Crock Pot Pork Chops with Bacon and Onion

These Southern-style Crock Pot pork chops are smothered in a smoky bacon and onion gravy. Add apples if you like, and pair the tender, juicy meat with a side of biscuits, mashed potatoes, rice, or cornbread.

Simple, down-home comfort food! From pork tenderloin to Dutch oven pork roast with gravy, baked ham and pulled pork, we take our pork products very seriously here in Virginia. They’re a staple in our culture, and large part of our state’s economy. Classic Southern-style smothered pork chops are always a popular choice — especially when they come together easily with help from a slow cooker. These Crock Pot pork chops are juicy, tender, and full of sweet and savory flavor!

Southern Smothered Pork Chops in the Slow Cooker

This recipe is a Crock Pot version of the beloved dish, Southern smothered pork chops in onion gravy. Bacon creates a smoky, savory base for the sauce, sauteed onions add sweetness, and fresh herbs and garlic offer earthy, flavorful notes. You’ll use flour to thicken the gravy, which then loosens and thins a bit as it mixes with the condensation and cooking liquids in the pot. No watered-down gravy here!

In the fall, we love the combination of apples and pork. It’s a natural pairing that works really well together. I’ve included apple wedges here as an optional addition to the slow cooker. Use them if you like, but it’s certainly not necessary. They simply provide yet another layer of sweet, fruity flavor.

How to Keep Pork Chops Tender and Juicy

There are a handful of important tips to make sure that your pork chops stay tender and juicy in the Crock Pot:

• Use thick-cut bone-in pork chops, which have a longer cooking time and therefore sear nicely and develop a flavorful crust without becoming overdone or dry on the inside when transferred to the slow cooker. Thinner, leaner pork chops will cook quickly and dry out much faster than thick-cut, marbled, bone-in chops.
• Don’t overcook the meat. Pork chops have a tendency to dry out or become tough if they’re cooked for too long, so they might not need as much time in the Crock Pot as you think! My pork chops are typically cooked through, tender, and juicy after just 1-2 hours on HIGH.
• Use a meat thermometer to know exactly when your pork chops are done. The total cooking time will vary depending on a number of different factors, so the instant read thermometer is always the best way to know when the meat reaches an internal temperature of 140°F – 145°F.
• Let the chops rest for at least 5 minutes before serving. This gives the juices time to redistribute in the meat, rather than spilling out onto the plate.

Serving Suggestions

Here are some easy side dishes that are traditionally served with pork chops and gravy:

• Cast Iron Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
• 3-Ingredient Sour Cream Muffins
• Pumpkin Bread or Pumpkin Muffins
• Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
• Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, Baked Potato Wedges, 3-Ingredient Buttermilk Mashed Potatoes, Easy Potato Salad, or Skin-On Mashed Red Potatoes
• Duke’s Homemade Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
• Jiffy Corn Casserole
• Cheese Grits or Pimento Cheese Grits Casserole
• Charleston Red Rice or Rice Pilaf
• Cornbread Stuffing or Sausage Stuffing
• Hush Puppies
• Hoe Cakes
• Buttered Egg Noodles
• Coleslaw or Vinegar Coleslaw
• Arkansas Green Beans with Bacon or Southern-Style Green Beans
• Broccoli Cauliflower Salad
• Fried Apples or Baked Apple Slices
• Southern Succotash
• Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
• Fried Okra or Okra and Tomatoes
• Broccoli and Cheese, Easy Broccoli Casserole, or Broccoli and Rice Casserole
• Creamed Peas
• Apple and Butternut Squash Casserole or Southern Squash Casserole
• Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette

Crockpot Pork Chops Recipe Variations

• Need a shortcut? You can skip the step of browning the pork chops in the skillet and just place them directly into the slow cooker. They won’t have the same color and texture on the exterior, but they will still be good (especially when smothered in gravy)!
• If you like your pork chops fall-apart tender (almost like the texture of pulled pork), you’ll need to cook them longer — at least 4-6 hours on LOW or 2-3 hours on HIGH. Just make sure that you’re using pork chops with plenty of fat, or they will dry out and become tough over the longer cooking time.
• Swap out the rosemary and use fresh thyme or parsley instead. Dried herbs also work well when fresh isn’t available.
• Use any blend of seasonings on the pork chops, rather than just salt and pepper. For instance, try seasoned salt (such as Lawry’s brand), Cajun or Creole seasoning, or make it spicy with cayenne pepper.
• Scale the recipe to cook as many chops as you need. If serving more than 4 pork chops, you’ll likely need to double the amount of gravy that you make as well.

Tips for the Best Crock Pot Pork Chop Recipe

• Use bone-in, thick-cut pork chops with plenty of fat on them to keep the meat moist and tender. Lean, thin, or boneless pork chops are more likely to become dry or tough if slightly overcooked in the Crock Pot.
• When whisking the gravy, scrape up any browned bits from the bottom of the skillet. These add great flavor to the gravy!
• Depending on the size of your skillet and the size of your pork chops, you may need to brown the chops in batches so that you don’t overcrowd the pan.
• Don’t Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145°F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s cooked perfectly every time! This will likely happen faster than you expect (my chops are always done in 1-2 hours on HIGH).
• The apples are completely optional. The fruit pairs nicely with the pork and onions, and adds a slightly sweet, fruity flavor to the dish. If you don’t need them or don’t care for them, no problem — just leave them out!
• If using apples in your dish, pick a firm-flesh variety (such as Granny Smith or Honey Crisp), which will hold up better when cooked. Softer varieties will just turn into applesauce.

More Crock Pot Pork Recipes to Try

Crock Pot Ranch Pork Chops

6 hours hrs 5 minutes mins

Crock Pot Pork Loin, Apples, and Cabbage

1 hour hr 50 minutes mins

Slow Cooker Pork Chops with Vegetables and Gravy

6 hours hrs 10 minutes mins

Crock Pot Pork Chops with Bacon and Onion Gravy

Prep: 10 minutes minutes

Cook: 2 hours hours

Total: 2 hours hours 10 minutes minutes

Servings 4 people

Calories 496 kcal

These Southern-style pork chops are smothered in bacon and onion gravy for a flavorful and cozy Crock Pot dinner!

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Ingredients

  

1x2x3x

• 4 slices bacon, chopped
• 2 large yellow onions, sliced
• ⅓ cup all-purpose flour
• 3 large cloves garlic, minced (about 1 tablespoon total)
• 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
• 1 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon packed light brown sugar
• 1 bay leaf
• Optional: 2 Granny Smith apples, peeled and cut into ⅛ths
• 4 (1 ½ inch thick) bone-in pork chops
• Kosher salt and ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar
• Garnish: chopped fresh parsley

Instructions

Make the Gravy

• In a large skillet (about 12-14 inches) over medium heat, cook bacon until crisp, about 5-7 minutes. Add the onions and cook until softened, about 10 minutes. Stir in flour, garlic, and rosemary; cook for 1 more minute. Gradually add the broth, using a wooden spoon or whisk to scrape up any browned bits. Whisk or stir until smooth. Add the Worcestershire sauce, brown sugar, and bay leaf. Remove from the heat. The gravy will be very thick, but that’s good (the liquid and condensation from the slow cooker will thin the gravy as the pork chops cook). Transfer to a slow cooker. Add the apples to the slow cooker (if using).
  

Brown the Chops

• Wipe the skillet clean. Pat the pork chops dry. Season with salt and pepper on both sides. Add the oil to the skillet, and heat over medium-high heat. Add the pork chops; cook until browned, about 2-3 minutes per side. Brown the chops in batches, if necessary, so that you don’t overcrowd the pan. Transfer the pork chops to the slow cooker.
  

Cook the Chops

• Cover the slow cooker and cook until the apples are tender and the pork chops reach an internal temperature of 145°F, about 1-2 hours on HIGH or 2-4 hours on LOW. Transfer the pork chops to a serving platter; tent loosely with aluminum foil. Discard the bay leaf. Using a large spoon, skim any visible fat from the surface of the gravy. Stir in the vinegar. Taste and season with salt and pepper, if desired. Spoon gravy over chops just before serving.
  

Notes

• • Use bone-in, thick-cut pork chops with plenty of fat on them to keep the meat moist and tender. Lean, thin, or boneless pork chops are more likely to become dry or tough if slightly overcooked in the Crock Pot.

• • When whisking the gravy, scrape up any browned bits from the bottom of the skillet. These add great flavor to the gravy!

• • Depending on the size of your skillet and the size of your pork chops, you may need to brown the chops in batches so that you don’t overcrowd the pan.

• • Don’t Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145°F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s cooked perfectly every time! This will likely happen faster than you expect (my chops are always done in 1-2 hours on HIGH).

• • The apples are completely optional. The fruit pairs nicely with the pork and onions, and adds a slightly sweet, fruity flavor to the dish. If you don’t need them or don’t care for them, no problem — just leave them out!

• • If using apples in your dish, pick a firm-flesh variety (such as Granny Smith or Honey Crisp), which will hold up better when cooked. Softer varieties will just turn into applesauce.
  • Need a shortcut? You can skip the step of browning the pork chops in the skillet and just place them directly into the slow cooker. They won’t have the same color and texture on the exterior, but they will still be good (especially when smothered in gravy)!
  • If you like your pork chops fall-apart tender (almost like the texture of pulled pork), you’ll need to cook them longer — at least 4-6 hours on LOW or 2-3 hours on HIGH. Just make sure that you’re using pork chops with plenty of fat, or they will dry out and become tough over the longer cooking time.

Nutrition

Serving: 1/4 of the recipeCalories: 496kcalCarbohydrates: 19gProtein: 40gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 133mgSodium: 571mgPotassium: 814mgFiber: 1gSugar: 6gVitamin A: 42IUVitamin C: 6mgCalcium: 67mgIron: 2mg

Keyword: crock pot pork chops, pork chops and gravy, slow cooker pork chops, smothered pork chops

Course: Dinner

Cuisine: American, Southern

Author: Blair Lonergan

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