Pork can be a hard thing to cook & get just right, but when it’s done in the pressure cooker- it’s fool proof. These Instant Pot pork chops & gravy are infused with rich flavor and create their own thick brown gravy throughout the process. They’re now our family’s go to recipe!
A complete meal baked on a single pan, this dinner takes the traditional ‘meat & potatoes’ pairing to a whole new level. This Ranch Pork Chop & Potato Sheet Pan Supper is seasoned to perfection with a delicious blend of your favorite Ranch flavors mixed with a little smoky spice.
Chicken isn’t the only thing that pairs beautifully with a savory Marsala wine sauce. In this rendition, pork chops are the star of the show. This dish may sound fancy, but Pork Marsala with Mushrooms & Shallots is easy enough for any cook, and a sure-fire gourmet meal.
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.
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.
If you’ve tried this CROCKPOT SMOTHERED PORK CHOPS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Smothered Pork Chops
- 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.
These pork chops will melt in your mouth. They are so good and easy to prepare and assemble. They are first sauteed in butter, then baked, before being served smothered in a creamy mushroom gravy. Doesn’t that sound fantastic? My mouth’s already watering just typing up the recipe. These pan seared chops come out tender and juicy. Mmm, pork chops and gravy… it certainly doesn’t get much more southern than that. Wherever you’re from, this dish is guaranteed to ‘south’ your mouth. Serve them with some creamy mashed potatoes so you can be sure to savor every single drop of gravy, too!
Herbed Pork Chops
in a buttery, garlic, & mushroom gravy
recipe adapted from A Mom’s Take
3-4 thick cut pork chops, or 6-8 thin cut, boneless pork chops
½ stick butter
3 tsp minced garlic
¼ cup all purpose flour, or cornstarch
¼ cup milk
1 cup mushrooms, cleaned and sliced
1 tbsp oregano
1 tbsp thyme
salt & pepper, to taste
1. Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
2. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
3. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
4. Remove skillet from oven and remove your pork chops and sit them aside to rest.
5. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
6. Serve over the top of pork chops.
A simple pork chop is marinaded in ranch dressing, coated in a thick Italian bread crumb topping, and baked to crispy perfection. These Crispy, Baked Italian Ranch Pork Chops are a tasty new way to make an easy, family favorite pork chop supper.