Slow Cooker Steak Sauce Pork Chops with Onions Step-by-step instructions

Before you start

Before starting, ensure the pork chops are fully thawed if frozen. Pat them dry with paper towels to help the sauce adhere. Slice the onion into thin half-moons—about 1/4-inch thick—so they soften nicely.

Measure out the garlic powder and steak sauce. Have your slow cooker ready and plugged in. No other prep is needed; this recipe is designed to be as hands-off as possible.

Instructions

Layer and Season

1. 1Layer the Pork Chops
   Place the bone-in pork chops in the bottom of the slow cooker in a single layer, overlapping slightly if needed. Arrange them evenly so they cook uniformly.
   Look for The chops should fit comfortably with some space between them.
   Tip If your chops are very thick, consider cutting them in half to ensure even cooking.
2. 2Add the Onions
   Scatter the sliced onion half-moons over the pork chops, spreading them evenly to cover the meat.
   Look for The onions should blanket the chops completely.
   Tip For a milder onion flavor, use a sweet onion like Vidalia.
3. 3Sprinkle Garlic Powder
   Sprinkle the garlic powder evenly over the onions and pork chops.
   Look for An even dusting of garlic powder covers the top.
   Tip If you prefer a stronger garlic taste, add an extra 1/2 teaspoon.

At the end of this phase, the pork chops are arranged in a single layer in the slow cooker, topped with a generous layer of sliced onions and a dusting of garlic powder. The raw chops should look fresh and pink, with the onions evenly distributed. The garlic powder should be visible as a light coating. This is the base for the sauce to come.

Add the Sauce

4. 4Pour Over Steak Sauce
   Pour the steak sauce over everything, using a spatula to scrape out every last bit. Spread it gently to coat the onions and chops.
   Look for The sauce should create a glossy layer over the onions.
   Tip No need to stir—the slow cooker will blend the flavors.

The steak sauce has been poured over the onions and chops, creating a dark, glossy coating. The sauce should spread evenly, covering most of the onions. The slow cooker insert is now full but not overflowing. The ingredients are ready to cook, and the aroma of the sauce is already enticing.

Slow Cook and Finish

5. 5Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork chops are tender and cooked through. Let it rest for 3 minutes before slicing.
   Look for The meat should be fork-tender and easily pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady.
6. 6Rest and Serve
   Remove the pork chops from the slow cooker and let them rest on a plate for at least 3 minutes. Spoon the onions and sauce over the top before serving.
   Look for The sauce will thicken slightly as it rests.
   Tip Letting the meat rest keeps it juicy.

After cooking, the pork chops are tender and easily shred with a fork. The onions have softened and melded into the sauce, which has thickened to a rich, clingy consistency.

The meat is juicy and cooked through, with an internal temperature of at least 145°F (63°C). Let the chops rest, then serve with the onion-sauce mixture spooned over the top.

Common mistakes

A common mistake is lifting the lid to check on the chops, which lets out heat and extends cooking time. Trust the process and keep the lid on. Another pitfall is using thin, boneless chops that dry out during long cooking.

Stick with bone-in chops and adjust time if needed. Overcrowding the slow cooker can lead to uneven cooking, so arrange the chops in a single layer if possible.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

They should be fork-tender and easily pull apart. The onions should be soft and translucent, and the sauce will have thickened slightly. Let the chops rest for at least 3 minutes before serving to allow the juices to redistribute.

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