Slow Cooker Pork Chops with Rich Mushroom Gravy

Description

Slow Cooker Pork Chops with Mushroom Gravy are tender, juicy, and packed with comforting savory flavor. Lightly coating the pork chops with cornstarch before slow cooking helps create a beautifully thick, flavorful gravy while keeping the pork surrounded by a silky sauce. The chops slowly cook with mushrooms, onions, garlic, herbs, and a savory broth mixture until tender and delicious. This easy recipe is perfect for busy weeknights because the slow cooker does most of the work. Serve these pork chops over creamy mashed potatoes, rice, egg noodles, or roasted vegetables so you can enjoy every drop of the rich gravy.

Ingredients For the Pork Chops

6 boneless or bone-in pork chops, about ¾–1 inch thick
¼ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil, for optional searing

For the Mushroom Gravy

8 ounces mushrooms, sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon onion powder
2 tablespoons unsalted butter

For Finishing

2 tablespoons heavy cream or half-and-half, optional
Fresh parsley, chopped
Additional black pepper, to taste

Step-by-Step Instructions

1. Pat the pork chops dry with paper towels. This helps the cornstarch coating stick properly and allows the seasoning to adhere evenly.
2. In a shallow bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Stir until evenly mixed.
3. Lightly coat each pork chop with the seasoned cornstarch mixture. Shake off any excess coating. The goal is a thin, even layer rather than a heavy crust.
4. For extra flavor, heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 1–2 minutes per side, just until lightly golden. This step is optional, but it adds a deeper browned flavor to the finished dish.
5. Arrange the sliced mushrooms and onions across the bottom of a 6-quart slow cooker. Add the minced garlic over the vegetables.
6. Place the coated pork chops over the mushroom and onion mixture, overlapping them slightly if necessary.
7. In a bowl, whisk together the chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, dried parsley, black pepper, and onion powder.
8. Pour the broth mixture around and over the pork chops. Add the butter in small pieces across the top.
9. Cover the slow cooker and cook on LOW for approximately 4–6 hours or until the pork is tender and reaches a safe internal temperature of 145°F (63°C), followed by a short resting period. Cooking time can vary depending on the thickness of the chops and your slow cooker.
10. Carefully remove the pork chops and place them on a clean plate. Allow them to rest for about 5 minutes.
11. Stir the mushroom gravy inside the slow cooker. The cornstarch coating should help naturally thicken the cooking liquid as it cooks.
12. For an extra creamy gravy, stir in 2 tablespoons of heavy cream or half-and-half during the final few minutes. Taste and adjust the seasoning if needed.
13. Return the pork chops to the slow cooker and spoon the mushroom gravy generously over them. Allow them to sit in the sauce for a few minutes before serving.
14. Garnish with fresh chopped parsley and a little freshly cracked black pepper.
15. Serve hot over mashed potatoes, rice, noodles, or your favorite vegetables.

Tips & Notes

Do not use too much cornstarch. A light coating is enough to help thicken the sauce. Excess cornstarch can make the gravy overly thick or pasty.
Searing the pork chops before slow cooking is optional, but it adds excellent flavor and gives the meat a more attractive browned exterior.
Use thick pork chops whenever possible. Thin chops can become dry if they are cooked for too long in the slow cooker.
If your gravy becomes thicker than desired, stir in a little warm chicken broth until it reaches your preferred consistency.
For a richer mushroom flavor, use baby bella or cremini mushrooms. White button mushrooms also work well.
You can add sliced bell peppers, carrots, or extra onions for additional vegetables.
For a deeper savory flavor, replace a small portion of the chicken broth with beef broth.
Always check the thickest part of the pork with a food thermometer. Pork should reach 145°F (63°C) for safe cooking, then rest briefly before serving.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a little broth to loosen the gravy.

Q&A

Can I use bone-in pork chops?
Yes. Bone-in chops work very well and can add extra flavor. Keep in mind that cooking time may vary depending on their thickness.
Why add cornstarch before slow cooking?
The cornstarch lightly coats the pork and helps contribute to a thicker, richer gravy as the cooking liquid develops.
Can I skip searing the pork?
Absolutely. You can place the coated pork chops directly into the slow cooker for an easier preparation.
Can I use chicken instead of pork?
Yes, chicken breasts or boneless chicken thighs can be substituted, but cooking time and final texture will be different.
What mushrooms are best?
Cremini, baby bella, or white button mushrooms are all excellent choices.
What should I serve with these pork chops?
Mashed potatoes are a classic choice because they soak up the mushroom gravy beautifully. Rice, egg noodles, roasted potatoes, green beans, carrots, and steamed broccoli are also delicious.
Can I freeze the leftovers?
Yes. Allow the pork and gravy to cool completely, then transfer them to freezer-safe containers. Freeze for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Servings

This recipe makes approximately 6 servings, with one pork chop and mushroom gravy per serving.

Nutrition

Approximate nutrition per serving: 430 calories, 39g protein, 18g carbohydrates, 23g fat, 2g fiber, 4g sugar, and 650mg sodium. Nutrition values are estimates and can vary depending on the size of the pork chops, type of mushrooms, amount of gravy consumed, and specific ingredient brands used.