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Easy Creamy Crockpot Pork Chops with Mushroom Gravy

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Tender, fall-apart pork chops simmered in a rich, velvety mushroom gravy. This set-it-and-forget-it slow cooker meal is perfect for busy weeknights and picky eaters alike.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup low-sodium chicken broth
  • 8 ounces fresh mushrooms, sliced (cremini or white button)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 tablespoons butter (optional)
  • Cooked egg noodles, rice, or mashed potatoes for serving
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the pork chops dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this mixture evenly over both sides of the pork chops.
  2. Place the diced onion and sliced mushrooms in the bottom of your slow cooker, spreading them in an even layer.
  3. Place the seasoned pork chops on top of the onions and mushrooms in a single layer.
  4. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, and minced garlic. Pour this mixture over the pork chops.
  5. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork is fork-tender.
  6. About 30 minutes before serving, carefully remove the pork chops to a plate and cover loosely with foil. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker and stir gently. Add the heavy cream and butter (if using), and stir again. Cover and cook on HIGH for 20-30 minutes, until the gravy has thickened.
  7. Gently place the pork chops back into the gravy. Spoon some sauce over the top and let them warm through for about 5 minutes.
  8. Serve the pork chops over egg noodles, rice, or mashed potatoes. Ladle plenty of gravy over everything and garnish with fresh parsley.

Notes

For best results, use thick-cut bone-in pork chops (at least 1-inch thick) and cook on LOW. Do not skip the cornstarch slurry—it gives the gravy its silky texture. If the gravy is too thin, mix another tablespoon of cornstarch with a tablespoon of cold water and cook on HIGH for 10 more minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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