Slow Cooker Pork Chops
Add this easy recipe to your weekly rotation!
By Lauren Miyashiro; Recipe by Erin Merhar
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
3 hrs 15 mins
If you only pull out your slow cooker to make hearty soups, you're seriously missing out. The all-star kitchen appliance has so much weeknight dinner potential. It can make a mean white chicken chili, fall-off-the-bone tender teriyaki ribs, creamy butternut squash mac and cheese, and now, perfectly tender pork chops cooked in and served smothered with a rich onion gravy.
Can I put raw pork in a slow cooker?
Technically, yes. But for optimal flavor, it's best to sear the meat in a skillet first. (This goes for chicken and beef, too!) This recipe calls for getting a nice golden crust on boneless pork chops then getting a head start on the gravy in the same pan.
Do I need to add liquid to slow cook pork?
Most slow cooker recipes call for cooking meat in some sort of liquid to maximize flavor and tenderness while also avoiding any burning. The same goes for these pork chops which are cooked in a super savory, thyme-infused gravy made from condensed cream of mushroom soup, chicken broth, fresh onion and thyme.
What is the safe temperature for pork?
According to the USDA, pork chops cooked to an internal temperature of 145°F are safe to eat.
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Ingredients
- 1/2 cup
all-purpose flour
- 1/2 tsp.
seasoned salt
- 1/2 tsp.
ground black pepper
- 1/4 tsp.
cayenne pepper, optional
- 1/2 tsp.
chopped, fresh thyme leaves, plus more for garnish
- 2 Tbsp.
vegetable oil
- 1 Tbsp.
butter
- 8
1-inch thick boneless pork loin chops (about 3lbs)
- 1
large onion, sliced
- 1
10.75 oz. can cream of mushroom soup
- 1 1/4 cups
chicken broth
- 3 Tbsp.
Worcestershire sauce
- 4
sprigs fresh thyme
Cooked egg noodles or mashed potatoes, for serving
Directions
- Step 1 In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
- Step 2Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate.
- Step 3Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat.
- Step 4 Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.
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