Slow Cooker Sour Cream French Onion Pork Chops Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality pan gravy. If you have time, make a quick gravy by deglazing a skillet with broth after browning the pork chops.

This adds an extra layer of savory depth. You can also enrich the sauce with a splash of white wine or a teaspoon of Dijon mustard, but keep it simple if you prefer.

If your slow cooker runs hot, check the pork chops at the lower end of the cooking time. The meat should be tender but not falling apart. If you prefer a thicker sauce, remove the pork chops and onions to a serving platter, then whisk a cornstarch slurry into the sauce and cook on high for 10 minutes until thickened.

Variations

• Mushroom Pork Chops: Add 8 oz sliced cremini mushrooms with the onions for an earthy, savory twist. Sauté the mushrooms briefly before adding to the slow cooker to deepen their flavor.
• Cheesy Pork Chops: Sprinkle 1 cup shredded Swiss or Gruyère cheese over the top during the last 30 minutes of cooking. Let it melt into the sauce for an extra indulgent finish.
• Herb Variation: Replace thyme with fresh rosemary or sage, or use a mix of herbs. Add a bay leaf during cooking and discard before serving for added depth.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sour cream mixture for a subtle heat that complements the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second bursts. Add a splash of broth if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish tastes even better the next day.

Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much. The pork chops may become more tender upon reheating.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the dish fully, cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the pork chops and sauce over a bed of buttered egg noodles, which soak up the creamy gravy beautifully. Mashed potatoes or steamed rice are also excellent choices.

A simple green salad with a tangy vinaigrette balances the richness of the dish. For a complete meal, add a side of roasted green beans or glazed carrots.

Garnish with fresh thyme leaves or chopped parsley for a pop of color and freshness. The dish is hearty enough to stand alone, but you can also serve it with crusty bread to mop up every bit of sauce. This recipe is sure to become a family favorite.

Frequently asked questions

Recipe card

Slow Cooker Sour Cream French Onion Pork Chops

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 4 thick-cut boneless center-cut pork loin chops
• 2 large sweet Vidalia onions, thinly sliced
• 4 sprigs fresh thyme sprigs
• 1/2 cup savory beef or chicken broth
• 1 cup sour cream
• 1 cup savory pan gravy (homemade or store-bought)
• 8 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

560

Protein

42 g

Carbohydrates

38 g

Fat

27 g

Fiber

3 g

Sugar

8 g

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