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Pork Freezer bag

Slow Cooker Pork Chops and Gravy

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Boneless pork chops and sliced onion cooked slowly in a creamy mushroom gravy. Spoon it over mashed potatoes.

Slow Cooker Pork Chops and Gravy, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
6
Prep
10 minutes
Cook
Low 4 to 6 hours, or high 2 to 3 hours
Slow cooker
4-quart

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Slow cooker pork chops and gravy is a weeknight supper with a short shopping list: boneless chops, an onion, a can of cream of mushroom soup and a packet of brown gravy mix. The chops cook slowly in the soup and gravy, and the onion softens into a sauce that is ready to spoon over potatoes.

Boneless chops about 1 inch thick hold up best, because thin chops dry out over a long cook. Pork chops are lean, so start checking them at the low end of the time range rather than leaving them for the full day. They are safe at 145°F followed by a 3-minute rest, and they are tender well before the high end of the range.

Serve the chops and plenty of gravy over mashed potatoes, egg noodles or rice, with green beans or corn on the side.

Ingredients

Into the slow cooker

  • 2½ pounds boneless pork chops, about 1 inch thick
  • 1 yellow onion, sliced
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1 (0.87-ounce) packet brown gravy mix
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

To serve

  • mashed potatoes or egg noodles, for serving

Directions

  1. If your meat is frozen, thaw it completely in the refrigerator first. Never put frozen meat in the slow cooker.
  2. Spread the onion slices in the bottom of a 4-quart slow cooker. Lay the chops on top, overlapping them as little as you can. Wash your hands and anything the raw pork touched with hot, soapy water.
  3. Whisk the soup, gravy mix, broth, garlic powder and pepper together until smooth, and pour it over the chops so every chop is coated.
  4. Put the lid on. Cook on low 4 to 6 hours or on high 2 to 3 hours. Keep the lid on while it cooks.
  5. Check the thickest chop with a food thermometer. It must read at least 145°F. Let the chops rest 3 minutes.
  6. Stir the gravy and serve it over the chops, with mashed potatoes or noodles.

It's done when the thickest chop reads at least 145°F in the center, followed by a 3-minute rest, and it cuts easily with a fork. Check with a food thermometer.

Leftovers go in the refrigerator within two hours. Reheat them on the stove or in the microwave until hot all the way through (165°F), not in the slow cooker. Slow cooker safety

Make it a freezer dump bag

Whisk the soup, gravy mix, broth, garlic powder and pepper, then put it in one gallon freezer bag with the chops and sliced onion. Press out the air, seal, label and freeze flat.

Bag: gallon freezer bag. Keeps: 3 months for best quality; safe indefinitely at 0°F in the freezer.

Slow Cooker Pork Chops and Gravy

Frozen on:

Thaw in the refrigerator 24 to 36 hours, until no ice is left in the middle. Never cook it from frozen, and cook it within 2 days of thawing. Dump into a 4-quart slow cooker. Cook on low 4 to 6 hours. Check with a food thermometer that the thickest chop reads at least 145°F, then let it rest 3 minutes. Stir the gravy and serve it over the chops.

Best within 3 months of the date above.

Plan several bags at once with one shopping list and printable labels.

Cooking for two

Use 2 chops (about 3/4 lb), half the onion, and half of the soup, gravy mix and broth whisked together. Use a 2-quart slow cooker, so the food still fills it about halfway. Start checking at 3 hours on low.

More in Cooking for two in a slow cooker.

Tips

  • Lean chops don't improve with extra hours. Check them at the low end of the range.
  • For thicker gravy, stir 1 tbsp cornstarch into 2 tbsp cold water, stir it into the pot, and cook uncovered on high 15 minutes.

Food-safety sources

More pork

  • Pulled Pork Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Pork shoulder cut into pieces, rubbed with paprika and brown sugar, cooked until it shreds. Serve on buns.
  • Carnitas Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Pork shoulder cooked with orange, lime, cumin and oregano, shredded, and crisped under the broiler.
  • Hawaiian Pork with Pineapple Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Pork shoulder pieces cooked in pineapple juice, soy sauce and ginger, shredded and served over rice.
  • Sausage with Peppers and Onions Low 4 to 6 hours, or high 2 to 3 hours Browned Italian sausage links with bell peppers, onions and marinara, ready for rolls or pasta.