Crock Pot Pork Chops

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Crock Pot Pork Chops is one of our all-time favorite recipes! Tender juicy pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy. Just a few easy minutes of prep and the slow cooker does all of the work!

Crock Pot Pork Chops on a plate with gravy.

Crock Pot Pork Chops

Slow Cooker Pork Chops is one of my all-time favorite comfort foods. If cooked properly, they’re absolutely succulent and fork-tender while being loaded with flavor!

Crock Pot Pork Chops take a childhood favorite and turns it into an easy, make-ahead dish. It will taste like you’ve been hovering over the stove all day long, but this is really the easiest pork chop recipe! We love to serve these crock pot pork chops over Garlic Ranch Mashed Potatoes or rice but my absolute favorite is to serve it over macaroni noodles.

slow cooker pork chops cooked with mushrooms and onions all day until fork tender!

Serve Slow Cooker Pork Chops over Noodles!

These slow cooker pork chops start with fresh mushrooms.  You can use white or brown mushrooms (brown have a more “earthy” flavor) in this recipe! If you don’t happen to have fresh on hand, even canned mushrooms work!

A lot of people love these over Mashed Potatoes and so do I but given the choice, I ALWAYS serve a gravy dish over pasta (usually macaroni). It’s just how my mom did it but I cannot think of a better comfort food than macaroni and gravy!

Honestly, next time you try any pork in gravy (or any meat for that matter),  serve it over macaroni noodles. You’re welcome. It’s legit the best!

slow cooker pork chops cooked in the crock pot all day until fork tender!

How to Cook Crock Pot Pork Chops

One great thing about this crockpot pork chop recipe is that the pork chops always come out tender (and never dry)! You’ll want to make sure you’re using the right cuts of meat (this is essential). Here are a few of my favorite tips when making slow cooker pork chops.

I have tried several different types of pork chops in this recipe. The following will help ensure you get the best results!

  1. The most tender delicious results do come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.
  2. For best results, you’ll want a chop that has fat and great marbling! Look for a blade chop, shoulder chop or sirloin chop.
  3. If you’re unsure, ask at the store and they can direct you to the best choices for slow cooking.
  4. Meat that is very lean doesn’t work well in this recipe as it won’t give you the same tender results.
  5. Cook the chops low and slow allowing the fats to melt into the meat creating a tender juicy result!

These are definitely the best pork chops I’ve ever had!

A quick note about the soups in this recipe: While dairy doesn’t always hold up well in the slow cooker, cream of mushroom and cream of chicken both hold up perfectly so they are added in this recipe to get a nice creamy sauce.

crockpot pork chops with mushrooms and onions

More Crock Pot Pork Recipes I Love

  1. Slow Cooker Pulled Pork Sandwiches with Zesty Slaw Crockpot pork cooks all day in the slow cooker and is so tender, I can pull the pork using a spoon!
  2. Cabbage Roll Casserole (Crock Pot Version!) Slow Cooker Cabbage Roll Casserole is a quick and easy way to enjoy cabbage rolls without all of the fuss!
  3. Slow Cooker Pork Carnitas Crispy, juicy, pork carnitas are a family’s favorite served in tortillas.
  4. Dr. Pepper Slow Cooker Pulled Pork  Dr. Pepper Slow Cooker Pulled Pork is the perfect way to serve a crowd.  It’s easy, tender, delicious and everyone always loves it!
  5. Slow Cooker Cuban Pork Slow cooked all day until the meat cuts like butter, this Slow Cooker Cuban Pork is so delicious and perfect served over rice, in tacos, or as sandwiches.

I add mushrooms because I love them but the great thing about this recipe is that it’s very versatile. If you are not a fan of mushroom sauce, you can skip the mushrooms or add your favorite veggies in to make crock pot pork chops your very own.

Watch me Make Crock Pot Pork Chops (video below)!

Crock pot pork chops with mushroom gravy on plate
4.88 from 40 votes
Review Recipe

Crock Pot Pork Chops

Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine American
These easy Crock Pot Pork Chops are one of our all time favorites! Tender pork chops cooked to perfection smothered in mushrooms and onions creating a flavorful gravy.


  • 4 pork chops thick with bone-in is best
  • salt & pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 2 cups mushrooms sliced
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 3/4 cup beef broth I prefer low sodium

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  1. Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
  2. Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
  3. Place onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
  4. Cook on low 7-8 hours or until pork is tender. Serve over rice, potatoes or noodles.

Recipe Notes

*Best choices for this recipe include blade chop, shoulder chop or sirloin chop. Leaner cuts do work but the results are not as tender.
Nutrition Information
Calories: 265, Fat: 13g, Saturated Fat: 3g, Cholesterol: 89mg, Sodium: 239mg, Potassium: 716mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 31g, Vitamin A: 2.5%, Vitamin C: 3.7%, Calcium: 1.8%, Iron: 6.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crock pot pork chops, slow cooker pork chops
Smothered Crock Pot Pork Chops is one of my favorite winter meals! Just a few minutes or prep for an easy and comforting dinner!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Absolutely wonderful. Aromatic. Delicious. Everyone had seconds. We had this for lunch today, March 23, 2019. Because of time constraints I prepared everything last night, loaded up the Crock Pot stoneware container and put it in the fridge. I’ve had this Crock Pot for 17 years and it’s an amazing performer (back when I purchased it, it was not a foreign import so perhaps that’s why it’s lasted so long). This morning I placed it on the unit, plugged it in and seven hours later served a delicious meal with mashed potatoes, steamed broccoli and Waldorf salad (also an excellent recipe on your site) and rye bread. For the pork chops I used bone-in sirloin (four of them) and substituted one of the condensed soups with a condensed creamy mushroom with garlic. I used Mexican beer instead of beef broth, and added two fresh seeded and chopped red chili peppers; I stir-fried those in the skillet after I browned the chops and before I added the rest of the ingredients. The aroma in the kitchen was divine this morning . Holly, thank you for such a wonderful recipe. Together with the Salisbury Steak crock pot recipe these are my family’s favorites.

    1. I am so glad you enjoyed this recipe! Those sound like tasty alterations, I bet the beer really gave it a great flavor!

    1. While I have only made the recipe as written, some readers have shared that they made the pork chops on high for 4 hours successfully. Let us know if you try it Caroline!

  2. I can’t wait to make this tomorrow. It’s looks deeee-lish!!! And my daughter loves to help cook supper.

  3. When my daughter remarked, “Wow! This is falling off the bone,” I knew it would be good. Lots of taste and easy to prepare. My family and friends will see this meal many times in the future. YUM!

  4. This was absolutely delicious. My husband and friend’s enjoyed this dish ver much. It went well with egg noodles and brussel sprouts.

  5. Hi, could you edit the recipe to say “condensed” for the cream of soups? I bought condensed, but added water thinking the recipe called for full cream of soup. I only realized this was a mistake once I read the comments. I will still try it another night, but want to help avoid any other readers making the same mistake as me. Thanks!

  6. This is a keeper! My husband is a picky eater and he LOVED this and so did I. The made it as written and added a teaspoon of beef flavor better than bouillon, the gravy is fabulous but so are the tender juicy chops! I can’t wait to make it again.
    I emailed it to my mother in law to try.

    1. It put a smile on my face to know you emailed your mother in law to try the chops :) So happy your husband enjoyed them too.

  7. The reason why “Cream of Mushroom” soup et. al. hold up better than dairy in recipes is because there is almost no dairy in them (except for powdered cream, which is hardly the same). The look and feel of dairy is created with modified food starch, wheat flour, soy protein and vegetable oil. These don’t tend to separate like dairy does.

    Whether they can truly be considered food is a question we’ll save for another time…

  8. I love this recipe have to say, it one of my new favorites!! However, the gravy it makes ends up being a just slightly too thin and watery. What is a good way to thicken it up?

    1. I would suggest a cornstarch slurry to easily thicken it up. Mix equal parts cornstarch and water (a tablespoon or so should be enough) and turn the gravy on high. Whisk the slurry a little bit at a time until it reaches the consistency you’d like.


  9. Tried this the other day and we absolutely loved it! I made two small changes: First, I didn’t brown the chops, I just seasoned them and laid in the crock pot as directed raw. Second, rather than beef broth, I used 3/4 cup of beer with a teaspoon of Ham Base dissolved in it. I used half white mushrooms and half baby bella (small portabella) mushrooms. I gotta tell you those baby bella mushrooms had the most amazing taste and texture and, being browner than regular mushrooms, gave some nice color to the dish.

    1. You can but they tend to be a bit leaner so can dry out if overcooked. A fattier cut of meat would work better in this recipe.

  10. Tried it tonight. Love it, love it, love it! Added a little bit of sweet potato to the mashed potato side which is a really nice balance. The sauce was a little watery for my preference and watered down the potato mash, so I added a small amount of a flour and water mixture to thicken it a bit… and wow, perfect! Try this out guys, it’s so simple and so delicious!

  11. Made this recipe and it’s a new favorite. Used 2 cans of Cream of Mushroom soup instead of one can of Cream of Mushroom and one can of Cream of Chicken. Love the idea of dinner percolating away as I go about my day. Thanks for posting great recipes!! :-))

  12. Holly I’m gonna make it in the oven, any suggestions on how long to cook, what temp. I have exactly 4 as directed. Thanks

    1. I have only made the recipe as written, but other readers have had success with baking at 325 for about an hour and a half. Let us know if you try baking it!

    1. Thick with bone-in is best, but some readers have had success with thinner pork chops. Let us know how it turns out Mary!

    1. If you’re cooking them in liquid (or in a slow cooker) they will likely not stay a deep brown color. If you want them browned you’d need more of a pan fry or grill type recipe.

  13. So easy to make and tastes amazing for so little work. I made this as directed and the only thing I am changing is the cooking time to about 6 hours. It was fall off the bone delicous. Definitely a keeper.

  14. Just finished putting it in the crockpot. I’ve made it at least 1/2 times since finding it a couple of months ago. Turns out perfectly every time. It’s my new fave pork chop recipe! Thanks for sharing.

        1. I have not tried this recipe with lamb chops so can’t say for sure. Please let us know if you try it Kerrie!

  15. Yes I made this recipe and it turned out great. The only thing I didn’t like what’s the tiny bone pieces from the bone in pork chops. The next time I will use boneless.

  16. We absolutely loved these pork chops! So tender and even better as leftovers. Extra liquid makes amazing gravy. We used thin chops and they were seared slightly less. Thanks for sharing!

  17. This is a good recipe.   I cook mine this way too, but have you ever tried cooking them in golden mushroom soup instead of regular mushroom or cream of chicken?  Give it a try.  Makes a fabulous gravy and tastes so very good!!   

  18. THis recipe was so easy to make & the gravy over the pork chops was so good. The pork chops were so tender. Will definitely be making this again. There was some gravy left over & we put it over hamburgers patties. 

  19. Made it tonight with egg noodles and rice, giving my family the choice of what they wanted it on. Rice was the winner! Very good and easy!

  20. I made this a few weeks ago and it was absolutely delicious! I followed all directions exactly. I’m going to make it again today, cooking on high for four hours because I woke up late. 

  21. This was a great recipe, my son and husband loved it (as did I), I made 6 pork chops instead of 4 and there was still plenty of gravy for them and the mashed potatoes I made. I will be making this again, thank you!

  22. I made this recipe in the oven. Baked at 325 for about an hour and a half. It was delicious. I used boneless sirloin chops. If you don’t have the spices used here you can use a seasoning salt. Your favorite. It will not change the taste. I did thicken the gravy after removing the meat to a platter. Served with mashed potatos and a vegetable.

  23. This was absolutely delicious. Very tasty.. I followed the recipe to a T. But mine were done and falling apart in less than 5 hours on low, which means there were little bones throughout the gravy…so I strained it and it was perfect. Next time I will cook an hour less. There will definitely be lots of next times… thanks for sharing such an awesome recipe :)

  24. I’ve made this recipe twice already in the past two weeks and I like it. However, I added an extra onion because we like them and I think two cans of mushroom soup would work better than one mushroom and one chicken. The chicken flavor really comes through and I would prefer the mushroom flavor in this recipe.

  25. Have made this recipe several times, turns out perfect every single time. Pork shoulder blade chops work the best and are really inexpensive. Plenty of fat marbling and a bone always adds flavor.

  26. Absolutely they best pork chop recipe. My husband couldn’t say enough good things about this recipe. It will definitely be in my repeat recipe book

  27. Has anyone used this recipe with an Instant Pot? I did try it in my crock pot and loved it!  Just wanted to speed it up next time.  

  28. The most tender chops encased in an absolutely delicious sauce. Best recipe I have made of pork chops in mushroom sauce. I have always enjoyed this dish, but this specific recipe is top notch. 

  29. This was easy and Fab. I did add a cup of white wine too it (since i was sipping on some while prepping and figured why not?!) & then threw it over egg noodles. Easy dinner while making me and Star in the kitchen. Thanks

  30. It was good, but bland as is. It came out just like the pictures. I’ll add more salt and pepper next time to the sauce. Maybe some white wine or worcestershire sauce. Overall nice dinner. 

  31. The adults and KIDS loved this. It will be a staple. I usually don’t like mushrooms so I cut the amount in half – I regret that because they were delicious.

  32. My husband got some extra thick bone-in chops. I’m going to use the potatoes on the bottom (thanks for the tip!) and Vidalia onion and try it in the oven on low or in a Dutch oven on the stovetop. Will maybe try the slow cooker another time. Have never had chops this thick before!!

  33. Made this one last week. Another keeper!!! Though next time I will use a bonless sirloin chop, or bone it out myself if needed. That was the only complaint – becasue the meat was so tender that it fell apart and the little bones were hiding in the meat/gravy. I served this with mashed potatoes and mashed rutabaga & carrots (mashed with butter, S&P and a dash of nutmeg and mixed together- a fav in our house) The house smelled mouth-wateringly wonderful all day while this was in the crock pot.

  34. I want to make this recipe but only have thick boneless chops from a loin. Will these work? Should I prepare them the same? I don’t want them too dry.

  35. I do not have beef broth but i have chicken broth is it gonna make a huge difference if i make it with chicken instead of beef broth

  36. Hi Holly, i cook the porkchops the same way, and i add peeled potatoes quartered and lade on the bottom and the potatoes are fantastic as well. austin

    1. If your pork chops will fit (it should be no more than 2/3 full) I would suggest the 5 quart slow cooker. If your chops are large, I would use the 7.

  37. I am going to try this this weekend, and I already know it will be A hit! Thank you for the wonderful recipes! I find reading the comments very helpful too!

    1. I haven’t, I would be concerned they would dry out. You could try it with a cut of beef that is suitable for slow cooking such as chuck.

  38. So very easy and super delicious!!!! This is a new family favorite. I served it with quiona and a veggie. Thanks so very much!!

  39. Hi Holly! These sound wonderful. I’m wondering if you could prepare this and then freeze before adding to the slow cooker. I’m 38 weeks pregnant and I’m trying to prep as many freezer meals as possible before baby’s arrival. Thanks! :)

    1. I haven’t tried freezing this recipe before. If you do try it, I would suggest adding everything to the freezer bag except the “cream of” soups and once you’re ready to add it to the slow cooker, just add the contents of the bag plus the two soups. Congratulations on your new arrival coming soon! <3

  40. I’m going to have to try this! There’s only one way I ever make pork chops, and it’s very similar to your recipe, minus the broth and cream of chicken soup. Gotta add those two ingredients next time!

  41. Quick question, I work 12’s. If I put the sirloin chops in frozen, and set it to 8 hours on low (to switch to warm automatically after that), do you think it will still turn out well? I’m guessing i’ll need more liquid, but I don’t want to ruin dinner!

    1. I haven’t tried it so I can’t say for sure. I would suggest a thick shoulder chop if you do give it a try. I’d love to hear how it works out!


    2. If you have a timer (the kind you use for Christmas lights, etc.), set it to turn on and off for the desired cooking time. A timer comes in handy for use with slow cookers.

  42. I just put this in the slow cooker. The sauce tasted heavenly when I tried it. The house already smells wonderful and I have to wait 7 hours. I am going to put cooked fettuccine noodles in the sauce at the end because my grandson loves noodles.

  43. I don’t have beef broth can I substitute anything for it? Also I don’t have fresh mushrooms can I used canned mushrooms instead?

    1. You could use another type of broth (although this will change the flavor) or bullion plus water. I have only made the recipe as written but I’m sure canned mushrooms would work just fine.

  44. I want to cook the Smothered Crock Pot Pork Chops and want to increase the chops from 4 – 6. How much longer do I have to cook the meal?

  45. This recipe was divine, thank you! I read the comment about the 2 cups of mushrooms being overpowering and was worried but decided to give the recipe a go as written and so glad I did, it was perfect! No beef or chicken broth in the house so I substituted 3/4 cup of water.

    I cooked this in the crockpot on high for 2 1/2 hours then turned it off and let it sit for another 30 minutes, just lovely.

    1. This is how I prepared it with one exception…I did have low sodium chicken broth, no added mushrooms and no onion soup mix. My husband is on a low sodium diet so I added low sodium Cream of celery. I thickened at the end. This was savory and soooo delicious! Next time I will have mushrooms!

  46. This was a good base recipe. If you love mushrooms you probably won’t have any complaints. I can take them or leave them, I like them when they compliment a recipe but aren’t the main flavor. Knowing this I only used less than 1 cup of fresh mushrooms and I still felt it to be overpowering. I think next time I will just omit the mushrooms but still use the mushroom soup because the sauce was good. I do like this recipe and will make it again with a couple changes just for my taste. Thanks!

  47. The smell in the house the whole day is divine! I made this meal in a South African potjie on the stove top, also worked great! I also made my own 2 cups of cream of soup with butter, some mushrooms, flour, chicken stock and milk. We ate it on South African pap (looks like mash but made of cornmeal). Thanks for sharing such an easy yet delicious recipe!

  48. I have never cooked in a crockpot before (gasp!). What size crockpot did you use for this recipe? I’m thinking I’ll run out and buy one just to make this!

    1. I’ve done 6 before and left the rest of the ingredients as is. I found there was enough sauce for us this way.

  49. Will this work if I shorten the time by cooking the porkchops on high in the crockpit for only a few hours. I dont have seven to wait but just wondering?

    1. I haven’t tried it but I think it may work. You’ll want to keep an eye on it to make sure your pork doesn’t dry out.

    2. Yes. It will work. I fried the pork chips a lil longer than 3 min on each side and put my crock pot on high and it cut the time in half. Still delicious. My family said I was the best cook in the WORLD! Haha!

  50. This looked so good I have prepared it and will turn on in crock pot tomorrow. I am always looking for new crock pot recipes and was excited to see this using pork chops – one of our favorites! thank you very much!