These crockpot pork chops are smothered in a rich brown gravy dotted with baby bella mushrooms and sliced onions. They’re tender, juicy, and slow-cooked to perfection, what more can you ask for out of a pork chop?
Why this recipe works
Pork chops are a comfort meal around here, whether they’re instant pot pork chops, baked chops, or slow-cooked while you’re busy doing other things during the day. It’s a meal you can always lean on. The savory brown gravy with mushrooms and onions elevates these crockpot pork chops with additional robust flavors. You’ll definitely want to keep this one in the rotation!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – We used regular-cut bone-in pork chops. You can use thick cut if you like. However, thin-cut pork chops might be a bit delicate for the crockpot and may fall apart easily.
GRAVY – The gravy is made with condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, and Kitchen Bouquet, which is a mixture of vegetable stock, spices, and herbs that helps to add flavor and rich color to gravies or stews. If preferred, you can use beef or vegetable broth instead of chicken broth.
ADDITIONS – Onions and baby bella mushrooms will add so much flavor. If you aren’t a fan, feel free to leave them out.
How to Make Crockpot Pork Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season both sides of the pork chops with half of the garlic salt, half of the onion powder, and half of the black pepper.
- Add olive oil to skillet and heat over medium-high until shimmering.
- Add pork chops to hot oil and allow to cook for 3 minutes per side. Remove skillet from heat and set aside.
- To make the gravy, combine cream of mushroom soup, cream of chicken soup, chicken broth, Kitchen Bouquet, remaining garlic salt, onion powder, and pepper in a medium saucepan. Stir to combine, cooking over medium-high heat, just enough to heat through.
- Add sliced onions and mushrooms to the bottom of the slow cooker. Place browned pork chops on top of the mushrooms and onions. Pour gravy all over the pork chops.
- Cover the crockpot and cook on low for 6-7 hours, or on high for 4-5 hours.
Frequently Asked Questions & Expert Tips
Store leftover crockpot pork chops in an air-tight container kept in the refrigerator for 3-4 days.
It’s recommended to thaw most meats before adding them to the slow cooker in order to properly cook them. Thaw frozen pork chops before placing them in the crockpot.
No, you do not have to brown pork chops before adding them to the slow cooker if you don’t want to. Quickly searing them in a skillet simply adds a nice crust to the chops, as you will not get that by cooking them in the crockpot on their own.
Serving Suggestions
Serve your juicy crockpot pork chops with a side of mashed potatoes, broccoli, carrots, garlic green beans, corn, or your favorite steamed or roasted vegetables.
More Pork Chop Recipes
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Crockpot Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds bone-in pork chops 4 chops
- 1 Tablespoon garlic salt divided
- ½ Tablespoon onion powder divided
- ½ Tablespoon black pepper divided
- 2 Tablespoons olive oil
- 10 ounce condensed cream of mushroom soup 1 can
- 10 ounce condensed cream of chicken soup 1 can
- ½ cup low sodium chicken broth
- 2 Tablespoons Kitchen bouquet browning and seasoning sauce
- 2 cups sliced onions
- 8 ounces sliced baby bella mushrooms
Things You’ll Need
Before You Begin
- We used regular cut pork chops. You can use thick cut if you like. However thin cut pork chops might be a bit delicate for the crockpot and may fall apart easily.
- Kitchen Bouquet, which is a mixture of vegetable stock, spices, and herbs that helps to add flavor and rich color to gravies or stews.
- Store leftover crockpot pork chops in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- Season both sides of the pork chops with half of the garlic salt, half of the onion powder, and half of the black pepper.
- Add olive oil to skillet and heat over medium-high until shimmering.
- Add pork chops to hot oil and allow to cook for 3 minutes per side. Remove skillet from heat and set aside.
- To make the gravy, combine cream of mushroom soup, cream of chicken soup, chicken broth, Kitchen Bouquet, remaining garlic salt, onion powder, and pepper in a medium saucepan. Stir to combine, cooking over medium-high heat, just enough to heat through.
- Add sliced onions and mushrooms to the bottom of the slow cooker. Place browned pork chops on top of the mushrooms and onions. Pour gravy all over the pork chops.
- Cover the crockpot and cook on low for 6-7 hours, or on high for 4-5 hours.
Nutrition
Chef Antoine Davis
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Michelle says
Amanda can I add baby red bliss potatoes to the slow cooker also.
Amanda Davis says
That should be fine, but it MAY change the consistency of the gravy. You can always thicken it with cornstarch, flour, or xanthan gum when it’s done :)
Dwight Dorsey jr says
Going to try this with pork ribs!!
Donna says
Is there an alternative for cream of mushroom/chicken soups? Thank you!
Amanda Formaro says
If you don’t like condensed soups, you can make our homemade version https://amandascookin.com/cream-of-mushroom-soup/ or https://amandascookin.com/homemade-cream-of-chicken-soup/
jane smith says
WOW! 2,972 mg of sodium!
Amanda Formaro says
Please remember you will not consume all the gravy as it’s mostly used for cooking the chops. We will adjust the recipe accordingly.