These Crock Pot Pork Chops are juicy, tender and smothered in a flavorful mushroom gravy. Serve them with noodles or mashed potatoes for an easy dinner.

Looking for more slow cooker recipes? Try this Crock Pot Pulled Pork or Slow Cooker Beef Stew.

Four crock pot pork chops with mushroom gravy on a serving plate.

At first I was skeptical of cooking pork chops in the crock pot. Would they turn out tender and juicy like my favorite Baked Pork Chops? The answer… YES!

These crock pot pork chops are seasoned with a delicious and simple blend of seasonings. They’re smothered with an easy from scratch gravy for a satisfying homemade meal that will impress everyone at the table.

This was an incredibly delicious recipe for the crock pot. The flavors from the spices and onions is really delicious!


Crock Pot Pork Chops Ingredients

Ingredients for crock pot pork chops recipe.
  • Thick Cut Pork Chops: Use bone-in or boneless pork chops that are at least 1-inch thick. Both sirloin chops and shoulder chops are especially good for slow cooking.
  • Seasonings: A mix of garlic powder, onion powder, dried thyme, paprika, salt and pepper is rubbed on the meat before cooking. This is a variation of the seasonings in my flavorful Pork Rub.
  • Butter & Olive Oil: I like to sear the pork chops in a combination of both butter and olive oil because they each provide delicious flavor.
  • Onion & Garlic: These aromatic ingredients provide a base layer of flavor for the gravy.
  • Mushrooms: Mushrooms add savory umami flavor to the gravy. If you don’t care for mushrooms you can omit them.
  • All-Purpose Flour: To thicken the gravy.
  • Chicken Broth: Chicken broth is the base of the gravy. I recommend using low sodium chicken broth so that you can control the amount of salt in the finished dish.
  • Cornstarch: This is optional, to thicken the gravy.

How to Make Crock Pot Pork Chops

Here’s an overview of the steps to making this recipe. You’ll find the full printable recipe with ingredient amounts below.

Season pork chops. Mix the seasonings together and rub them over all sides of the pork chops.

Seasonings rubbed on boneless pork chops on a cutting board.

Sear. In a skillet, heat the butter and olive oil. Brown the pork chops on both sides. Remove the chops to a clean plate.

Four boneless pork chops browning in a skillet.

Sauté the onion and mushrooms until soft. Add the garlic and cook for 30 seconds, until aromatic.

Stir in the flour and then the chicken broth. Cook for a few minutes until thickened. Stir and scrape up any flavorful browned bits stuck to the bottom of the pan.

Transfer the gravy from the skillet to the slow cooker. Put the pork chops into the gravy in the crock pot.

Four browned boneless pork chops in a slow cooker with gravy.

Slow cook on low until pork chops are cooked through.

Thicken gravy. If desired, you can further thicken the gravy with a cornstarch slurry. Transfer the pork chops to a clean plate and cover to keep them warm. Stir a mixture of 1 tablespoon cornstarch and 1 tablespoon water into the gravy in the slow cooker. Cook on the slow cooker’s high setting for 15-20 minutes.

How Long to Cook Pork Chops in the Crock Pot

Pork chops cook relatively quickly in the crock pot. One-inch thick boneless pork chops will take about 1 1/2 to 2 hours to cook through. If using bone-in pork chops, they will take 2 1/2 to 3 hours on low.

Be careful to not over-cook pork chops in the slow cooker, or they may turn out dry. The best way to check if pork chops are done is to measure the internal temperature using an instant read thermometer. Pork chops should be cooked to an internal temperature of 145° F.

Two pork chop halves stacked on top of each other so that you can see the inside.

Recipe Tips

  • Use thick cut pork chops. Thin pork chops are too easy to overcook in the slow cooker, leaving you with dry, tough pork chops. Both boneless pork chops and bone-in pork chops are perfect for cooking in the crock pot.
  • If your pork chops have a fat cap on the side, slicing through the fat with a knife will ensure that the pork chops don’t curl up as they cook. 
  • Cook the pork chops on your slow cooker’s low setting. This will ensure that your pork chops stay moist and tender.
  • Like this Crockpot Chicken and Potatoes, this recipe starts on the stove. Browning the pork chops and sautéing the onion and mushrooms in a skillet add so much flavor to the finished dish. I promise, these steps are worth it!

Serving Suggestions

Crock pot pork chop with gravy served with fusili pasta and a garlic knot roll.
Four crockpot pork chops with mushroom gravy on a serving plate.
5 from 4 ratings

Crock Pot Pork Chops with Mushroom Gravy

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
These easy Crock Pot Pork Chops are smothered in a delicious mushroom gravy. Searing the pork chops on the stove before cooking them in the crock pot adds incredible flavor. Serve with mashed potatoes or noodles for a meal the whole family will love.


  • 4 thick cut pork chops, at least 1 inch thick, boneless or bone-in
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 8 ounces mushrooms, crimini or white, sliced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ¾ cups low sodium chicken broth
  • 1 tablespoon cornstarch, optional, to thicken gravy


  • Combine garlic powder, onion powder, dried thyme, paprika, salt and pepper in a small bowl. Rub over both sides of pork chops.
  • Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted. Add the pork chops to the pan and brown on both sides, about 2 minutes per side. Remove pork chops to a clean plate.
  • Add the onion and mushrooms to the skillet. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Stir in the flour. Then stir in the chicken broth. Cook, stirring and scraping up any bits stuck to the bottom of the skillet, for a few minutes until the broth simmers and thickens. It should lightly coat the back of a spatula. Remove pan from the heat.
  • Pour the contents of the skillet into the slow cooker. Place the pork chops on top. Cover and cook on low setting for 1 ½ to 3 hours. Pork chops are done when they reach an internal temperature of at least 145° F. (In my slow cooker, 1-inch thick boneless pork chops need about 1 ½-2 hours to cook through and bone-in take about 2 ½-3 hours.) Try to avoid over-cooking the pork chops, as that will make them dry.*
  • Optional: To further thicken the gravy, remove the cooked pork chops to a clean plate and cover with foil. Turn the slow cooker up to high. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water. Pour the cornstarch mixture into the slow cooker and stir. Cook on high for 15-20 minutes, until the gravy thickens slightly. (Alternatively, you can heat the gravy in a pot on the stove over medium heat, stirring, for a few minutes until thickened.)
  • Season with additional salt and pepper, to taste. Serve pork chops with mushroom gravy.


  • The exact cook time will depend on your slow cooker, the thickness of your pork chops, whether the pork chops are boneless or bone-in, and how much you brown them on the stove.
Serving: 1pork chops, Calories: 341kcal, Carbohydrates: 14g, Protein: 34g, Fat: 17g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 392mg, Potassium: 851mg, Fiber: 2g, Sugar: 3g, Vitamin A: 227IU, Vitamin C: 4mg, Calcium: 36mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course, Slow Cooker
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