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Creamy Crockpot Pork Chops with Mushroom Gravy

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Tender, slow-cooked pork chops swimming in a rich, savory mushroom gravy made with cream of mushroom soup and onion soup mix. This set-it-and-forget-it recipe turns simple pantry ingredients into a comforting, family-friendly dinner that tastes like you spent hours on it.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 packet (1 ounce) dry onion soup mix
  • 1 cup low-sodium beef broth
  • 1/2 cup sour cream, room temperature
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening, if needed)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Let them sit at room temperature for about 15 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 3-4 minutes per side until deeply golden brown. Do not crowd the pan; work in batches if needed.
  3. Transfer the seared pork chops to the slow cooker insert, arranging them in a single layer if possible.
  4. In the same skillet, add the sliced mushrooms and minced garlic. Cook over medium heat for 3-4 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. Scrape up any browned bits from the bottom of the pan.
  5. Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan. Let it simmer for 1-2 minutes, then pour the mushroom mixture over the pork chops in the slow cooker.
  6. In a small bowl, whisk together the cream of mushroom soup and dry onion soup mix until smooth. Pour this over the pork chops and mushrooms. Do not stir.
  7. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork chops are fork-tender.
  8. About 15 minutes before serving, remove the pork chops to a plate and cover loosely with foil. Whisk the sour cream into the gravy until smooth. If the gravy is thinner than desired, stir in the cornstarch slurry and let it cook on HIGH for 10 minutes, uncovered, until thickened.
  9. Return the pork chops to the slow cooker to warm through for 5 minutes. Taste and adjust seasoning if needed.
  10. Serve immediately, spooning the mushroom gravy generously over each pork chop. Garnish with fresh parsley if desired.

Notes

Searing the pork chops before slow cooking is essential for deep flavor. Bone-in chops are recommended for best results. Let sour cream come to room temperature to prevent curdling. For a thicker gravy, use the cornstarch slurry. This recipe doubles well for a crowd.

Nutrition

Keywords: crockpot pork chops, creamy mushroom gravy, slow cooker pork chops, easy pork chop recipe, comfort food, mushroom gravy, pork chops with gravy

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