Crockpot Smothered Pork Chops & Scalloped Potatoes
Crockpot Smothered Pork Chops & Scalloped Potatoes
These Crockpot Smothered Pork Chops and Scalloped Potatoes are the ultimate stick-to-your-ribs comfort food dinner. Crispy breaded pork chops are quickly pan-fried until golden, then cooked low and slow over layers of tender sliced potatoes and onions in a rich homemade French onion gravy.
What really makes this recipe special is building the gravy right in the same skillet used to fry the pork chops. All those flavorful browned bits and pan drippings become the base for the gravy instead of going to waste.
Layer the potatoes with butter, onions, and seasonings in the crockpot, pour that savory gravy over everything, and arrange the browned pork chops on top. By dinner time, the potatoes are tender and creamy, the pork is smothered in flavor, and you’ve got your main dish and side dish all in one slow cooker.
Why You’ll Love This Recipe
This is classic comfort food with very little work required once everything goes into the crockpot. Browning the breaded pork chops first gives them much more flavor than simply placing raw pork into the slow cooker, while the homemade French onion gravy ties the pork and potatoes together.
The potatoes cook underneath the pork chops, soaking up the butter, onions, seasonings, pork juices, and gravy as everything slowly cooks.
And there’s no need to make a separate side of scalloped potatoes—the whole dinner cooks together.
Servings: 4–6
Prep Time: 25 minutes
Cook Time: 5–6 hours on LOW
Total Time: About 6 hours
Ingredients
For the Pork Chops
- 4–6 boneless or bone-in pork chops
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 cup seasoned breadcrumbs
- 2–3 tablespoons vegetable oil, for frying
For the Scalloped Potatoes
- 2 1/2 pounds russet or Yukon Gold potatoes
- 1 medium onion, thinly sliced
- 4 tablespoons butter, cut into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
For the French Onion Gravy
- Pan drippings from the pork chops
- 3 tablespoons butter
- 1 medium onion, thinly sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Prepare the Pork Chops
Pat the pork chops dry with paper towels.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, seasoned salt, and black pepper.
In a second bowl, whisk together the eggs and milk.
Place the breadcrumbs in a third shallow bowl.
Coat each pork chop first in the seasoned flour, then dip it into the egg mixture. Finally, press it into the breadcrumbs until generously coated on both sides.
Heat the vegetable oil in a large skillet over medium heat.
Add the pork chops and pan fry for about 2–3 minutes per side, or until the breading is beautifully golden brown.
You aren’t trying to completely cook the pork chops at this point. They will finish cooking in the crockpot.
Transfer the browned pork chops to a plate and set aside.
Don’t clean the skillet. Those browned bits and drippings are going directly into the French onion gravy.
Make the French Onion Gravy
Reduce the skillet to medium-low heat.
Add the butter and sliced onion to the pork chop drippings.
Cook the onions for about 5–7 minutes, stirring frequently, until they begin to soften and turn golden.
Sprinkle the flour over the onions and stir until the flour has absorbed the butter and pan drippings.
Cook for about 1 minute.
Slowly pour in the beef broth while stirring or whisking continuously. Scrape the bottom of the skillet as you stir to release all of those flavorful browned pieces left behind from frying the pork chops.
Add the Worcestershire sauce, garlic powder, onion powder, and thyme.
Bring the gravy to a gentle simmer and cook for 3–5 minutes, stirring frequently, until it begins to thicken.
Taste and season with salt and pepper as needed.
The gravy doesn’t need to become extremely thick at this point. It will continue cooking with the potatoes and pork chops.
Prepare the Scalloped Potatoes
Peel the potatoes and cut them into thin, even slices, approximately 1/8-inch thick.
Thin slices are important when making scalloped potatoes in the slow cooker. Thick slices can take considerably longer to become tender.
Lightly grease the inside of a large crockpot.
Arrange about one-third of the sliced potatoes over the bottom.
Top with some of the sliced onion, several small pieces of butter, and a light sprinkle of garlic powder, onion powder, seasoned salt, and black pepper.
Repeat the layers until all of the potatoes, onions, butter, and seasonings have been added.
Add the French Onion Gravy
Pour about two-thirds of the warm French onion gravy evenly over the layered potatoes.
Use a spoon to gently spread the gravy across the potatoes so it can work its way down between the layers as they cook.
Reserve the remaining gravy for spooning over the pork chops.
Add the Pork Chops
Arrange the browned breaded pork chops in a single layer over the potatoes.
Spoon a little of the reserved French onion gravy over each pork chop.
Cover the crockpot.
How Long to Cook Pork Chops and Scalloped Potatoes in the Crockpot
Cook on LOW for approximately 5–6 hours, or until the potatoes are completely fork-tender and the pork chops are cooked through.
The exact cooking time will depend on the thickness of your pork chops, how thinly you sliced the potatoes, and how hot your slow cooker runs.
The pork should reach at least 145°F in the center.
Before serving, warm the remaining gravy if necessary and spoon additional French onion gravy generously over each pork chop.
Why Brown the Pork Chops First?
It takes a few extra minutes, but this is one step I wouldn’t skip.
Pan frying creates a golden seasoned crust on the pork chops and leaves behind flavorful browned bits in the skillet. Those drippings become the foundation for the homemade gravy.
You’re essentially building layers of flavor before anything even reaches the crockpot.
The breading will soften as the pork chops cook in the moist slow cooker, so don’t expect fried-chicken-style crispness when they’re finished. Instead, it becomes a flavorful coating that soaks up some of the French onion gravy.
The Secret Is the French Onion Gravy
This isn’t just gravy poured from a jar over pork chops.
After frying the pork, onions are cooked directly in the pan drippings. Flour thickens the mixture, while beef broth and Worcestershire create a deep, savory gravy.
Scraping those browned pieces from the skillet into the gravy is important. There’s a tremendous amount of flavor left behind after frying the pork chops, and you want all of it in your finished dish.
What Kind of Potatoes Work Best?
Russet potatoes are a great choice for crockpot scalloped potatoes because their starch helps create a soft, comforting texture.
Yukon Gold potatoes also work beautifully and have a naturally buttery flavor.
Whichever variety you use, try to slice the potatoes evenly so they finish cooking at approximately the same time.
A mandoline makes this especially easy, but a sharp chef’s knife works just fine.
Don’t Slice the Potatoes Too Thick
One of the biggest problems with slow cooker potato recipes is ending up with potatoes that are still firm when everything else is finished.
Aim for slices about 1/8-inch thick.
The thinner slices cook more evenly and allow the gravy, butter, onions, and seasonings to work their way between the layers.
Can I Use Bone-In Pork Chops?
Yes. Both bone-in and boneless pork chops will work.
Bone-in pork chops often stay especially juicy during longer cooking, while boneless chops are easier to serve and eat.
Try to choose chops that aren’t extremely thin. Very thin pork chops can become overcooked before the potatoes have had enough time to soften.
How Do I Know When It’s Done?
The potatoes are actually the best indicator.
Insert a fork or thin knife through the center of the potato layers. It should slide through easily without resistance.
The pork chops should also reach a safe internal temperature of 145°F.
If the pork is ready but your potatoes still seem slightly firm, remove the chops to a covered plate and let the potatoes continue cooking until completely tender.
Can I Add More Gravy?
Absolutely.
This is smothered pork chops, so extra gravy is never a bad idea.
Reserve some of your French onion gravy when assembling the crockpot and warm it just before serving. Spoon it over each pork chop and some of the potatoes.
You can even make a double batch of gravy if your family loves really saucy pork chops.
What to Serve with Smothered Pork Chops
Since you’ve already got both pork chops and scalloped potatoes in the crockpot, you only need something green or fresh to complete dinner.
Green beans, roasted broccoli, peas, glazed carrots, asparagus, or a simple garden salad would all work well.
Warm dinner rolls or homemade biscuits are also perfect for soaking up any French onion gravy left on the plate.
How to Store Leftovers
Allow leftovers to cool, then transfer the pork chops, potatoes, and gravy to an airtight container.
Store in the refrigerator for up to 3–4 days.
When reheating, add a spoonful of extra gravy or a splash of broth if necessary to keep everything moist.
An Easy Crockpot Comfort Food Dinner
These Crockpot Smothered Pork Chops and Scalloped Potatoes turn simple ingredients into one seriously comforting dinner.
The pork chops get their flavor from a crispy seasoned breading and quick pan fry, the scalloped potatoes slowly cook with butter, onions, and spices, and homemade French onion gravy brings everything together.
Spoon even more gravy over those tender pork chops when they hit the plate, and you’ve got an old-fashioned, hearty dinner that tastes like it cooked all day—
