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Lightened-Up Crockpot Pork Chops with Onion Gravy – Easy Weeknight Dinner

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Tender, juicy pork chops cooked low and slow in a rich, savory onion gravy. This lightened-up version uses simple ingredients and minimal prep for a comforting, crowd-pleasing meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless pork chops (about 1 inch thick, trimmed of excess fat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch (optional, for thicker gravy)
  • 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)
  • Extra fresh thyme sprigs (for garnish)

Instructions

  1. Pat the pork chops dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over both sides of the pork chops. Set aside.
  2. Cut the ends off the onions, peel them, and slice into thin rings (about 1/4-inch thick).
  3. Spread half of the sliced onions evenly across the bottom of a 5-6 quart crockpot. Place the seasoned pork chops on top in a single layer. Top with remaining onions, minced garlic, fresh thyme leaves, and bay leaf.
  4. In a liquid measuring cup, whisk together chicken broth, Worcestershire sauce, and Dijon mustard. Pour the mixture around the edges of the crockpot (not directly over the pork chops). The liquid should come about halfway up the sides of the pork chops; add a splash more broth or water if needed.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Avoid lifting the lid during cooking.
  6. Check the internal temperature of the thickest pork chop with an instant-read thermometer; it should read 145°F (63°C). If not done, cook for another 30 minutes.
  7. Carefully remove the pork chops and most of the onions to a serving platter using tongs. Cover loosely with foil to keep warm. Strain the remaining liquid from the crockpot into a saucepan (or ladle out the liquid, leaving solids behind). If desired, whisk cornstarch with 2 tablespoons cold water until smooth, then whisk into the hot liquid. Bring to a simmer on the stovetop, stirring constantly, until thickened (about 2 minutes). Alternatively, spoon the juices over the pork as is.
  8. Spoon the onion gravy over the pork chops. Sprinkle with fresh parsley and extra thyme leaves. Serve immediately.

Notes

For best results, use pork chops about 1 inch thick. If using bone-in chops, add 30-60 minutes to cook time. For thicker chops (1.5 inches), cook on low for 8 hours. To sear the pork chops first, heat a teaspoon of oil in a skillet over high heat and sear each side for 2 minutes before adding to the crockpot. The gravy will be thinner than traditional gravy; use the cornstarch slurry for a thicker consistency. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot pork chops, onion gravy, lightened-up, easy weeknight dinner, slow cooker pork chops, healthy pork chops

Find it online: https://flurpchef.com/lightened-up-crockpot-pork-chops-with-onion-gravy-easy-weeknight-dinner/