Print

Cozy Crockpot Pork Chops with Creamy Mushroom Gravy

cozy crockpot pork chops - featured image
Print Recipe

Tender, fall-apart pork chops simmered in a rich, creamy mushroom gravy. This set-it-and-forget-it slow cooker recipe is perfect for cold evenings and delivers deep, comforting flavor with minimal effort.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup low-sodium chicken broth
  • 8 oz fresh mushrooms, sliced (cremini or white button)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup heavy cream (optional)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening, if needed)
  • Fresh parsley, chopped (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let sit at room temperature for about 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. In the same skillet, add diced onion and sliced mushrooms. Cook for 5-6 minutes until mushrooms release liquid and start to brown. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and Worcestershire sauce, stirring to deglaze the pan. Let simmer for 2 minutes, then stir in cream of mushroom soup, dried thyme, and smoked paprika until smooth.
  5. Place seared pork chops in the bottom of a 6-quart slow cooker. Pour the mushroom gravy mixture over the top, ensuring pork chops are mostly submerged.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until pork chops are fork-tender.
  7. About 20 minutes before serving, if a thicker gravy is desired, stir in the cornstarch slurry. If using heavy cream, stir it in at this point. Let cook uncovered for the last 20 minutes to thicken.
  8. Let pork chops rest in the gravy for 5 minutes before serving. Spoon gravy generously over the top and garnish with fresh parsley or thyme if desired.

Notes

Don’t skip the sear—it adds deep flavor via the Maillard reaction. Use low-sodium broth to control saltiness. For thicker gravy, let it cook uncovered at the end or add cornstarch slurry. Pork chops can go from tender to dry quickly, especially boneless; check early. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot pork chops, creamy mushroom gravy, slow cooker pork chops, comfort food, easy dinner, pork chops with gravy

Find it online: https://willarecipes.com/cozy-crockpot-pork-chops-with-creamy-mushroom-gravy/