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Easy Kid-Approved Crockpot Pork Chops with Onion Gravy

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Tender, budget-friendly pork chops slow-cooked in a rich, savory onion gravy that even picky eaters love. A set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced (about 3 cups)
  • 3 cloves garlic, minced
  • 1½ cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons unsalted butter
  • Fresh thyme sprigs (optional, 3-4 sprigs)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let sit for 10 minutes at room temperature.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add sliced onions to the same skillet and cook, stirring occasionally, for 5-7 minutes until softened and golden. Add minced garlic and cook for 1 more minute until fragrant.
  4. Pour in about ½ cup of the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes, then stir in Worcestershire sauce and Dijon mustard.
  5. Transfer the onion mixture to the bottom of a slow cooker. Place the seared pork chops on top in a single layer. Pour the remaining 1 cup of chicken broth around the chops. Tuck in fresh thyme sprigs if using.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. About 20 minutes before serving, remove pork chops to a plate and cover loosely with foil. Whisk cornstarch and cold water together until smooth. Turn slow cooker to HIGH, stir in the slurry, and cook uncovered for 15-20 minutes, stirring occasionally, until gravy thickens. Stir in butter.
  8. Return pork chops to the slow cooker and spoon gravy over them. Let warm through for 5 minutes. Remove thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

Don’t skip searing the pork chops—it builds flavor. Add the cornstarch slurry only in the last 20 minutes to avoid thin gravy. For bone-in chops, increase cook time by 15-20 minutes on LOW. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, onion gravy, easy dinner, family-friendly, budget-friendly, kid-approved

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