Slow Cooker Cream of Mushroom Pork Chops
Slow Cooker Cream of Mushroom Pork Chops
These slow cooker cream of mushroom pork chops are the kind of cozy, hands-off dinner that makes weeknights feel less busy and dinnertime more comforting. Tender pork chops bathe in a silky mushroom gravy while the slow cooker does the work, delivering a homey, satisfying plate with almost no fuss. If you like meals that are simple to assemble and generous on flavor, this one earns a permanent spot in the rotation — and you can pair the same slow-cooker technique with other proteins like the Slow Cooker Creamy Garlic Chicken and Veggies for more effortless dinners.
Why make this recipe
- Minimal hands-on time: Season, mix, pour, and let the slow cooker handle the rest.
- Big comforting flavor: Cream of mushroom soup and onions create a rich, savory sauce that clings to each chop.
Summary: It’s an easy, crowd-pleasing, and reliable slow-cooker dinner that pairs beautifully with mashed potatoes or egg noodles.
Step-by-Step Guide to Making Slow Cooker Cream of Mushroom Pork Chops
What you’ll need (Ingredients)
- 4 pork chops
- 1 can cream of mushroom soup
- 1 onion, sliced
- 1 cup beef broth
- Salt and pepper to taste
- Optional: mashed potatoes or egg noodles for serving
Directions
- Season the pork chops with salt and pepper and place them in the slow cooker.
- In a bowl, mix the cream of mushroom soup and beef broth, then pour it over the pork chops.
- Add the sliced onion on top.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the pork is tender.
- Serve the pork chops with the sauce over mashed potatoes or egg noodles.
How it works (brief cooking science)
- Slow, moist heat at low temperatures gently breaks down connective tissue in the pork, turning tougher cuts into tender, fork-ready meat without drying them out.
- The cream of mushroom soup acts as a thickening agent and flavor base; when combined with beef broth and reduced during cooking, it yields a glossy, tasty gravy.
- Onions release natural sweetness and savory depth as they cook slowly in the sauce, melding with the mushrooms’ umami.
Timing and pans
- Low setting: 6–7 hours — ideal for a set-it-and-forget-it morning-to-dinner approach.
- High setting: 3–4 hours — good when you need dinner faster, though low-and-slow typically yields more tender results.
- For best texture, use bone-in pork chops if you prefer extra juiciness; adjust cook time slightly if chops are exceptionally thick.
Serving Suggestions for Slow Cooker Cream of Mushroom Pork Chops
- Classic pairing: Spoon the gravy over creamy mashed potatoes to soak up every savory drop.
- Comfort-carb swap: Serve over buttered egg noodles or wide pasta for a hearty, family-style bowl.
- Vegetable sides: Roasted green beans, steamed broccoli, or a crisp salad help balance the richness.
- Garnish ideas: Chopped fresh parsley, a squeeze of lemon to brighten the gravy, or a sprinkle of cracked black pepper.
Storage Tips for Slow Cooker Cream of Mushroom Pork Chops
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezing: Freeze portions in freezer-safe containers or bags for up to 2–3 months at 0°F (-18°C).
- Reheating: Thaw overnight in the refrigerator before reheating. Reheat gently on the stove over low heat or in a 350°F (175°C) oven until warmed through; avoid rapid high heat to prevent the pork from becoming dry.
Tips to make Slow Cooker Cream of Mushroom Pork Chops (Q&A style)
Q: How do I keep the pork chops moist?
A: Use bone-in chops or slightly fattier cuts if possible, and avoid overcooking — remove them once they’re fork-tender. The cream soup and broth will help retain moisture in the meat.
Q: Can I use fresh mushrooms instead of canned soup?
A: Yes. Sauté 8–10 ounces of sliced mushrooms and fold them into a homemade cream sauce (butter, flour, milk/cream, and broth) before adding to the slow cooker for a fresher mushroom flavor.
Q: My sauce is too thin — how can I thicken it?
A: Transfer some of the sauce to a saucepan and simmer it to reduce and thicken, or whisk in a slurry of 1–2 teaspoons cornstarch mixed with cold water and simmer until it thickens.
Variation (if any)
Bulleted variation:
- Creamy white wine mushroom sauce: Replace 1/2 cup of beef broth with dry white wine for a brighter, slightly acidic note.
- Herbs and aromatics: Add a bay leaf, a sprig of thyme, or a smashed garlic clove to deepen the flavor profile during cooking.
Short paragraph variation:
For a lighter swap, exchange the cream of mushroom soup with a low-fat mushroom soup or make a quick béchamel-style sauce using milk and a touch of flour; this reduces calories but keeps the comforting texture. You can also swap beef broth for chicken broth if that’s what you have on hand — the dish will still be satisfying, though slightly milder in flavor.
Make-ahead and meal prep ideas
- Assemble the pork chops, sliced onions, and soup-broth mixture in an airtight container the night before and refrigerate. In the morning, pour into the slow cooker and begin cooking — great for busy mornings.
- Freeze the assembled, uncooked mixture in a freezer bag laid flat; when ready to use, thaw in the refrigerator overnight and cook as directed.
Common pitfalls and how to avoid them
- Overcrowding the slow cooker: If chops are stacked too tightly, they may cook unevenly. Arrange them in a single layer when possible or rotate gently halfway through cooking.
- Too-thick sauce at the end: If sauce thickens excessively after refrigeration, whisk in a bit of warm broth or milk while reheating to loosen it.
- Undersalted gravy: Taste and season at the end of cooking — slow cooking can mute salt, so adjust with salt and pepper before serving.
Flavor boosts and customizations
- Finish with a splash of mustard or a teaspoon of Worcestershire sauce for depth.
- Add a handful of sliced mushrooms during the last hour of cooking if you want more visible mushroom pieces.
- Stir in a dollop of sour cream or a swirl of heavy cream at the end for extra silkiness.
How to adapt for dietary needs
- Gluten-free: Use a gluten-free cream of mushroom soup or make a homemade thickener with cornstarch instead of a flour-based condensed soup.
- Lower sodium: Choose low-sodium beef broth and a reduced-sodium cream of mushroom soup (or make your own sauce) and adjust salt to taste at the end.
- Dairy-free: Replace the cream of mushroom soup with a dairy-free mushroom sauce made from coconut milk or a non-dairy creamer — flavor will vary, so season accordingly.
FAQ (Frequently Asked Questions)
Q: Can I use frozen pork chops in the slow cooker?
A: It’s safer to thaw pork chops before slow cooking. Cooking from frozen can lead to a longer time spent in the temperature “danger zone,” which can affect food safety and texture.
Q: How do I know when the pork chops are done?
A: Pork is safe at 145°F (63°C) with a three-minute rest according to USDA guidelines, but slow cooker recipes are typically safe once the meat is fork-tender and the internal temperature has reached at least 145°F. If you prefer more tender fall-apart chops, longer cooking at low heat will break down connective tissue more.
Q: Can I double the recipe?
A: Yes, double the ingredients but ensure your slow cooker is not overfilled — it should be no more than two-thirds full for even cooking. You may need to increase cooking time slightly.
What to serve with it (brief checklist)
- Mashed potatoes (classic)
- Egg noodles with butter and parsley
- Roasted or steamed green vegetables
- A crisp side salad to cut richness
Troubleshooting quick reference
- Sauce too thin: Reduce on the stove or add a cornstarch slurry.
- Sauce too thick after refrigeration: Whisk in warm broth or milk when reheating.
- Pork dry: Likely overcooked; try bone-in cuts next time and reduce cook time slightly.
Final tips for presentation
- Plate one chop on a mound of mashed potatoes, spoon several ladles of mushroom gravy over the top, and scatter chopped parsley for color.
- Serve family-style with a bowl of egg noodles tossed in butter so guests can choose their preferred carb.
Nutrition notes (approximate)
- This dish is moderate in calories and fat depending on the pork chop cut and whether you use full-fat cream of mushroom soup. To lighten it, use leaner chops and low-fat or homemade mushroom sauce made with milk instead of condensed soup.
Extra ideas for making it special
- Add caramelized onions just before serving for a sweeter, deeper onion flavor.
- Top with crispy fried shallots or onions for a contrasting texture.
- Finish with a small pat of herb butter to melt into the gravy for a restaurant-style flourish.
Storing Leftover Slow Cooker Cream of Mushroom Pork Chops
- Refrigerator: Store in airtight containers at 40°F (4°C) or below for up to 3–4 days.
- Freezer: Place portions in freezer-safe containers or heavy-duty freezer bags and freeze at 0°F (-18°C) for up to 2–3 months.
- Reheating guidelines: Thaw in the refrigerator overnight if frozen. Reheat gently on the stove over low heat until warmed through (stir occasionally), or bake covered at 325°F (160°C) until heated. Use a food thermometer to ensure reheated food reaches 165°F (74°C).
FAQ — More quick answers
Q: Can I add vegetables to the slow cooker?
A: Yes — carrots, potatoes, and mushrooms can be added; keep in mind root vegetables may take as long as the meat to become tender, so chop them into uniform pieces.Q: Is it possible to brown the pork chops first?
A: Browning the chops in a skillet before placing them in the slow cooker adds flavor and color, but it’s optional. It does not affect cooking time significantly.Q: Can I use chicken broth instead of beef broth?
A: Yes, chicken broth will work if that’s what you have; the overall flavor will be slightly lighter but still delicious.
Conclusion
This Slow Cooker Cream of Mushroom Pork Chops recipe is a dependable, comforting meal that’s perfect for busy nights or when you want something satisfying with minimal effort. For a similar slow-cooker take that emphasizes mushrooms and comforting gravy, check out Crock Pot Cream of Mushroom Pork Chops – Together as Family, and for another variation featuring condensed mushroom soup and easy prep, see Crock Pot Pork Chops with Mushroom Soup – Dizzy Busy and Hungry!
Print
Slow Cooker Cream of Mushroom Pork Chops
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Tender pork chops in a silky mushroom gravy made effortlessly in a slow cooker.
Ingredients
- 4 pork chops
- 1 can cream of mushroom soup
- 1 onion, sliced
- 1 cup beef broth
- Salt and pepper to taste
- Optional: mashed potatoes or egg noodles for serving
Instructions
- Season the pork chops with salt and pepper and place them in the slow cooker.
- In a bowl, mix the cream of mushroom soup and beef broth, then pour it over the pork chops.
- Add the sliced onion on top.
- Cover and cook on low for 360–420 minutes or on high for 180–240 minutes, until the pork is tender.
- Serve the pork chops with the sauce over mashed potatoes or egg noodles.
Notes
For best texture, use bone-in pork chops for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pork chops, slow cooker, comfort food, mushroom gravy, easy dinner
