These Crockpot Spinach Mushroom Pork Chops are creamy, savory, and very easy to make. The pork cooks low and slow with mushrooms, onion, garlic, and a rich cream sauce. Fresh spinach goes in near the end, so it stays tender and adds a little freshness to every bite.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
- Total Time: About 4 hours 15 minutes on LOW
Why I Love This Recipe
This is the kind of dinner I like when I want comfort food without spending the whole afternoon cooking. Once everything is in the slow cooker, there is very little left to do.
The first time I worked on this combination, the goal was simple: keep the pork juicy while making enough creamy mushroom sauce to spoon over the chops. Adding the spinach near the end made a big difference. It keeps the spinach from cooking for hours and disappearing into the sauce.
Here is what makes this recipe a favorite:
- The slow cooker does most of the work.
- Mushrooms add a deep, savory flavor.
- The pork cooks right in the creamy sauce.
- Spinach is added at the end instead of getting overcooked.
- There is plenty of sauce for potatoes, rice, or noodles.
- Everything comes together in one black oval crockpot.
What You’ll Need
- 4 boneless pork chops, about 1 inch thick, about 6 ounces each
- 8 ounces brown mushrooms, sliced
- 1 small onion, diced, about 1 cup
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 packed cups fresh baby spinach
Recipe and Instructions
Step 1: Season the Pork Chops
Pat 4 boneless pork chops, about 1 inch thick and 6 ounces each, dry. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Add the Vegetables
Place 8 ounces sliced brown mushrooms, 1 small diced onion, about 1 cup, and 3 minced garlic cloves in the bottom of a black oval crockpot. Spread them into an even layer.
Step 3: Add the Pork and Sauce
Place the 4 pork chops seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper over the mushroom mixture.
In a bowl, whisk together 1 cup low-sodium chicken broth, 1 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Pour it evenly over the pork chops.
Step 4: Slow Cook
Cover the black oval crockpot. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Start checking toward the early end of the cooking range. The pork is ready when its thickest part reaches 145°F. Avoid cooking it much longer once it reaches temperature because lean pork chops can dry out.
Step 5: Thicken the Sauce
Move the cooked pork chops to a plate and keep them warm. In a small bowl, stir together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
Pour this slurry into the hot mushroom cream sauce in the crockpot and stir well. Cover and cook on HIGH for about 10–15 minutes, or until the sauce starts to thicken.
Step 6: Add the Spinach
Add 4 packed cups fresh baby spinach to the thickened mushroom sauce. Stir gently. Cover and cook for another 5–10 minutes, just until the spinach wilts.
Return the 4 cooked pork chops to the crockpot and spoon the creamy spinach mushroom sauce over them.
Step 7: Serve
Place one pork chop in each of 4 round shallow bowls or plates. Spoon plenty of the creamy spinach mushroom sauce over each chop. Serve while hot.
Why This Recipe Works (Quick Science)
Slow cooking gives the mushrooms and onion time to soften and flavor the sauce. But pork chops are lean, so temperature matters. Cooking them only until they reach 145°F helps keep them juicy.
Heavy cream adds richness, while Dijon mustard gives the sauce a little tang. The cornstarch slurry thickens the cooking liquid at the end. Mixing cornstarch with cold water first helps prevent lumps.
Spinach goes in last because it needs very little cooking. A few minutes of heat is enough to wilt it without cooking it for hours.
Pro Tips
- Choose pork chops close to 1 inch thick. Very thin chops can dry out before the rest of the dish is ready.
- Start checking the pork early with a meat thermometer. Slow cookers can cook at different speeds.
- Slice the mushrooms about the same thickness so they cook evenly.
- Always mix the cornstarch with cold water before adding it to the hot sauce.
- Add the spinach at the end. It only needs enough time to wilt.
Tools You’ll Need
- Black oval crockpot, about 6 quarts
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Small bowl
- Whisk
- Wooden spoon or silicone spoon
- Tongs
- Instant-read meat thermometer
- Round plates or shallow bowls for serving
Substitutions and Variations
- Pork chops: Bone-in pork chops can work, but cooking time may change. Always use internal temperature to judge doneness.
- Brown mushrooms: White button mushrooms work well too.
- Heavy cream: Half-and-half makes a lighter sauce, although it will be less rich.
- Chicken broth: Use unsalted or regular chicken broth and adjust the salt as needed.
- Spinach: Chopped kale can work, but it needs longer to soften.
- Dijon mustard: Stone-ground mustard gives the sauce a slightly stronger texture and flavor.
- More garlic: Add another minced garlic clove if you love garlic.
Common Mistakes
- Using very thin pork chops: They can become dry quickly.
- Cooking the pork too long: Check for 145°F instead of relying only on the clock.
- Adding spinach at the beginning: It can become very soft and dark after several hours.
- Adding dry cornstarch directly: This can leave lumps in your sauce.
- Using frozen spinach without draining it: Extra water can thin the creamy sauce.
- Lifting the crockpot lid often: Each peek releases heat and can increase cooking time.
What to Serve With
This creamy pork is especially good with something that can catch all that mushroom sauce.
- Mashed potatoes
- Egg noodles
- Steamed white or brown rice
- Roasted baby potatoes
- Green beans
- Roasted carrots
- Crusty bread
- A simple green salad
Make-Ahead Tips
You can slice the mushrooms, dice the onion, and mince the garlic up to 1 day ahead. Keep them covered in the refrigerator.
You can also measure the seasonings ahead of time. Keep the raw pork refrigerated separately until you are ready to cook.
For the best texture, wait to make the cornstarch slurry and add the fresh spinach until the end of cooking.
Macros Information
Approximate nutrition for 1 serving, or 1/4 of the recipe, without side dishes:
- Calories: 530
- Protein: 45 g
- Carbohydrates: 14 g
- Fat: 33 g
- Fiber: 3 g
- Sugar: 5 g
These numbers are estimates. The exact macros will change based on the size and brand of your pork chops, cream, broth, and other ingredients.
Leftovers and Storage
Let leftovers cool, then place the pork and sauce in an airtight container. Refrigerate for up to 3–4 days.
Reheat gently in the microwave or in a covered pan over low heat. Add a small splash of chicken broth or cream if the sauce has become too thick.
You can freeze the cooked pork for up to 2 months, but cream sauces may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently.
FAQ
Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops work, but they may need a different amount of cooking time. Check the thickest part with a meat thermometer and cook to 145°F.
Q: Can I use frozen pork chops?
A: Thaw them completely in the refrigerator before putting them in the slow cooker. This helps the pork cook more evenly and safely.
Q: Why are my pork chops dry?
A: They most likely cooked too long. Start checking thick pork chops at the early end of the suggested cooking time and remove them once they reach 145°F.
Q: Why is my sauce thin?
A: Slow cookers trap moisture, so the sauce may be thin before the final step. The 2 tablespoons cornstarch mixed with 2 tablespoons cold water thickens it near the end.
Q: Can I add the spinach earlier?
A: It is better to wait. Adding the 4 packed cups of baby spinach during the final few minutes keeps it greener and gives it a better texture.
Q: Do I need to brown the pork first?
A: No. This recipe is designed so the pork can go straight into the crockpot. Browning can add extra roasted flavor, but it is not required.
Final Thoughts
Crockpot Spinach Mushroom Pork Chops make an easy, cozy dinner with very little hands-on work. You get tender pork, plenty of mushrooms, fresh spinach, and a creamy sauce all in one meal.
Serve it over mashed potatoes, noodles, or rice so none of that sauce goes to waste. If you make the recipe, leave a comment and share how it turned out, what you served with it, and any questions you have.