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plate of slow cooker smothered pork chops over rice with a side of green vegetable
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4.74 from 19 votes

Slow Cooker Smothered Pork Chops

Slow Cooker Smothered Pork Chops with bacon and brown gravy made in the crock pot, served over rice! They are easy to make and fall-off-the-bone tender! You NEED to try this recipe!
Prep Time15 minutes
Cook Time8 hours
Course: Main Course
Keyword: slow cooker
Servings: 4

Ingredients

  • 4 bone-in pork chops about 3/4 inch thick, seasoned with salt and pepper on each side.
  • 4 slices bacon cut into small pieces
  • 2 tbsp canola oil
  • 1 large yellow onion cut into 1/2 inch thick slices
  • 1/4 cup water plus 2 tbsp water, divided
  • 1 tbsp brown sugar
  • 2 tsp minced onion
  • 3 cups low-sodium chicken stock
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 tbsp cornstarch
  • 1 tbsp cider vinegar
  • 1 tsp dried parsley

Instructions

  • Pat the pork chops dry with paper towels then season both sides with salt and pepper.
  • Cook bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer it to a paper towel lined plate to drain. Then store it in the refrigerator until later.
  • There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high. If there are more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons. Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned. They will not be fully cooked and that is ok. Transfer the browned pork chops to the slow cooker. 
  • Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon. Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan. Add in the garlic and cook for another minute. Pour this mixture over the pork chops in the slow cooker.
  • In the skillet, combine the chicken stock, Worcestershire sauce, and brown sugar and bring to a boil. Pour the mixture over the pork chops. Add the bay leaves to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender.
  • Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer them to a plate. Cover with foil to keep warm while you make the sauce.
  • Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender and add 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium-high heat.
  • In a small bowl, combine 2 tablespoons of water with 1 tablespoon cornstarch. Pour this mixture into the saucepan and cook for about 5 minutes, until the sauce has thickened and is bubbly. Stir in the vinegar and the bacon and season with salt and pepper to taste.
  • To serve: Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop, and sprinkle with parsley.