Bone-In Pork Chops and Onion Gravy
Bone-in chops seared for color, then slow cooked on LOW over sliced onion until they read 145°F. The cooking liquid becomes the gravy.
Bone-In Pork Chops and Onion Gravy
Course: Main CourseDifficulty: Easy4
servings15
minutes4
hours30
minutesBone-in chops seared for color, then slow cooked on LOW over sliced onion until they read 145°F. The cooking liquid becomes the gravy.
Ingredients
4 bone-in pork loin chops, about 1 inch thick (6 to 8 oz each)
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp neutral oil, for searing
2 large yellow onions, sliced into half moons
3 garlic cloves, sliced
2 sprigs fresh thyme
1/2 cup low-sodium chicken stock
1 tbsp Worcestershire sauce
1 tbsp butter
2 tbsp cornstarch mixed with 3 tbsp cold water
Mashed potatoes, for serving
Directions
- Pat the chops dry with paper towels. Wet meat will not brown, and unseasoned pork tastes flat all the way through.
- Season both sides with 1 teaspoon of the salt, the pepper and the garlic powder, and let the chops sit on the counter for 15 minutes.
- Heat the oil in a heavy skillet over medium-high heat until it shimmers. Sear the chops 2 minutes per side, in two batches so the pan stays hot.
- Scatter the sliced onion, garlic and thyme over the bottom of a 6-quart slow cooker, so the chops stay off the hot floor of the pot.
- Set the chops on the onion in one layer, with the bone edges up against the wall if they do not fit flat.
- Whisk the stock with the Worcestershire and the remaining salt, deglaze the skillet with it, and pour it around the chops, not over them.
- Cover and cook on LOW. Start checking at 3½ hours, and pull the chops when a thermometer in the thickest part reads 145°F, usually 4 to 5 hours.
- Move the chops to a plate, tent with foil and rest them for 5 minutes. They keep cooking by a few degrees on the plate.
- Discard the thyme stems, stir the butter into the pot liquid, then stir in the slurry and cook on HIGH with the lid off for 10 to 15 minutes until it coats a spoon.
- Spoon the onion gravy over the chops and mashed potatoes, and taste for salt before serving.
Notes
- Use chops at least an inch thick, because thin chops overcook before the onion is soft. A slow cooker liner makes cleanup quick, since the gravy sticks to the crock. Leftovers keep 3 days in the refrigerator, and the chops slice well for sandwiches. Reheat the gravy gently so it does not break.
What makes the gravy
The onion releases juice as it cooks, and that liquid becomes the base of the gravy. A cornstarch slurry at the end turns it glossy without any flour or roux.
Searing in two batches keeps the pan hot enough to brown rather than steam.
Bone-In Pork Chops and Onion Gravy: swaps and mistakes
Sweet onions give a milder, rounder gravy. Beef stock gives a darker one. Boneless chops can work, but they cook faster, so start checking earlier.
The usual mistake is pouring the liquid over the chops, which rinses off the seasoning. Pour it around them.
Serving and next day
Mashed potatoes are the classic partner, with something green on the side. Slice cold chops for sandwiches, and warm the gravy slowly in a small pot, stirring until smooth.
Storing and reheating
Keep leftover chops and gravy in a covered container for 3 days. Warm the gravy slowly in a small pot and stir until smooth, since high heat can make it break. A slow cooker liner makes cleanup easy because the gravy sticks to the crock.
Bone-In Pork Chops and Onion Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 4 servings
- Ingredients: 13, led by bone-in pork loin chops, kosher salt, black pepper, garlic powder
Tips for Bone-In Pork Chops and Onion Gravy
Use chops at least an inch thick, because thin chops overcook before the onion is soft. A slow cooker liner makes cleanup quick, since the gravy sticks to the crock. Leftovers keep 3 days in the refrigerator, and the chops slice well for sandwiches. Reheat the gravy gently so it does not break.
Bone-In Pork Chops and Onion Gravy FAQ
How long does Bone-In Pork Chops and Onion Gravy take?
Bone-In Pork Chops and Onion Gravy takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Bone-In Pork Chops and Onion Gravy serve?
This recipe makes 4 servings.
What do I need to make Bone-In Pork Chops and Onion Gravy?
13 ingredients, led by bone-in pork loin chops, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
