If you’re looking for an easy comfort food dinner, these Slow Cooker Creamy Mushroom Pork Chops are a perfect choice. Thick pork chops cook slowly until they’re tender and juicy, while a creamy mushroom sauce creates a rich gravy that’s perfect over mashed potatoes, rice, or egg noodles. It’s one of those recipes that feels like a homemade Sunday dinner with very little effort.
Why You’ll Love This Recipe
- Easy slow cooker meal
- Rich and creamy mushroom gravy
- Tender pork chops every time
- Great for busy weeknights
- Family-friendly comfort food
- Simple pantry ingredients
Ingredients
- 4 thick pork chops
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 (10.5-ounce) can cream of mushroom soup
- 1 packet onion soup mix
- 1 cup chicken broth
- 8 ounces sliced mushrooms
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley for garnish
Instructions
- Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet and brown the pork chops for 2 to 3 minutes per side.
- Place the sliced mushrooms in the bottom of the slow cooker.
- Arrange the pork chops over the mushrooms.
- Whisk together the cream of mushroom soup, onion soup mix, and chicken broth. Pour the mixture over the pork chops.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
- About 20 minutes before serving, stir together the softened cream cheese and sour cream until smooth. Mix them into the slow cooker.
- Combine the cornstarch and water, then stir it into the sauce. Cook for another 20 minutes until the gravy thickens.
- Garnish with fresh parsley and serve warm.
Serving Ideas
These creamy pork chops pair perfectly with mashed potatoes, buttered noodles, steamed rice, roasted vegetables, or warm dinner rolls. The rich mushroom gravy is too good to leave behind, so don’t forget something to soak it up.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the sauce becomes too thick, stir in a splash of chicken broth or milk before serving.
Frequently Asked Questions
Can I use frozen pork chops?
Yes, but it’s best to thaw them first for more even cooking and better texture.
Can I use homemade cream of mushroom soup?
Absolutely. Homemade soup works great and gives you more control over the ingredients.
Can I make this recipe ahead of time?
Yes. Assemble everything except the cream cheese, sour cream, and cornstarch mixture. Refrigerate overnight, then start the slow cooker the next day. Add the dairy and thickener near the end of cooking.
What mushrooms work best?
Baby bella (cremini), white button, and sliced portobello mushrooms all work well.
Can I make this gluten-free?
Yes. Use a gluten-free cream of mushroom soup and a gluten-free onion soup mix. Replace the cornstarch only if your preferred thickener requires it.
Final Thoughts
These Slow Cooker Creamy Mushroom Pork Chops are the perfect blend of convenience and comfort. The slow cooker creates tender pork with a creamy mushroom gravy that’s packed with flavor. Whether you’re cooking for your family or preparing meals ahead of time, this simple recipe is one you’ll want to make again and again.
