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Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops are a rich, savory meal perfect for anytime you need a homemade, comforting dinner. This dish combines tender pork chops with a made from scratch creamy mushroom sauce, cooked low and slow in either a slow cooker, Instant Pot, or covered in a baking dish in the oven.

Creamy Mushroom Pork Chops

Slow Cooker Creamy Mushroom Pork Chops

This Creamy Mushroom Pork Chops recipe is a savory, comforting dish that combines tender pork chops with a rich mushroom sauce. The creamy sauce, made with a combination of heavy cream, beef stock, and white wine, brings out the flavors of the pork and mushrooms, creating a harmonious blend that’s perfect for a hearty meal. This recipe is ideal for slow cooking, allowing the flavors to really meld together and the pork chops get fork-tender.

Why you’ll love it!

  • Rich Flavor: The combination of mushrooms, wine, and cream creates a deep, rich flavor.
  • Tender Meat: Slow cooking ensures the pork chops are melt-in-your-mouth tender.
  • Comforting: This dish is perfect for cozy dinners and brings warmth to any meal.
  • Versatile: Great for both casual family dinners and more formal gatherings.
  • Easy Preparation: Once prepped, the slow cooker does most of the work.

 Creamy Mushroom Pork Chops shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Salted Sweet Cream Butter
  • Mushrooms
  • All-Purpose Flour
  • Salt
  • Onion Powder
  • Seasoned Salt
  • Garlic
  • Pork Chops
  • Heavy Whipping Cream
  • Beef Stock
  • White Wine
Creamy Mushroom Pork Chops

How to Make Creamy Mushroom Pork Chops

Want to know what you’re getting into with this dish? Here’s a general overview. Make sure when you’re cooking, you use the full instructions in the recipe card at the bottom of the post.

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  1. Make the Roux: Combine 1/4 cup flour with 1 stick of butter in a sauté pan. Cook over medium-low heat, stirring constantly until golden brown (about 20 minutes).
  2. Prepare the Pork Chops: Mix 1/4 cup flour with salt, onion powder, and seasoned salt. Coat the pork chops in this mixture, then brown them in a sauté pan with 1/2 stick butter.
  3. Slow Cook the Pork: Transfer the browned pork chops to a slow cooker or oven-safe baking dish.
  4. Sauté Mushrooms: Add 1/2 stick butter to the pan and sauté the sliced mushrooms until tender. Add them to the pork chops.
  5. Make the Sauce: Deglaze the pan with white wine, then add beef stock and heavy whipping cream. Simmer while stirring, then whisk in the roux until the sauce thickens. Pour the sauce over the pork chops and cook in a slow cooker on medium for 4-5 hours until the chops are fork-tender.
Creamy Mushroom Pork Chops

Mushroom Pork Chops FAQ

Should you brown pork chops before they go in the slow cooker?

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 you use frozen pork chops for this recipe?

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?


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.

Serve this with…

More Recipes Using Pork Chops

Creamy Mushroom Pork Chops
Yield: 8 servings

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

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

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


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


  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 salt, onion powder, and seasoned salt.
  3. Coat the pork chops and brown them in a saute pan with 1/2 a stick of butter.
  4. Remove pork chops and place them in a slow cooker or oven-safe baking dish.
  5. Add 1/2 stick butter to the saute pan and add 2 cups mushrooms.
  6. Sauté the mushrooms until tender and add to the pork chops when browned.
  7. Deglaze the pan with two cups white wine.
  8. Add 2 cups stock and 2 cups cream to the pan and bring to a slow simmer while stirring.
  9. Whisk in the roux.
  10. Keep stirring until the sauce thickens, then pour over the pork chops.
  11. Turn slow cooker on medium, cover and let cook for 4-5 hours. Chops should be fork tender when finished.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 668Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 214mgSodium: 698mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 48g

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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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


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!


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!


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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