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Perfect Fall Crockpot Pork Chops with Easy Gravy

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Tender, fall-apart pork chops simmered in a rich, savory gravy, made effortlessly in the slow cooker. This hands-off recipe is perfect for cozy autumn dinners and uses simple pantry ingredients.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup heavy cream (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Let sit at room temperature for about 15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add sliced onions to the same skillet and cook for 4-5 minutes, scraping up browned bits. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour about ¼ cup of chicken broth into the skillet and stir to deglaze, loosening any remaining browned bits.
  5. Transfer the onion mixture to a 6-quart slow cooker. Arrange seared pork chops on top. Add remaining chicken broth, cream of mushroom soup, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until pork chops are fork-tender.
  7. Carefully transfer pork chops to a plate and cover loosely with foil. Discard bay leaves. Strain cooking liquid through a fine-mesh sieve into a bowl or measuring cup (reserve the cooked onions). You should have about 2 cups of liquid.
  8. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in reserved cooking liquid while whisking continuously. Add reserved onions. Bring to a simmer and cook for 3-4 minutes until gravy thickens.
  9. Stir in heavy cream if using. Season with salt and pepper to taste. Return pork chops to the slow cooker or a serving dish and pour gravy over the top. Garnish with fresh parsley and serve immediately.

Notes

Don’t skip searing the pork chops—it builds deep flavor. Bone-in chops stay juicier. For a thicker gravy, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Leftovers taste even better the next day.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, fall pork chops, pork chops with gravy, easy pork chop recipe, comfort food, fall dinner

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