There are some recipes that earn their place not because they are fancy, but because they make a house feel settled and cared for, and these slow cooker 4-ingredient caramelized onion pork chops are exactly that kind of supper. This is the sort of church-Sunday, come-home-hungry meal many of us in the Midwest grew up with: sturdy pork chops, plenty of onions, and a slow-cooked gravy that tastes like you fussed all day when truly the cooker did the work for you. As the onions soften and melt down, they turn sweet and savory and wrap every bite of pork in a rich, homestyle sauce.
Serve these pork chops over mashed potatoes, buttered egg noodles, or plain white rice so none of that onion gravy goes to waste. A side of green beans, glazed carrots, corn, or a simple salad rounds things out nicely, and if you have a loaf of crusty bread or a pan of warm biscuits on the table, nobody will complain one bit.
Slow Cooker 4-Ingredient Caramelized Onion Pork Chops
Servings: 4
Ingredients
4 thick bone-in pork chops
Directions
1. Layer half of the sliced onions in the bottom of a slow cooker, then set the pork chops on top in an even layer.
2. Scatter the remaining onions over the pork chops, then sprinkle the onion soup mix evenly across the top.
3. Pour the beef broth around and over the chops, cover, and cook on low for 6 to 7 hours or until the pork is tender and the onions are deeply softened into a rich sauce.
4. Spoon plenty of the onion gravy over each pork chop before serving.
Variations & Tips
Add mushrooms: If you want a little extra earthiness, add 8 ounces of sliced mushrooms along with the onions. They cook down beautifully and make the gravy feel even heartier.
For a thicker gravy: If the sauce is thinner than you like, remove the cooked pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the slow cooker juices. Cover and cook on high for 10 to 15 minutes until thickened.
Use boneless chops carefully: Boneless pork chops will work in a pinch, but they can cook faster and dry out more easily. Check them a bit sooner and aim for thick-cut boneless chops if you can find them.
Make it even richer: A spoonful of sour cream or a small pat of butter stirred into the onions at the end gives the sauce a softer, silkier finish. It is not necessary, but it surely is good.
Don’t skip the onions: It may seem like a lot at the start, but those onions are the whole heart of this dish. They melt down during the long cook and become the sweet, savory gravy that makes these pork chops so memorable.
