Slow-Cooker Smothered Pork Chops with Caramelized Onion Gravy

Steps

1. Step 1

   Pat the pork chops dry. Stir the salt, pepper, smoked paprika and garlic powder together in a small bowl and rub it all over both sides of the chops. Put the flour on a plate and press each chop into it, turning to coat both sides; shake off the extra.

   10 min

   • 4 bone-in pork chops, about 3/4 inch thick (about 2 1/2 lb total)
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper
   • 1 tsp smoked paprika
   • 1/2 tsp garlic powder
   • 1/2 cup all-purpose flour
2. Step 2

   Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the chops in two batches, about 3 minutes per side, until deep golden brown. They will not be cooked through. Transfer them to a plate.

   12 min

   • 3 tbsp vegetable oil
3. Step 3

   Lower the heat to medium and add the butter to the same skillet. Add the sliced onions and the sugar with a good pinch of salt and cook, stirring often and scraping up the browned bits, until the onions are soft and golden, 10 to 12 minutes. Stir in the garlic and cook 1 minute more.

   13 min

   • 3 tbsp unsalted butter
   • 3 large yellow onions
   • 1 tsp sugar
   • 4 cloves garlic
4. Step 4

   Pour in the chicken broth and Worcestershire sauce and bring to a simmer, scraping the pan clean. Pour about a third of the onions and liquid into the slow cooker, lay the chops on top in a single overlapping layer, then spoon the rest of the onions and all the liquid over them. Tuck in the thyme sprigs and bay leaf.

   5 min

   • 2 cups low-sodium chicken broth
   • 1 tbsp Worcestershire sauce
   • 2 sprigs fresh thyme
   • 1 bay leaf
5. Step 5

   Cover and cook on low until the pork is tender and cooked through, 4 hours (or 2 hours on high).

   4 hr, hands-off

6. Step 6

   About 30 minutes before the pork is done, put the potatoes in a large pot, cover with cold water by an inch, add a big spoonful of salt and bring to a boil. Cook until a knife slides in easily, 15 to 18 minutes. Drain well, return to the hot pot, and mash with the butter and warm milk. Season with salt and keep covered.

   30 min

   • 2 1/2 lb Yukon Gold potatoes
   • 4 tbsp unsalted butter
   • 3/4 cup whole milk
   • salt
7. Step 7

   Move the chops to a platter and cover loosely with foil. Fish out the thyme sprigs and bay leaf. Whisk the cornstarch with 2 tablespoons cold water in a small bowl, then stir it into the slow cooker along with the cream. Cover and cook on high until the gravy is glossy and thick enough to coat a spoon, about 10 minutes.

   10 min, hands-off

   • 2 tbsp cornstarch
   • 1/4 cup heavy cream
8. Step 8

   Taste the gravy and add salt and pepper as needed. Spoon the mashed potatoes onto plates, set a chop on each, and smother with the onion gravy. Scatter with parsley.

   5 min

   • 2 tbsp chopped fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026