Crockpot Smothered Pork Chops

As the household ‘chef’, or primary cooker of main meals, you’d usually think you have a general idea of everyone’s palates and tastes and going on that info alone.

You’d think you’d have a pretty good idea of what recipes will be a hit or a miss. But even with all that information handy, most pork chop recipes have always been more of a miss than a hit for me in the dinner dept.

There’s never been anything particular to lay the finger on, just more of nothing being a show-stopper. And apparently that’s the bar I’ve set.

So far the guys have only gone ga-ga for them a few ways, breaded, fried, and topped with caramelized onions, herbed and soaking in mushroom gravy, or my crispy, baked Italian ranch chops.

I am so glad now though that I hadn’t given up completely on finding a successful recipe, especially with my husband! After all, the hubs is my pickiest eater. Finally with these crockpot smothered pork chops, we have a winner!

While smothered may not typically be something I’d enjoy hearing, when it comes to these pork chops, it is essential.

Slow cooked, all day long, in their rich, onion-based gravy they’re fall-apart tender and every bite is dee-vine. Topped with a generous bit of crisp, crumbled bacon and parsley? Ohhhhh, yes.

We serve our crockpot smothered pork chops over a bed of fluffy mashed potatoes so we can truly appreciate every single bit of gravy, even after the chops are gone.

Crockpot Smothered Pork Chops

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Crockpot Smothered Pork Chops

Seared pork chops are slow cooked in their own rich brown gravy. Served over whipped mashed potatoes & topped with crispy crumbled bacon- they're an excellent meat & potatoes meal that's the ultimate in comfort food.
5 from 1 vote
Print Rate
Course: Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6
Calories: 280kcal


  • 5 strips of bacon cut into small pieces
  • 2 onions thinly sliced
  • 4 tsp brown sugar divided
  • 4 garlic coves minced
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 3 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp cornstarch + 2 tbsp water
  • 2 bay leaves
  • 6 pork chops quality cuts
  • 1 tbsp apple cider vinegar
  • fresh parsley for garnish


  • In a large skillet or sauce pan, over medium heat, cook the bacon until crisp.
  • Place the cooked bacon on paper towels to soak up the excess grease, leaving bacon fat in pan.
  • Discard all but about 2 tbsp of the remaining bacon fat and add in the onions, 2 tsp of the brown sugar, garlic, thyme, and salt. Cook, stirring often until the onions have softened and have begun to caramelize, about 15 minutes.
  • Add in 1 cup of the chicken broth, scraping the bottom of the pan to remove any stuck on browned bits. You want those!
  • Place the mixture in crock pot and add on the remaining 2 cups of chicken broth.
  • Add in the remaining 2 tsp brown sugar, soy sauce, and bay leaves. Stir to combine
  • Season the pork chops liberally with salt and pepper and add them into the crock pot, pushing them down into the juices.
  • Cover and cook on low for 6-7 hours or high for 4-5 hours. When there’s only an hour or so left, stir in the cornstarch and water mixture to the gravy.
  • Place pork chops on a serving plate and cover with foil.
  • Remove the bay leaves from the gravy and transfer the ‘gravy’ to a bowl to ‘rest’ for 5 minutes. Scrape off as much fat from the surface as possible.
  • Stir in the vinegar and add any additional salt and pepper, if needed.
  • Serve the finished pork chops over a bed of mashed potatoes, or even cooked rice. Ladle a generous helping of onion gravy over the top of the pork chops and top with bacon and parsley before serving.


Calories: 280kcal | Carbohydrates: 8g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1152mg | Potassium: 709mg | Fiber: 1g | Sugar: 4g | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg


One thought on “Crockpot Smothered Pork Chops

  1. This is making me hungry. Love my crock pot, even in the summer. I have a new version of a pork roast that I need to post soon using a chimichurri sauce. Thanks for posting with Fiesta Friday#72. Happy FF! :))

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