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Crowd-Pleasing Crockpot Pork Chops with Creamy Mushroom Gravy

Crockpot Pork Chops - featured image
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Tender, juicy pork chops cooked low and slow in a rich, creamy mushroom gravy. This easy slow cooker recipe is perfect for dinner parties, potlucks, or a comforting weeknight meal.

Ingredients

Scale
  • 4–6 boneless pork chops, about 1-inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Season the pork chops. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Pat the pork chops dry with paper towels. Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing gently so it adheres. Let them sit at room temperature for 10-15 minutes.
  2. Sear the pork chops. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned pork chops in the skillet—don’t overcrowd them; work in batches if necessary. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared pork chops to a plate and set aside. Don’t wipe out the skillet.
  3. Sauté the vegetables. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and diced onion. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown, and the onions are translucent and soft. Add the minced garlic and cook for another minute until fragrant.
  4. Build the gravy base. Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in the cream of mushroom soup, heavy cream, dried thyme, and dried rosemary. Let it cook for 2-3 minutes, stirring occasionally, until the gravy thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
  5. Layer in the slow cooker. Pour about one-third of the gravy into the bottom of your slow cooker. Arrange the seared pork chops in a single layer on top of the gravy. Pour the remaining gravy over the pork chops, making sure each one is well coated.
  6. Cook low and slow. Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. The pork is done when it is fork-tender and easily pulls apart. Start checking at the 4-hour mark on LOW.
  7. Rest and serve. Once the pork chops are tender, turn the slow cooker to WARM and let them rest for 10-15 minutes. If the gravy seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gravy during the last 15 minutes of cooking. Let it simmer uncovered to thicken.
  8. Garnish and present. Sprinkle fresh chopped parsley over the top and add a few thyme sprigs for color. Serve the pork chops directly from the slow cooker or transfer them to a platter and pour the gravy over the top.

Notes

Don’t skip the searing step—it adds layers of flavor. If using bone-in pork chops, add about 30 minutes to the cooking time. For a dairy-free version, substitute butter with olive oil and use full-fat coconut milk instead of heavy cream. For gluten-free, use gluten-free all-purpose flour and certified gluten-free cream of mushroom soup.

Nutrition

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

Find it online: https://ovenmila.com/crowd-pleasing-crockpot-pork-chops-with-creamy-mushroom-gravy/