My FAV thing to make after smoking day – when I smoke some pork chops and some homemade sausage. This usally comes next!
This is one of those old-school comfort meals that tastes like it cooked all day, even though it comes together pretty easily. Although I love to just let it slow cooker all afternoon.
Tips for the Best Smoked Pork Chops & Sausage Gravy
- Brown the smoked sausage first and don’t rush it. Those browned bits on the bottom of the pan become flavor for the gravy.
- Let the onions get golden brown. It usually takes 10-15 minutes, but the sweetness they add is worth the extra time.
- Use low-sodium chicken broth if your smoked pork chops and sausage are already well-seasoned.
- Keep the gravy at a gentle simmer. Smoked pork chops can dry out if they boil.
- Add mushrooms with the onions if you have them. They pair perfectly with the smoky flavors.
- A teaspoon of Dijon mustard stirred into the gravy adds a nice depth without tasting like mustard.
- If the gravy gets too thick, add a splash of chicken broth. If it’s too thin, let it simmer uncovered for a few more minutes.
- A little heavy cream stirred in at the end makes the gravy silky and rich.
- Taste before adding salt. Between the broth, sausage, Worcestershire, and pork chops, you may not need any.
- Serve over mashed potatoes, rice, or buttered egg noodles. This is definitely a “make extra gravy” kind of meal.
My favorite version includes sliced mushrooms and a pinch of thyme cooked with the onions. The mushrooms soak up all that smoky flavor and make the gravy even better.
Slow Cooker Instructions
Prefer to “set it and forget it”? You can easily adapt this for the slow cooker:
- Brown the Meat: Brown the sliced sausage in a skillet as directed in the main recipe, then transfer it to your slow cooker.
- Sauté the Onions: In the same skillet, sauté your onions in the butter until golden. Add them to the slow cooker.
- Make the Gravy Base: Whisk the flour and chicken broth together in the skillet to pick up all those delicious browned bits, then stir in the Worcestershire, garlic powder, paprika, and pepper. Pour this mixture over the sausage and onions in the slow cooker.
- Slow Cook: Nestle the smoked pork chops into the mixture. Cover and cook on Low for 4–5 hours or High for 2–3 hours until the pork is tender and the gravy has thickened.
Serve With
It’s the kind of meal that makes excellent leftovers the next day.
Smoked Pork Chops w/ Sausage Gravy
This is one of those old-school comfort meals that tastes like it cooked all day, even though it comes together pretty easily.
Equipment
Ingredients
- 2 smoked pork chops
- 1 lb homemade smoked sausage sliced into rounds
- 2 tbsp butter
- 1 large onion sliced thin
- 2 tbsp flour
- 2 cups chicken broth
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika optional
- Black pepper to taste
Instructions
- In a large skillet or Dutch oven, brown the sliced smoked sausage over medium heat. Remove and set aside.
- Add the butter and sliced onions to the skillet. Cook until the onions are soft and golden brown, about 10 minutes.
- Sprinkle the flour over the onions and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until smooth.
- Add the Worcestershire sauce, garlic powder, smoked paprika, and black pepper.
- Bring the gravy to a gentle simmer and cook for 3-5 minutes until slightly thickened.
- Return the sausage to the pan and nestle the smoked pork chops into the gravy.
- Cover and simmer on low for 20-30 minutes, allowing the flavors to meld and the pork chops to become tender.
- Taste and adjust seasoning if needed.
Tried this recipe?Let us know how it was!
