Slow Cooker Brown Gravy Pork Chops and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is placed on a heat-resistant surface with adequate ventilation. Verify that the pork chops are fully thawed if they were previously frozen, as cooking frozen meat in a slow cooker is not safe. Gather all ingredients and measure the broth accurately.

Have a reliable meat thermometer ready to check the internal temperature of the pork chops at the end of the cooking process. Clear enough counter space to arrange the pork chops and potatoes comfortably within the slow cooker insert without crowding.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the bone-in pork chops into the bottom of the slow cooker, ensuring they are arranged in an even layer. Arrange the halved baby potatoes around the pork chops to ensure they cook evenly in the liquid.
   Look for The pork chops should be arranged flat on the bottom of the insert.
   Tip Avoid stacking the pork chops too deeply to ensure they cook through evenly.

The pork chops and potatoes should be arranged neatly in the slow cooker insert. The gravy mix should be evenly distributed over the meat, and the beef broth should be poured carefully to ensure everything is partially submerged. The slow cooker lid must be securely placed on the unit before starting the cooking cycle to maintain the necessary temperature and moisture levels for the braising process.

Slow cooking cycle

2. 2Add the sauce components
   Sprinkle the brown gravy mix evenly over the pork chops and potatoes. Pour the beef broth over the top of the ingredients. Cover the slow cooker with the lid.
   Look for The gravy mix should be distributed across the surface of the meat.
   Tip Pouring the broth slowly helps to dissolve the gravy mix without creating clumps.

During the cooking cycle, the kitchen will begin to smell savory and rich as the broth and gravy mix permeate the pork. The liquid should be bubbling gently around the edges. Avoid lifting the lid to peek, as this will lose heat and prolong the cooking time. The pork should gradually become opaque and the potatoes should soften as they soak up the seasoned liquid during the long, slow heat application.

Final resting and service

3. 3Slow cook and serve
   Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Once finished, ensure the pork chops reach an internal temperature of 145°F (63°C). Let the pork chops rest for at least 5 minutes before serving with the potatoes and gravy.
   Look for The pork should be very tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Checking the internal temperature ensures the pork is safe and perfectly cooked.

At the end of the cycle, the pork should be very tender, and the gravy should have thickened into a rich, glossy sauce. After confirming the safe internal temperature, let the meat rest for at least 5 minutes.

This final rest allows the juices to redistribute, ensuring the pork remains moist when sliced or served. The dish should be served hot, with the gravy spooned generously over the pork and potatoes.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the pork from cooking evenly. Ensure there is enough space for the broth to circulate around the ingredients. Another error is checking the food too frequently; opening the lid releases heat and significantly increases the total cooking time.

Avoid using excessively large potato chunks, as they may take too long to soften. Finally, failing to use a meat thermometer can lead to overcooked or undercooked meat, so always verify the temperature before serving.

How to tell it’s done

The pork chops are done when they are fork-tender and reach a safe internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the chop, away from the bone, to verify this.

The potatoes should be soft and easily pierced with a fork, indicating they have fully absorbed the savory gravy. If the meat is not yet at the required temperature, continue cooking and check again in 15 to 20 minutes to ensure it is cooked through correctly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest