Slow Cooker Pork Chops with Mushroom Gravy

If you’re in the mood for something cozy, hearty, and straight-up comforting, this one’s for you.

These Slow Cooker Pork Chops with Mushroom Gravy are rich, creamy, and super easy to make.

You just toss everything in the crockpot and let it do the magic. By dinner time, the pork is melt-in-your-mouth tender, and the gravy is full of mushrooms, garlic, and flavor.

this recipe!

Why I Love This Recipe

I made this for the first time on a chilly weekend when I didn’t feel like cooking but still wanted something homemade and filling. By the time it was ready, the house smelled like a little diner kitchen—warm, savory, and nostalgic. This dish has become one of my favorites for a few reasons:

• It’s a true dump-and-go slow cooker recipe
• The gravy is super creamy without using heavy cream
• It tastes like something you’d get at a home-style restaurant
• The pork chops come out fall-apart tender every time

What You’ll Need

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup chicken broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening)
• Optional garnish: chopped parsley

Servings and Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 4 hours on high
Total Time: 6 hours 10 minutes

Macros (Per Serving – Approximate)

• Calories: 390
• Protein: 37g
• Carbs: 9g
• Fat: 23g
• Fiber: 1g
• Sugar: 3g

Why This Recipe Works (Quick Science)

Slow cooking allows the pork chops to stay juicy while breaking down their connective tissue, making them tender. The mushrooms and onion release moisture and umami into the gravy, while the condensed soup adds a creamy texture and depth without extra work. Everything blends together into a thick, savory sauce by the end.

Common Mistakes

• Using thin pork chops: They’ll dry out too fast. Stick with thick-cut bone-in pork chops.
• Skipping the browning step (if using): Browning adds flavor, but it’s optional.
• Adding milk or cream too early: It can curdle in the slow cooker. Use condensed soup instead.

Tools Required

• Black oval crockpot
• Knife
• Cutting board
• Measuring spoons
• Small bowl (for slurry, if thickening)

Pro Tips

• Browning the pork chops first gives a deeper flavor—but it’s totally optional.
• Use fresh mushrooms for the best texture. Canned mushrooms will work but are much softer.
• You can double the gravy ingredients if you like it extra saucy.
• If your gravy is thin at the end, the cornstarch trick thickens it perfectly.
• Store leftovers with the gravy poured over the pork to keep it moist.

Substitutions and Variations

• Pork: You can use boneless chops or chicken thighs, but adjust cooking time.
• Soup: Swap cream of mushroom with cream of chicken if that’s what you have.
• Broth: Beef broth adds a slightly richer flavor if you don’t have chicken broth.
• Mushrooms: Try baby bella or cremini for deeper flavor.

Make Ahead Tips

You can slice the onions, mushrooms, and garlic the night before and store them in the fridge. You can also season the pork chops and keep them ready to go in a covered dish.

Instructions

Step 1: Add Veggies to the Crockpot

Place 1 sliced onion, 8 oz sliced mushrooms, and 2 cloves minced garlic into the bottom of the black oval crockpot.

Step 2: Season Pork Chops

Sprinkle ½ teaspoon salt and ½ teaspoon ground black pepper evenly over both sides of the 4 bone-in pork chops.

Step 3: Add Pork to Crockpot

Lay the seasoned pork chops on top of the veggies in the crockpot.

Step 4: Mix and Pour Gravy

In a small bowl, mix together 1 can of cream of mushroom soup, ½ cup chicken broth, and 1 teaspoon Worcestershire sauce. Pour this mixture evenly over the pork chops.

Step 5: Cook

Cover and cook on low for 6–8 hours or high for 4 hours, until pork chops are tender and fully cooked.

Step 6 (Optional): Thicken the Gravy

If needed, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Let cook uncovered for 20–30 more minutes on high until thickened.

Step 7: Serve

Serve 2 pork chops per plate with mushroom gravy spooned over the top. Add mashed potatoes or your favorite side.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to loosen the gravy. You can freeze for up to 2 months.

What to Serve With

• Mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted carrots
• Buttermilk biscuits

FAQ

Can I use boneless pork chops?
Yes, but reduce the cook time slightly to avoid drying them out.

Can I skip the mushrooms?
Sure, but you’ll lose some flavor and texture in the gravy.

Is cream of mushroom soup necessary?
It helps make the gravy creamy without needing cream. You can sub with cream of chicken if needed.

Can I make this dairy-free?
Use a dairy-free condensed soup and check your broth and Worcestershire sauce labels.

Final Thoughts

This recipe is comfort food at its best. It’s the kind of meal that doesn’t take much work but tastes like it took hours—which it technically did, thanks to your slow cooker. If you give this one a try, I’d love to hear how it turned out. Leave a comment and let me know how it went!