Slow Cooker Smothered Pork Chops

Description

These Slow Cooker Smothered Pork Chops are tender, juicy pork chops cooked low and slow in a rich, creamy, savory gravy. The pork becomes fork-tender while absorbing flavors from garlic, onion, herbs, chicken broth, and Worcestershire sauce. A creamy gravy surrounds every chop, making this classic comfort-food dinner especially satisfying. It’s a great hands-off recipe for busy weeknights, Sunday dinners, or whenever you want something warm and comforting without spending hours at the stove. Serve these smothered pork chops over mashed potatoes, rice, egg noodles, or alongside roasted vegetables so you can enjoy every spoonful of that delicious gravy.

Ingredients For the Pork Chops

• 4–6 thick-cut bone-in or boneless pork chops
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the Creamy Gravy

• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ½ tsp freshly ground black pepper
• ½ cup sour cream

For Thickening, If Needed

• 2 tbsp cornstarch
• 2 tbsp cold water

For Garnish

• 2 tbsp chopped fresh parsley
• Freshly ground black pepper

Step-by-Step Instructions

1. Pat the pork chops dry with paper towels. This helps the seasoning adhere and improves browning.
2. Combine garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper in a small bowl.
3. Season both sides of each pork chop evenly with the mixture.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add the pork chops and sear for approximately 2–3 minutes per side, just until golden brown. They don’t need to cook completely because they’ll finish cooking in the slow cooker.
6. Transfer the browned pork chops to a plate.
7. Place the sliced onion and minced garlic across the bottom of a 6-quart slow cooker.
8. Arrange the pork chops over the onions, overlapping them slightly if necessary.
9. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper.
10. Pour the gravy mixture evenly over the pork chops, making sure each piece gets coated.
11. Cover the slow cooker and cook on LOW for 5–6 hours or until the pork chops are tender. Cooking time can vary depending on the thickness of the chops and your slow cooker.
12. For food safety, pork should reach at least 145°F (63°C) internally, followed by a short rest. For this slow-cooked preparation, the chops may cook beyond that temperature as they become tender.
13. Once cooked, carefully transfer the pork chops to a plate and cover loosely to keep warm.
14. Stir the gravy thoroughly.
15. If you’d like a thicker gravy, whisk the cornstarch and cold water together until completely smooth.
16. Stir the slurry into the hot gravy. Cover and cook on HIGH for another 10–15 minutes, or until thickened.
17. Turn off the slow cooker and stir in the sour cream until the gravy becomes smooth and creamy.
18. Return the pork chops to the slow cooker and spoon plenty of gravy over each one.
19. Let everything rest for approximately 5 minutes before serving.
20. Finish with chopped fresh parsley and freshly ground black pepper.

Tips

• Thick-cut pork chops are preferable because thin chops can become dry during extended slow cooking.
• Bone-in pork chops often stay especially juicy, although boneless chops work too.
• Searing is technically optional, but it adds deeper color and flavor.
• Don’t repeatedly remove the slow-cooker lid because escaping heat can increase cooking time.
• Use low-sodium broth because condensed soups already contain considerable sodium.
• Taste the finished gravy before adding additional salt.
• Stir sour cream in at the end rather than at the beginning for a smoother sauce.
• For extra savory flavor, sauté sliced mushrooms with the onions before adding them to the slow cooker.

Notes

These pork chops are especially delicious served with mashed potatoes, because the potatoes soak up the creamy gravy. Rice, buttered egg noodles, green beans, roasted broccoli, carrots, or dinner rolls are also excellent options. Store leftovers with plenty of gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat gently until thoroughly hot, adding a splash of broth if the gravy has become too thick.

Q&A

Can I use boneless pork chops?
Yes. Choose thick-cut boneless chops and begin checking them earlier because they may cook faster than thick bone-in chops.
Do I have to brown the pork chops first?
No, but browning gives them better color and adds another layer of savory flavor.
Can I add mushrooms?
Absolutely. Add about 8 oz sliced mushrooms along with the onions for a mushroom-rich gravy.
Why is my gravy too thin?
Pork naturally releases juices while cooking. Use the cornstarch slurry at the end to thicken the gravy to your preferred consistency.
Can I make this without sour cream?
Yes. Leave it out for a more traditional savory gravy, or substitute a small amount of heavy cream for additional richness.

Servings

Serves 4–6

Nutrition (Approx. Per Serving, Based on 6 Servings)

• Calories: 430
• Protein: 35g
• Carbohydrates: 14g
• Fat: 26g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 3g
• Sodium: 780mg
• Cholesterol: 115mg
• Potassium: 650mg
• Calcium: 7% DV
• Iron: 10% DV
  Nutritional values are estimates and may vary depending on pork chop size, condensed soup brands, gravy quantity, and serving size.