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Easy Crockpot Pork Chops with Creamy Mushroom Gravy

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This easy crockpot pork chops recipe recreates the magic of a beloved diner’s smothered pork chops with a rich, velvety mushroom gravy. The slow cooker does all the heavy lifting, delivering deep, slow-cooked flavor without hours of standing over the stove.

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
  • 1/4 teaspoon smoked paprika
  • 2 cans (10.5 ounces each) cream of mushroom soup
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 packet dry onion soup mix
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons fresh parsley, chopped (optional)
  • Fresh thyme sprigs (optional)

Instructions

  1. Season the pork chops: Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Let them sit at room temperature for about 10 minutes.
  2. Sear the pork chops: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the pork chops in the hot skillet and cook for 3-4 minutes per side until golden brown. Work in batches if needed.
  3. Make the gravy base: In a medium bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream, dry onion soup mix, minced garlic, Worcestershire sauce, dried thyme, and dried rosemary until well combined.
  4. Layer in the slow cooker: Pour about 1/2 cup of the gravy mixture into the bottom of your slow cooker. Place the seared pork chops on top in a single layer. Pour the remaining gravy over the pork chops, making sure each chop is nicely coated.
  5. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The meat should be fork-tender and easily pull apart when done.
  6. Thicken the gravy: About 20 minutes before serving, whisk together the cornstarch and cold water in a small bowl until smooth. Carefully remove the pork chops from the slow cooker and set aside. Whisk the cornstarch slurry into the gravy. Cover and cook on HIGH for 15-20 minutes until the gravy thickens.
  7. Finish and serve: Return the pork chops to the slow cooker and spoon some of the thickened gravy over them. Let them sit for about 5 minutes. Garnish with fresh parsley and thyme sprigs if desired. Serve hot over mashed potatoes, rice, or egg noodles.

Notes

Don’t skip searing the pork chops—it creates the Maillard reaction for deep flavor. Bone-in, thick-cut pork chops (at least 1 inch) stay juiciest. For boneless chops, reduce cooking time by about 1 hour. Thicken gravy at the end with a cornstarch slurry to avoid lumps. Let pork chops rest in gravy for 5-10 minutes before serving to redistribute juices.

Nutrition

Keywords: crockpot pork chops, creamy mushroom gravy, slow cooker pork chops, smothered pork chops, easy pork chop recipe, comfort food, weeknight dinner

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