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Square side shot of a plate of Crock Pot smothered pork chops with onion gravy, mashed potatoes, and asparagus.
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5 from 16 votes

Crock Pot Smothered Pork Chops

Tender and juicy, you'll love the sweet and savory sauce on these Crock Pot smothered pork chops.
Course Dinner
Cuisine American
Keyword boneless pork chops, crock pot smothered pork chops, slow cooker pork chops, smothered pork chops
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 435kcal
Author Blair Lonergan

Ingredients

  • 4 large thick-cut pork chops (boneless or bone-in are both fine) (I used boneless pork chops that were about 8 ounces each)
  • 1 tablespoon olive oil
  • ½ cup ketchup
  • ½ cup chicken broth (or sub with chicken stock)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt, plus extra for seasoning the pork
  • 1 teaspoon chili powder
  • 1 ½ teaspoons ground mustard
  • Ground black pepper, to taste
  • 1 sweet onion, thinly sliced
  • Optional garnish: squeeze of fresh lemon juice, chopped fresh parsley

Instructions

  • In a bowl, whisk together ketchup, broth, Worcestershire sauce, brown sugar, salt, chili powder, and ground mustard. Set aside.
    Process shot showing how to make the sauce for Crock Pot smothered pork chops.
  • Pat pork chops dry with a paper towel. Season both sides of the pork chops liberally with salt and ground black pepper. Heat about 1 tablespoon of oil in a large skillet over high heat. When hot, add the pork chops to the skillet. Sear both sides of chops over high heat (about 3-5 minutes per side).
    Browning pork chops in a cast iron skillet before slow cooking.
  • Place the very thinly sliced onions in the bottom of a slow cooker. Arrange the browned chops on top. Pour the sauce over all. Cover the slow cooker and cook until the pork chops reach an internal temperature of 145°F, about 1-2 hours on HIGH or 2-4 hours on LOW.
    Crock pot smothered pork chops recipe ingredients in a slow cooker before covering and cooking.
  • Serve pork chops smothered in onions and sauce, and garnished with a squeeze of lemon juice and chopped fresh parsley.
    Spooning the onion gravy over Crock Pot pork chops.

Notes

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).
If you like fall-apart-tender pork chops (almost like the texture of pulled pork), you’ll need to cook them longer — about 6-8 hours on LOW or 3-4 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: 1pork chops with gravy | Calories: 435kcal | Carbohydrates: 13g | Protein: 50g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1136mg | Potassium: 989mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg