Out here in the heartland, where golden fields stretch to meet the horizon, we know that some of the best meals come from patience and simplicity. These smothered pork chops, tender as a summer morning and rich with savory gravy, are pure Midwestern comfort in every bite.
A TASTE OF HOME
There’s something magical about the transformation that happens when you give pork chops the time they deserve. What starts as a simple cut of meat becomes fork-tender perfection, swimming in a gravy that’s good enough to drink. This is the kind of cooking that turns neighbors into family and makes any house feel like home.
WHY THIS RECIPE WORKS
The slow cooker works its magic by breaking down the meat’s tough fibers while the onions and seasonings create a gravy that gets better by the hour. That initial sear on the chops? That’s where we build our foundation of flavor, creating a crust that will keep giving throughout the cooking process.
FREQUENTLY ASKED QUESTIONS:
Why use bone-in chops?
The bone adds flavor and helps keep the meat moist during the long cooking process.
Can I skip the browning step?
While technically optional, those few minutes of browning add irreplaceable depth of flavor to both meat and gravy.
Should I trim the fat?
Leave a bit of fat around the edges – it adds flavor and keeps the meat moist.
TIPS FOR SUCCESS:
- Season generously before browning
- Get a good sear on the chops
- Don’t rush the onions
- Check meat at minimum time
- Let rest before serving
- Save those flavorful bones
SLOW COOKER SMOTHERED PORK CHOPS
Ingredients
For the Pork:
- 4 bone-in pork chops 3/4-inch thick
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- 2 teaspoons paprika preferably smoked
- 1 teaspoon dried thyme
For the Gravy:
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream optional, for finishing
Optional Add-ins:
- Fresh herbs thyme, sage, rosemary
- Sliced mushrooms
- Heavy cream
- Pat of butter
- Cayenne pepper for heat
Instructions
- Season pork chops generously with salt, pepper, and paprika.
- Heat oil in large skillet over medium-high heat.
- Brown chops 3-4 minutes per side until golden. Transfer to slow cooker.
- In same skillet, cook onions until softened, about 3 minutes.
- Add garlic, cook 1 minute more.
- Sprinkle flour over onions, stir and cook 1 minute.
- Gradually whisk in broth and Worcestershire sauce.
- Pour onion mixture over chops.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Optional: Stir in sour cream before serving.
Notes
- Make Ahead: Brown chops and prep gravy night before
- Storage: Keeps 3 days refrigerated
- Reheating: Gentle heat to avoid toughening
- Meat Choice: Choose thick, bone-in chops
- Gravy: Will thicken as it cooks
- Important: Don’t skip browning step
