Slow Cooker Smothered Pork Chops with Sweet Onion Gravy

By Sprig Originals ✓ · cooked up in Sprig

Bone-in pork chops go into the slow cooker raw, buried in a mountain of sliced sweet onions and a smoky, peppery broth that thickens itself into real Southern gravy. No searing, no skillet, no fuss — you stir everything together in the morning and come home to fork-tender chops swimming in onion gravy that begs for mashed potatoes or rice.

Ingredients

• 1 1/2 cups low-sodium chicken broth
• 1/3 cup all-purpose flour
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 2 large sweet onions, halved and thinly sliced
• 4 bone-in pork chops, about 3/4 to 1 inch thick (2 1/2 lb total)

• 1/3 cup heavy cream

Instructions

1. Pour the chicken broth into the empty slow cooker and whisk in the flour, smoked paprika, garlic powder, dried thyme, salt, and black pepper until no dry lumps remain — it will look thin and that is correct.
2. Add the sliced onions and stir to coat them in the seasoned broth, then spread them into an even layer across the bottom of the cooker.
3. Nestle the pork chops into the onions in a single overlapping layer, spooning a little of the liquid over the top of each chop. Do not brown them first.
4. Cover and cook on LOW for 6 1/2 to 7 hours (or HIGH for 3 1/2 hours), until the chops are fork-tender and pull easily from the bone. Resist lifting the lid before the 6-hour mark.
5. Move the chops to a platter, stir the heavy cream into the onion gravy in the cooker, and let it sit uncovered for 5 minutes to thicken. Taste for salt, then spoon the gravy and onions generously over the chops.

Chef's tips

Nutrition (per serving, estimated)

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