Slow Cooker Pork Chops with Gravy

I didn’t grow up eating fancy pork chops. In my house, they usually came out dry and tough, sitting on a plate like little hockey pucks. My mom would pan-fry them on high heat until they were basically inedible, and we’d all sit there chewing and chewing, trying to be polite.

Then I discovered the crock pot method, and everything changed. Turns out, pork chops don’t need high heat and constant attention—they need low, slow cooking in a creamy gravy that keeps them moist. This recipe practically cooks itself while you’re doing other things, and the chops come out so tender you can cut them with a fork. Plus, that gravy? It’s the kind you’ll want to pour over everything on your plate.

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What Kind of Pork Chops Should I Use?

For this slow cooker recipe, bone-in pork chops are your best bet since they hold up better during the long cooking time and stay juicier than boneless cuts. Aim for chops that are about 1 to 1.5 inches thick – anything thinner might dry out or fall apart after hours in the crock pot. If you can only find boneless pork chops at the store, they’ll still work fine, just keep an eye on them and consider reducing the cooking time by about 30 minutes to an hour. Whether you go with center-cut, rib chops, or shoulder chops is really up to your preference and budget, though shoulder chops tend to be more forgiving in the slow cooker since they have a bit more fat to keep them moist.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pork chops: Bone-in or boneless both work great here. If you only have chicken breasts or thighs on hand, they’ll work too – just adjust the cooking time as chicken may cook faster than pork.
• Cream of mushroom soup: You can use cream of celery soup or even make a quick substitute by mixing 1 cup of milk with 3 tablespoons of flour and 1 tablespoon of butter, plus some sautéed mushrooms.
• Cream of chicken soup: Cream of celery or another cream of mushroom can work in place of the chicken soup. The gravy will still turn out rich and creamy.
• Beef broth: Chicken broth or vegetable broth are easy swaps here. You can also use water with a bouillon cube if that’s all you have.
• Fresh mushrooms: A 4-ounce can of sliced mushrooms (drained) works if you don’t have fresh ones. You can also leave them out completely if mushrooms aren’t your thing.
• Paprika and garlic powder: Feel free to use your favorite seasonings instead – onion powder, Italian seasoning, or even a ranch seasoning packet would add nice flavor to the gravy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crock pot pork chops is skipping the browning step, which adds a depth of flavor you just can’t get from the slow cooker alone – those few minutes of searing are worth it.

Overcooking is another common issue since pork chops can turn dry and tough if left too long, so check them around the 6-hour mark and pull them out once they reach 145°F internally.

To avoid a watery gravy, resist the urge to lift the lid during cooking (each peek releases heat and adds 15-20 minutes to your cook time), and if your gravy still seems thin at the end, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes on high.

For extra flavor, try deglazing the pan with a splash of the beef broth after browning the pork to scrape up all those tasty brown bits before adding the soup mixture.

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What to Serve With Pork Chops?

These saucy pork chops are begging for something to soak up all that delicious gravy, so I always serve them over mashed potatoes or buttered egg noodles. A side of roasted green beans or steamed broccoli adds a nice fresh element to balance out the richness of the cream sauce. If you want to keep things simple, white rice or even crusty dinner rolls work great for mopping up every bit of that mushroom gravy. For a complete meal, I sometimes add a quick cucumber salad or coleslaw on the side for a little crunch.

Storage Instructions

Store: Keep your leftover pork chops and gravy in an airtight container in the fridge for up to 4 days. The gravy actually gets even better as it sits because all those flavors have more time to meld together.

Freeze: This dish freezes really well for up to 3 months. Let everything cool completely, then transfer to a freezer-safe container with the pork chops covered in gravy to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge before reheating.

Reheat: Warm up your pork chops gently on the stovetop over medium-low heat, stirring the gravy occasionally until heated through. You can also microwave individual portions, but add a splash of beef broth if the gravy seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 105-120 g
• Fat: 90-105 g
• Carbohydrates: 55-70 g

Ingredients

For the pork:

• 4 pork chops (about 1-inch thick for better tenderness)
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 1 tbsp olive oil (I use Bertolli extra virgin)
• salt
• pepper

For the sauce and base:

• 1 can cream of mushroom soup
• 1 can cream of chicken soup (I prefer Campbell’s for the creamiest texture)
• 1 cup beef broth
• 2 cups mushrooms (sliced into 1/4-inch pieces)
• 1 onion (finely diced into 1/2-inch pieces)
• 1/2 tsp dried thyme

Step 1: Prepare Mise en Place and Season the Pork

• 2 cups mushrooms
• 1 onion
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• salt
• pepper
• 4 pork chops

Slice the mushrooms into 1/4-inch pieces and finely dice the onion into 1/2-inch pieces, then set aside.

In a small bowl, combine paprika, garlic powder, salt, and pepper.

Pat the pork chops dry with paper towels, then generously season both sides with the spice mixture.

This ensures the seasoning adheres well and sets you up for proper browning.

Step 2: Sear the Pork Chops to Build Flavor

• 1 tbsp olive oil
• seasoned pork chops from Step 1

Heat olive oil in a large skillet over medium-high heat until shimmering.

Once hot, carefully place the seasoned pork chops in the pan and sear for 3 minutes on each side without moving them—this creates a golden crust that locks in juices and develops deeper flavor.

Transfer the browned pork chops to a clean plate.

Step 3: Build the Sauce Base in the Skillet

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup beef broth

In the same skillet (don’t rinse it—those browned bits are flavor gold), add both cream soups and beef broth.

Whisk together over medium heat for about 2 minutes until smooth and well combined.

I like to let this simmer gently for another minute or two to infuse the flavors together slightly.

Step 4: Layer Ingredients in the Slow Cooker

• prepared mushrooms and onions from Step 1
• seared pork chops from Step 2
• sauce base from Step 3
• 1/2 tsp dried thyme

Add the diced mushrooms and onions to the bottom of your slow cooker, then carefully place the seared pork chops on top.

Pour the sauce mixture from Step 3 over the pork, making sure it surrounds everything evenly.

Sprinkle the dried thyme over the top.

Step 5: Cook Low and Slow Until Tender

Cover the slow cooker and cook on low for 7-8 hours.

The pork will become incredibly tender, and the flavors will meld beautifully.

For the best results, I recommend checking after 6 hours—if your slow cooker runs hot, the pork may finish earlier and you don’t want it to dry out.

Step 6: Serve with Your Chosen Starch

• cooked pork and gravy from Step 5

Divide your choice of rice, potatoes, or noodles among serving bowls or plates.

Top each portion with one pork chop, then ladle the creamy mushroom gravy and vegetables over top.

The gravy soaks beautifully into whatever starch you choose, making every bite flavorful.

Slow Cooker Pork Chops with Gravy

Delicious Slow Cooker Pork Chops with Gravy recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 35 minutes mins

Cook Time 5 hours hrs 10 minutes mins

Total Time 7 hours hrs 47 minutes mins

Servings 4 servings

Calories 1650 kcal

Ingredients

  

For the pork::

• 4 pork chops (about 1-inch thick for better tenderness)
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 1 tbsp olive oil (I use Bertolli extra virgin)
• salt
• pepper

For the sauce and base::

• 1 can cream of mushroom soup
• 1 can cream of chicken soup (I prefer Campbell’s for the creamiest texture)
• 1 cup beef broth
• 2 cups mushrooms (sliced into 1/4-inch pieces)
• 1 onion (finely diced into 1/2-inch pieces)
• 1/2 tsp dried thyme

Instructions

 

• Slice the mushrooms into 1/4-inch pieces and finely dice the onion into 1/2-inch pieces, then set aside. In a small bowl, combine paprika, garlic powder, salt, and pepper. Pat the pork chops dry with paper towels, then generously season both sides with the spice mixture. This ensures the seasoning adheres well and sets you up for proper browning.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the seasoned pork chops in the pan and sear for 3 minutes on each side without moving them—this creates a golden crust that locks in juices and develops deeper flavor. Transfer the browned pork chops to a clean plate.
• In the same skillet (don't rinse it—those browned bits are flavor gold), add both cream soups and beef broth. Whisk together over medium heat for about 2 minutes until smooth and well combined. I like to let this simmer gently for another minute or two to infuse the flavors together slightly.
• Add the diced mushrooms and onions to the bottom of your slow cooker, then carefully place the seared pork chops on top. Pour the sauce mixture from Step 3 over the pork, making sure it surrounds everything evenly. Sprinkle the dried thyme over the top.
• Cover the slow cooker and cook on low for 7-8 hours. The pork will become incredibly tender, and the flavors will meld beautifully. For the best results, I recommend checking after 6 hours—if your slow cooker runs hot, the pork may finish earlier and you don't want it to dry out.
• Divide your choice of rice, potatoes, or noodles among serving bowls or plates. Top each portion with one pork chop, then ladle the creamy mushroom gravy and vegetables over top. The gravy soaks beautifully into whatever starch you choose, making every bite flavorful.