These Crock Pot pork chops cook in a creamy mushroom and onion gravy until tender. Browning the chops first adds extra flavor, then the slow cooker does the rest for an easy dinner with very little prep.
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Growing up, we had fried pork chops almost every week. Once I started cooking them in a slow cooker with mushroom and onion gravy, I knew this recipe would become a regular at our house too. I still get the familiar pork chop dinner I grew up with, but now there is plenty of creamy gravy for spooning over mashed potatoes or biscuits.
- Type of recipe: Main dish
- Cooking method: Slow cooker or Crock Pot
- Cooking time: Cook bone-in pork chops on low for 5 to 6 hours or on high for 3 to 4 hours.
- Skill level: Easy
- Flavors & textures: Tender pork chops with creamy mushroom and onion gravy
- Serving ideas & occasions: Serve with mashed potatoes, rice, biscuits, green beans, or roasted vegetables.
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Ingredients for Crock Pot Pork Chops
Bone-In vs. Boneless Pork Chops
Thick pork chops are the better choice for slow cooking. Thin chops can cook too quickly and become dry.
Bone-in pork chops usually stay juicier during the longer cooking time. Boneless chops will also work, but they cook much faster and should be checked early.
Quick tip: Choose pork chops that are ¾ to 1 inch thick. If using boneless chops, begin checking them well before the full cooking time.
How to Make Smothered Pork Chops in the Crock Pot
Brown the pork chops, layer them over mushrooms and onions, then cover them with the gravy. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until tender and at least 145°F in the center.f
Step 1. Mix the Seasonings: In a small bowl, stir together the salt, pepper, garlic powder, onion powder, and paprika.
Step 2. Prepare the Vegetables: Clean and slice the mushrooms. Peel and slice the onion.
Step 3. Season the Pork Chops: Pat the pork chops dry with paper towels. Removing the surface moisture helps them brown instead of steam. Sprinkle both sides of the chops with the seasoning mixture. Save any remaining seasoning for the gravy.
Step 5. Layer the Slow Cooker: Place the sliced mushrooms and onions in the bottom of the slow cooker. Arrange the browned pork chops over the vegetables.
Step 6. Make the Mushroom Gravy: Add the cream of mushroom soup, cream of chicken soup, and beef broth to the skillet. Whisk until smooth, scraping up the browned bits from the bottom of the pan for extra flavor. Stir in any remaining seasoning.
Step 7. Cover the Pork Chops: Pour the mushroom gravy over the pork chops, making sure they are well covered.
Step 8. Cook Until Tender: Cover and cook the bone-in pork chops on low for 5 to 6 hours or on high for 3 to 4 hours. The pork is done when it is tender and the internal temperature reaches at least 145°F.
How Long to Cook Pork Chops in a Slow Cooker
Cooking time will vary depending on the thickness of the chops, whether they are bone-in or boneless, and how hot your slow cooker runs.
Use these times as a guide:
Bone-in pork chops
- Low: 5 to 6 hours
- High: 3 to 4 hours
Boneless pork chops
- Low: 1½ to 2½ hours
- High: 1 to 1½ hours
Check the pork near the end of the cooking time. Use an instant-read thermometer to make sure the center reaches at least 145°F.
Tip: Bone-in chops handle longer cooking better. Boneless chops cook quickly and can dry out, so do not leave them unattended for the full bone-in cooking time.
Can I Bake These Pork Chops Instead?
Yes. Place the pork chops, mushrooms, onions, and gravy in a covered baking dish.
Bake at 350°F for 30 minutes. Remove the cover and bake for another 15 minutes, or until the pork reaches at least 145°F.
What to Serve With Pork Chops and Gravy
These pork chops make a hearty homestyle dinner. The gravy is especially good spooned over creamy mashed potatoes, rice, or easy homemade biscuits.
You can also serve them with ham and green beans, roasted sweet potatoes, carrots, or a simple salad.
Tips for Tender Crock Pot Pork Chops
Brown the Chops First
Browning is not required, but it adds better color and a deeper flavor to the finished dish.
Do Not Overcook Boneless Chops
Boneless pork chops cook much faster than bone-in chops. Begin checking them early.
Scrape the Skillet
When making the gravy, scrape the browned bits from the bottom of the skillet. They add a great deal of flavor.
Check With a Thermometer
Slow cookers vary, so an instant-read thermometer is the most reliable way to know when the pork is done.
Thicken the Gravy
If the gravy is thinner than you like, pour it into a saucepan and simmer for a few minutes. For a thicker gravy, whisk in a slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water.
More Slow Cooker Recipes
- For another comforting slow cooker dinner, try my Slow Cooker Ham and Potato Soup. It is one of my favorite ways to use leftover ham.
- Crockpot BBQ Chicken makes an easy filling for pulled chicken sliders.
- You can also try this Slow Cooker Pork Tenderloin with tender pork chunks or our favorite Slow Cooker Tuscan Chicken. Both are warm and comforting recipes.
Storage
Store leftover pork chops and gravy in an airtight container in the refrigerator for 3 to 4 days.
The leftovers can also be frozen in an airtight freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator before reheating.
To reheat, place the pork chops and gravy in a covered baking dish. Warm them in a 350°F oven for 10 to 15 minutes, or until heated through.
You can also reheat individual servings gently in the microwave.
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Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.
Crock Pot Pork Chops and Gravy
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley optional
- 2 cups white mushrooms sliced
- 1 tablespoon olive oil
- 4 thick bone-in pork chops ¾ to 1 inch thick
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces condensed cream of chicken soup
- 14.5 ounces beef broth or chicken broth
- ½ medium sized yellow onion sliced
Instructions
- n a small bowl, stir together the salt, black pepper, paprika, onion powder, garlic powder, and parsley.1 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried parsley
- Wipe the mushrooms clean and slice them. Peel and slice the onion.2 cups white mushrooms
- Heat the olive oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels, then season both sides. Save any remaining seasoning for the gravy.1 tablespoon olive oil, 4 thick bone-in pork chops
- Add the pork chops to the hot skillet and sear for about 3 minutes on each side, or until browned. Transfer the chops to a plate. Work in batches if needed.
- Place the sliced mushrooms and onions in the bottom of the Crock Pot. Arrange the browned pork chops on top.½ medium sized yellow onion
- Add the condensed soups and beef broth to the hot skillet. Whisk over medium heat until smooth, scraping up the browned bits from the bottom of the pan. Stir in the remaining seasoning.10.5 ounces condensed cream of mushroom soup, 10.5 ounces condensed cream of chicken soup, 14.5 ounces beef broth
- Pour the mushroom gravy over the pork chops. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the pork is tender and reaches at least 145°F in the center..
- Store leftover pork chops and gravy in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.
- To reheat, place the pork chops and gravy in a covered baking dish and warm at 350°F for 10 to 15 minutes, or until heated through.
Notes
Notes:
- This recipe makes plenty of gravy, which we like for spooning over mashed potatoes. For less gravy, use only one can of condensed soup.
- If the gravy is thinner than you like, transfer it to a saucepan and simmer for a few minutes. To thicken it more, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water, then stir the slurry into the simmering gravy.
- You can replace the condensed soups and beef broth with 2½ cups of homemade or store-bought gravy.
- Browning the pork chops is optional, but it adds better color and deeper flavor. Raw pork chops can be placed directly into the slow cooker when you need to save time.
- Boneless pork chops cook much faster than bone-in chops and should be checked early.
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Nutrition
First published November 9, 2022. Last updated August 2026 with clearer instructions, cooking times, and serving tips.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
About Jere’
Hi Jere! Have you tried this in a pressure cooker?
I haven’t made these chops in a pressure cooker, but I think I will try this.
THIS IS SUCH AN EASY AND DELICIOUS RECIPE. WHEN I MAKE IT, I ADD 2 MEDIUM SLICED POTATOES TO IT. THAT WAY YOU DONT HAVE TO COOK THEM SEPERATELY.
That is a great idea. Next time I make these pork chops I’m doing this too.
Good idea to add potatoes, I’m doing that the next time I make these pork chops.
Did you know that Campbells has a Condensed Chicken & Mushroom Soup? Both soups in one can. It is absolutely delicious. I use it every time a recipe calls for condensed mushroom or condensed chicken soup.
I’m going to look for that soup. No point in buying both cans of soup when one will do that job.
I just tried this pork chops recipe of yours and I loved it! The gravy enhances the flavor even more resulting in a really flavorful and so delicious output! Thanks for your great recipe 🙂
a whole day’s worth of salt in a single pork chop meal? is that supper or slow suicide?
I understand many people do have to watch their sodium intake and there are way to change this recipe to help.
Use low sodium soup and broth
Make your own broth and don’t add salt
Leave out the broth and use water instead
Don’t salt the pork chops when you fry them
This will defiantly lower the sodium in the recipe and I hope this helps.
Busy night win! These pork chops come out delicious and just so simple. I love that everything is made in the slow cooker, it saved so much time!
We love these crock pot pork chops! the bone-in are really the best for juiciness and for flavor. Thanks for sharing the recipe!
This recipe is a staple in my house. My family loves it, and I’m always looking for new ways to make it healthier and more flavorful. I love that this recipe has such rich, creamy mushroom and onion gravy with tender pork chops.
It’s always good to find a meal the family loves. The gravy really is just so good.
This was really easy to make using the soups and I LOVE that I didn’t have to turn my oven on. Definitely a keeper and can’t wait to make this during the colder months – it’s a very comforting meal.
I made this for my husband and I last week for dinner and it turned out so good! That gravy on top is sooooo yummy. Definitely will be a recipe we will make on repeat.
Thank you for sharing. This tastes just like a recipe my mom used to make. Delish!
It’s always nice to find a recipe that reminds you of mom!!!
Spectacular! The slow cooker adds flavor and creates palate pleasing tendrness in these yummy pork chops. We loved them! Thank you
There’s nothing I love more with pork chops than mushrooms! This is a spectacular recipe that I’ll definitely be adding to my rotation. Thank you!
This was sooo easy and sooo delicious!! It made the house smell incredible while it cooked and it tasted as amazing as it smelled. Love crock pot meals and this one was perfect! Thank you!
I love that you’ve made comfort food easy! These pork chops are delicious and the slow cooker makes them practical to whip up on a weeknight!