Slow Cooker Pork Chops with Mushroom Gravy

These Slow Cooker Pork Chops with Mushroom Gravy are warm, cozy, and very easy to make. The pork cooks low and slow until tender, while mushrooms, onion, broth, and cream of mushroom soup turn into a rich gravy. It is the kind of dinner that tastes like you spent all afternoon in the kitchen, even though the slow cooker does most of the work.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 5–6 hours on LOW or 2½–3½ hours on HIGH
Total time: About 5 hours 15 minutes to 6 hours 15 minutes

Why I Love This Recipe

I love meals that smell good long before it is time to eat. This is one of those recipes. A few hours after the slow cooker starts, the smell of mushrooms, onion, garlic, and pork begins to fill the kitchen.

The first time I worked on this style of pork chop recipe, the big goal was keeping the meat tender without making the gravy watery. Thick pork chops and a small amount of broth make a big difference. Adding sour cream near the end also gives the gravy a smooth, creamy finish without cooking it for hours.

Here is what makes this dinner a favorite:

• Most of the cooking happens in one slow cooker.
• The pork becomes tender with very little hands-on work.
• The mushrooms add a deep, savory flavor.
• The gravy is creamy without needing a long list of ingredients.
• It works well with mashed potatoes, rice, or noodles.
• Leftovers are easy to warm up the next day.

What You’ll Need

• 4 boneless pork chops, about 1 inch thick, about 6 ounces each
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 8 ounces brown mushrooms, sliced
• 1 small onion, diced, about 1 cup
• 2 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• ½ cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• ½ cup sour cream
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons chopped fresh parsley, optional

Recipe and Instructions

Step 1: Season the Pork Chops

Pat 4 boneless pork chops, about 1 inch thick, dry. In a small bowl, mix 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon dried thyme. Sprinkle the seasoning evenly over both sides of all 4 pork chops. Press it gently onto the meat so it stays in place.

Step 2: Build the Slow Cooker

Place 8 ounces sliced brown mushrooms, 1 small diced onion (about 1 cup), and 2 minced garlic cloves in the bottom of a black oval crockpot. Lay the 4 seasoned pork chops from Step 1 over the vegetables in a single layer, overlapping them just a little if needed.

Step 3: Add the Gravy Mixture

In a bowl, whisk 1 can (10.5 ounces) condensed cream of mushroom soup, ½ cup low-sodium chicken broth, and 1 tablespoon Worcestershire sauce until smooth. Pour the mixture evenly over the 4 seasoned pork chops, sliced mushrooms, diced onion, and minced garlic in the crockpot.

Step 4: Slow Cook Until Tender

Cover the crockpot. Cook on LOW for 5–6 hours or HIGH for 2½–3½ hours. The pork is ready when it is tender and has reached at least 145°F (63°C) in the thickest part. Slow cookers vary, so begin checking near the early end of the cooking range. Avoid lifting the lid often because that lets heat escape.

Step 5: Finish the Mushroom Gravy

Move the 4 cooked pork chops to a plate and keep them warm. In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir this slurry into the hot mushroom gravy in the crockpot.

Cover and cook on HIGH for about 10–15 minutes, until the gravy thickens. Turn off the slow cooker and stir ½ cup sour cream into the gravy until smooth. Do not boil the sour cream.

Step 6: Serve

Return the 4 cooked pork chops to the crockpot and spoon the thick mushroom gravy over them. Sprinkle with 2 tablespoons chopped fresh parsley, if using. Serve hot with plenty of mushroom gravy.

Why This Recipe Works (Quick Science)

Slow cooking gives the pork time to cook gently in a moist environment. Using chops that are about 1 inch thick helps keep them from cooking too quickly.

The condensed soup provides body and flavor, while the chicken broth loosens it enough to surround the meat. Mushrooms and onion release moisture and savory flavor as they cook.

Cornstarch thickens the liquid near the end. Mixing it with cold water first helps prevent lumps. Sour cream goes in after the heat is turned off because very high heat can make it separate or look grainy.

For food safety, pork should reach at least 145°F (63°C) in the thickest part, followed by a short rest.

Pro Tips

• Use pork chops about 1 inch thick. Thin chops can become dry before the rest of the dish is ready.
• Start checking the pork at the early end of the cooking time. Slow cookers can run at different temperatures.
• Try not to lift the lid while the pork cooks. Each peek lets heat escape.
• Stir the sour cream in after turning off the heat for the smoothest gravy.
• If your family likes a very smooth gravy, chop the mushrooms into smaller pieces before cooking.

Tools You’ll Need

• Black oval crockpot, about 6 quarts
• Chef’s knife
• Cutting board
• Measuring cups
• Measuring spoons
• Small mixing bowl
• Medium mixing bowl
• Whisk
• Tongs
• Digital meat thermometer
• Serving spoon
• Round serving plate

Substitutions and Variations

• Bone-in pork chops: They also work. Thick chops are best, and cooking time may vary.
• White mushrooms: Use them instead of brown mushrooms in the same amount.
• Greek yogurt: Plain full-fat Greek yogurt can replace sour cream. Stir it in after turning off the heat.
• Vegetable broth: This can replace chicken broth.
• Extra mushrooms: Add another 4 ounces if you want a mushroom-heavy gravy.
• Herbs: Rosemary or sage can replace dried thyme. Start with ¼ to ½ teaspoon because both have strong flavors.
• Garlic: Add another clove if you want a stronger garlic taste.

Common Mistakes

• Using very thin pork chops: They can become dry. Chops around 1 inch thick are easier to slow cook.
• Adding too much liquid: Mushrooms, onion, and pork release moisture as they cook. You only need ½ cup broth.
• Opening the lid again and again: This releases heat and can increase cooking time.
• Cooking only by the clock: Check the meat with a thermometer because every slow cooker cooks a little differently.
• Adding sour cream too early: Long cooking can make sour cream separate. Add it at the end.
• Adding cornstarch straight to the gravy: It can form lumps. Mix it with cold water first.

Make-Ahead Tips

You can slice the mushrooms and dice the onion up to 2 days ahead. Keep them covered in separate containers in the refrigerator.

You can also mix the salt, pepper, garlic powder, onion powder, and thyme ahead of time and store the seasoning in a small sealed container.

For the best texture, wait until cooking day to combine everything in the slow cooker.

What to Serve With

These pork chops have lots of gravy, so they are great with sides that can soak it up.

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed white rice
• Roasted potatoes
• Green beans
• Roasted broccoli
• Glazed carrots
• Peas
• Dinner rolls
• A simple green salad

Macros Information

Approximate nutrition per serving, based on 4 servings and including the pork and gravy:

• Calories: 460
• Protein: 44 g
• Carbohydrates: 15 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 5 g

These numbers are estimates. The exact macros will change based on the size of your pork chops and the brands of soup, broth, Worcestershire sauce, and sour cream you use.

Leftovers and Storage

Let leftovers cool, then place the pork chops and gravy in an airtight container. Refrigerate them for up to 3–4 days.

Warm leftovers gently in the microwave or in a covered pan over low heat. Add a small splash of chicken broth if the gravy becomes too thick.

You can freeze the cooked pork and gravy for about 2 months, but gravy made with sour cream can change texture after freezing. Thaw it overnight in the refrigerator and warm it slowly, stirring the gravy well before serving.

FAQ

Q: Can I use frozen pork chops?
A: Thaw them fully in the refrigerator before putting them in the slow cooker. This helps the pork cook more safely and evenly.

Q: Do I have to brown the pork chops first?
A: No. This recipe is designed to go straight into the slow cooker. Browning can add extra flavor, but it is optional.

Q: Why did my pork chops turn out dry?
A: They