Butter Cream French Onion Pork Chops (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, choose thick-cut boneless chops that are at least 1 inch thick. Thin chops can dry out during the long cooking time.

If you only have thin chops, reduce the cooking time to 4–5 hours on LOW and check for doneness early. The slow cooker's heat can vary, so a meat thermometer is your best friend.

To intensify the onion flavor, you can caramelize the onions in a skillet before adding them to the slow cooker. This adds an extra step but deepens the sweetness and color.

However, the slow cooker will caramelize them naturally over time, so it's not necessary. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the sauce during the last 30 minutes of cooking.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden and add them with the onions. This adds an earthy flavor that pairs beautifully with the cream sauce.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a diced jalapeño along with the onions for a subtle kick that cuts through the richness.
• Use Chicken: Swap the pork chops for boneless, skinless chicken thighs. Cook on LOW for 4–5 hours until the chicken reaches 165°F (74°C).
• Add Cheese: Sprinkle 1/2 cup shredded Gruyère or Swiss cheese over the top during the last 30 minutes of cooking for a French onion soup twist.

Storage and make-ahead

Fridge

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezer

Freeze the cooked pork and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of broth or cream to loosen the sauce. Stir occasionally until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

To reheat, gently warm the pork and sauce in a saucepan over low heat, adding a splash of broth or cream if needed to loosen the sauce. The pork may become even more tender after reheating, but be careful not to overcook it.

This dish can be assembled ahead of time. Layer the pork, onions, thyme, broth, butter, and cream in the slow cooker insert, then cover and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on LOW as directed, adding 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the pork chops with a generous spoonful of the onion sauce over the top. Whipped garlic mashed potatoes are a classic pairing, but the sauce is also delicious over egg noodles, rice, or polenta. A side of green beans or a simple green salad adds freshness to balance the richness.

For a complete meal, add a crusty baguette or dinner rolls to soak up the sauce. The dish is hearty enough to stand alone, but the sauce is so good you'll want something to mop it up. Garnish with a few fresh thyme leaves for a pop of color and aroma.

Frequently asked questions

Recipe card

Butter Cream French Onion Pork Chops (Slow Cooker)

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 4 thick-cut boneless pork loin chops
• 2 large Vidalia onions, thinly sliced
• 6 sprigs fresh thyme
• 1 cup beef broth
• 4 tbsp salted butter, cut into pats
• 1/2 cup heavy whipping cream
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the pork chops in the bottom of a 6-quart slow cooker in a single layer. Season both sides with salt and pepper. Scatter the sliced onions over the top, tucking the thyme sprigs among them. Pour the beef broth around the edges, being careful not to wash the seasoning off the meat.
2. Dot the butter pats over the top of the onions and pork. Drizzle the heavy cream evenly over everything. Do not stir; the layers will meld as they cook.
3. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The onions should be meltingly soft and the sauce slightly thickened. Let it rest for 3 minutes before slicing.
4. Once cooked, turn off the slow cooker and let the pork rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute.
5. Using tongs, transfer each pork chop to a serving plate. Spoon the onions and sauce generously over the top. Serve alongside whipped garlic mashed potatoes, if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

37 g

Automatic estimate from the ingredient list, not laboratory-verified.