Slow Cooker Pork Chops and Onions have tender boneless pork chops in a tangy sauce with buttery sweet yellow onions. It’s homemade French onion pork that your family will LOVE!
You can make a different pork chop recipe in your crockpot every night! Also, try my pork chops and apples, pigs in a cornfield, or my slow cooker apple butter pork chops recipes.
These pork chops with onions would make for a good summer recipe alongside baked beans and corn on the cob. I don’t do a ton of grilling in the summer, I like the meat to be very tender, and the crockpot always does that for me.
This excellent smothered pork chops recipe without any heavy sauce is great for a lighter dinner. This recipe is also great if you add a few cloves of my slow cooker garlic confit if you have any leftovers!
Recipe Ingredients
- Boneless pork chops – Though I use boneless in this recipe, you can use thick-cut or even bone it with great results
- Worcestershire sauce – A secret ingredient to make just about any slow cooker recipe even better!! If you’ve never looked up what Worcestershire sauce in it, it has: lemon, vinegar, molasses, anchovies, garlic, tamarind extract, soy, chili pepper extract, sugar, pickles, and salt. What a combination!
- Seasonings – Salt, pepper, garlic powder, red pepper flakes, and brown sugar.
- Apple cider vinegar – Add a layer of flavor and cuts back on the sweetness.
- Sweet yellow onion – Use one large sweet yellow onion or two small ones.
- Salted butter – Add fat and flavor to the dish.
Step One – Add a small amount of cooking oil to a pan on the stovetop and brown the pork chops; no need to cook these completely.
Step Two – Add the Worcestershire sauce, apple cider vinegar, brown sugar, salt, pepper, garlic powder, and red pepper flakes to the bottom of the slow cooker. Add the pork chops and flip them around the sauce to coat.
Step Three – Add the sweet yellow onion and place the butter on top.
Step Four – Cook on LOW for 6 hours for tender chops. The edges where the onions sit get caramelized, and the sauce has slow-cooked to perfection.
How to serve
- Slow Cooker Baked Beans – my favorite way to serve pork chops. Try a little bite of beans with each bite of the chops! Or try my slow cooker root beer baked beans.
- Slow Cooker Corn on the Cob
- Slow Cooker Mashed potatoes – are a perfect side, along with caramelized onion pork chops.
- Tossed salad with dressing – We love making a semi-homemade dressing with ranch dressing mix, buttermilk, and mayo.
- Rice pilaf – Grab a box of your favorite mix at the store.
- Slow Cooker Baked potatoes – Aren’t baked potatoes the easiest side ever? Wash and dry your potatoes in the morning and wrap them in foil. They will be ready to pop in the oven when you arrive home from work.
Recipe FAQs and Variations
Yes! It’s not a typical dish you see, but caramelized onions and pork are a match made in heaven.
Sweet yellow onion goes the best with pork chops, though red onions will do well if you can’t find sweet onions. The dish will look different with red onions but still have great flavor.
For a unique twist on this onion pork chops, add red or orange bell pepper along with the onions. It will give the dish an entirely different flavor.
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Slow Cooker Pork Chops and Onions
Equipment Needed:
Ingredients:
- 2 lb. boneless pork chops (about 4-5 chops)
- cooking oil
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. red pepper flakes
- 1 large sweet yellow onion sliced
- 1/3 cup salted butter sliced
Instructions:
- Start by setting a skillet on the stove top over medium high heat. When the pan is hot just enough cooking oil to coat the bottom of the pan. Brown the pork chops on both sides, don’t worry about cooking through the slow cooker will do that. Set aside for now.
- Add the Worcestershire sauce, apple cider vinegar, brown sugar, salt, pepper, garlic powder and red pepper flakes in to the slow cooker, stir together with something that won’t scratch your slow cooker.
- Add the browned pork chops, then add the onions and butter slices.
- Cover and cook on Low for 6 hours without opening the lid during the cooking time.
- Serve and enjoy!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Courtney says
Made this for the first time and we loved it! Next time I’ll double the sauce navies it was so delicious I wanted more. Thanks for a great easy weeknight recipe! This will be a new regular for us.
Rebecca Brown says
I made this yesterday and it was delicious. I left out the red pepper flakes because we don’t like hot and I browned the onions first and I used bone-in thick cut pork chops because that’s what we like.
Joanne says
I’m making this today with boneless pork ribs.. can’t wait!
George Meissler says
These reviews are making me hungry and I will be making it up the mountains next Thursday with Mashed potatoes, corn and baked beans.umm
Linda says
This pork chop recipe is very tasty. Thanks for sharing.
DymondDeb says
This pork chop and onion recipe is awesome!!! Will be making it again!!!!
Sarah Olson says
so great to hear! Thanks for letting me know.
Jeannette MacNish says
I’ve made this a few times now and my family loves the pork chops cooked this way…. they fall apart …so tender and juicy. Yet this is so easy to put together. Thank you.
Melissa says
I made this today. It came out really good. I didn’t add any butter, and used around 4 lbs of meat so I doubled the sauce and added a little Apple juice to it. I thickened the leftover sauce for gravy for the potatoes. Thanks for the great recipe!
Katie says
Made these for dinner last night. This recipe is a keeper for my family of 6. So good!
bennie says
This looks so good I am going to try this one.
Nancy Forrester says
Great quick and easy recipe, made it last night and it was delicious. I changed nothing and will keep it that way! Thank you Sarah.
HALEY says
Can I do this with frozen chops? If so, how long should I cook it for?