If you're looking for an easy dinner recipe for pork chops then try this seven-ingredient, slow cooker recipe for Savory Smothered Pork Chops. As with similar slow cooker pork recipes, these chops are floured then browned in a skillet, but spend most of their cooking time getting all juicy and succulent in the onion and poultry seasoned gravy. This means you have plenty of time to prepare some mashed potatoes or rice and maybe even start that book you never got a chance to read. Your home will also have plenty of time to fill with the heavenly aroma of old-fashioned, Southern-style slow cooking, so you better stay close to the pot in case those pre-dinner snackers come sniffing around when they think you're not watching. You already know this slow cooker pork recipe is going to be fabulous, so start browning up those pork chops and find out just how right you are!
Check out more recipes like this one in our collection of Old-Fashioned Supper Recipes: 20 Southern Cooking Recipes for Dinner.
Slow Cooker Time HIGH2 hr 45 min
Cooking MethodSlow Cooker
- 4 center cut pork chops
- 1/4 cup flour
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cup chicken or beef broth
- 1 medium onion, chopped
Place the flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add the chops and shake until they are lightly coated.
Heat a heavy skillet large enough to hold all of the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saute for 2 to 3 minutes per side until golden brown. Remove the chops from the pan.
Keeping the skillet on the heat, add 2 tablespoons of the flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about 1/2 cup of the broth to the skillet and cook. Stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.
Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover, and cook on high for 2 hours.
Open the cooker and ladle out about 1/4 cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the crockpot, stirring to mix. Cover and continue to cook 30 to 45 more minutes.
Serve with mashed potatoes, using the sauce in the pot as gravy.
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