Crock Pot Pork Chops

These crock pot pork chops cook tender and flavorful with onions, mushrooms, and garlic in a simple yet appetizing gravy. They are so succulent that you can cut them with a fork.

My husband is not a big pork chop fan, but loves these chops. Sometimes I swear, in the corner of my eye, I can see him licking his plate. I like serving this delicious recipe with homemade mashed potatoes and roasted cauliflower or roasted broccoli.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Pork Chops: Bone-in pork chops cook up more tender and juicy. Use 3/4-1-inch pork chops.
• Woodfired garlic powder: This adds such great flavor. I like the Kinder’s brand.
• Smoked paprika: It lends a smoky, rich flavor.
• Condensed French onion soup: I use Campbell’s, but you can use any brand.
• Chicken broth: Preferably low-sodium chicken broth.
• Cemini mushrooms: I use cremini mushrooms for a richer, earthier flavor, but you can substitute white button mushrooms.

How to Make Crock Pot Pork Chops

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

First, sprinkle the pork chops with black pepper, garlic powder, and paprika. Sear the pork chops on both sides in a little bit of olive oil over high heat. This is often referred to as the Maillard reaction, and it helps develop complex flavors and aromas. Add the French onion soup, chicken broth, Worcestershire sauce, bay leaves, and pork chops to the crock pot. Cover and cook on high.

Meanwhile, heat a little more olive oil in the skillet. Add the onions and mushrooms and cook over medium-high heat until the onions are soft and the mushrooms are brown. Stir several times to get those delicious brown bits off the bottom of the skillet. Reduce the heat to low and add the garlic. Cook for a minute while stirring. Add the vegetables to the crockpot, cover, and cook on high for 2-3 hours or on low for 4-5 hours.

Gently remove the pork chops from the crock pot. Mix the cornstarch with 1/4 cup of cold water and drizzle it into the crockpot while stirring. Cover and cook on high until thickened. Add the pork chops back to the crock pot to warm them. Garnish with chopped fresh thyme or parsley.

Preparation Tips

• If brown bits are still stuck to the bottom of your skillet after cooking the vegetables, add a little chicken broth and deglaze it. Add all that delicious goodness to the crock pot.
• Be gentle when you remove the pork chops to make the gravy. They will be very tender.
• Every crockpot cooks a little differently, so the times are approximate. Check the pork chops several times for tenderness. If they are fork-tender, they are done.
• If you need to speed up the gravy process, remove a couple of cups of the broth and put them in a saucepan, and place them over medium heat. Don’t worry if you get vegetables in it. Mix the cornstarch with 1/4 cup of cold water and drizzle it into the broth mixture. Then, bring it to a boil for 1-2 minutes, reduce, and simmer until thickened.

Serving Suggestions

For accompaniments to this recipe, I like pure comfort sides like garlic mashed potatoes, scalloped potatoes, or au gratin potatoes. For vegetables, think green beans almondine, or roasted asparagus. Also delicious with this, is no-knead Dutch oven bread and easy dinner rolls.

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