Crock Pot Pork Chops (Smothered with Mushroom Gravy)

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Crock Pot Pork Chops are one of the easiest ways to get a comforting homemade dinner on the table. This easy slow cooker recipe cooks pork chops low and slow in a rich mushroom-onion gravy until they’re fork-tender, juicy, and perfect served over mashed potatoes, rice, or egg noodles. It’s a dependable family favorite that’s just as welcome on busy weeknights as it is for Sunday supper.

These are smothered pork chops, slow-cooker style. Instead of standing over the stove browning pork chops and making gravy from scratch, everything cooks together in the crock pot, allowing the pork to soak up all that savory mushroom flavor. The condensed soup creates a rich, velvety gravy with almost no effort, making this an easy comfort-food dinner you’ll come back to again and again.

If your family loves easy comfort-food dinners like this, be sure to try my Crockpot Pork Tenderloin, Crockpot Ranch Pork Chops, Pan-Seared Pork Chops, or Dutch Oven Pork Butt next.

✨ Before You Begin

A few quick notes that make all the difference:

✨ Choose the right chops. Boneless or bone-in pork chops both work here, but thicker chops (¾–1 inch) hold up best during slow cooking.
✨ No browning required. The slow cooker does the work — these pork chops become tender by cooking gently in the gravy, not by searing first.
✨ Gravy thickens naturally. The condensed soup base thickens as it cooks; no flour or roux needed.
✨ Low and slow wins. Resist the urge to rush — longer, gentler cooking keeps pork juicy instead of dry.

Crock Pot Pork Chops Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Pork chops – Boneless or bone-in pork chops both work well. Choose chops about 1 inch thick so they stay juicy and tender during the long cooking time.

Cream of mushroom soup – Creates the rich, creamy mushroom gravy that keeps the pork chops moist as they cook. This shortcut ingredient is the secret to an easy, dependable sauce.

French onion soup or onion soup mix – Adds deep, savory onion flavor that gives the gravy a slow-simmered taste with almost no extra work.

Fresh mushrooms – Sliced mushrooms add hearty texture and boost the rich mushroom flavor throughout the gravy.

Onion – Thinly sliced onions become meltingly tender and add a subtle sweetness to balance the savory gravy.

Garlic – Optional, but a few cloves add another layer of savory flavor.

Black pepper – Season to taste. The canned soups are already well seasoned, so you likely won’t need additional salt.

🥣 How to Make Crock Pot Pork Chops

Prep. Lightly grease the slow cooker insert. Arrange the pork chops in a single layer. Overlapping is fine — they’ll cook down.

Add the gravy ingredients. Scatter the sliced onions and mushrooms over the pork chops. In a bowl, stir together the condensed soup and onion soup until smooth, then pour evenly over everything.

Cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork chops are tender and cooked through.

Finish. Gently stir the gravy before serving. If you’d like it thicker, leave the lid slightly ajar for the last 20–30 minutes on HIGH.

⭐ Pro Tips

⭐ Why these are “smothered” pork chops

Instead of flouring and browning, these pork chops cook low and slow right in the gravy — so they’re literally smothered the entire time. The result is fork-tender pork with deep flavor and no extra steps.

⭐ Boneless vs. bone-in

Boneless chops are convenient and shred-tender here, while bone-in chops stay especially juicy. Just avoid very thin chops, which can overcook.

⭐ Want extra richness?

A splash of milk or heavy cream stirred into the gravy at the end makes it extra silky without changing the recipe structure.

Storing, Reheating, Freezing, and Make-Ahead Tips

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop or in the microwave. For larger portions, cover and reheat in a 350°F oven for 15–20 minutes until warmed through.

Freezing: Freeze cooled pork chops and gravy together for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead: You can assemble everything in the slow cooker insert the night before and refrigerate. Start cooking the next day.

Food Safety: If you’d like more info on food safety, check out this link.

What to Serve With Crock Pot Pork Chops

Fresh + Crisp Sides

A lovely House Salad or Southern Green Beans help balance the rich gravy.

Comforting Sides

Mashed Potatoes or Boursin Cheese Scalloped Potatoes are perfect for soaking up every bit of that mushroom gravy.

Cozy Breads

Butter Swim Biscuits, Cracker Barrel Cornbread, or soft Quick Dinner Rolls are always welcome at the table.

Sweet Finishes

A Pineapple Sheet Cake, Mississippi Mud Pie, Butterscotch Delight, or easy Haystack Cookies the meal classic and comforting.

Frequently Asked Questions

♦ Can I use boneless or bone-in pork chops?

Both work well in this recipe. Boneless pork chops are convenient and cook evenly, while bone-in pork chops tend to stay a little juicier. Whichever you choose, look for chops about 1 inch thick so they stay tender during the long cooking time.

♦ Do I need to brown the pork chops first?

No. One of the best things about this recipe is that everything cooks together in the crock pot. The pork chops slowly simmer in the mushroom gravy, becoming fork-tender without the extra step of browning.

♦ Can I use cream of chicken or cream of celery soup instead?

Yes. Cream of mushroom soup gives this recipe its classic rich mushroom gravy, but cream of chicken or cream of celery soup can be substituted if you prefer. The flavor will be slightly different, but the pork chops will still be tender and delicious.

♦ Why did my pork chops turn out tough?

Pork chops can become tough if they’re very lean, cut too thin, or haven’t cooked long enough to become tender. For the best results, use pork chops about 1 inch thick and allow them to cook until they’re fork-tender in the gravy.

♦ Can I make these Crock Pot Pork Chops ahead of time?

Yes! In fact, the flavors become even better after a day in the refrigerator. Store the pork chops in the gravy, then gently reheat them on the stovetop or in the microwave until heated through.

♦ Can I add potatoes or vegetables to the crock pot?

Yes! Small potatoes and hearty vegetables like carrots can be added to the slow cooker with the pork chops. Keep in mind they’ll absorb some of the gravy as they cook, so you may want to stir in a splash of chicken broth if the sauce becomes thicker than you’d like.

More Crockpot Comfort Food Dinners

• Slow Cooker Chicken Cacciatore
• Crockpot White Chicken Chili
• Slow Cooker Mongolian Beef
• Crockpot Chicken and Dumplings
• Best Slow Cooker Beef Stew
• Mississippi Pot Roast

💗 Tried This Recipe?

If you enjoyed this recipe, please take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Crock Pot Pork Chops-Smothered in Mushroom And Onion Gravy!

These Crock Pot Pork Chops are smothered in a rich mushroom-onion gravy and slow cooked until they're fork-tender, juicy, and full of comforting flavor. An easy family dinner that's perfect served over mashed potatoes, rice, or egg noodles.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Servings: 4 servings

Author: Kathleen

Ingredients

• ▢ 4 -(1 3/4 inch thick) pieces center cut loin chop see recipe notes for other alternatives
• ▢ 2 tablespoons vegetable oil
• ▢ 1 small onion Sliced
• ▢ 16 ounces fresh mushrooms Sliced
• ▢ 2 (10 1/2 ounces) cans condensed cream of mushroom soup
• ▢ 1 (10 1/2 ounces) can condensed cream of celery soup
• ▢ 1/2 cup white wine
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon dried thyme leaves
• ▢ 1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

• Pat pork chops (4) with paper towels to remove any moisture. Season pork with salt and pepper. Heat oil in a skillet until it shimmers. Cook pork chops in a skillet for 2 to 4 minutes, turning once, until brown.
• Place the pork in a single layer in the crock pot. Top with sliced onions (1) and mushrooms (16 ounces).
• In a small bowl, mix all the other ingredients and evenly pour over pork and vegetables. Cook on low for 6-7 hour or until pork is tender.

Fans Also Made:

• 
  Crockpot Pulled Pork
• 
  Instant Pot Pork Chops
• 
  Pork Tenderloin With Pear Cream Sauce
• 
  The Best Stuffed Pork Chops (Juicy, Never Dry, Flavor-Packed)

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Notes

1. Knowing how to cook pork chops so they are moist and tender can be a little tricky. Pork chops are usually pretty lean, so they cook quickly and are prone to overcooking. You can not bank on specified cook time or color as accurate ways to measure whether pork chops are done. Here are 4 tips for the best results:
2. 1. Use the LOW setting on the crockpot not the high. The chops will come out juicier and more tender when cooked on low!
   2. Use thick, well-marbled pork chops.
   3. Always use bone-in not boneless.
   4. The best foolproof approach is to use an instant-read meat thermometer, and pork chops need to cook to 145 degrees. No more. If you use bone-in chops they will require longer cooking time than boneless chops.

2. Pork Chops: Use at least 1 3/4 inch thick, well-marbled bone-in pork chops so they stay juicy. Yes, you can use boneless chops if that’s all you can find, but honestly, they won’t be as juicy. You’ll likely need to reduce the overall cooking time. Use an instant-read digital thermometer to make sure you don’t overcook and dry them out. See note above.

Nutrition

Serving: 1/4 of the recipe | Calories: 400kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 3336mg | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin C: 4.8mg | Calcium: 12mg

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