Beef broth and cream of mushroom soup create the most flavorful soup base that’s poured over mushrooms, onions, and browned bone-in pork chops and slowly cooked for hours. Then, a cornstarch slurry is added to thicken everything up for a luscious velvety texture.
You can enjoy this meal on its own or with green beans and egg noodles, mashed potatoes, or rice for an easy weeknight dinner. Add some beer bread on the side to soak up that mouthwatering gravy!
Gina’s Notes For Making Crock Pot Pork Chops
These Crock Pot Pork Chops in Cream of Mushroom Soup have a savory, mushroom gravy and melt-in-your-mouth pork chops, making it a family favorite. Since the slow cooker does most of the work, it’s beginner-friendly and ready when you are, so it’s great for busy entertaining days when you don’t have time to stand around the kitchen. With 15 minutes of prep and affordable ingredients like condensed soup and pork chops, this dish is light on the wallet while delivering a hearty meal that hits the spot. You can slice the mushrooms, dice the onions, and measure out the spices and liquids before you start cooking to make the prepping process much faster. For even more flavor, add fresh herbs, Dijon mustard, or even a dash of Worcestershire sauce.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Let the pork sit out for about 15–20 minutes before searing. Cold meat won’t brown as evenly and can toughen up during cooking.
- Use a cast iron or stainless steel skillet to get a good sear on the pork chops. Nonstick pans won’t brown the meat as well.
Common Mistakes When Making This Recipe
- Browning the pork chops before slow cooking adds rich, layered flavor. Don’t skip it unless you’re in a serious rush!
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Onion: Use yellow or white onions for a mild, sweet flavor.
- Mushrooms: Cremini or white button mushrooms work best. Buy them whole and slice them yourself, or use pre-sliced if you’re short on time.
- Olive oil: This is for browning the chops brown and building flavor for the gravy. Swap with avocado, vegetable, or canola oil if you like.
- Pork chops (boneless): Use thick-cut, boneless chops as these will stay juicy and tender throughout the long cooking process. If you prefer, bone-in is ok too. Just be sure you choose pork chops with a large bone, not small pieces. You can swap these for pork shoulder, blade, or sirloin.
- Paprika: Regular paprika works fine, but smoked paprika adds a deeper, richer flavor if you have it.
- Cream of mushroom soup (condensed): Use 2 cans of cream of mushroom soup for a rich, creamy base. Use the low-sodium kind if you like.
- Beef broth (reduced-sodium): Adds savory flavor to the soup and gravy.
- Cornstarch (optional): For a thicker gravy, mix cornstarch with cold water to make a slurry. Don’t add it dry. It needs to be whisked in well during the last part of cooking to avoid clumps.
How To Make Creamy Mushroom Pork Chops
Layer and Season
Add the sliced mushrooms and onions to the bottom of the slow cooker. Coat the pork chops in the seasonings on both sides.
Brown the Chops and Make the Gravy
Brown the pork chops on both sides in a hot skillet. Remove the chops, then add the beef broth and condensed soup, whisking until thickened.
Layer and Pour
Add the pork chops on top of the mushrooms and onions, then pour the gravy on top.
Cover and Cook
Cover and cook until the pork is fork-tender. Serve the chops with the gravy over mashed potatoes, rice, or noodles!
Yes! In fact, pork chops are very easy to overcook, so you’ll want to check them periodically throughout the cooking process. The internal temperature should reach 145ºF when they’re done.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Add fresh herbs like rosemary, thyme, or a sprinkle of dill near the end to brighten the sauce.
Add-In options: Stir in a splash of Dijon mustard or Worcestershire sauce for depth and umami. Another option is to add a swirl of heavy cream or sour cream just before serving for a silky finish.
Simple Substitutions: You can swap the beef broth with chicken broth if that’s all you have. Another option is to use another type of condensed soup in place of the mushroom kind for a less intense mushroom flavor. I like to use cream of chicken and cream of celery.
Tips for Recipe Success: Low and slow cooking is best for this recipe. Don’t turn the crockpot on the high setting to cook it faster, or you may dry out the pork chops.
Storage and Reheating Instructions
- Let the pork chops and mushroom gravy cool completely, then store them in an airtight container with the gravy in the fridge for up to 4 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Reheat in a skillet over low heat with a splash of broth or water to loosen the gravy. You can also microwave in short intervals, covered, until heated through.
Biblical Hospitality Tips For Serving Slow-Cooker Pork Chops
“Biblical hospitality is about opening our lives and homes to others in the name of Jesus, not in the name of performance.” —Intentional Hospitality
These pork chops and gravy are ideal for practicing relaxed weekday hospitality, offering nourishment and rest to a friend, neighbor, or new guest without stress. The slow cooker does the heavy lifting so you can focus on your guests. Serve with egg noodles or mashed potatoes and fried apples on the side.
- Hospitality as Ministry: Use meal times as a gentle way to reconnect with someone you’ve lost touch with. A warm meal can rekindle warmth in relationships.
- Fellowship Over Perfection: Don’t stress about your home being spotless. The aroma of slow-cooked comfort food and a sincere welcome are what people will remember.
- Prep-Ahead Tip: Set your table in the morning or the night before with everything you’ll need: napkins, dishes, utensils, and water glasses. You can also prechill drinks and prep sides like green beans or beer bread batter ahead of time. For an easy time saver, I like to use Costco’s premade mashed potatoes. They’re creamy, quick, and pair perfectly with the pork chops and gravy.
Hospitality in Action
Challenge yourself to invite one person or family who’s going through a hard time for a quiet midweek dinner. Let your meal be a ministry of rest and encouragement. Even if they say no, the invitation alone is a grace.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Crock Pot Pork Chops in Mushroom Soup
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1/4 cup onion, yellow or white, diced
- 2 cups mushrooms, sliced
- 1 tablespoon olive oil
- 4 pork chops, boneless or bone-in , about 3 pounds total
- salt, to taste
- pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 cans cream of mushroom soup, condenced, 2 cans that are 10.5 ounces each
- ¾ cup beef broth, reduced-sodium
Gravy Thickener – Optional
- 1 tablespoon cornstarch
Instructions
Prepare Vegetables
- Place the sliced mushrooms and onion in the bottom of the slow cooker.2 cups mushrooms, 1/4 cup onion
Season and Sear the Pork Chops
- Heat olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Season both sides of the pork chops with salt, black pepper, paprika, and garlic powder.4 pork chops, salt, pepper, ½ teaspoon paprika, ½ teaspoon garlic powder
- Brown the pork chops in the hot skillet for about 3 minutes on each side. Remove and set aside.
Deglaze the Pan
- Add the cream of mushroom soup, and beef broth to the skillet. Whisk to combine and scrape up any browned bits from the bottom. This adds extra flavor.2 cans cream of mushroom soup, ¾ cup beef broth
Layer Ingredients in the Slow Cooker
- Lay the browned pork chops on top.
- Pour the soup mixture over everything.
Cook
- Cover and cook on low for 6 to 7 hours, or until the pork chops are fork-tender.
Thicken Gravy – Optional Last 30 Min of Cooking Time
- Combine 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry.1 tablespoon cornstarch
- Remove the slow cooker lid and quickly whisk in the cornstarch slurry. Place the lid on and cook on high for 30 more minutes.
Serve
- Remove the pork chops with a spatula so they retain their shape. They will be super tender and might fall apart. Serve with the gravy over mashed potatoes or rice.
Notes
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Let the pork sit out for about 15–20 minutes before searing. Cold meat won’t brown as evenly and can toughen up during cooking.
- If you plan to thicken the gravy later, mix cornstarch with water ahead of time so you’re not scrambling at the end.
- Preferably, a cast iron or stainless steel skillet to get a good sear on the pork chops. Nonstick pans won’t brown the meat as well.
Common Mistakes When Making This Recipe
- Browning the pork chops before slow cooking adds rich, layered flavor. Don’t skip it unless you’re in a serious rush.
Storage and Reheating Instructions
- Let the pork chops cool completely, then store them in an airtight container with the gravy in the fridge for up to 4 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Reheat in a skillet over low heat with a splash of broth or water to loosen the gravy. You can also microwave in short intervals, covered, until heated through.
