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Smothered Pork Chops with Onion Gravy
Andre Lewis

Smothered Pork Chops with Onion Gravy

Thick bone-in chops survive the crockpot; thin breakfast chops do not. A quick flour dredge helps them brown and gives the onion gravy body. Stop cooking when the meat is tender but still slices cleanly—pork can move past that point into cotton.
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Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in pork loin chops 1 inch thick
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/2 cup all-purpose flour divided
  • 2 tbsp vegetable oil
  • 2 large yellow onions thinly sliced
  • 2 garlic cloves minced
  • 3 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme

Method
 

  1. Season the chops with the salt and pepper and dredge them in 1/4 cup flour, shaking off the excess.
  2. Brown the chops in two batches in the oil over medium-high heat, 3 minutes per side, then stack them loosely in a 6-quart slow cooker.
  3. Cook the onions in the skillet until golden, 8 minutes, then add the garlic for 30 seconds.
  4. Stir in the remaining 1/4 cup flour for 1 minute, then gradually whisk in the broth and Worcestershire.
  5. Pour the onion gravy over the chops, sprinkle in the thyme and cover.
  6. Cook on low until the pork reaches at least 145°F and is tender but sliceable, 4 1/2 to 5 hours.
  7. Rest the chops in the gravy for 5 minutes before serving.