Slow Cooker Pork Chops with Herb Gravy

Today I could totally go for these slow cooker pork chops and mashed potatoes. And that herb gravy is just the icing on the chop.

slow cooker pork chops with herb gravy

I just was out of town in Utah with a bunch of lovely, talented and kick-butt bloggers for a relaxing, inspirational and food-loaded weekend. Needles to say, I’m exhausted (and full). So I know today I will be turning to my slow cooker for making dinner. Do you feel the same after you travel? I’m like pretty close to falling over. Thank goodness somebody invented the slow cooker. amiright?

See! I  wasn’t lying that I was stepping up my slow cooker game. Yes, I’m becoming one with my S-C and I brought the goods with this pork chop dinner. It’s so good that my high schooler brought leftovers to school to eat at lunch the next day. MY HIGH SCHOOLER!!

slow cooker pork chops with herb gravy

If you’re ready for melt in your mouth pork (like you don’t need a knife it’s that tender) and a flavorful gravy THIS is your jam!

Easy. (check)

Cozy and comforting. (check check)

All you need is mashed potatoes. And peas. AND (of course) rolls!!!

slow cooker pork chops with herb gravy - pork chops

I bought these gorgeous top loin chops at my local butcher. The butcher butterflied them to obviously make them bigger, but this also means there was more surface area for browning. (yum.)

slow cooker pork chops with herb gravy - slow cooker

Whisk together the flour, ground mustard, all purpose seasoning, garlic powder and black pepper. Dredge the pork chops in the flour mixture, shake off the excess and transfer to a clean plate.

Heat up a large cast iron skillet on medium to medium-high heat. Add the bacon grease and sear the pork chops for 2 to 3 minutes per side. This will get them nicely golden brown. Then just add them directly into the slow cooker.


Whisk the remaining flour mixture into a liquid measuring cup with the broth. Still, so easy!

slow cooker pork chops with herb gravy l

Simply pour the gravy mixture over top and sprinkled the fresh parsley and thyme over top. I’m thinking rosemary would be great in here too!

slow cooker pork chops with herb gravy l

Cover and cook on low for 6 hours. I know you know what I’m about to say… the aroma of these slow cooker pork chops as they cook is heavenly!

slow cooker pork chops with herb gravy l

SO GOOD! If there was a bone, the meat would be falling off it.

No. Joke.

slow cooker pork chops with herb gravy l

Transfer the pork chops to a plate and season the gravy with salt and pepper to taste.

slow cooker pork chops with herb gravy l

My family loves lumpy mashed potatoes but not lumpy gravy, so I poured it through my gravy separator -just to be safe. Totally optional, as you know.

slow cooker pork chops with herb gravy l SimplyScratch - with peas

When you’re ready to serve, place the slow cooker pork chops on top of a pile of mashed potatoes and then poured on the gravy. Extra gravy for me please!

slow cooker pork chops with herb gravy l bite

I either place them on mashed potatoes or on egg noodles with peas, roasted brussels sprouts or green beans. Then for a pop of green I sprinkle fresh parsley and time over top!

A perfect cozy dinner for any night of the week that I just know you’re family will love!

slow cooker pork chops with herb gravy l

Enjoy! And if you give this Slow Cooker Pork Chops with Herb Gravy recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 4 servings

Slow Cooker Pork Chops with Herb Gravy

Slow Cooker Pork Chops with Herb Gravy
Slow cooker pork chops are smothered in a homemade herb gravy. Simply serve on mashed potatoes with a side of green peas for a comforting home cooked meal.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 2 tablespoons bacon fat
  • 1/2 cup all purpose flour
  • 1 teaspoon dry mustard
  • 3/4 teaspoon all purpose seasoning*
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 4 boneless top loin pork chops 1-inch thick and butterflied*
  • 2 teaspoons chopped fresh parsley leaves
  • 1 teaspoon thyme leaves (stripped off of stem)
  • 1-1/2 cups low sodium chicken broth


  • mashed potatoes
  • buttered egg noodles
  • either peas, green beans or brussels sprouts as a side option


Heat a large (12-inch) cast iron skillet over medium-high heat.

Combine the flour, mustard, season salt, garlic powder and pepper in a shallow dish.

Dredge the pork chops and shake off any excess.

Work in batches searing two of the pork for 2 to 3 minutes per side. Transfer pork chops to your slow cooker and repeat with the remaining pork chops.

In a bowl or 2-cup liquid measuring cup, whisk the remaining flour mixture with the broth and pour over top of the pork chops in the slow cooker.

Add in fresh herbs.

Cover and cook on low for 6 hours.

Remove pork chops to a plate. Whisk the gravy and season with salt and pepper to taste.

Serve pork chops on mashed potatoes with peas, green beans or roasted brussels sprouts.


*You can find my recipe for all purpose seasoning in my cookbook.

*I would suggest another hour or two for bone-in pork chops.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

slow cooker pork chops with herb gravy l

[this post contains affiliate links.]

    Pin It

16 Responses to “Slow Cooker Pork Chops with Herb Gravy”

  1. #
    Kathryn @anotherfoodieblogger — October 24, 2016 at 2:45 am

    Whoops your recipe got cut off! But it sounds delish!

    • Laurie McNamara replied: — October 24th, 2016 @ 10:43 am

      Thanks for catching that, Kathryn! I’m going to go ahead and blame my lack of sleep from traveling 😉

  2. #
    Laura F — October 24, 2016 at 9:37 am

    Sounds super yummy! Would this cook for the same amount of time with a bone-in pork chop?

    • Laurie McNamara replied: — October 24th, 2016 @ 10:41 am

      Hi Laura! I would suggest adding another hour or two for bone-in pork chops, just to be safe. But you can always check it at the 6 hour mark. Enjoy!

  3. #
    E — October 26, 2016 at 12:38 pm

    Hi Laurie,

    I don’t have a slow cooker YET (it’s next on my list), but I was just wondering, would this work if placed in the oven on low for a few good hours? Forgive my ignorance, but I have never used a slow cooker as they are not so common in the part of the world where I grew up…

    Thanks a million,


    • Laurie McNamara replied: — October 28th, 2016 @ 4:10 pm

      Hi E! I would think so! I haven’t tried it that way but if you have a Dutch oven, I would only assume it would work. I would think 3 hours at 325 degrees would work. But again, I have not tried it so I’m not 100% certain. If you decide to give it a whirl, let me know how it works for you! <3

  4. #
    Ingrid — October 28, 2016 at 11:37 am

    This sounds delicious, but I am completely confused. The pictures suggest simply browning the pork chops and pouring the sauce over into the slow cooker. But your directions say to dredge the pork chops in the flour mixture. I don’t understand?

    • Laurie McNamara replied: — October 29th, 2016 @ 4:20 pm

      Hi Ingrid! I’m sorry it wasn’t clear in the post. But yes, you combine the flour and seasonings, then dredge the pork chops and sear in the pan before adding to the slow cooker. I’ve edited the post and hope that this clears up any confusion. Thanks!

  5. #
    E — October 29, 2016 at 11:06 pm

    Thank you so much for getting back to me, Laurie, and for getting back to Ingrid, which raised a very good point that I had missed.

    I am in the process of making this dish right now – that is, it is in the oven as we speak. I upped the amounts on everything, and have placed it to slow cook in a Dutch oven in the oven. I even made your seasoning salt, as I have ze book 😉

    Just wanted to share the moment: it smells so delicious!!!! Will let you know how it goes. Sadly this will be a very late dinner for us but oh well.

    Thanks again!


    • Laurie McNamara replied: — November 3rd, 2016 @ 10:46 pm

      Hi E! How did it work out for you in the Dutch oven? <3

  6. #
    Ashley — October 30, 2016 at 8:45 pm

    WOW! Made this tonight and it was amazingly good!! Definitely going into my regular rotation this winter, a keeper for sure! Thank you!!

    • Laurie McNamara replied: — October 30th, 2016 @ 10:01 pm

      I’m so glad, Ashley! Thanks for coming back and leaving a review! <3

  7. #
    E — November 3, 2016 at 11:50 pm

    Hi Laurie,

    It went well, it was not entirely super soft the first night, as we were in a bit of a hurry to have dinner, and pulled it maybe after 2.5 hours, but the next day I topped the Dutch oven with some more chicken stock, stirred the gravy, added in the pork and put it in on super low (like 250F) for about three more hours, and then it got even softer!

    I guess ultimately it needs to be in low (~250-275F) for about 4 hours, completely covered by gravy to make it work.

    Anyway, super tasty, and the next day we had it with mashed potatoes and your glazed bacon Brussels sprouts – I tweeted a picture (not that great but a picture nonetheless) – I’ll retweet shortly in case you missed it:)

    Thanks again for everything!


  8. #
    Monica — November 29, 2016 at 7:01 pm

    Making these tomorrow! I have smaller pork chops though. Looking forward to a new easy slow cooker recipe.

    • Laurie McNamara replied: — November 30th, 2016 @ 9:36 am

      That’s great, Monica! I hope you love the recipe! 🙂

  9. #
    Michelle — February 27, 2017 at 5:50 pm

    Has anyone tried this recipe in a pressure cooker? I have a pork chop recipe for my pressure cooker, but liked the gravy in your recipe, Laurie. Just wondered if anyone has tried it that way. Would be even faster for a weeknight dinner.

Leave a Comment