Slow Cooker Sour Cream French Onion Pork Chops Step-by-step instructions

Before you start

Before you start, make sure your pork chops are trimmed of excess fat if desired. Slice the onions thinly so they cook down evenly. If using store-bought gravy, have it measured and ready.

Cook the egg noodles according to package directions just before serving, or keep them warm in a covered pot. Have your slow cooker clean and ready to go. This recipe requires minimal prep, so you can have everything in the crockpot in under 10 minutes.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the pork chops in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced onions and thyme sprigs over the top. Pour the broth around the edges, being careful not to rinse the seasonings off the meat.
   Look for The chops should be nestled under the onions and broth.
   Tip Use thick-cut chops to prevent them from drying out during the long cook.
2. 2Add the Creamy Sauce
   In a small bowl, stir together the sour cream and pan gravy until smooth. Pour the mixture evenly over the pork chops and onions. Do not stir.
   Look for The sauce should cover the onions and meat completely.
   Tip If the gravy is very thick, thin it with a little broth before adding.

At the end of this phase, the slow cooker contains raw pork chops covered with onions, thyme, and a creamy sauce. The onions should be piled high but will shrink during cooking.

The sauce should be evenly distributed over the top. Everything looks fresh and colorful, with the white sour cream mixture contrasting with the pink meat and pale onions.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork chops are fork-tender and reach an internal temperature of 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The meat should be tender enough to shred with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady.
4. 4Rest the Meat
   Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The sauce will slightly thicken as it rests.
   Tip Use this time to cook the egg noodles if not already done.

After several hours, the kitchen will smell of savory onions and herbs. The sauce will have darkened and thickened slightly, and the onions will have collapsed into soft, golden strands. The pork chops should be very tender when pierced with a fork. The surface will be gently bubbling around the edges, and the sauce will look smooth and creamy.

Serve

5. 5Serve Over Noodles
   Spoon the buttered egg noodles onto plates. Top with a pork chop and a generous ladle of the creamy onion sauce. Garnish with fresh thyme leaves if desired.
   Look for The sauce should coat the noodles and meat evenly.
   Tip For a thicker sauce, simmer it on the stovetop for a few minutes before serving.

The finished dish is a beautiful sight: glossy, tender pork chops nestled in a creamy, golden-brown sauce with sweet onion ribbons. The sauce coats the back of a spoon and clings to the noodles. A gentle steam rises from the plate. The aroma is rich and savory with a hint of thyme. Serve immediately while hot.

Common mistakes

One common mistake is using thin pork chops, which can dry out during the long cooking time. Another is lifting the lid frequently to check on the food, which lets heat escape and extends cooking time.

Also, resist the urge to stir the ingredients after adding the sauce; stirring can break up the pork chops and make the sauce cloudy. Finally, don't skip the resting time — it allows the juices to redistribute and keeps the meat moist.

How to tell it’s done

The pork chops are done when they are fork-tender and register at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part. Let them rest for at least 3 minutes before serving.

The onions should be soft and translucent, and the sauce should be slightly thickened. If you prefer a thicker sauce, transfer it to a saucepan and simmer on the stovetop for a few minutes, or whisk in a cornstarch slurry.

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