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Creamy Crockpot Pork Chops with Mushroom Gravy Recipe

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Tender, fall-apart pork chops simmered in a rich, creamy mushroom gravy made without heavy cream or canned soup. An easy, set-it-and-forget-it weeknight dinner that feels like a warm hug.

Ingredients

Scale
  • 4–6 pork chops, about 1 inch thick (bone-in or boneless)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and onion powder. Let sit at room temperature for 15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
  3. Reduce heat to medium. Add butter to the skillet, then cook the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds. Pour in ¼ cup of chicken broth and scrape up browned bits from the pan.
  4. Add sliced mushrooms to the skillet and cook for 4-5 minutes until they release liquid and start to brown. Stir in Worcestershire sauce, dried thyme, and dried rosemary. Cook for 1 minute. Pour in remaining chicken broth and bring to a gentle simmer. Cook for 2 minutes, then pour the mushroom mixture over the pork chops in the slow cooker. Tuck the bay leaf into the liquid.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until pork chops are fork-tender.
  6. About 15 minutes before serving, remove and discard the bay leaf. In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour the slurry into the slow cooker while stirring gently. Cover and cook on HIGH for 10-15 minutes until gravy thickens.
  7. Turn off the slow cooker and let the pork chops rest for 5 minutes. Spoon gravy over each chop and garnish with fresh parsley if desired.

Notes

Don’t skip searing the pork chops—it adds deep flavor. Use thick-cut chops (at least 1 inch) to prevent drying out. If gravy separates, whisk in 1 teaspoon Dijon mustard to emulsify. For a dairy-free version, use plant-based butter. For a gluten-free option, use gluten-free Worcestershire sauce and broth.

Nutrition

Keywords: crockpot pork chops, creamy mushroom gravy, slow cooker pork chops, easy weeknight dinner, pork chop recipe

Find it online: https://junomeals.com/creamy-crockpot-pork-chops-with-mushroom-gravy-recipe/