Crock Pot Pork Chops and Gravy
Indulge in the ultimate comfort food with these flavorful Crock Pot Pork Chops and Gravy! This recipe brings together tender, fall-apart pork chops and a rich, creamy gravy infused with savory notes from cream of mushroom soup, onion soup mix, and a golden roux. The pork chops are first seared to lock in their juices, then slow-cooked to perfection in a 6-quart crock pot, allowing the flavors to meld beautifully over 6 hours. The dish is effortlessly versatile—serve the pork chops and gravy over fluffy mashed potatoes, rice, or egg noodles for a hearty, soul-warming meal that's sure to impress. With just 10 minutes of prep time, this fuss-free, family-friendly recipe is perfect for busy weekdays or leisurely weekends. Garnish with fresh parsley for a pop of color and added freshness. Keywords: crock pot pork chops, creamy gravy, slow-cooker recipe, pork chop dinner, easy comfort food.
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Recipe Information
Ingredients
- 4 pieces Bone-in or boneless pork chops
- 2 cans (10.5 oz each) Cream of mushroom soup
- 1 cup Chicken broth
- 1 packet Onion soup mix
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 1 tablespoon Chopped fresh parsley (optional for garnish)
Instructions
Season both sides of the pork chops with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes on each side until browned. This helps lock in the flavor. Remove from the skillet and set aside.
In the same skillet, add the all-purpose flour and whisk into the drippings to make a roux. Cook for 1-2 minutes, stirring constantly, until golden brown. Gradually whisk in the chicken broth until smooth and slightly thickened, then remove from heat.
In a 6-quart crock pot, combine the cream of mushroom soup, onion soup mix, and the prepared roux. Mix well to create a creamy gravy base.
Nestle the seared pork chops into the gravy mixture in the crock pot, ensuring they are fully coated and submerged.
Cover the crock pot with a lid and cook on low for 6 hours or on high for 3-4 hours, until the pork chops are tender and fully cooked to an internal temperature of 145°F (63°C).
If the gravy needs to be thickened further, remove the lid in the last 30 minutes of cooking or stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).
Serve the pork chops hot, smothered in the rich gravy, over mashed potatoes, rice, or egg noodles. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
