Crock Pot Pork Chops with Bacon and Onion Gravy

5 from 1 vote

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

Course Dinner

Cuisine American, Southern

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

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 496kcal

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).

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.

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.

- 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.