Easy Crock Pot Pork Chops with Gravy

Fall apart tender pork chops smothered in green pepper and gravy. It makes your mouth water. Nothing is more comforting than pork chops with gravy — all without cans of soup or envelopes of chemicals.

Jump to:

• 🐖Pork Chops
• Peppers and Onion
• ♨️Gravy with Crock Pot Recipes
• 📖Pork Chop Recipes
• 🖼️Photo Instructions
• 📖 Recipe

Introduction and My Rating

Nothing is more comforting than a gravy covered pork chops. Add in some green pepper, and you have a recipe you will repeat over and over.

I choose a couple of 1-inch thick boneless pork chops. Added a nice brown in a pan before loading them into a crock pot with onion, green pepper, and garlic.

Add some broth for moisture and cook until fall-apart tender. Then make a simple gravy with the liquid.

My Rating

A nice medium 4. This is an easy cook that will be hard not to like.

🐖Pork Chops

Real pork chops are the middle three in the above diagram. The ones on the ends are frequently sold as chops but 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.

Peppers and Onion

I felt this recipe needed other flavors and also wanted the chops off the bottom of the crock pot.  I originally did a full medium onion and green pepper but now suggest half of each. They will freeze well or use it in other recipes.

♨️Gravy with Crock Pot Recipes

The issues 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.

Corn Starch

The first way of making gravy is by using corn starch. You will need about 1 tablespoon of corn starch per cup of liquid. Mix your corn starch with a little cold water to make a smooth slurry and add it to the hot liquid.  You will see this commonly done with crock pot recipes. I never seem to get acceptable thickening in the crock pot.

The problem with corn starch is the problem with reheating or freezing. Liquids thickened with corn starch get gel-like and do not reheat or freeze well. It is all a texture thing; it is still safe to eat and tastes fine if you can get over the texture issues.

Thickening with Flour

The traditional way of thickening with flour is to make a roux with fat and the flour, then add liquid to it. A roux-based gravy doesn't work well for me when the liquid is mixed with things like pepper and onion.

The second way to make gravy with flour is called the slurry method. Very similar to the corn starch method. It does require 2 tablespoons of flour per cup of liquid is being thickened. This works best when the liquid being thickened is boiling, and the flour mixture is slowly whisked into the liquid.

The good news about using flour is a gravy made with flour will reheat and freeze well.

I suggest using the slurry method with flour. For more information on making gravy, please see How To Make Gravy at Home.

📖Pork Chop Recipes

Fried Pork Chops with Gravy.
Sheet Pan Apple Pork Chops
Crock Pot Apple Pork Chops
Breaded Pork Chops

🖼️Photo Instructions

Start a couple of 1-inch pork chops. I'm using trimmed slices of pork loin — 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 pork is browning, slice one medium onion and one green pepper. Also, crush 1-2 cloves of garlic. For the two pork chop version, 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 1/2 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 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.

 

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4.25 from 4 votes

Easy Crock Pot Pork Chops with Gravy

Fall apart tender pork chops smothered in green pepper and gravy. It makes your mouth water. Nothing is more comforting than pork chops with gravy. All without cans of soup or envelopes of chemicals.

 

Prep Time10 mins

Cook Time2 hrs 10 mins

Total Time2 hrs 20 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2 chops

Ingredients

• 2 pork chops - one inch thick
• 1/2 onion - medium sliced
• 1/2 green pepper - cleaned and sliced
• 1 garlic - minced or crushed
• 1/2 t Worcestershire sauce
• salt and pepper to taste
• 2 cup chicken broth - divided
• 6 tablespoons AP flour

US Customary - Convert to Metric

Instructions

• Start a couple of 1-inch pork chops. I'm using trimmed slices of pork loin. 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 pork is browning, slice one medium onion and one green pepper. Also, crush 1 clove of garlic. For the two pork chop version, 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 1/2 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.

Recipe Notes

Pro Tips

1. You can use bone-in or boneless pork chops. Thickness is up to you but not extra thick.
2. Fits well in a crock pot of 3 quarts or more.
3. I suggest half an onion and pepper for a 2 chop version. The amount of garlic is per taste. My wife wants double garlic.
4. The best way to make gravy with a crock pot meal is to move the fluid to a saucepan and use flour.
5. 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,
6. Good refrigerated for 3-4 days and frozen for 3-4 months.

Course Main Course

Cuisine American

Keyword Crock Pot Pork Chops, Pork Chops with Gravy

 

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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

Nutrition Facts

Easy Crock Pot Pork Chops with Gravy

Amount Per Serving

Calories 643 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g35%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 195mg65%

Sodium 2051mg85%

Potassium 1754mg50%

Carbohydrates 33g11%

Fiber 3g12%

Sugar 5g6%

Protein 77g154%

Vitamin A 250IU5%

Vitamin C 72.6mg88%

Calcium 50mg5%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published July 20, 2013. Updated with expanded discussion, refreshed photos, and a table of contents to help navigation.