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Creamy Mushroom Crock Pot Pork Chops

These delicious creamy mushroom pork chops cook low and slow in your crock pot, and come out tender, delicious, and in their very own gravy.

These made-from-scratch slow cooker pork chops with creamy mushroom gravy are so tender, moist, and delicious!

Creamy Mushroom Crock Pot Pork Chops

Pork chops are such a fun and versatile cut of meat. They are wonderful off the grill, pan-fried, breaded, smoked, in the Instant Pot, or in the crockpot. 

I love this recipe not only because of how easy it is to cook. It also makes its own gravy and is one of the tenderest pieces of pork that I’ve ever had. 

These made-from-scratch slow cooker pork chops with creamy mushroom gravy are so tender, moist, and delicious!

These pork chops were Jeremiah’s creation this week, and I was so excited about this meal that I took pictures it the day after and bugged him relentlessly until he wrote up the recipe for me.

That is not how I usually do things around here. Typically the pictures you see are at least a few weeks old. If there is a couple-day turn-around it is because I am so excited to get it out into the world. 

Should you brown pork chops before adding to the crockpot?

Yessss. All of the yes. The reaction of the meat on the hot pan is something that can’t be replicated with sauces or seasonings. Take the time, get a big hot pan, and sear that stuff! you won’t regret it. 

Can I put frozen pork chops in the slow cooker?

You can, but I wouldn’t. See the above paragraph. I know it would be easier in some cases, but at least for this recipe – don’t do it! Use fresh or thawed pork chops and make sure to brown them well first. 

Can you thaw pork chops on the counter?

Nope.

Hard pass. 

Just don’t do it. 

This is one of those food-safety things that you just have to get on board with, even if your mom did thaw things on the counter all your life and you are still alive. Or at least if you do this, don’t feed it to me. 😀 Or the very young or very old. Kthxbai.

 

These made-from-scratch slow cooker pork chops with creamy mushroom gravy are so tender, moist, and delicious!

If you make this, hashtag #orwhateveryoudo

Homemade Creamy Mushroom Crock Pot Pork Chops

Homemade Creamy Mushroom Crock Pot Pork Chops

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes

Tender and delicious pork chops make their own gravy. This is one of my favorite comfort foods during the cooler months!

Ingredients

  • 1/2 cup all-purpose flour, divided
  • 2 sticks salted sweet cream butter, divided
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 2 cloves garlic or 1/2 teaspoon garlic powder
  • 3 pounds center cut boneless pork loin chops
  • 2 cups heavy whipping cream
  • 2 cups beef or pork stock
  • 2 cups white wine
  • 2 cups white mushrooms, cubed

Instructions

  1. Mix 1/4 cup flour with 1 stick of butter into a sauté pan and make a roux. Heat should be on medium low for about 20 minutes, or until the roux is golden brown. Stir constantly or the mixture will burn.
  2. Mix 1/4 cup of the flour with the rest of the dry ingredients. Coat the pork chops and brown them in a saute pan with 1/2 a stick of butter. Remove pork chops and place them in a crock pot.
  3. Add 1/2 stick butter to the saute pan and add 2 cups mushrooms. Saute’ mushrooms until tender and add to the crock pot. Deglaze pan with two cups white wine.
  4. Add 2 cups stock and 2 cups cream to the pan and bring to a simmer while stirring. Add in the roux. Keep stirring until it thickens, the pour over the pork chops in the crock pot. Turn crock pot on high, cover and let cook 4-5 hours. Chops should be fork tender when finished.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 801 Total Fat: 49g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 256mg Sodium: 659mg Carbohydrates: 12g Fiber: 1g Sugar: 3g Protein: 64g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Amber

Wednesday 6th of February 2019

I went to the grocery store and got the ingredients. Having family over tomorrow. About how many servings does this recipe make? If I were to prep everything and refrigerate it over night so I can start it early in the morning do you think I'll loose quality in the meat and sauce? I usually make a more easier slow cooker pork chop with campbells soup and onions but since I'll be feeding more mouths I thought I'd do an extra special mushroom sauce! Thanks for the recipe.

Nicole Johnson

Thursday 7th of February 2019

It should serve about 8 people, depending on the portion sizes. Hope it is awesome!

Mary

Tuesday 27th of January 2015

Tried this recipe last night. I will admit to cutting back on the butter - I probably used 1.25-1.4 sticks, rather than the full 2 sticks. I also used baby portobella mushrooms. I tasted the sauce before I poured it over the pork chops and was concerned at the strong wine taste, but when we ate them, the wine was a very subtle flavor addition - not overpowering at all. I would suggest, however, that you add about 5-10 minutes cooking time to that step, though, for dummies like me that don't know you need to cook it a bit. Now for the reviews: All three of us thought they might have been the moist-est, tender-est pork chops we'd ever had! The flavor was great, and even my mushroom-hater loved them (although he did make a point of giving me all his mushrooms!) Although this recipe involved a great deal more prep work than most crock pot meals, it is definitely a keeper!

Nicole Johnson

Tuesday 27th of January 2015

Thanks so much for taking the time to review this, Mary! I LOVE it when people report back to me how their dinners went. I'm so glad you guys enjoyed this. I don't blame you for cutting down on the butter. I probably would've too, if I had made it, but this is a Jeremiah special - and he loves his butter!

Robin

Wednesday 14th of January 2015

This looks awesome! Thanks for sharing this my family would love this!

Nicole Johnson

Wednesday 14th of January 2015

My pleasure, Robin! Thanks for stopping by!

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