Slow Cooker Smothered Pork Chops are tender bone-in pork chops cooked low and slow with mushrooms and onions, then finished with a rich, creamy gravy. This easy slow cooker dinner is made completely from scratch with no canned soup or seasoning packets!
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Slow Cooker Smothered Pork Chops are exactly the kind of dinner I want on a busy day—load up the slow cooker, turn it on, and walk away. There’s no searing and no standing over the stove, but you still end up with a cozy, from-scratch dinner and plenty of creamy mushroom and onion gravy for spooning over everything.
Why You'll Love These Slow Cooker Smothered Pork Chops
- Dump-and-go – No browning or searing the pork chops before they go into the slow cooker.
- That from-scratch gravy – Rich, savory, and creamy without canned soup or seasoning packets.
- Perfect for busy days – A few minutes of prep does most of the work, then you finish the gravy right before serving.
- Comfort food through and through – Tender pork chops and mushroom gravy are begging for a pile of mashed potatoes.
What You'll Need & Why
- Bone-in pork chops – Large, thick chops hold up beautifully to low-and-slow cooking and become tender as they cook.
- Mushrooms, garlic & onion – Cook right alongside the pork and add savory flavor to the gravy.
- Beef broth – Creates the flavorful cooking liquid and doubles as the base for the flour slurry at the end.
- Worcestershire & whole-grain mustard – Add savory depth and a little tang without making the gravy taste like mustard.
- Granulated onion, granulated garlic & mushroom powder – Build even more flavor without adding any extra prep. The mushroom powder is optional, but highly recommended.
- Kosher salt & black pepper – Simple seasoning for the pork and gravy.
- Cornstarch & heavy cream – Added at the end to transform the cooking liquid into a rich, creamy gravy.
The Recipe Rundown
- Load the slow cooker: Add the pork chops, mushrooms, and sliced onion.
- Mix the sauce: Whisk the broth, garlic, Worcestershire, mustard, mushroom powder, and seasonings together and pour over the pork chops.
- Cook low and slow: Cover and cook until the pork chops are tender.
- Make the gravy: Remove the chops and whisk a cornstarch-and-broth slurry into the cooking liquid. Once thickened, stir in the cream.
- Finish and serve: Return the pork chops to the gravy and serve.
Swaps & Variations
These slow cooker smothered pork chops are easy to adjust with a few simple swaps.
- Try boneless pork chops – They’ll work, but choose thick-cut chops and start checking them earlier since they can cook faster than bone-in.
- Swap the mushrooms – Baby bellas add a deeper mushroom flavor, but white button mushrooms work just as well.
- Make it stroganoff-style – Stir in about ½ cup sour cream after the gravy has thickened for a richer, tangier finish.
- Skip the mushroom powder – It adds great savory depth, but the recipe will still work without it.
- Change up the herbs – Add thyme or rosemary for a little extra earthy flavor.
Tips For The Best SMothered Pork Chops
A few simple tips make these slow cooker smothered pork chops even better.
- Use thick-cut pork chops – Large, thick bone-in chops are less likely to dry out during the long cook.
- Don’t overcook the pork – Start checking the chops on the early end of the cook time. You want them tender, not cooked into oblivion.
- Whisk the slurry until completely smooth – Mix the cornstarch with the reserved cold broth before adding it to the slow cooker to prevent lumps in the gravy.
- Add the cream at the end – Stir in the heavy cream after the gravy has thickened for the smoothest, creamiest finish.
- Taste before adding more salt – The broth and Worcestershire bring plenty of savory flavor, so adjust the final seasoning after the gravy is finished.
Slow Cooker Smothered Pork Chops
Equipment
- slow cooker
- cutting board
- chef's knife
- measuring cups
- measuring spoons
Ingredients
- 3-4 lbs thick, bone-in pork chops
- 8 oz mushrooms thinly sliced
- 1 med onion thinly sliced
- 2 cups low-sodium beef broth reserve ½ cup for later
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tbsp whole grain mustard
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon mushroom powder optional, but recommended
- ½ teaspoon kosher salt
- ½ tsp fresh ground pepper
- ¼ cup cornstarch
- ½ cup heavy cream
Instructions
- Load the slow cooker. Place the pork chops in the bottom of a large slow cooker. Add the sliced mushrooms and onion over and around the pork chops.
- Make the sauce. In a medium bowl, whisk together 1½ cup of the beef broth, minced garlic, Worcestershire sauce, whole-grain mustard, mushroom powder, garlic powder, onion powder, paprika, kosher salt, and black pepper. Pour evenly over the pork chops.
- Cook. Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the pork chops are very tender and easily pull apart with a fork. For the best texture, I recommend cooking on LOW.
- Remove the pork chops and thicken the gravy. Carefully transfer the pork chops to a plate and cover loosely to keep warm. Whisk the cornstarch with the remaining ½ cup cold beef broth until completely smooth. Whisk the slurry into the liquid in the slow cooker. Once the gravy has thickened, stir in the heavy cream.
- Finish. Taste and adjust the salt and pepper as needed. Return the pork chops to the slow cooker and spoon the mushroom gravy over the top. Serve warm.
Nutrition
STorage
Store leftover pork chops and gravy together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a small splash of broth if the gravy gets too thick.
Recipe Testing Notes & Troubleshooting
Is it better to cook pork chops on LOW or HIGH?
Both work, but LOW is my preferred method for the most tender texture. Cook for 4–6 hours on LOW or 3–4 hours on HIGH, checking on the early side since slow cookers vary.
Why is the heavy cream added at the end?
Add the heavy cream only after the pork chops have finished cooking and the gravy has thickened. During testing, adding dairy at the beginning caused it to separate and curdle. While it will still be edible, the texture is quite off putting. Finishing with cream gives you a smooth, creamy gravy.
What kind of pork chops work best?
For that fall-apart tender texture, choose thick-cut, bone-in pork chops with some visible fat, such as pork sirloin chops. Lean center-cut loin chops can dry out before they become truly tender, even when they're cooking in liquid.
More Slow Cooked Comfort You'll Love
If these slow cooker smothered pork chops hit the spot, try one of these cozy, slow-cooked dinners next.
- Slow Cooker Smothered Chicken Legs – Tender chicken legs cooked in a rich, savory gravy.
- Slow Cooker Mongolian Beef – Fall-apart tender beef in a sweet and savory Mongolian-style sauce.
- Slow Cooker Beef Ragu with Pappardelle – Slowly cooked beef in a rich tomato sauce served over wide ribbons of pasta.
- Braised Pork Shoulder – Tender, slow-cooked pork that's perfect when you're craving serious comfort food.
- French Onion Pot Roast – Fall-apart beef cooked with deeply savory French onion flavor.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like these Slow Cooker Smothered Pork Chops?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
