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 on the recipe card below.

• Pork Chops: Bone-in pork chops cook up more tender and juicy. Use ¾-1-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.

1. Sprinkle the pork chops with black pepper, garlic powder, and paprika. In a skillet, sear the chops on both sides.
2. Add French onion soup, chicken broth, Worcestershire sauce, bay leaves, and pork chops to the crockpot. Cover and cook on high.
3. In a skillet over medium-high heat, heat some olive oil and toss in onions and mushrooms. Cook onions until soft and mushrooms are browned.
4. Reduce heat to low, add the garlic, and cook a minute while stirring.
5. Add the vegetables to the crockpot, cover, and cook.
6. Remove the pork chops from the crockpot. Mix the cornstarch with ¼ cup of cold water and slowly add it into the crockpot.
7. Cover and cook on high until thickened. Add the chops back to the crockpot to warm them.

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 it in a saucepan, and place it 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 the heat, 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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