Slow Cooker Pork Chops and Gravy
This recipe yields tender, flavorful pork loin chops cooked slowly to perfection, bathed in a rich, savory gravy. It's a comforting and relatively hands-off main course, ideal for a hearty family meal with minimal fuss, ensuring succulent results every time.
Equipment
- 1 Slow Cooker
- 1 Large Skillet For browning pork chops
- 1 Whisk For making gravy
- 1 Shallow dish For dredging pork chops
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 3/4 teaspoon ground mustard
- ½ teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 4 ounce boneless pork loin chops
- 2 tablespoons oil
- 3 cups chicken broth
Instructions
- In a shallow dish, combine the all-purpose flour, seasoned salt, ground mustard, garlic powder, paprika, and black pepper, mixing well.
- Dredge each boneless pork loin chop thoroughly in the flour mixture, ensuring an even coating on all sides.
- Heat the oil in a large skillet over medium-high heat. Sear the dredged pork chops for 2-3 minutes per side until beautifully browned.
- Carefully transfer the browned pork chops into the slow cooker.
- Pour the chicken broth into the slow cooker, ensuring it covers the pork chops partially.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the pork chops are very tender.
- Once cooked, remove the pork chops from the slow cooker and set aside, keeping them warm.
- Pour the cooking liquid from the slow cooker into the skillet. Bring to a simmer over medium heat.
- In a small bowl, whisk 2 tablespoons of the reserved flour mixture (or fresh flour/cornstarch slurry) with a few tablespoons of cold water until smooth; gradually whisk this into the simmering liquid.
- Cook, whisking constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning as needed, then serve the gravy over the pork chops.
Notes
Browning the pork chops before slow cooking is crucial for developing deep, rich flavor through the Maillard reaction. Don't overcrowd the pan; brown in batches if necessary. After browning, deglaze the skillet with a splash of the chicken broth to capture all those flavorful browned bits, adding them to the slow cooker for a more robust gravy. For the gravy, ensure you whisk continuously to prevent lumps. If the gravy isn't thick enough, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can be added gradually while simmering. Taste and adjust seasoning before serving; a touch of fresh herbs like thyme or rosemary can elevate the dish.