Crock Pot Chops and Gravy
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I’ve got another cozy crock pot recipe to share—this one’s a keeper! These Crock Pot Pork Chops with Gravy are tender, flavorful, and perfect for pairing with a generous scoop of mashed potatoes. I originally found the recipe on What’s for Dinner… and Dessert?, but gave it a few tweaks to make it just right for my family.
One of the first things I adjusted was the saltiness of the gravy. The original version called for more soy sauce than I prefer, so I scaled it back to keep the flavor rich without being overpowering. The best part? The gravy is ready to serve straight from the slow cooker—no extra thickening or fuss required. It simmers low and slow with the pork chops, soaking up all those savory juices and turning into the perfect comfort-food companion.
While you can make this dish in the oven, I’m partial to the crockpot version. It’s hands-off, stress-free, and always delivers tender results. Just set it, forget it, and come back to a delicious, homey meal that feels like a hug on a plate.
Ingredients for Crock Pot Chops and Gravy
- LEAN PORK CHOPS
- SOY SAUCE
- MUSHROOMS
- PEPPER
- WORCESTERSHIRE SAUCE
- CREAM OF MUSHROOM SOUP
- ONION
- GARLIC SALT
- PARSLEY
Instructions for Slow Cooker Pork Chops and Gravy
Prep the Pork Chops – Start by placing your pork chops in the bottom of your crock pot. If you’re using the oven instead, arrange them in a baking dish that’s deep enough to hold the gravy.
Add the Onions – Slice up a medium onion—rings or chopped, whichever you prefer—and layer them over the pork chops. I usually chop mine for easier serving, but onion rings give a nice visual touch if you’re going for presentation.
Mix the Gravy Base – In a separate bowl, whisk together the remaining ingredients (this includes broth, soy sauce, seasonings, and any optional add-ins like mushrooms). Pour this savory mixture evenly over the pork chops and onions.
Crock Pot Method – Cover and cook on low for 5–6 hours. The pork chops will become beautifully tender, and the gravy will develop rich flavor as it simmers.
Oven Method – Cover the baking dish with foil and bake at 350°F (175°C) for about 1 hour, or until the pork chops are cooked through and tender.
Final Touches – Once the cooking time is up, I like to remove the pork chops and strain the gravy. This gives you a silky-smooth sauce that’s perfect for drizzling over mashed potatoes or rice. I always reserve the onions—and mushrooms, if you’ve added them—for those who enjoy a little extra texture and flavor on top of their chops.
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Absolutely! Boneless pork chops work just as well in this recipe. Just keep an eye on the cooking time—boneless chops may cook slightly faster, especially in the oven.
Can I make this recipe ahead of time?
Yes! You can prep everything the night before and store it in the fridge. In the morning, just pop the ingredients into your crock pot and let it cook. The flavors actually deepen a bit when it sits overnight.
How do I prevent the pork chops from drying out?
Using the crock pot on low heat helps keep the pork chops tender and juicy. Make sure they’re fully covered in the gravy mixture, and avoid lifting the lid too often during cooking.
Can I freeze leftovers?
Definitely, let the pork chops and gravy cool completely, then store them in an airtight container or freezer bag. They’ll keep well for up to 2–3 months. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the gravy.
What sides go well with this pork chop recipe?
Mashed potatoes are a classic pairing, but rice, egg noodles, or roasted vegetables also work beautifully. A side dish of steamed green beans or a crisp salad adds a nice balance.
Do I need to thicken the gravy after cooking?
Nope! The gravy thickens naturally during the slow cooking process. If you prefer a thicker consistency, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the last 30 minutes of cooking.
FOR MORE RECIPES LIKE THIS, TRY:
- Crock Pot Pork Chops
- Pork Chop and Potato Casserole
- Grilled Lemon Basil Pork Chops
- Pork Chops and Beans
Crock Pot Chops and Gravy
Real Mom Kitchen
Equipment
Ingredients
- 4 lean pork chops
- 3 Tbsp soy sauce
- ½ cup mushrooms sliced (I never add this since my family opposes mushrooms)
- ½ tsp pepper I never measure my pepper, I always just do what I feel looks good
- 2 Tbsp Worcestershire sauce
- 21 ½ oz cream of mushroom soup two 10 3/4 oz cans
- 1 medium onion sliced or diced
- 1 tsp garlic salt
- 1 tsp parsley
Instructions
- Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour).
