Crock Pot Pork Chops

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.

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.

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

More slow cooker dinners