Slow Cooker Creamy Bacon Gravy Pork Chops Step-by-step instructions

Before you start

Before you begin, ensure your pork chops are completely thawed if they were previously frozen. Take a moment to crumble your cooked bacon into small, uniform pieces to ensure it distributes perfectly throughout the gravy.

Have your slow cooker insert clean and ready, and check that you have all your ingredients measured out. While this is a simple recipe, having everything prepared in advance allows you to assemble the dish in seconds, making the process even more efficient for your busy schedule.

Instructions

Layering the pork

1. 1Prepare the slow cooker
   Arrange the boneless pork chops in an even layer at the bottom of the slow cooker insert. Ensure they are laid flat to promote even cooking throughout the process.
   Look for Chops should be arranged in a single flat layer for consistent braising results.
   Tip Avoid stacking the chops to ensure each piece cooks evenly in the flavorful sauce.

At the end of this phase, your pork chops should be arranged in a neat, single layer covering the bottom of the slow cooker. There should be no overlapping pieces, which ensures that the heat circulates evenly around each chop. The surface of the meat should be dry and ready to receive the creamy sauce mixture. Check that the insert is securely placed and the cord is accessible, preparing you for the next step of adding the flavorful liquid ingredients.

Adding the creamy gravy

2. 2Add the creamy gravy
   Combine the condensed cream of mushroom soup, crumbled bacon, and chicken broth in a measuring cup. Pour this mixture evenly over the pork chops, ensuring they are well coated for maximum moisture.
   Look for The gravy should fully cover the pork chops to keep them tender during the long cooking time.
   Tip Using a glass measuring cup makes it easy to combine and pour the sauce ingredients cleanly.

By the end of this phase, the pork chops should be completely smothered in the mushroom and bacon sauce. The mixture should appear smooth and well-combined, with the crumbled bacon visible throughout.

The gravy should not be too thin; it should have a thick consistency that clings to the back of a spoon. Before you cover the slow cooker, ensure the sauce has reached the edges of the insert so that every piece of meat is adequately protected during the long cooking time.

Slow cooking to perfection

3. 3Slow cook and serve
   Cover and cook on low for 4 to 6 hours until the pork is tender and cooked through to 145°F (63°C). Once finished, turn off the slow cooker and allow the meat to rest for at least 3 minutes before serving.
   Look for The sauce should be bubbling and thick, and the pork should be soft enough to cut with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest ensures the juices redistribute, keeping the pork moist and flavorful.

Once the cooking time is complete, the house should be filled with the savory aroma of bacon and mushrooms. The pork chops will be incredibly soft and should easily fall apart when touched.

The gravy will have reduced slightly, becoming even richer and more concentrated in flavor. Check the internal temperature to confirm it is 145°F (63°C), and ensure the sauce is bubbling gently before you prepare your plates for serving this comforting, warm, and hearty meal.

Common mistakes

A common mistake is using pork chops that are too thin, which can lead to overcooking and a dry texture during the long simmering process. Aim for chops that are at least one inch thick to maintain their structure.

Another error is failing to ensure the chops are fully submerged in the sauce; if they are not covered, they may dry out on top. Finally, avoid lifting the lid too frequently, as this releases the trapped heat and steam necessary for the braising process.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C). At this stage, the meat should be opaque throughout and pull away from a fork with very little resistance. The gravy should appear thick and creamy, with the bacon bits softened and suspended throughout the sauce. Always use a digital meat thermometer inserted into the thickest part of the chop to confirm it is fully cooked before you turn off the slow cooker and begin serving.

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