Crockpot Pork Chops

My easy Crockpot pork chops are smothered in mushroom and onion gravy! They feature melt-in-your-mouth pork chops and are cooked to tender, juicy perfection!

This recipe combines creamy soups, white wine, thyme, and garlic to make a delicious gravy that features either bone-in or boneless pork chops to make them even more tender and flavorful. No dried-out pork chops with this recipe!

I’m telling you, there is no knife required here. They’re moist, and fork-tender!

Try my crock pot ranch pork chops, my fan favorite (for over a decade) Crockpot pork tenderloin, and # 1 in Google pork stew. I promise you won’t be sorry! ♥

How To Cook the MOST Tender Pork Chops! 

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 an exact cooking time or color as accurate ways to measure whether pork chops are done. Here are 4 tips for the best results:

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.

Crockpot Pork Chop Ingredients

• 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.
• Onion: Use a yellow onion.
• Vegetable Oil: Any neutral flavored vegetable oil will work.
• Mushrooms: I like to use cremini mushrooms (a.k.a. brown mushrooms) because they add a more mushroomy flavor. That said, white button mushrooms will work as well.
• Condensed Soup: This recipe uses a combo of 2 flavors to create a richly flavored gravy that holds up to the slow cooking in the crockpot.
• White Wine: If you don’t have alcohol in your home you can use chicken broth instead.
• Worcestershire Sauce: This adds great depth of flavor.
• Garlic Powder: This adds a nice, light garlic flavor.
• Dried Thyme Leaves: Adds an herbal, woodsy flavor to the gravy.
• Black Pepper: Adds the finishing seasoning to the gravy.

Storing + Freezing + Make-Ahead

• How Long Will This Last In The Fridge? Store in an airtight container. This easy slow cooker pork chops recipe will last in the fridge for 3-4 days.
• Can You Freeze This? I prefer this slow cooker pork chops and onions served fresh, but it can be frozen. If you choose to freeze this, I suggest you do so in resealable 1-gallon plastic bags. It will last for 3 months. Thaw in the fridge overnight.
• Make-Ahead: I brown the pork chops the day before and store them in a resealable 1-gallon plastic bag. Next, I mix the gravy ingredients and store them in a bowl covered with plastic wrap in the fridge. Assemble the next morning.
• Food Safety: If you’d like more info on food safety check out this link.

Serving Recommendations For Crockpot Pork Chops

I love to serve these on a bed make ahead mashed potatoes to sop up all the delicious gravy and, of course, with my easy Bisquick biscuits to dip in that gravy! Then with Southern green beans, brown sugar carrots, or KFC coleslaw.

Top everything off with my strawberry cake, coca cola cake, coconut cake, or Texas sheet cake and you’ll have a meal fit for a king ( and queen, of course!!!).

How to Make Crock Pot Pork Chops

1. Pat pork chops with paper towels to remove any moisture. Season pork with salt and pepper.
2. Heat oil in a skillet until it shimmers. Cook pork chops in a skillet for 2 to 4 minutes, turning once, until brown.
3. In a small bowl, mix all the other ingredients and evenly pour over the pork and vegetables.
4. Cook on low for 6-7 hours or until pork is tender.

More Meaty Crockpot Recipes

• Crockpot Creamy Ranch Chicken
• Crockpot Italian Beef Sandwiches
• Crockpot Chicken and Gravy
• Mississippi Pot Roast
• Mississippi Chicken

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

My easy Crockpot pork chops are smothered in mushroom and onion gravy! They feature melt-in-your-mouth pork chops and are cooked to tender, juicy perfection!

Prep Time15 mins

Cook Time6 hrs

Total Time6 hrs 15 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:

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  Crockpot Pulled Pork (With Video!)
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  Instant Pot Pork Chops
• 
  Pork Tenderloin with Caramelized Pears
• 
  The Best Stuffed Pork Chops

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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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