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 over and over.
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.
Don't miss these other pork recipes, like Fried Pork Chops with Gravy, Pan Seared Oven Roasted Thick Pork Chops, Sheet Pan Apple Pork Chops, Crock Pot Apple Pork Chops, Breaded Pork Chops, and Crock Pot Pork Loin Roast.
- Pork chops—boneless about one inch thick but bone-in chops are fine.
- Optional vegetables—green pepper, onion
- Chicken broth
- Pantry ingredients—AP flour, Worcestershire sauce, salt, and pepper to taste
👨🍳How to Make Crock Pot Pork Chops and Gravy
- Trim pork chops and salt and pepper to taste. Then brown on the stovetop.
- Prep onion and green pepper (optional)
- Add half the chopped vegetables to the crock pot, add browned pork chops, and the remaining veggies and garlic.
- Add chicken broth and Worcestershire sauce.
- Cook on high for 2 hours on high or 4 hours on low.
- Make gravy if desired—full instructions in the recipe card.
♨️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.
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.
Store leftovers in the refrigerator in an airtight container for 4 days. Store the gravy and chops separately. Only store gravy made with the flour method since cornstarch does not store well.
🐖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 when they are on sale and cut it myself. 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.
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Step-by-Step Photo Instructions
Use two of 1-inch boneless or bone-in pork chops—salt and pepper to taste.
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.
While the pork is browning, optionally slice one medium onion and one green pepper. Also, crush 1-2 cloves 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, and add the remaining veggies and garlic. Add 1 cup of chicken broth and ½ teaspoon Worcestershire sauce.
Cook on high for 2 hours on high or 4 hours on low.
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.
Pork Chops in the Crock Pot
- 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
- 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 on high 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.
Your Own Private Notes
- 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.
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.
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Originally Published July 20, 2013. Updated with expanded discussion, refreshed photos, and a table of contents to help navigation.