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Crockpot Pork Chops with Gravy

There’s something deeply comforting about pork chops slow-cooked until tender and nestled in a savory mushroom gravy—this recipe tastes like a warm kitchen on a rainy afternoon. It’s an easy, forgiving dish that lets the slow cooker do the heavy lifting while you get on with your day, and you can lean into nostalgic family-dinner vibes without fuss. If you’re collecting slow-cooker inspiration, you might also enjoy this roundup of low-carb crockpot dinners for summers, which pairs well with lighter sides.

Why make this recipe
This dish stands out because it combines convenience with classic comfort: tender pork chops, an easy mushroom gravy, and a hands-off slow-cook method. The ingredients are pantry-friendly and the result is a hearty, homey meal that works for busy weeknights or relaxed weekend dinners. Plus, the gravy doubles as an excellent sauce for mashed potatoes or rice, making the dish feel complete with minimal effort.

Step-by-Step Guide to Making Crockpot Pork Chops with Gravy

What you need (Ingredients)

4 pork chops
1 can cream of mushroom soup
1 packet onion soup mix
1 cup beef broth
Salt and pepper to taste

Directions

Place the pork chops in the slow cooker. Arrange them in a single layer if possible so they cook evenly.
In a bowl, mix together the cream of mushroom soup, onion soup mix, and beef broth. Whisk until smooth and well combined.
Pour the mixture over the pork chops so each chop is coated and the slow cooker contains an even amount of liquid.
Season with salt and pepper. Season lightly at first—the onion soup mix and mushroom soup already contain salt—then adjust at the end.
Cover and cook on low for 6–8 hours or high for 3–4 hours. Check for an internal temperature of 145°F (63°C) and fork-tender texture.
Serve with mashed potatoes or rice.

Detailed notes and technique (expanded guidance)

Choosing the pork chops: Thick-cut bone-in or boneless chops (about 3/4 to 1 inch thick) work best here. Thinner chops can overcook and dry out, while very thick chops may need a bit more time. Bone-in will often stay juicier and add flavor.
Optional searing: For deeper flavor, quickly sear the pork chops in a hot skillet with a little oil for 1–2 minutes per side before placing them in the slow cooker. This step is optional but adds a pleasant browned note to the gravy.
Mixing the sauce: Make sure the cream of mushroom soup is well stirred before combining with the beef broth and onion soup mix to avoid lumps. The onion soup mix provides concentrated savory flavor—no need to add extra aromatics unless you want to customize.
Adjusting thickness: If you prefer a thicker gravy, remove about half a cup of liquid toward the end of cooking, whisk it with 1 tablespoon of cornstarch, then stir it back into the slow cooker and cook uncovered for 15–20 minutes until thickened. If you want a thinner sauce, stir in a splash more beef broth or water.
Monitoring doneness: Use a meat thermometer if you’re unsure. Pork should reach 145°F (63°C) for safe consumption; however, in slow-cooker recipes the texture becomes tender before this exact reading, so look for a fork-tender chop that pulls apart easily.
Serving from the slow cooker: Give the gravy a good stir before serving to recombine any separated fat. Spoon the sauce over the chops and sides to keep everything moist and flavorful.

Why the ingredients work together

Cream of mushroom soup acts as a creamy base that thickens during slow cooking, delivering mushrooms’ earthy flavor without extra chopping.
Onion soup mix provides concentrated seasonings—onion, garlic, and salt—so the dish has depth with minimal prep.
Beef broth adds savory umami and balances the creaminess with a meaty backbone that complements pork.
Salt and pepper at the end let you fine-tune flavor after the slow simmer concentrates seasonings.

Best Way to Store Crockpot Pork Chops with Gravy

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in a freezer-safe container for up to 3 months at 0°F (-18°C) or lower. For best texture, separate chops into portions before freezing and cover with gravy to reduce freezer burn.
Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low-medium heat until warmed through (internal temp 165°F / 74°C) or microwave in 1-minute bursts, stirring and covering until hot.

Serving Suggestions for Crockpot Pork Chops with Gravy

Classic comfort: Spoon generous amounts of the mushroom gravy over a mound of buttery mashed potatoes; garnish with chopped parsley or chives for color.
Grain bowls: Serve over steamed rice, farro, or pearl barley to soak up the gravy and add a chewy texture contrast.
Vegetable sides: Pair with roasted green beans, glazed carrots, or sautéed spinach to add freshness and color.
Bread on the side: A warm crusty roll or soft dinner biscuit is perfect for mopping up extra gravy.
Lighten it up: For a lighter plate, serve the pork chops over cauliflower mash and a simple side salad dressed with lemon vinaigrette.

Tips to make Crockpot Pork Chops with Gravy
Q: How do I keep the chops moist?
A: Cook on low and avoid overcooking; consider searing for flavor, and keep the chops submerged in the sauce as much as possible to retain moisture.

Q: My gravy is too thin — what can I do?
A: Mix 1 tablespoon cornstarch with an equal amount of cold water to make a slurry, stir into some of the warm gravy, then return to the cooker and simmer uncovered for 15–20 minutes until thickened.

Q: Can I add mushrooms or onions?
A: Yes—sliced mushrooms or thinly sliced onions can be added on top before cooking. They’ll release moisture and deepen the gravy’s flavor.

Q: Can I use chicken broth instead of beef broth?
A: Yes, chicken broth will work if you want a milder flavor profile, though beef broth adds richer umami that complements the pork and mushroom base.

Variations

Herb and Wine Twist (bulleted):
- Substitute 1 cup beef broth with 1/2 cup beef broth + 1/2 cup dry white wine for a brighter, slightly acidic gravy. Add a teaspoon of dried thyme or rosemary for an herb-forward note.
- Add 1–2 crushed garlic cloves to the soup mixture for extra aromatics.
Dairy-free / Lighter version (paragraph):
If you need a lighter or dairy-free option, swap the cream of mushroom soup for a can of undiluted low-fat cream soup alternative or make a quick slurry using pureed mushrooms and a touch of olive oil; use low-sodium beef or vegetable broth and thicken with cornstarch. This keeps the savory base while reducing creamy richness, and the end result is still satisfying with fewer calories.

Frequently Asked Questions (FAQs)

Q: Can I use frozen pork chops?
A: It’s not recommended to place frozen pork chops into the slow cooker because reduced cooking control can leave the meat in a temperature danger zone for too long. Thaw overnight in the refrigerator first.

Q: How do I know when the pork chops are done?
A: Use a thermometer—145°F (63°C) is the safe recommended internal temperature. Practically, a fork-tender texture where the chop pulls apart easily indicates readiness for this slow-cook method.

Q: Can I double this recipe for a larger crowd?
A: Yes, you can double the ingredients as long as your slow cooker can accommodate the extra volume. Use a larger slow cooker and make sure there’s space for even cooking; adjust cook times minimally but check for doneness.

What if I want to serve this for a crowd?

You can keep the slow cooker on the warm setting and transfer cooked pork chops to a serving dish while keeping the gravy warm in the pot. For buffet-style serving, ladle gravy into a separate warmed container so guests can help themselves and the chops won’t dry out.

How to adapt for dietary needs

Low-sodium: Use reduced-sodium beef broth and a low-salt onion soup mix or make your own blend of dried onion, garlic powder, and a pinch of salt to control sodium.
Low-carb: The recipe is already low in carbs; serve over cauliflower mash or a green vegetable medley instead of starchy sides.
Gluten-free: Use a gluten-free cream of mushroom soup and check your onion soup mix for gluten-containing ingredients. Thicken with cornstarch if needed rather than a flour-based roux.

Troubleshooting common issues

Overly salty gravy: Add a peeled potato to the slow cooker about 30–45 minutes before serving; it can absorb some excess salt (remove before serving), or dilute the sauce with a splash of water or unsalted broth and adjust seasonings.
Dry chops: If the chops are dry, shred them and simmer briefly in the gravy to rehydrate. Serve as a saucy topping for mashed potatoes or make a sandwich with the shredded pork and extra gravy.

Leftover ideas

Pork chop shepherd’s pie: Chop or shred leftovers, mix with vegetables, top with mashed potatoes and bake until golden.
Gravy-topped sandwiches: Pile sliced pork on toasted bread or rolls and spoon hot gravy over the top for a savory sandwich.
Stir into pasta: Toss chopped pork and gravy with cooked egg noodles or pappardelle for a quick weeknight pasta.

Safety reminders

Always thaw pork in the refrigerator rather than at room temperature to avoid bacterial growth.
Reheat leftovers to 165°F (74°C) throughout.
Store per the listed times and temperatures, and discard any food left out more than 2 hours at room temperature.

Short cooking timeline for busy cooks

Prep time: 10 minutes (or 20 if searing)
Cook time: 3–8 hours depending on high/low setting
Hands-on time: Minimal after initial prep

Final plating and presentation tips

Let chops rest briefly in the warm gravy for 5 minutes before plating to allow juices to redistribute.
Use bright garnishes like chopped parsley, green onions, or a sprinkle of paprika to add color against the brown gravy.
For a homey look, serve on rustic plates with a spoonful of gravy pooled under the pork and extra on the side for dunking.

FAQs (additional)

Q: Can I make this in an Instant Pot instead?
A: Yes — use the sauté function to sear if desired, then pressure cook on high for 10–12 minutes depending on chop thickness with a natural release for best tenderness.
Q: Will the gravy separate when refrigerated?
A: The fat may rise and create a layer; whisk vigorously when reheating or skim off excess fat if desired.
Other common quick Qs:
- Are bone-in chops better? Bone-in often stay juicier, but boneless are perfectly fine.
- Can I add vegetables to cook with the chops? Yes—root vegetables like carrots or potatoes can be added, but they may absorb more gravy and can take longer to cook.

Conclusion

Crockpot Pork Chops with Gravy is a classic, low-effort meal that delivers big on comfort and flavor—perfect for busy days or relaxed family dinners. For an extra set of tested techniques and a similar slow-cooker approach, check out this detailed recipe for Crock Pot Pork Chops (with gravy) – Spend With Pennies, and for another home-style take compare notes with the version at Crock Pot Pork Chops (with gravy) – The Country Cook.