Crock Pot Pork Chops in Mushroom Soup

A plate of mashed potatoes topped with a pork chop, creamy mushroom gravy, and chives. The plate features a decorative inscription around the rim and rests on a blue plaid cloth.

These Crock Pot Pork Chops in Cream of Mushroom Soup are made with a homemade mushroom gravy and juicy bone-in pork chops cooked in the slow cooker until fall-apart tender. With a few simple steps and affordable ingredients, you can have a hearty dinner on the table without much effort.

Course Dinner

Cuisine American

Keyword hearty, pork chops, slow cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 358

Author Gina Dickson

Ingredients

1/4 cup onion yellow or white, diced
2 cups mushrooms portabella or white button, sliced in even sized pieces. (You could also use cremini, morel, or oyster mushrooms if you prefer.)
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.

Nutrition