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These crock pot smothered pork chops are so tender and smothered in sautéed onions and bacon! It will become one of your favorite easy dinner recipes.
Why You’ll Love This Recipe
Smothered Pork Chops are juicy, delicious, and covered in a delicious gravy. And it’s all made in the crockpot. It is so quick to put together and the easiest way to make the perfect pork chop. This will quickly become one of your go to dinner recipes.
Ingredients Needed
- Pork Chops. I prefer bone in blade cut pork chops but you could also use boneless pork chops. A thicker pork chop (3/4 inch) is better.
- Onions. White, sweet or yellow will work
- Brown Sugar
- Garlic. Minced but could also use garlic powder.
- Chicken Broth. Could also use beef broth.
- Soy Sauce
- Tapioca. This is used as a thickener
- Vinegar. I like to use apple cider vinegar but white vinegar will work too
- Seasoning. Dried thyme leaves, bay leaves, salt and pepper
How to Make Crock Pot Smothered Pork Chops Recipe
- Cook the bacon until crisp.
- Using 2 Tbsp of the remaining bacon fat add the onions, add in 2 tsp brown sugar, garlic and 1/4 tsp salt. Stir until onion soften and caramelize. About 15 minutes.
- Add in 1 cup chicken broth, scrape bottom to remove browned bits. You want those!
- Place mixture in slow cooker and add remaining chicken broth.
- Add in remaining 2 tsp brown sugar, soy sauce, tapioca and bay leaves. Stir to combine
- Season pork chops with salt and pepper and add to slow cooker.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Place pork chops on serving plate and cover with foil.
- Remove bay leaves from sauce and as much fat from the surface as possible.
- Stir in vinegar and add any additional salt and pepper if needed.
- Pour gravy mixture over the top of the pork chops and garnish with bacon and parsley.
Pair This With:
Frequently Asked Questions
Keep them in an airtight container in the refrigerator for 2-3 days.
You can substitute with a pork rib chop or loin chop. You can also use a boneless pork chop but I prefer the extra flavor a bone in pork chop gives you. Also, don’t use a thin cut pork chop.
You are probably overcooking them. You want to cook the pork chop until it reaches 145 degrees F. The cooking time will vary depending on how thick your pork chop is so use a meat thermometer to check your temperature.
Adding in cornstarch rather than tapioca should work fine.
For more delicious pork recipes try these:
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Crock Pot Smothered Pork Chops
Ingredients
- 5 strips bacon cut into small pieces
- 2 onions sliced thinly
- 4 tsp brown sugar
- 4 garlic coves minced
- 1 tsp dried thyme leaves
- salt and pepper
- 3 cups chicken broth
- 1/4 cup soy sauce
- 2 Tbsp tapioca
- 2 bay leaves
- 6 bone in blade cut pork chops
- 1 Tbsp apple cider vinegar
- fresh parsley for garnish
Instructions
- Cook the bacon until crisp.
- Place bacon on a paper towel covered plate, leaving bacon fat in pan.
- Using 2 Tbsp of the remaining bacon fat add the onions, 2 tsps brown sugar, garlic, thyme and 1/4 tsp of salt and cook, stirring often until onions soften and caramelize. About 15 minutes.
- Add in 1 C of chicken broth, scrape bottom to remove browned bits. You want those!
- Place mixture in slow cooker and add remaining 2 C chicken broth.
- Add in remaining 2 tsps brown sugar, soy sauce, tapioca and bay leaves. Stir to combine
- Season pork chops with salt and pepper and add to slow cooker. Push down into liquid.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Place pork chops on serving plate and cover with foil.
- Remove bay leaves from sauce and as much fat from the surface as possible.
- Stir in vinegar and add any additional salt and pepper if needed.
- Pour sauce over the top of the pork chops and add bacon and parsley.
Tips & Notes:
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Nutrition Facts:
Janet Bradley says
Could I use corn starch to thicken the sauce?
Barbra DIxon says
These meals are excellent
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Rebecca D says
Hello. I am always looking for new slow cooker recipes to serve after church on Sundays. This one looks delicious, but I am curious about the vinegar. Does it at a twang to the sauce or just added flavor? Thanks!
Yvonne says
I’m intrigued by the use of tapioca in this recipe. What purpose does it serve?
Leigh Anne says
Yvonne, The tapioca is used as a thickener to thicken the gravy