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Best Never-Dry Crockpot Pork Chops with Onion Gravy

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Juicy, fork-tender pork chops with a rich onion gravy, made entirely in the slow cooker with no searing required. This foolproof recipe uses bone-in, thick-cut chops and a simple cornstarch slurry for a velvety sauce that coats every bite.

Ingredients

Scale
  • 4 bone-in, thick-cut pork chops (about 1 inch thick)
  • 2 large yellow onions, thinly sliced
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
  • 1 tablespoon olive oil (optional, for browning)

Instructions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Place half of the sliced onions in the bottom of a 6-quart slow cooker, spreading into an even layer.
  4. Place the seasoned (and optionally browned) pork chops on top of the onions in a single layer. Top with the remaining sliced onions.
  5. In a small bowl, whisk together beef broth, Worcestershire sauce, minced garlic, dried thyme, and crushed rosemary. If you browned the chops, pour about ¼ cup of this mixture into the hot skillet to deglaze, scraping up browned bits, then add to the slow cooker along with the rest of the broth mixture.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork chops are fork-tender. Do not open the lid during cooking.
  7. When the pork chops are done, transfer them to a plate and tent loosely with foil. Use a slotted spoon to remove about half of the onions from the slow cooker.
  8. Turn the slow cooker to HIGH. Whisk the cornstarch slurry into the hot liquid, stirring constantly. Cook for 2-3 minutes until the gravy thickens and turns glossy.
  9. Return the pork chops to the slow cooker, spooning gravy and onions over the top. Let warm through for 5 minutes, then serve immediately.

Notes

For best results, use bone-in, thick-cut pork chops (at least 1 inch thick). Boneless or thin chops will dry out. Searing is optional but adds flavor. Always thicken the gravy at the end with a cornstarch slurry—adding it earlier will result in watery gravy. Let the meat rest for 5 minutes before serving to redistribute juices.

Nutrition

Keywords: crockpot pork chops, slow cooker pork chops, never dry pork chops, onion gravy, bone-in pork chops, easy dinner, comfort food

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