Go Back
+ servings

Crock Pot Pork Chops with Mushroom Gravy

from kristineskitchenblog.com
These Crock Pot Pork Chops are smothered in a delicious mushroom gravy. Cooking pork chops in the slow cooker is an easy way to make flavorful, tender pork chops!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 4 servings
Calories: 341kcal


  • 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


  • 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 followed by 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 only an estimate.
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com