Bust out your crockpot because this Slow Cooker Pork Chops recipe is about to elevate your weeknight dinner game to gourmet status! Featuring tender boneless pork chops cooked to perfection in a creamy mushroom gravy, this quick and effortless meal will have your family singing your praises!
Easy Slow Cooker Pork Chops
Imagine coming home to tender pork chops in a delectable creamy mushroom gravy that’s both indulgent and comforting. These slow cooker pork chops are the perfect marriage of convenience and extraordinary flavor. Crafted with humble pork chops and just a handful of simple ingredients, such as a can of soup, this recipe stands as a testament to the power of the crockpot.
Whether you’re seeking a new, easy weeknight dinner option or have an upcoming holiday gathering, this dish is a hit on any occasion. It pairs beautifully with an array of side dishes, from creamy mashed potatoes to steamed rice or buttered egg noodles. So, it’s time to dust off your crockpot – these slow cooker pork chops are your ticket to an effortless gourmet meal!
Why You’ll Love These Slow Cooker Pork Chops
- Simple Recipe! This crock pot pork chops recipe is simplicity at its finest! With minimal prep work and a few basic ingredients, you create a meal that tastes like you spent hours standing over a hot stove.
- Pork and Mushroom Gravy! The combination of boneless pork chops slowly cooked in creamy mushroom sauce is unbelievably good! Each bite is layered with rich and savory flavors.
- Easy Crowd Pleaser! Whether you’re cooking for your family, hosting a gathering, or going to a potluck, these tender and delicious slow cooker pork chops never fail to please.
Ingredients You’ll Need
- Pork Chops: You’ll need some boneless pork chops, each about 1 inch thick.
- Seasonings: Salt and black pepper season the pork and enhance the flavor of the whole dish.
- Olive Oil: Used for searing the pork chops and sauteing the veggies before they go into the crockpot.
- Onion: Adds depth to the dish. I always use brown onion but any onion you have on hand will work.
- Garlic: Infuses the dish with pungent garlicky goodness. I like to use fresh minced garlic cloves for the most intense flavor but garlic powder will work in a pinch.
- Mushrooms: Add a lovely layer of savory fresh mushroom flavor to the gravy.
- Condensed Cream of Mushroom Soup: Used to form the base of the sauce. Feel free to use cream of celery soup or cream of chicken soup if you prefer.
- Chicken Broth: Thins the gravy out and needed for slow cooking the chops. I always use low-sodium broth to control the saltiness of the dish.
- Sour Cream: Adds to the creamy texture of the sauce and a touch of tang.
- Fresh Parsley: Used to garnish the dish it adds a burst of color and a hint of freshness.
How To Make Slow Cooker Pork Chops
This recipe shows you how easy it is to make tender, flavorful pork chops without any hassle. After minimal prep, the slow cooker takes over and does the rest of the work for you.
Sear The Pork Chops
Begin by generously seasoning both sides of the pork chops with salt and pepper. Next, heat the olive oil over medium-high heat in a large skillet. Now, sear the pork chops for about 2 to 3 minutes per side until well browned. Then put the chops in the crockpot.
Sauté The Mushrooms
Next, in that same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Then saute the mixture for about 5 minutes until the veggies have softened and lightly browned. Now, pour the mushroom mixture over the pork chops.
Make The Gravy Base
Once the chops and mushrooms are in the crockpot, you need to make the gravy! Whisk together the condensed cream of mushroom soup and chicken broth until the mixture is smooth. Then pour the soup mixture into the slow cooker, making sure to cover the other ingredients.
With all the prep work done, cover the slow cooker with the lid and cook the pork on low for 6 to 8 hours or on high for 3 to 4 hours. In the last 30 minutes of cooking, you need to stir in the sour cream to create the creamy gravy. When done they should be tender and cooked through.
Serve And Enjoy
When the dish is ready, transfer the slow cooker pork chops to a serving dish. Then garnish them with some chopped fresh parsley and serve them immediately with all your favorite sides and some homemade bread if you like!
Frequently Asked Questions
You can get as creative as you like! Some popular additions include fresh herbs like rosemary or thyme. A splash of white wine will add a touch of acid and elevate the dish even more. You can also garnish with grated parmesan cheese or a sprinkle of chopped bacon.
Absolutely! Sear the pork chops, saute the veggies, and make the base of the gravy as stated in the recipe but then put them in a Dutch oven or oven-safe pot. Then put the lid on the pot and bake the pork in the oven at 350°F (175°C) for about 45 to 60 minutes, mixing in the sour cream when the chops only have 15 minutes to go. When done, they should have an internal temperature of 145°F (63°C).
- Don’t skip searing and sauteing. Browning the chops and sauteing the mushrooms before they go into the slow cooker is what makes this dish unbelievably tasty.
- Pat the pork chops dry. Before seasoning the chops, make sure to pat them dry with paper towels. This helps achieve a better sear.
- Don’t crowd the pan. When searing both the pork and cooking the mushrooms, make sure they have enough space in the skillet. Crowding the pan can result in uneven cooking, so sear them in batches if necessary.
- Add more broth if needed. If you find that the dish is becoming too dry in the crockpot, don’t hesitate to add more broth.
- Avoid leaving at room temperature. To ensure food safety, do not leave the pork chops in the crockpot at room temperature for more than 4 hours.
You can store leftover slow cooker pork chops in an airtight container in the refrigerator for a maximum of 3 days or in the freezer for up to 3 months. When it’s time to reheat, simply place the leftovers in the microwave and heat them for a few minutes on medium heat or warm them in a skillet on the stovetop. If frozen, allow them to thaw overnight in the fridge before reheating for the best results.
Discover More Slow Cooker Recipes
- Slow Cooker Sausage And Peppers
- Slow Cooker Ribs
- Slow Cooker Chocolate Candy
- Crockpot Cilantro Lime Chicken
- Slow Cooker Chicken Chili
- Air Fryer Ranch Pork Chops
- Pork Schnitzel
Craving More? Follow Along:
Slow Cooker Pork Chops
- Season the pork chops with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides, about 2-3 minutes per side.
- Transfer the pork chops to your slow cooker.
- In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Sauté for about 5 minutes, until the vegetables are soft and lightly browned.
- Pour the mushroom mixture over the pork chops in the slow cooker, covering the pork chops completely.
- In a medium bowl, whisk together the condensed cream of mushroom soup and chicken broth until smooth. Pour the mixture over the pork chops and mushrooms in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are cooked through and tender.
- In the last 30 minutes of cooking, stir in the sour cream and mix well. This will create a creamy mushroom gravy.
- Remove the pork chops from the slow cooker and transfer them to a serving dish.
- Garnish with chopped fresh parsley, if desired, and serve hot.
Tips & Notes:
- Searing is Optional: If you’re short on time, you can skip the browning step, but searing the pork chops first adds an extra layer of flavor.
- Mushroom Varieties: Feel free to use any mushroom variety you like. Shiitake or Portobello would add a nice touch.
- Dairy-Free Options: To make this dairy-free, you can use a dairy-free sour cream and a dairy-free condensed mushroom soup alternative.
- Cooking Time: Times may vary slightly depending on the thickness of your pork chops and your specific slow cooker. Always check for doneness.
- Serving Suggestions: This dish is great over rice, mashed potatoes, or even steamed vegetables for a lower-carb option.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the pork chops.