A classic crockpot recipe for Crock Pot Pork Chops and Gravy that cook up tender in a rich creamy mushroom and onion gravy. Perfect for a weeknight dinner or that lazy Sunday supper, it’s comfort food no matter when served.
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Growing up we had fried pork chops almost weekly, but once I made these smothered pork chops I realized a creamy savory sauce on top of a juicy chop was just sheer deliciousness. They are so GOOD!
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This recipe is heavy on spices that are going to add great savory flavor.
- Pork Chops – I like the thick-bone in style with a little bit of fat
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Olive Oil
- Cream of mushroom soup
- Cream of chicken soup
- Beef broth
- Mushrooms (I used white mushrooms)
- Yellow onion
Cooking Tip – It’s easy to overcook pork chops especially if they are thin, so for this recipe splurge and buy nice thick cut ¾ to 1 inch chops with a little bit of marbling.
If you can only buy boneless chops make sure they are thick and watch the cooking time since they will cook faster than the bone-in chops.
There are two cooking steps for this recipe
- Frying the pork chops to get a nice golden brown sear on them.
- Finishing up with low and slow cooking in the crockpot, which will make these thick-cut pork chops nice and tender.
Step 1 In a small bowl mix all of the seasonings together.
Step 2. Clean the mushrooms and slice and then slice the onion.
Step 3. In a large frying pan, heat the oil over medium-high heat.
Pat the pork dry with paper towels to remove any moisture then sprinkle the seasoning mixture over both sides.
Step 4. Add the chops to the hot skillet and sear on each side for three minutes, then remove from the pan to a plate. You may have to fry the chops in batches.
Step 5. Place the mushrooms and onions in the bottom of the crockpot/slow cooker, then place the seared pork chops on top.
Step 6. To the skillet, add both cans of soup and the beef broth, then whisk until a sauce develops. Add the leftover seasonings to the sauce.
Sauce tips – When making the sauce always scrape any brown bits on the bottom of the pan for extra flavor.
Step 7. Pour the sauce over the pork chops.
Step 8. Cook on low for 5-6 hours, or until the pork is tender and the internal temperature reaches 145 degrees f.
Enjoy these pork chops with the thick and rich gravy, they are fork tender and succulent for a comfort food meal.
If you prefer, you can bake these pork chops in a 350-degree oven for 45 minutes. Cover the pan for 30 minutes then uncover and bake for 15 more minutes.
While these slow cooker pork chops are cooking make a batch of creamy mashed potatoes, Ham and Green Beans, and these Easy Biscuits. This is the ultimate homestyle meal that will make your family happy.
Cooking times & temperature
Cooking times vary depending on your crock pot, and the thickness of the pork chops, and if they are bone-in chops or boneless.
It's best to check the chops near the end of the cooking time to see if they are tender, you may have to adjust for more or less cooking depending on the tenderness.
- Bone-In Pork Chops: Cook on low for 5 to 6 hours.
- Boneless Pork Chops: Cook on low for 1 ½ to 2 ½ hours.
It's always best to check the internal temperature of meats and pork chops should reach 145 degrees F.
I prefer precooking the pork chops which helps them retain moisture and adds a golden brown color and extra flavoring from frying.
It is ok to use raw pork chops, they just will not have the depth of flavor as seared chops.
For best results, these thick pork chops need to cook on low so they stay tender and juicy.
If you have leftover pork chops store them in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container in the freezer for up to 2 months.
Reheating- Place the pork chops and gravy in a baking pan and cover with foil. Heat them up in a 350°F oven for 10-15 minutes, or just until heated through.
More great recipes
Crock Pot Pork Chops and Gravy
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- 4 thick-bone in pork chops
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 tablespoon olive oil
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 14.5 ounces beef broth
- 2 cups mushrooms sliced
- ½ medium sized yellow onion sliced
- Mix the salt, pepper, paprika, garlic powder, onion powder and parsley in a small bowl.
- Wipe the mushrooms clean, then slice, and slice the onion
- In a large frying pan, heat the oil over medium-high heat. Pat the pork chops dry with paper towels to remove any moisture then sprinkle the seasoning mixture over both sides of the pork chops. You should have some seasoning left over for the gravy.
- Add the pork chops to the hot skillet and sear on each side for about three minutes to get them browned. Remove the chops to a plate.
- Add the sliced onions and mushrooms to the crockpot. Then top with the pork chops.
- To the hot skillet add the soups and broth and whisk to combine over medium heat. Add the remaining spices and stir to combine.
- Pour the sauce over the pork chops and cook on low for 5-6 hours, or until tender.
- Keep any leftovers in an airtight container in the refrigerator for up to three days.Or freeze in an airtight container for up to three months.
- To reheat any leftovers, place the pork chops with the sauce in a baking pan, cover, and heat at 350° F. for 15 minutes.
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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 both sweet and savory family-friendly recipes for your cooking and baking inspiration.