have them on hand.
For this recipe, bone-in or boneless is fine, and any reasonable thickness should work, but it will affect the cooking time.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Pork Chops in the Crock Pot
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
Ingredients
- 2 pork chops—boneless or bone-in - one inch thick
- ½ onion - optional
- ½ green pepper - optional
- 1 minced or crushed garlic -
- ½ t Worcestershire sauce
- salt and pepper to taste
- 2 cup chicken broth - divided
- 6 tablespoons AP flour
Instructions
- Use two of 1-inch boneless or bone-in pork chops. Salt and pepper to taste.
- Heat one teaspoon oil over medium-high heat. When hot, add the chops and brown each side for 3-4 minutes to get the color you like and add some taste.
- While the pork is browning, optionally slice one medium onion and one green pepper. And crush 1 clove of garlic. For the two pork chop versions, you only need half the pepper and onion.
- Add half the veggies and garlic to the bottom of a small crock pot. Add the pork on top, add the remaining of the veggies and garlic. Add 1 cup of chicken broth and ½ teaspoon Worcestershire sauce.
- Cook on high for 2 hours or 4 hours on low.
- For gravy, mix 6 tablespoons flour in 1 cup of chicken broth until smooth. Move the chops to a plate and pour the liquid in a pan over medium-high heat and bring to a light boil. Slowly pour in the thickening liquid while stirring vigorously until starting to thicken. At that point, stop adding the thickener and continue to stir and simmer for a few minutes until gravy is done. Add salt and pepper to taste.
Recipe Notes
Pro Tips
- You can use bone-in or boneless pork chops. Thickness is up to you but not extra thick.
- Fits well in a crock pot of 3 quarts or more.
- I suggest half an onion and pepper for a 2 chop version. The amount of garlic is per taste. My wife wants double garlic.
- The best way to make gravy with a crock pot meal is to move the fluid to a saucepan and use flour.
- There is a bit more flour in the slurry to make the gravy than you probably need. That is to account for any release of liquids from the ingredients. So when the fluid starts to thicken. Stop adding to flour and wait a minute or two to see if you need more,
- Good refrigerated for 3-4 days and frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published July 20, 2013. Updated with expanded discussion, refreshed photos, and a table of contents to help navigation.
Lynn M LaMar says
I am so happy I found this site! I appreciate the small sized recipes for two that are generous enough portions to have some leftovers for lunch! The recipes are easy and awesome. I love crock pot cooking in the winter here in Florida. The early dark stymies my grilling after I get home but walking in the door to something delicious all ready for dinner just rocks my world!!! Thank you for some terrific crock pot recipes!!!
Ashley says
Looks delicious! But is the "t" for the worschestire sauce tablespoons or teaspoons?
DrDan says
Hi Ashley,
Welcome to the blog.
Big T is tablespoons and little t is teaspoon. Old notation... I'm in the middle of a total blog rewrite and this one has not been updated yet.
My favorite pork chop recipe is https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/ so you might want to check that out.
Dan
Chris says
I could dive right into that plate o' pork!