Why You’ll Love This Recipe

• It works with two kinds of pork chops: The recipe specifically allows thick-cut boneless or bone-in chops.
• The pork gets browned first: A 2–3 minute sear per side gives the chops a browned exterior before slow cooking.
• Onion and garlic form the base: Sliced onion and minced garlic sit beneath the pork in the slow cooker.
• The gravy is creamy and savory: Chicken broth, heavy cream, Dijon mustard, Worcestershire sauce and thyme create the cooking liquid.
• Two slow-cooker schedules are provided: Choose LOW for 5–6 hours or HIGH for 2½–3½ hours.
• The recipe provides a specific pork doneness target: The chops should reach at least 63°C (145°F).
• The gravy thickens in the slow cooker: A simple cornstarch slurry is stirred in near the end.
• Serving options are built in: Mashed potatoes, rice or vegetables are all suggested with the finished pork and gravy.

Ingredients

• 4 thick-cut pork chops, boneless or bone-in
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 3 tbsp cornstarch
• 3 tbsp cold water
• 2 tbsp chopped fresh parsley

Ingredient Notes

Pork Chops

Use four thick-cut pork chops. The supplied recipe allows either boneless or bone-in chops, so you can use whichever of those two options you prefer.

Olive Oil

One tablespoon of olive oil goes into the skillet before the pork chops are browned over medium-high heat.

Garlic Powder, Onion Powder and Paprika

The chops are seasoned before browning with 1 teaspoon each of garlic powder, onion powder and paprika.

Salt and Black Pepper

Use 3/4 teaspoon salt and 1/2 teaspoon black pepper as part of the seasoning mixture for the pork.

Onion and Fresh Garlic

One sliced medium onion and three minced garlic cloves form the base in the slow cooker. The browned pork chops are arranged on top.

Chicken Broth

Two cups of chicken broth provide the primary liquid for the gravy and are mixed with the cream and remaining gravy ingredients before being poured over the pork.

Heavy Cream

One cup of heavy cream goes into the slow cooker mixture along with the chicken broth.

Dijon Mustard

One tablespoon of Dijon mustard is mixed into the gravy liquid before slow cooking.

Worcestershire Sauce

One tablespoon of Worcestershire sauce joins the broth, cream, mustard and thyme.

Dried Thyme

Half a teaspoon of dried thyme seasons the creamy cooking liquid.

Cornstarch and Cold Water

Three tablespoons of cornstarch are mixed with 3 tablespoons of cold water after the pork has finished its main cooking stage. This slurry is stirred into the gravy before the final 10–15 minutes on HIGH.

Fresh Parsley

Two tablespoons of chopped fresh parsley are reserved for garnishing the pork chops and gravy before serving.

Equipment

• Slow cooker
• Large skillet
• Tongs
• Mixing bowl or large measuring vessel
• Small bowl for the cornstarch slurry
• Whisk or spoon
• Measuring cups and spoons
• Knife and cutting board
• Plate for holding the pork chops
• Food thermometer for checking the supplied 63°C (145°F) target

How to Make Slow Cooker Pork Chops and Gravy

1. Preheat the Skillet

   Preheat a skillet over medium-high heat with the olive oil.

2. Season and Brown the Pork Chops

   Season the pork chops with garlic powder, onion powder, paprika, salt, and black pepper. Brown for 2–3 minutes per side.

3. Layer the Slow Cooker

   Place the sliced onion and garlic in the slow cooker, then arrange the pork chops on top.

4. Add the Gravy Mixture

   Mix the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Pour over the pork chops.

5. Slow Cook the Pork

   Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the pork is tender and reaches at least 63°C (145°F).

6. Add the Cornstarch Slurry

   Transfer the pork chops to a plate. Mix the cornstarch with cold water and stir it into the gravy.

7. Thicken the Gravy

   Cook on HIGH for another 10–15 minutes, until the gravy is rich and creamy.

8. Return the Pork and Serve

   Return the pork chops to the gravy, garnish with parsley, and serve with mashed potatoes, rice, or vegetables.

Tips for the Best Results

• Use thick-cut chops: That is the cut specifically called for in the supplied recipe.
• Choose boneless or bone-in: Both options are explicitly supported.
• Preheat the skillet: Heat the skillet and olive oil over medium-high heat before adding the seasoned pork.
• Keep the sear brief: Brown the pork for 2–3 minutes on each side before moving it to the slow cooker.
• Layer the onion and garlic first: Place them on the bottom, then arrange the browned pork chops over them.
• Mix the gravy liquid before adding it: Combine the broth, cream, Dijon, Worcestershire sauce and thyme before pouring the mixture over the chops.
• Check both tenderness and temperature: The recipe calls for tender pork that reaches at least 63°C (145°F).
• Use cold water for the slurry: Mix the supplied 3 tablespoons of cornstarch with 3 tablespoons of cold water before stirring it into the gravy.
• Remove the pork before thickening: Transfer the chops to a plate first, then thicken the gravy on HIGH for 10–15 minutes.

Common Mistakes to Avoid

Skipping the Browning Step

The supplied method specifically calls for browning the seasoned pork chops for 2–3 minutes per side before slow cooking.

Putting the Pork Under the Onion

Follow the supplied layering order: sliced onion and minced garlic go into the slow cooker first, with the pork chops arranged on top.

Adding Dry Cornstarch Directly to the Gravy

Mix the cornstarch with the cold water first. The recipe uses equal amounts of each: 3 tablespoons cornstarch and 3 tablespoons cold water.

Forgetting the Final HIGH Setting

After stirring in the slurry, cook the gravy on HIGH for another 10–15 minutes until it becomes rich and creamy.

Skipping the Temperature Check

The supplied recipe specifies that the pork should reach at least 63°C (145°F), in addition to becoming tender.

Inventing One Exact Slow-Cooking Time

The recipe gives ranges: 5–6 hours on LOW or 2½–3½ hours on HIGH. Use those ranges together with the supplied tenderness and temperature cues.

Substitutions and Variations

Boneless Pork Chops

Use four thick-cut boneless pork chops, one of the two options explicitly supplied with the recipe.

Bone-In Pork Chops

Alternatively, use four thick-cut bone-in pork chops. The same supplied cooking ranges and doneness requirements apply.

LOW or HIGH Slow-Cooker Method

For a longer cooking window, use LOW for 5–6 hours. For the shorter option, use HIGH for 2½–3½ hours. In either case, the pork should be tender and reach at least 63°C (145°F).

No substitutions for the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce or cornstarch were included with the supplied recipe. Other changes would therefore be editorial variations rather than part of the original version.

Serving Suggestions

Return the pork chops to the thickened gravy before serving, then garnish them with the supplied chopped fresh parsley. Spoon plenty of the creamy onion gravy over each pork chop.

The original recipe provides three serving options: mashed potatoes, rice or vegetables. Mashed potatoes are especially suited to catching the gravy, while rice and vegetables are equally valid choices supplied with the recipe.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. The recipe allows either boneless or bone-in thick-cut pork chops.

Do I need to brown pork chops before putting them in the slow cooker?

For this recipe, yes. Season the chops and brown them in olive oil over medium-high heat for 2–3 minutes per side before slow cooking.

What seasonings go on the pork chops?

The pork is seasoned with garlic powder, onion powder, paprika, salt and black pepper.

What is the gravy made from?

The cooking liquid combines chicken broth, heavy cream, Dijon mustard, Worcestershire sauce and dried thyme. Onion and garlic also cook with the pork, and a cornstarch slurry thickens the gravy at the end.

How long do pork chops cook on LOW?

The supplied LOW cooking range is 5–6 hours.

How long do pork chops cook on HIGH?

The supplied HIGH cooking range is 2½–3½ hours.

What temperature should the pork reach?

The supplied recipe calls for the pork to reach at least 63°C (145°F), while also becoming tender.

How do I thicken the slow cooker gravy?

Transfer the pork chops to a plate, mix 3 tablespoons of cornstarch with 3 tablespoons of cold water, and stir the slurry into the gravy.

How long does the gravy take to thicken?

After adding the cornstarch slurry, cook the gravy on HIGH for another 10–15 minutes, until rich and creamy.

When do the pork chops go back into the gravy?

Return them after the final gravy-thickening stage, then garnish with parsley and serve.

What should I serve with Slow Cooker Pork Chops and Gravy?

The supplied recipe suggests mashed potatoes, rice or vegetables.

How many servings does this recipe make?

The source includes four pork chops but does not explicitly provide a serving yield, so an exact number of servings has not been assigned.

Related Recipes

• Slow Cooker Pork Recipes
• Pork Chop Recipes
• Pork and Gravy Recipes
• Slow Cooker Comfort Food
• Easy Slow Cooker Dinners

Recipe Card: Slow Cooker Pork Chops and Gravy

Ingredients

• 4 thick-cut pork chops, boneless or bone-in
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 3 tbsp cornstarch
• 3 tbsp cold water
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat a skillet over medium-high heat with the olive oil.
2. Season the pork chops with garlic powder, onion powder, paprika, salt, and black pepper. Brown for 2–3 minutes per side.
3. Place the sliced onion and garlic in the slow cooker, then arrange the pork chops on top.
4. Mix the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Pour over the pork chops.
5. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the pork is tender and reaches at least 63°C (145°F).
6. Transfer the pork chops to a plate. Mix the cornstarch with cold water and stir it into the gravy.
7. Cook on HIGH for another 10–15 minutes, until the gravy is rich and creamy.
8. Return the pork chops to the gravy, garnish with parsley, and serve with mashed potatoes, rice, or vegetables.

Recipe Notes

• Use thick-cut boneless or bone-in pork chops.
• Brown the seasoned chops for 2–3 minutes per side before slow cooking.
• Place the sliced onion and minced garlic under the pork chops.
• Cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
• The pork should be tender and reach at least 63°C (145°F).
• Remove the pork before adding the cornstarch slurry.
• Mix 3 tablespoons cornstarch with 3 tablespoons cold water before stirring it into the gravy.
• Thicken the gravy on HIGH for another 10–15 minutes.
• Return the pork chops to the gravy and garnish with chopped fresh parsley.
• Serve with mashed potatoes, rice or vegetables.
• No prep time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.