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.
Diane Chiota says
Cold you add sliced apples to this?
Jules says
Wow easy and so good, no more dried out boneless chops! Melts in your mouth! Bought your cookbook!
Sarah Olson says
Ah! Thank you so much! 🙂
Jessica B. says
I got 2.5lbs of boneless pork chops. So now how much of each thing should I put in? Or should i leave the ingredients how it is?
Sarah Olson says
I think it will be fine with the recipe as is with your amount of meat.
Kelly Puello says
Could this be done with frozen chops?
MrsDrewsMom says
I made this last night for dinner. Wow! My husband and teen son (who is celiac and eats gluten-free) wolfed it down. The only change I made was to back off the butter; I only used 2 tablespoons and it was plenty. Really good, really easy – what more can you ask for? Thanks!
Tracy says
Made this today. Needed a little more salt than what the recipe called for, but other than that it was a keeper.
Anonymous says
How would your recipe work if I caramelized the onions in a skillet, browned 6 bone-in thick pork chops; kept the rest of your recipe the same ECEPT placed it all in a lrg crockpot cooking bag?
Sarah Olson says
I think it would work great!
Linda Peterson says
This was awesome and just as good the second day!
Jules says
Delicious! Love that ingredients are natural, thanks so much for sharing
Shelly says
I have 2 thick pork chops. Would you recommend a longer cooking time or should I cut the chops into 4 pieces and follow the recipe as is?
Marie Christina Andrews says
Wonderful recipe! Have made it 3 times now my husband and I both love it.P.S. I didn’t change a thing! Thank you.
Sarah Olson says
Thank you Marie!! Glad you enjoy it.
Janie says
I made this last Saturday. I followed the sauce recipe exactly, but made a couple of changes without completely changing the recipe: I added 2 onions, 3 large potatoes, made 1.5 sauce, mixed the sauce in a bowl and poured it over the chops and vegetables, and added another 1/2 stick of butter. I bought a pork tenderloin, sliced 4 “chops” (stuck the rest in the freezer). While I will probably make this again, I’ll reduce the amount of butter (it was a little overwhelming), and leave out the brown sugar. Otherwise, very good recipe!