Slow Cooker Pork Chops and Gravy are an easy and budget-friendly meal to make for your family. If you’re looking for a satisfying, nutritious, and delicious dinner, you’ll love this how-to recipe for tender pork chops.
DISCLAIMER: This post is sponsored by the Wisconsin Pork Producers Association. As always, the opinions are honest and are all my own.
As kids, my sister and I spent summers in Tennessee on my grandparent’s farm and they had all types of farm animals–among them cows, chickens, horses, goats, and pigs.
My cousin and I would climb up the backside of the barn and sit and look out over the cotton fields and watch the pigs running around in the pen right below us.
We’d watch as my grandfather stayed busy feeding and taking care of all of the animals. As a city girl, I didn’t know what all went into raising the animals.
That was many years ago and times have changed since my grandfather ran his farm.
Families are still taking care of pigs, but with new technology and new diets, and they’ve discovered new and better ways to feed the pigs. My grandfather would be impressed.
At the table, my grandparent’s always provided some sort of pork, whether it was mouth-watering homemade sausage, seasoned bacon, tender pork chops, or good ole’ country ham. And let me tell you, it was mighty delicious.
So, I am super excited to share my recipe for slow cooker pork chops and gravy with you.
If you love these in the slow cooker, try these baked pork chops and gravy.
And this meal is a cinch to make. It only took me about five minutes to get the dinner started, so if you’re in a rush, this is the perfect meal.
I picked bone-in pork chops for this recipe because they are so tender and flavorful.
And when you’re cooking smothered pork chops in the slow cooker, it’s easy to tell when the meat is done cooking because it falls right off the bone.
When cooking other types of pork, how do you know the meat is done?
- Depending on how you’re cooking pork, there’s a tried and true way to make sure it’s done. Grab a digital thermometer and make sure the meat reaches a temperature (for fresh cuts) of 145-degrees. Once it reaches an internal temperature of 145 to 160-degrees, which is the optimal temperature range, let the meat rest for three minutes.
- Be sure to test the thickest part of the meat and don’t allow the thermometer to touch bone, or you’ll get an incorrect reading.
- Ground pork should get to a temperature of 160-degrees.
In the slow cooker, the meat might be a tad pink, and that’s ok. If it’s falling apart, it’s done.
Recipe and printable instructions listed below
Start by adding the cream of chicken soup to a bowl. You can also do this in the slow cooker to keep from having to do more dishes.
Next, add the onion dip mix.
Now, add the pork gravy mix to the bowl.
Add the chicken broth to the bowl.
Finally, add the pepper to the bowl and mix everything together.
Add the pork chops to the slow cooker. I used four thick cuts of pork because I have two teenage boys who can eat a lot. We actually had plenty for dinner and some leftovers with this recipe.
Ways to use leftovers:
- Pork chops and gravy on a bun and a side of potato chips.
- Cut the pork chops up more and add to rice.
- Add to the top of a salad (the hubs does this all the time).
- Grab some taco shells and add shredded pork chop meat, avocados, onions, and some salsa verde.
- Add the pork to enchiladas with some black beans, garlic, and onion.
- Fajita bowls with rice, bell peppers, avocados, and onions.
Pour the gravy over the pork chops. If you mixed the gravy in the slow cooker, just spoon it over the pork chops so they are covered and the flavors will seep into the pork chops.
Place the lid on top, set the slow cooker to eight hours, or the low setting, and let it cook.
While it’s cooking, I thought I’d share a couple of nutrition facts about pork.
According to pork.org, “Pork is both a good source of protein and also provides several important vitamins and minerals. A 3-ounce serving of pork is an “excellent” source of thiamin, selenium, protein, niacin, vitamin B6 and phosphorus, and a “good” source of riboflavin, zinc and potassium.”
I love to hear this because I am having to work hard at getting some extra B vitamins and this is a great way to do that.
Pork.org also said, “Pork is naturally low in sodium and a “good” source of potassium – two nutrients that, when coupled, can help regulate blood pressure.”
All the more reason to get your slow cooker warmed up.
Ok, back to the recipe.
After 7-1/2 hours, add the cornstarch and water to a small bowl and stir together. While the pork chops cook, they let off a lot of liquid, so in order to make the gravy a little thicker, you’ll need to add some corn starch and water.
I used two tablespoons of cornstarch and water, but if you want the gravy even thicker, you’ll need to double it.
Pour the cornstarch into the slow cooker and allow it to cook about thirty more minutes.
Once everything cooks, you can begin to pull the pork off of the bone. It will be so tender that it’ll just fall right off.
You can spoon out the bones before serving.
Are you ready to dig in?
Slow Cooker Pork Chops and gravy taste amazing over rice or mashed potatoes.
- 4 large, thick pork chops
- 1 - 10.5 oz. can cream of chicken soup
- 1 - 1 oz. packet of onion dip mix
- 1 - 0.87 oz. packet of pork gravy mix
- 1/2 cup chicken broth (or water)
- 1/2 tsp. pepper
- 2 Tbsp. corn starch
- 2 Tbsp. water
- Add the cream of chicken soup, onion dip, pork gravy mix, pepper, and chicken broth to a bowl, or the slow cooker, and mix together.
- Add the pork chops to the slow cooker.
- Pour the gravy mixture over the pork chops.
- Cover with the slow cooker lid and set the cooker on eight hours.
- In 7-1/2 hours, mix the cornstarch and water. Add to the slow cooker. Replace cover and cook for half an hour more.
- Remove lid, and use a fork to pull apart pork chops. They should easily fall apart. Remove bones and dispose of them.
- Add pork to mashed potatoes or rice and cover with gravy.
Amount Per Serving: Calories: 216 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 71mg Sodium: 388mg Carbohydrates: 5g Fiber: 0g Sugar: 0g Protein: 21g
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