Smothered Pork Chops

I’ve tried no less than eight smothered pork chop recipes in the last year. That may not sound like very many, but let me tell you, when eight smothered pork chop recipes fail miserably, you might get in what I like to call a “Smothered-Pork-Chop-Recipe-Funk.” It’s an official diagnosis. I’ve had it for a while.

But I’m happy to report I have been cured of my funk thanks to this recipe. Oh, it is wonderful. Tender, fall-apart pork chops are, well, smothered in a flavorful gravy enhanced with smoky bacon, aromatic onions and garlic, a hint of thyme and a little soy sauce. The flavor in this meal is out of control. Which is why I have to insert here – right here – that although you may weep and wail and gnash your teeth at the advance prep work to get the pork chops in the slow cooker, it is worth it. Worth it, I tell you! So please don’t skip those essential steps. The browning of the pork and onions (sweetened by a touch of brown sugar – heaven!) adds a depth of flavor you won’t want to miss. And to make it up to you, I’ll send a special blog fairy to wash that skillet for you since you followed my wishes and the recipe. Ok, not really. But I will think good thoughts for you while you do it.

Even though the weather has finally warmed up here to full summer force, I’ll be using my slow cooker all hot season long. Perfect way to get a great meal on the table without heating up the whole house. I don’t know what it is about smothered pork chops but they just kind of scream Sunday Dinner to me, which is why these babies are going straight into the Sunday Dinner Rotation.

Smothered Pork Chops

What To ServeI’ve served this a few ways; with these salt-crusted rosemary potatoes and we’ve also enjoyed it with our favorite cheesy potatoes. Throw in a steamed vegetable, dinner roll if you are so inclined, and/or a fruit or green salad and wow, that’s one delectable meal. 

Smothered Pork Chops {Slow Cooker}

Yield: Serves 6

Smothered Pork Chops {Slow Cooker}

Note: I like to serve these smothered pork chops over rice or mashed potatoes. Also, if the gravy in the last step doesn’t thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.


  • 5 slices bacon, chopped
  • 6 bone-in pork loin chops, about 3/4-inch thick
  • Salt and Pepper
  • 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
  • 1 teaspoon plus 1 tablespoon light brown sugar
  • 1/4 cup plus 2 tablespoons cold water
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 2 tablespoons fresh parsley, chopped


  1. In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
  2. Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
  3. Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
  4. Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
  5. When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Recipe Source: adapted slightly from The Cook’s Country Cookbook

109 Responses to Smothered Pork Chops {Slow Cooker}

  1. Katie says:

    This is one of our favorite recipes! Curious if you’ve tried porkchops in your instant pot? I got some boneless ones on accident and wanted to see if you had any recommendations on cooking time. Boneless and bone-in (for future reference)? Thank

    • Mel says:

      Hi Katie – yes, I’ve made pork chops quite a bit! If they are about an inch thick, I usually do about 12 – 15 minutes high pressure.

      • Lindsay says:

        Mel, I’ve had friends rave about this recipe, but I don’t hardly use my crock pot now that I have an instant pot. Would this exact recipe translate to the instant pot if I adjust to the 12-15 minutes on manual? Would you NPR? Thanks! I might have to break down and use my crock pot if you don’t recommend this recipe for the IP. 🙂

        • Mel says:

          I haven’t tried this in the IP, but I think it could work really well (double check the recipe to make sure there’s enough liquid). Sorry I don’t have an exact tried-and-true method but yes, I’d let the pressure naturally release.

  2. Julie says:

    I would also like to prep everything night before and slow cook next day. Frying the pork chops 2 minutes each side and keeping them overnight in the fridge with the other ingredients will be ok?

  3. Kristen says:

    It’s delish! Thanks so much for sharing, Mel!! I asked the butcher to cut the chops, because the ones in the case were only about 1/2 inch thick. He went way overboard and my chops were about 1 1/4 inch thick. No problem with this recipe, they simply fell off the bone… and the gravy is really wonderful. The kids are already asking when we can have it again.

  4. Nancy says:

    Excellent recipe Mel…the only change I made was to lightly flour the chops before browning. I really think it helped in keeping those chops tender and moist.

    Mel, you are a Godsend girl and this Canadian “loves” your tried and true recipes!

  5. Norma says:

    Would it alter the flavor too much if I omitted the brown sugar? I’m a diabetic and can’t use any type of sugar. This recipe sounds delicious! Thank you!

  6. Erica says:

    One of my favorite recipes. The tastiest smothered pork chops ever. My family is always impressed with these and there’s no way I wouldve ever replicated this taste on my own.

  7. Dana says:

    When you want to eat the gravy by itself in a bowl, it is time to make it into a soup! I am going to use the onion, garlic, chicken stock, bacon steps as a base for a mushroom vegetable soup. I’ll let you know how it goes!

  8. Tara says:

    Thank You for this divine recipe! Gorgeous and the chops were so tender and not dried out. Oh yum. More work then I prefer to put into a Slow-cooker recipe but so worth it!

  9. Karen says:

    Hi Mel, may I know if a 4quartz slow cooker will fit all 6 pork chops? 🙂

  10. Jessica says:

    Hey Mel!
    Could I double this recipe ? If so, should I cook it for a longer time ?

    • Mel says:

      It kind of boils down to the size of your slow cooker. If it can fit a doubled batch, it should work fine – maybe add an hour onto the cooking time (I’ve never doubled it so I don’t know for sure).

  11. Rhonda says:

    Can’t wait to try this recipe. Im new to cooking and will be trying this out for my husbands first fathers day dinner. 🙂 thanks!

  12. Melanie says:

    I made these tonight. I have newer crockpot, and it must cook really hot, because both times I have done chops they have gotten dry. Anyways, that point aside, if the chops would have been juicier, this would have been phenomenal. Totally the crock pot’s fault 🙂 The sauce is to die for. I literally could eat it with a spoon.

  13. Kristin says:

    I made these tonight using thick cut boneless pork chops because that was on sale and they were fantastic! One of the best pork dishes I have ever made. Thanks Mel for a great recipe!

  14. Debbie says:

    This smothered pork chop recipe is outstanding! I’ve made it on 3 different occasion and everyone has loved it. They could believe how fork tender the meat was. If you are wondering I use 1/2 inch to 1 inch thick cut. Depends on what’s available at the market. In any case at gravy is so flavorful don’t waste it by throwing it out. I freeze the extra gravy and use it a when I make split pea and ham soup, and to make white bean chicken chili. Both come out extra delish when I add the gravy to the recipes. Thank you so much.

  15. Julia says:

    This was a hit at my house last night for dinner! Kind of time consuming (when I see slow cooker I assume I’m going to actually save time) but worth it anyway. The only problem I had was the pork chops fell apart when I was trying to take them out of the slow cooker. How did you get yours out whole? I just ended up with a bunch of bite sized pieces of pork because it just fell apart. It was definitely delicious though!

  16. Ashley says:

    So, I make simpler smothered pork chops often…even without a recipe, pan searing, smothering and baking them were always instinctually the way to go and SO loves them. What originally stood out about this recipe was the bacon. I hadn’t really even noticed the how time consuming the steps would be. I’d added the ingredients I didn’t have to my list thoughtlessly, especially since they seemed common ingredients. Broth, herbs, corn starch…uh bacon. I didn’t do my usual homework of pre-reading this. Smothered pork chops? I got this. I got to work frying up some baco , easy peasy…by the time I’d got to the thyme and garlic part I was beyond frustrated. All this and still have more prep work AND cook time? I was nearing delirium over how time consuming it felt. Finally, after popping the dutch oven in the stove…all I could think was “Still parsley, cut bacon, strain, blend, mix, corn starch…low boil…vinegar. I was so over it. I ranted and raved and was tempted to just call out for dinner. “These better be pure heaven on a freakin’ plate.”, I swore out loud while SO consoled me. (And I’m typically the rational peacable one…) SO gave me a mini pep rally and swore that I’d get through it. (I wasn’t entirely sure.)

    FINALLY, I finished this meal, and…


    My son was confusedly trying to make sense of what this bone thing was (Kid seems to never make it that far into any meat that doesn’t start with chicken and end with nugget.) (So now ‘all we eat is chicken’. You know, ‘chicken ribeye steaks’, ‘chicken chops’…brocco-er…’green tree chicken’. Ok no…that one doesn’t work, sadly.

    Point blank, one bite into the pork chop…after I collected myself from the mouth born orgasm of delicious, I said out loud, “I would do it all over again. And over and over.”

    Hands down…best pork chop I have ever ever had. You can’t get flavor quite like this any other way. It was the PERFECT balance of rich deep flavor without being overwhelming.

    Oh, and the magic SO whisperer showed up and did a little SO whispering…and my sweet darling of a significant other did the entire load of dishes. No lie.

    I will be re-making this. This will be my go to cooking for others choice…because the end result is worth it a million times over.

    And I’m pretty sure I’m not exaggerating.

  17. Jane says:

    I meant “pork”

  18. Jane says:

    Could this be made with chicken instead? Our daughter won’t eat port.

    • Mel says:

      Hi Jane – I’ve only ever made this recipe with pork but it’s certainly worth a try with chicken. Good luck if you decide to try it!

  19. Ashleigh says:

    Come to think of it, yeah, they were a little too thin. Thanks!

  20. Ashleigh says:

    Just made these for my husband and me last night. They tasted amazing! My only problem is that they feel apart too easily (I can’t believe I’m saying this!) What I mean by that is that when I took them out of the crock pot, they wouldn’t stay together long enough to be put on the serving dish. It ended up being a big delicious mess of pulled pork. I cooked it on low for about 7 hours. Should I cook it for less time or brown it more before I put it in the crockpot or do something else?

    PS I love your blog! It’s my definite go-to place when I can’t decide what to make for dinner.

    • Mel says:

      Ashleigh – You could certainly try to cook for less time although I’m not sure the pork chops would be as tender. Did you use really thin chops?

  21. Food Recipes | Food Recipes says:

    […] Smothered Pork Chops {Slow Cooker} | Mel's Kitchen Cafe've tried no less than eight smothered pork chop recipes in the last year. That may not sound like very many, but let me tell you, when eight smothered. […]

  22. Niki Norton says:

    I made these last night, and they were so delish!!! I love your blog and know that whenever I try one of your recipes, I am guaranteed a yummy dinner! Thanks for doing all the hard work for us!

  23. Missy says:

    I just made this for my family for Valentine’s Day and they loved it! I have a lot of the tasty gravy left over but no pork. Is there another good recipe for the leftover gravy or a good way to use it?

  24. stephanie says:

    Thanks, Mel! I made this ahead and took in out of my fridge to warm up a bit before I started the slow cooker. I started it on low at 11 and they were completely done at 3. My chops were about a 1/2 inch thick, so that is the difference. THEY ARE OUTSTANDING!! This is totally worth making, just watch them closely.

  25. stephanie says:

    Mel, I can’t wait to try this. Do you (or anyone) think it can be prepped and refrigerated the night before?

    • Mel says:

      Stephanie – yes, I think that should work. I haven’t specifically tried it that way but I have made other slow cooker recipes like that -prepping the night before – and it’s worked. Good luck!

  26. Heather says:

    I cook a lot and I NEVER EVER find a recipe that all 3 of my little boys rave about and go back for seconds. I am serious it has never happened. I also rarely comment on cooking blogs unless I have a question. So please understand when I tell you this dish was so awesome. Requests for this meal as a birthday dinner was even thrown around by a few of them. The bad news, the prep work is a little more than I prefer for crock pot, but this will be made again and again. Oh and for the record I used boneless pork chops with no problems. 🙂

  27. Ginger says:

    Oh my gosh! These are to die for!! I wanted to keep you to your promise that the extra work was worth it… you were right!! My picky kids even loved them! Thank you!

  28. John Woods says:

    Made the slow cooker pork chops last night and they were terrific! I stuck to the letter for the recipe and had rave reviews. It had a sweet vinegary flavor that was great and reminded me of some of my mom’s old German dishes. I served the chops and gravy over mashed cauliflower “potatoes” to watch the calories. Great site and looking forward to more recipes. Thanks

  29. Jennifer says:

    I made this last night and wanted to thank you. When I told my husband I was making pork chops last night- his response was “I don’t like pork chops” (he is a very picky eater). I told him just to try. Needless to say- he ate seconds he loved it so much! The only change I made was not to puree all of the solid onion mixture- I saved some to top as texture on the pork chop itself. The gravy was awesome. I did have about 1 1/2 cups leftover, which I am going to use for tonight’s meal.

  30. Shannon says:

    We had this tonight. So good! My husband said it is better than awesome. Thanks for another fantastic recipe–and thanks for all your time finding the perfect smothered pork chop recipe!

  31. Emily says:

    This was the best pork recipe I have ever tasted! Since I found your blog 2 weeks ago I have cooked one of your recipes every night and each one is better than the one before! Thank you!

  32. Cearrow says:

    Mel you make me soooo passionate about food! I started cooking like really cooking over six months ago and your recipes were the first I made, and I realized I don’t know what I was afraid of! You don’t need natural talent lol as long as you can follow directions. I’m making this today. The prep was a pain in my rear like a lot of your recipes. BUT other websites have recipes that I was ok with but not impressed tremendously and I am ALWAYS impressed by your recipes so it’s worth the trouble and it smells divine already. I believe with the right food you can change people’s lives. Those recipes you that one all those years ago that was better than any other before or after etc etc… Thanks for all the ideas I wish we were friends so you could teach me in person lol I have twin toddlers and I’m so happy to be able to make healthy homemade food now

  33. christina w. says:

    My husband and I made this as a group effort, him working night shift, me working day shift. He did the prep and put it together in the crock pot, I came home and did a little spin on your final directions. He had overcooked the bacon so it was kind of dry, so i added it all ina few minutes before i took the liquid out, so that it got pureed up with the onions. I also replaced the vinegar with some tawny port wine i love to cook with and reduced the sauce so it was on the thicker side. I loved it, he loved it as leftovers the next day,and i froze the extra gravy as cubes and put it over veggies for my daughter and she loves it!

  34. Brittany says:

    These are absolutely amazing! I wouldn’t have minded drinking the gravy plain haha I made these for Valentine’s day and I think I totally impressed my hubby. Thanks for sharing. Hope you don’t mind, I just shared on my blog too 🙂

  35. Michelle says:

    I usually buy a huge pork tenderloin when they’re on sale, and slice them into chops and a roast or two. It’s just my BF and I, so that amount of pork could last us a few months. I tried this recipe the first time using rosemary, and less bacon as I only had a few slices left. It was awesome. My boyfriend was disappointed when he went out into the kitchen and saw the pan still had gravy in it, because he loved it so much. I froze the extra and used it over pan fried chops, again, amazing.
    Last week I made a pork roast using more bacon, and thyme this time, and homemade chicken stock from a chicken dinner a week before. I doubled the sauce to have extra. It was the most flavorful pork roast, ever.
    Tonite we’re having some very thinly sliced chops that I’ve had marinating in milk, brown sugar and soy sauce for a few hours, to be pan fried and served with the leftover sauce from the pork roast. This recipe just keeps on giving!

  36. Beth W. says:

    I must admit that I have not eaten this one yet…but it was all we could do to put it in the freezer bag. My 13 yo chef was not happy that this was not for dinner! I hereby nominate this one to be a perfect freezer meal. To be a perfect freezer meal, in my mind is that it is 1. good to eat, 2. freezable, 3. Sort of time consuming so you want to make more than one when you make it. This recipe has several steps and running back and forth to the computer is a pain…however, as I was making 6 of them, I had it DOWN by the third one and didn’t even need to consult the recipe. It would be a great recipe to give as a gift to a new mom or to make for a freezer club such as mine. Those receiving it know that some time (but not a lot) went into it and will appreciate your efforts. This one is going on our Spring Break trip with us!! (I did everything as Mel directed, but stuck the cooked bacon in a baggie and the corn starch in another baggie and shoved them in with the main dish to freeze.) I usually try all my recipes before duplicating but this Mel gal is brilliant. I have loved all her best recipes so far.

    • Sue says:

      HI Beth, I would like to make this recipe ahead of time but as I have never done a crock pot meal ahead of time. Did you do all of the steps as if you were going to actually make it, then cool it and freeze it? Do you put it in the crock pot frozen? If so how much extra time do you need to allow because its frozen? Sorry for all the questions but appreciate your feedback! Best, Sue

  37. GMon says:

    Added beans! I made this recipe tonight and we loved it. My hubby is reluctant to pork chops because of previous hard and dry pork chop meals. Bit he really liked this one. I made it with thick boneless center cut chops, veggie broth instead of chicken broth, fresh thyme and a few sage leaves, and also added an extra splash of white wine. After 4 hrs cooking I added a can of rinsed Navy beans and cooked another 2 hrs. For the gravy I just collected some of the liquid without the solids, that way I could serve the chops with white rice and top it with the beans and onions and then cover with gravy. Meat was tender and everything so tasty.

  38. Kristin says:

    –love that the recipes DO NOT contain condensed soup ! Love my slow cooker- hate the processed salt and idea of canned soup in my homemade slow cooked dinners… Takes the fresh homemade feel right out!! Thank you for the awesome recipes .. New follower- Kristin

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  40. Zenaida says:

    This was LOVELY MEL! My bf is petrified of pork and never wants me to cook it. Damn ugly rumors. But I made this last night and he was in HEAVEN. He now loves pork and won’t speak badly of it. My store doesn’t make or cut thick chops, so mine were thinner and I just cooked them less in the frying pan and in the crock pot. They turned out fabulous, they weren’t over cooked. And I recommend following the instructions to use your mixer to mix up all the ingredients for the sauce, especially if you hate the consistency of onions like myself. I also cut back on the onion and only used one since I made only 4 chops (that’s all my store put together in a package and didn’t want more than 8.) Again, fabulous dish and will try again! Mel I love how you often use a lot of the same ingredients and for this meal I only had to buy chops and onions so thank you!

  41. Krystyna says:

    Hey Mel! Made chops tonight, they were great! However I used boneless and poured more of bacon drippings in than I should have, and cooked on high for 2 hours a d they were on the brink of dry. WAs this because of too much bacon drippings as I know it heats quicker?? Very tasty recipe!!

    • Mel says:

      Krystyna – boneless pork chops tend to be a bit dryer than bone-in so that is probably the main issue. Other than that, possibly try cooking on low instead of high. Even though the recipe says high, low and slow will produce a more tender pork chop, most likely.

  42. Mel says:

    Jessica – if you use a pork roast, I’d recommend cutting it into pieces approximately the size of pork chops.

  43. Jessica says:

    Hey Mel~ I was thinking about trying this recipe tomorrow but with a pork roast instead of chops. Do you think it would work? And if you think it will work should I cut the roast into slices or just do it whole? Thanks!!

  44. Linda says:

    I made this recipe last night. The pork chops were so tender they fell apart when removing them from the crock pot. The meat was a little dry. I prefer to thicken the sauce w/cornstarch alone, not removing the onions to a food processor.

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  46. Deb in Dayton says:

    Wonderful to find a recipe for smothered pork chops that doesn’t require creamed soup! I too would like to curtail my use of processed foods. These chops were delicious! I also put the foil packet of carrots on top of the slow cooker, and they were perfect. All I had to do was make mashed potatoes, and dinner was served! LOVE your site, can’t wait to try more recipes. You have one lucky family to have you for a cook, wife and mother! You are amazing!

  47. Janet Rozum says:

    Made it tonight for dinner. Really great! Thanks.

  48. Mel says:

    Hi Marcia – I’m sure the thicker chops will work, just keep an eye on cooking time and increase if necessary. Good luck!

  49. Marcia Spangler says:

    Hi Mel, I love your website and recipes. Quick question for you. I have some lovely pork chops that I purchased from Costco. They are quite thick, about 2 inches. Do you think they would work and turn out tender in your recipe? Thanks very much. We are having dinner quests over the Labor Day weekend and this recipe sounds delicious.

  50. Ellen says:

    Oh my goodness, Mel. I had given up on pork chops. When I found 8 chops in the freezer this weekend, I rolled my eyes and said ‘blargh.’ They never turn out, but I refused to throw them away. So I thought you might have a way to rescue them and get me out of my “pork-chop-recipe-of-ANY-kind” funk. And you did. These were flavorful and tender, tender, tender which is not an adjective I have used for a pork chop in a long time. De-LISH. Thank you!

    I think next time I might throw in a few potato wedges for my “meat-and-potato” kind of husband. 🙂

  51. Kristin says:

    This was DELICIOUS!!! I followed the recipe exactly (except I used 4 thick boneless chops) the pork was so tender & the gravy was sweet & savory…. So yummy! We had mashed cauliflower with it & it was a perfect dinner! Can’t wait for left overs tomorrow! Thank you… Can’t wait to try more of your recipes. : )

  52. Jaime says:

    This was a huge hit! I’ll definitely be making this one again, so tasty!

  53. Mel says:

    Alison – yes, I think that should work. I haven’t specifically tried it that way but I have made other slow cooker recipes like that -prepping the night before – and it’s worked. Good luck!

  54. Alison says:

    can you prep the meat and sauce the night before and cook it in the slow cooker the next morning?

  55. Emily says:

    This was amazing! Pork chops never tasted so good to me!

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  57. Linda B. says:

    These are the best pork chops I’ve ever made . I followed your recipe exactly and
    I wouldn’t change a thing . I will be making these a lot , we loved them !

  58. Lori says:

    Mel…this was wonderful! I used 8 boneless pork chops (1/2″ thick), did everything as directed, except that I diced up 3 fresh carrots and threw them in the crock pot before the onions, and I added 3 chopped celery ribs to the onion sauté near the end of cooking. My kids never even knew they got extra veggies in their gravy! Husband and teenaged sons loved it!

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  60. Bonny says:

    This was an amazing recipe! My whole family loved it. My husband and I both wanted to pick up our plates and lick the gravy off of the plate! My husband might have..okay I did too. We served it with Mashed potoatoes, it is a great sunday meal! Thanks for sharing!

  61. Amy V says:

    These are delicious!! I’ve made them twice now. I used bone-in chops and didn’t use bacon or do the food processor step at the end. They turned out great! Will definitely make again.

  62. Kellie says:

    So Melanie, I’m embarrassed to admit that at the age of 34 and after 11 years of marriage, you are teaching me to cook. : ) My husband says thanks. I love that your recipes don’t leave me going HUH? and they don’t use a lot of things I can find overseas. I made this last night, along with your drop biscuits, and my husband declared it was the best thing he’d eaten all week and definitely wanted me to make it again. He also said that the biscuits were the best bread I’d ever made. We had them for breakfast with bacon and gravy. Yum! So I just wanted to express my gratitude to you for taking the time to post your recipes and respond to comments. You are such a blessing to me.

  63. Leigh Anne says:

    Well, another winner from your extensive collection! Pulled out some chops from the freezer and they turned out so delish! I couldn’t have made them taste any better…..that’s for sure. And I’m not a huge pork chop fan, but with this recipe…..I am now 😉

  64. Rhonda says:

    I just found your site last week when I was searching for a recipe that would help me make edible pork chops. This was such a great recipe. Finally pork chops that are not as tough as shoe leather. We loved the chops and the sauce. I thought I might have 1 leftover for lunch today, but no way. They were gone before the night was over. This was the first recipe that I tried from your site and I can’t wait to try more.

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  67. Heather says:

    So yummy! I used boneless chops and they were great. Thanks for posting this wonderful recipe! The gravy is A-mazing!

  68. Wende says:

    OMG! These were so good. We had company over and when we all walked in from church the house smelled like pork heaven! Everyone enjoyed this dish and it will make our Sunday dinner rotations.

    I wrote a review on my blog…

    Thanks so much for an awesome recipe that my entire family enjoyed!


  69. Michelle says:

    I made this today and WOW!! It was DEE-LICIOUS!!! I didn’t use bacon b/c we’re not fans of bacon and it was still very very tasty. Can’t wait to enjoy it again tomorrow as leftovers!!

  70. Jeannine says:

    I made this recipe tonight – soooo delicious I can’t even believe it. THANK YOU for sharing

  71. Ashlee says:

    Just thought I’d add my 2 cents worth. I made these with 5 boneless, 1/2″ thick chops, and didn’t make any other changes to the recipe, and they were delicious! I had TONS of gravy left over, but it was really good. The sauce didn’t thicken as much for me, but we were hungry so I didn’t bother adding more cornstarch. They didn’t even come close to drying out. If I were to make them again with thinner chops, I would definitely double it because I had that much sauce left. Delicious!

  72. Kim says:

    Thanks for the recipe, we had this last night. My family enjoyed it! Served it with wild rice and roasted veggies. Loved the sauce!

  73. Loy says:

    Mel, I am back to say you have hit a home run with this one. I used the basic recipe to make dinner tonight. I had pork steaks on hand so used them and cooked them in the oven, covered with foil for about an hour. (They were on the thin side.) Delicious, delicious gravy. You’re right there is lots of gravy. I will freeze any extra for another time. I am now anxious to try this with a pork roast in the slow cooker. I know I can always count on you for great stuff. I posted this recipe in my Friday Finds and linked up with Finding Joy in My Kitchen. Keep up the great work!

  74. Cammee says:

    This looks like a dinner even my pickiest eater would love. Sounds heavenly over mashed potatoes.

  75. Rebecca says:

    This was delicious, my kids loved it!!!! After having not really cooked for the past couple of weeks due to crazy and late sports nights with the kids, I gave it a whirl. There was the prep work, but it was well worth it. As always thanks so much for all your yummy recipes.

  76. collette says:

    I have tried SO many slow cooker pork chop recipes and most are disappointing so I’m VERY excited to try this one! I’m not a huge thyme fan so I may use rosemary instead…who knows, maybe I’ll give thyme another try…

  77. cindy says:

    Thanks Mel for trying so many slow cooker pork recipes and finding the perfect one. Now I don’t have to!! This looks like the perfect Sunday Dinner, the prep can be done Saturday evening, just plug in before leaving for church!
    I’m a slow cooker snob, this looks excellent.

  78. Oh the ingredients do sounds good, no funk here!

  79. This dish looks like a winner with my boys–meat topped off with bacon–They will LOVE it:) Thanks Mel!!

  80. Tracylea says:

    Yummy, I made this for dinner. Next time I won’t add any additional salt. It didn’t need it with the bacon and broth (I didn’t have low sodium). It was totally worth the dirty skillet. I hate extra prep with crock-pot meals, but I had everything I needed for this dish on hand and it just sounded so good. Well it is good. My 15 month old kept going “mmm, mmmm, mmm” as he ate bite after bite. I served it with creamy homemade mashed potatoes and sautéed spinach. A keeper for sure.

  81. kristy says:

    The meat looks so tender & juicy. I always love slow cooker meat. The gravy blend in so well inside the meat. Thanks for sharing & hope you’re having a lovely day.

  82. Bianca says:

    Mel, do you think we can use boneless pork chops? Its the only thing we have right now. I’m worried that they might be too dry.

    • Mel says:

      Bianca – I think boneless chops would probably work ok as long as they are on the thicker side. Just be sure to watch the cooking time so they don’t dry out.

  83. Bianca says:

    Mel, do you think we can use boneless pork chops? Its the only thing we have right now?

  84. BreeAnn says:

    My husband loves pork, I will have to try this one out!

  85. Loy says:

    Mel, these look soooo! good. I am going to try them soon. Was planning pork steak for
    tonight, but it won’t be thawed in time to use the slow cooker. Boo Hoo! Sometime a little extra prep makes all the difference in how a slow cooker recipe turns out.

  86. Michelle T. says:

    Thanks for the recipe, my husband will LOVE it!

  87. The only thing worse than pork chop funk would be brownie or cake funk. ;). I too have been in a slow cooker pork chop funk. Hard to find a recipe full of flavour! This one looks great! As my husband would say “bacon makes everything taste better”. 🙂

  88. Letitia Pierce says:

    Thank you! I, too, have been in “pork chop funk”. I got a craving for fall-off-the-bone pork chops and have been trying recipes lately myself. I settled on pork chops and rice in the oven, but the pork chops were not tender enough and the kitchen got really hot. I looked for a slow cooker recipe, but was not sure I wanted to try again and fail. This recipe sounds wonderful. Pork chops, bacon and brown sugar get my vote. I’ve got a few pork chops left in the freezer after buying in bulk at Sam’s. I’ll give this recipe a try.

  89. Lin says:

    Oh man, my mouth is watering. What a great & easy recipe. This is something my husband would for sure love.

  90. oh man, my husband would LOVE this!

  91. Mandy says:

    This looks wonderful! It may even be worth all that extra work 🙂

  92. Kim in MD says:

    It is going to be 99 degrees here today (feeling like 105+ with the humidity), so I am dusting off my slow-cooker, too. Last summer I managed to not turn my oven on much at all, thanks to you and your delicious slow-cooker recipes! Thanks for sharing a new one, Mel! 🙂

  93. StephenC says:

    We left our slow-cooker behind when we came east from Denver. I’m happy to slow cook on the stove or in the oven. Nice recipe.

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