EFK Tested
Erickson Slow Cooker Pork Chops & Onion Gravy
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season pork chops and brown briefly in hot oil.
- 2. Put sliced onions in the slow cooker and place chops over them.
- 3. Add stock, Worcestershire, and thyme.
- 4. Cook on LOW 4 to 5 hours until tender and at least 145°F.
- 5. Remove chops. Stir in cornstarch slurry and cook on HIGH until the onion gravy thickens.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw pork refrigerated. Whole-cut pork should reach 145°F with a 3-minute rest; ground pork/sausage should reach 160°F. Refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗