These Crock Pot Pork Chops are smothered in the best gravy made with onion and mushrooms. Serve over rice or mashed potatoes for a truly comforting dinner!
Pork chops are a cut that’s not always terribly exciting, and easy to overcook. While I love my Oven Baked Pork Chops for a lighter meal, sometimes I just want juicy pork smothered in lots of gravy.
While this isn’t a “dump and start” recipe, it’s still easy enough to make – and you’ll have lots of time to make a nice side dish while the pork simmers in the crock!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Pork chops: Use thick-cut pork chops only! They must be at least 1 inch thick, or you’ll risk dry chops. Boneless or bone-in both work.
- Mushrooms: Feel free to leave these out if you’re not a fan.
- White wine: Skip the wine and use more broth instead, if you prefer.
How to cook pork chops in the crock pot
1. Season the pork: Pat the pork chops dry with paper towels, then rub with 1 tablespoon oil.
Combine the seasoning in a small bowl (I know it’s tempting to just sprinkle each spice on separately, but it really does make a difference if you combine them first and then season the chops). Season the pork all over.
2. Brown pork: Heat 1 tablespoon oil in a large skillet. Brown the chops over medium-high heat for 2-3 minutes on each side – do not use too much heat, or the seasoning will blacken and burn, and turn bitter.
Remove the chops from the skillet and set aside.
3. Cook vegetables: Add the onion, mushrooms and garlic to the skillet. Add a tablespoon or two of broth, if the vegetables seem too dry. Cook over medium-high heat, stirring often, until softened – about 5-8 minutes.
4. Start gravy: Stir the flour into the vegetable mixture. Add the wine (if using – alternatively, use ½ cup broth) and stir well to dissolve the flour. Add the broth and stir or whisk to dissolve any flour lumps.
5. Simmer gravy: Bring the gravy to a boil once, then reduce to a simmer and cook for 2 minutes. Transfer to the slow cooker.
6. Add to crock: Place the pork chops on top of the onion mixture. Dot each chop with ½ teaspoon butter.
7. Slow cook: Cover and cook on LOW for 1.5 – 3 hours. The pork chops are done as soon as they reach an internal temperature of 145°F. Cooking them for longer will NOT make them more tender, it will dry them out and make them tough, so only cook them until they are done.
8. Finish: Remove the pork chops from the slow cooker. Set them aside on a plate and tent with foil to allow them to rest (resting before slicing makes them more tender).
Stir the gravy well. If you need to, thicken with a cornstarch slurry or thin out with broth.
For reference, I did NOT alter the consistency of the gravy in the photos. For us, this is just right.
Summary of steps
- Season and brown pork
- Cook mushrooms, onions and garlic
- Stir in flour and wine; whisk in broth
- Bring to a boil, reduce heat and simmer 2 minutes
- Transfer mixture to crock, place pork on top
- Slow cook 1.5-3 hours on LOW, until tender; remove chops
- Stir gravy, thicken if desired and serve over pork
Recipe notes
❋ Browning: Do not skip browning the pork chops. It adds a lot of flavor to the gravy, and it warms up the pork to ensure safe slow cooking in the crock.
If it’s too much fuss for you, try my Slow Cooker Cranberry Pork Chops, they do not require any pre-cooking. Or try Oven Baked Pork Chops or Air Fryer Pork Chops – both come out very juicy but require hardly any prep. If you want to make a gravy separately, try my Mushroom Gravy!
❋ Cooking time: I know 1.5-3 hours is quite a time span. But the cooking time will greatly depend on your exact pork chop thickness, if they are bone-in or boneless and the make and model of your slow cooker. I recommend a 5-6 quart slow cooker, but depending on the age and brand they can run more or less hot.
As a rule of thumb, I use these times for 1-inch thick pork chops:
- Boneless pork chops 1 ½-2 hours
- Bone-in 2 ½-3 hours
For accurate cooking, I always use a meat thermometer. Most larger slow cookers should have a hole in the lid to insert a thermometer probe. I recommend to just leave a thermometer in your meat until it reaches 145°F – then follow with at least 3 minutes of resting time before serving.
❋ Gravy thickness: The gravy is on the thick side before slow cooking. But due to the juices released from the pork during cooking, it gets thinned out.
I highly recommend sticking to the recommended amount of broth and flour, then adjust the gravy consistency to your liking after slow cooking.
For a thicker gravy, combine up to 1 tablespoon cornstarch with 1 tablespoon cold water or broth. Stir into the gravy, then turn the slow cooker to HIGH and simmer uncovered for 10-15 minutes. Serve over the pork.
For a thinner gravy, stir in broth, a tablespoon at a time, until you are happy with the consistency. Heat on HIGH, uncovered, for 5 minutes if you want to.
Quick tips
- The pork chops don’t have to cook through in the skillet, you just brown the outside for 2-3 minutes. They cook through in the slow cooker.
- Use a whisk to dissolve all of the flour lumps after adding the broth to the gravy. Else, it will not thicken evenly.
- Do not overcook the pork chops – or they’ll turn out dry and tough!
- The resting time after cooking allows the meat to relax before you slice into it. Please do not skip this! Even if you just have 5 minutes before dinner, it will help your pork chops to come out as juicy as possible.
Serving ideas
Most of the time, we have the pork chops over mashed potatoes (or Instant Pot Mashed Potatoes!). They’re also delicious over rice, or with egg noodles – but potatoes are definitely our favorite!
As a vegetable side, try sautéed green beans or glazed carrots. For a quick side, air fryer broccoli or air fryer asparagus are great, too!
Recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Pork Chops
Recipe details
Ingredients
- 4 pork chops at least 1 inch thick, boneless or bone-in (about 3 pounds in total)
- 2 tablespoons oil
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ground black pepper to taste
- 1 small onion sliced
- 2 cups mushrooms sliced, about 8oz
- 1 clove garlic minced
- 4 tablespoons flour
- ½ cup dry white wine optional (substitute more broth)
- 1 (14-oz) can low sodium chicken broth
- 2 teaspoons butter
Instructions
- Season pork: Rub pork chops all over with 1 tablespoon oil. Combine ground paprika, garlic powder, onion powder, salt and pepper in small bowl. Season chops all over.
- Brown meat: Heat remaining tablespoon oil in large skillet over medium-high heat. Brown pork chops 2-3 minutes each side. Remove and set aside.
- Start gravy: Place onions, mushrooms and garlic in skillet. Cook until softened, about 5 minutes. Stir in flour. Add wine to pan, scratching any browned bits off the bottom. Whisk in broth, removing any lumps of flour. Bring to a boil once, then simmer for 2-3 minutes until thickened and bubbly.
- Add to slow cooker: Place mushroom and onion mixture in bottom of slow cooker. Add pork chops on top, topping each chop with ½ tsp of butter.
- Slow cook: Cover slow cooker and cook on LOW setting for 1.5-3 hours (boneless pork chops 1 ½-2 hours; bone-in 2 ½-3 hours). Pork chops are done when they reach an internal temperature of at least 145° F. Do not overcook, chops are done as soon as they reach required temperature and only get dry and tough when overcooked.
- Finish: Remove chops from crock. Set aside on a plate and tent with foil to rest for 10-15 minutes. Stir through gravy.If desired, stir a slurry of up to 1 tablespoon cornstarch and 1 tablespoon cool water into gravy. Cook on HIGH, uncovered for 10-15 minutes, until gravy has thickened further and pork chops are rested. (If gravy is too thick, thin with broth, 1 tablespoon at a time). Serve pork chops with gravy.
Notes
Ingredient notes
- Pork chops: Use thick-cut pork chops only! They must be at least 1 inch thick, or you’ll risk dry chops. Boneless or bone-in both work.
- Mushrooms: Feel free to leave these out if you’re not a fan.
- White wine: Skip the wine and use more broth instead, if you prefer.
Recipe tips
- Pork doesn’t have to cook through in skillet, just brown outside.
- Use a whisk to dissolve all of the flour lumps after adding broth to gravy. Else, it will not thicken evenly.
- Do not overcook pork chops – or they’ll turn out dry and tough!
- Resting time after cooking allows meat to relax before slicing. Please do not skip.
Doreen lysaght says
I made this recipe I wasn’t too sure about using the wine at first but I’m so pleased that I did my son and myself loved it and we will be doing this recipe again soon.
Michael says
Skip the crock pot. Everything starts in the pan, just let it simmer for maybe 90 minutes. It’s really good and a keeper.
Jim Pihera says
Fantastic. Used bone-in pork sirloin chops/steaks a bit over on inch thick. Did not sauté mushrooms and did not fry chops. I used vegetable broth and white wine and put mushroom mixture in the crock and laid the rubbed pork on top. Was excellent, thanks for the recipe,
Nora says
Glad to hear it, Jim!
Sonya Buckley says
can I substitute chicken broth for beef broth?
Nora says
Sonya – yes! For sure. The color and flavor will be a little different though. Make sure to taste the gravy before serving and adjust the seasoning to your taste.
ONE SPOIL WOMAN says
OMG, THESE TURNED OUT TERRIFIC I FOLLOWED THE RECIPE TO THE TEE MINUS THE WINE. AND I COOKED ON LOW FOR 3 HOURS BONE IN CENTER CUT AND THEY WERE DELICIOUS MY STEPFATHER AND HUBBY WANTS ME TO MAKE MORE TOMORROW. THANK YOU SO MUCH NOW I HAVE A PORKCHOP RECIPE UNDER MY BELT
Holly says
Turned out delish! Followed recipe to a tee with boneless chops. Thanks for sharing!!!!
Nora says
Happy to hear it, Holly!
Emily says
I usually never comment on recipes, but this was SO GOOD!!!! I have to let everyone know lol my bone-in chops were done after 2 hours and 45 minutes. Gravy was perfection. Used 1 teaspoon cornstarch to thicken because we like it best that way.
Nora says
Emily – yes! Please do let everyone know ? so glad you liked the recipe!
Hannah says
Left out mushrooms, but otherwise followed recipie. Best pork chops I’ve ever made in the crock pot!!!!! I never tried without canned soup before but was out, so glad I found this
Nora says
I’m glad my recipe was of help, Hannah!