Crock Pot Pork Chops and Gravy
Thick bone-in pork chops are browned, then cooked low and slow in a creamy mushroom and onion gravy until tender. This easy Crock Pot dinner makes plenty of gravy for serving over mashed potatoes, rice, or biscuits.
Servings 4
Calories 350kcal
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.
Video
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.
Nutrition
Serving: 1 | Calories: 350kcal | Carbohydrates: 13g | Protein: 37g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 2113mg | Potassium: 879mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg