Slow Cooker Pork Chops and Gravy | Tender Dinner

Tender pork chops resting under warm, creamy gravy make an especially comforting dinner after a busy day. The mushrooms and onions soften as they cook, while the pork becomes tender enough to pull apart easily with a fork.

This Slow Cooker Pork Chops and Gravy recipe starts with a quick skillet sear for better color and deeper flavor. After that, the slow cooker handles most of the work. Serve the finished chops over mashed potatoes, rice, or egg noodles so none of that savory mushroom gravy goes to waste.

Why You’ll Love This Recipe

• The preparation takes about 15 minutes before the slow cooker takes over.
• Thick, marbled pork chops become tender during 7–8 hours on LOW.
• Browning creates better color and adds savory flavor to the gravy.
• Condensed soups provide plenty of creamy sauce without a separate gravy pot.
• Four generous servings make it practical for a comforting family dinner.

Ingredients

For the Pork Chops and Gravy

• 4 bone-in pork chops, about 3 pounds (1.36 kg) total
• Salt, to taste
• Ground black pepper, to taste
• ½ tsp paprika
• ½ tsp garlic powder
• 1 Tbsp olive oil (15 ml)
• 1 can condensed cream of mushroom soup, 10.5 ounces (298 g), undiluted
• 1 can condensed cream of chicken soup, 10.5 ounces (298 g), undiluted
• ¾ cup reduced-sodium beef broth (177 ml)
• 2 cups sliced fresh mushrooms (about 140–150 g)
• 1 small onion, sliced

Use bone-in pork chops approximately ¾ inch (1.9 cm) thick, with visible marbling throughout the meat. Blade, shoulder, and sirloin chops hold up better during slow cooking than thin, very lean chops. Make sure the meat is fresh or completely thawed before cooking.

Both condensed soups should go into the recipe directly from their cans. Don’t prepare them according to the package directions or add the water or milk listed on the labels.

For the Optional Gravy Thickener

• 1 Tbsp cornstarch (about 8 g)
• 1 Tbsp cold water (15 ml)

The slurry is optional. Use it when you want a thicker gravy that clings more firmly to the pork and your chosen side dish.

How to Make This Recipe

Step 1: Season the Pork Chops

Set out a 6-quart slow cooker and a heavy 12-inch stainless-steel or cast-iron skillet. Heat the olive oil in the skillet over medium-high heat. While the oil heats, season both sides of the pork chops evenly with salt, black pepper, paprika, and garlic powder.

Pro Tip: Remove excess surface moisture from the pork with a paper towel before seasoning. A drier surface develops better color in the skillet instead of steaming.

Step 2: Brown the Chops

Place the seasoned pork chops in the hot skillet and brown them for about 3 minutes per side. If they don’t fit comfortably, work in batches so each chop touches the hot pan. Transfer the browned pork to a plate; it will finish cooking in the slow cooker.

The chops should have visible golden-brown color, but they won’t be cooked through yet. Let each side sit against the skillet without constantly moving it.

Pro Tip: Crowding the skillet traps steam and limits browning. Giving the chops enough space helps them develop a more appealing surface.

Step 3: Build the Gravy

Pour the undiluted cream of mushroom soup, undiluted cream of chicken soup, and reduced-sodium beef broth into the same skillet. Whisk while scraping the browned bits from the bottom of the pan. Continue until the broth and soups are evenly combined.

The mixture may still look slightly uneven at this point. It will become smoother as it heats in the slow cooker. Scraping the skillet is important because those browned bits add savory flavor to the finished gravy.

Step 4: Assemble and Slow-Cook

Spread the sliced mushrooms and onion over the bottom of the 6-quart slow cooker. Arrange the browned pork chops on top, then pour the gravy mixture evenly over them. Cover and cook on LOW for 7–8 hours, until the thick chops are fork-tender.

The mushrooms should be fully cooked, and the onion should feel soft. A fork should slide easily into the pork, and the center of every chop must reach at least 145°F (63°C). Thick slow-cooked chops will usually rise above this minimum as they become tender.

Pro Tip: Avoid thin breakfast-style or very lean chops. They can become dry before the full cooking time is complete, even when surrounded by gravy.

Step 5: Thicken the Gravy and Serve

Carefully lift the pork chops from the slow cooker with a wide spatula. If the gravy needs thickening, whisk the cornstarch and cold water together until smooth, stir the slurry into the hot gravy, and allow it to thicken for about 5 minutes.

The finished gravy should be hot and thick enough to coat a spoon. Spoon the mushrooms, onion, and creamy gravy over each chop before serving. Its color may range from cream to pale brown depending on the brands of soup and broth used.

Expert Tips for Better Results

• Choose pork chops close to ¾ inch thick and approximately 3 pounds in total. This size works with the full 7–8-hour cooking window.
• Look for visible marbling instead of choosing the leanest chops available. A little internal fat helps the meat remain tender during the long cooking time.
• Use both condensed soups undiluted. Adding the liquid listed on the cans would make the gravy much thinner.
• Keep the slow cooker covered while the pork cooks. Opening the lid repeatedly releases heat and can affect the cooking time.
• Check the pork with both a fork and an instant-read thermometer. Temperature confirms safety, while the fork tells you if the meat has reached the desired tenderness.
• Lift the finished chops from underneath with a wide spatula. Tongs can cause very tender pork to split or fall apart.

Serving Suggestions

• Serve the pork chops over creamy mashed potatoes to catch the mushroom-and-onion gravy.
• Spoon the chops and sauce over egg noodles for a simple, comforting dinner.
• Pair the dish with steamed broccoli to add a fresh green vegetable to the plate.
• Serve green beans alongside the pork for a lighter side with a pleasant bite.
• Add plain rice when you want a mild base that absorbs plenty of gravy.

Storage and Reheating

• Room temperature: Refrigerate the pork and gravy within two hours of cooking. Don’t leave the dish sitting out longer than this period.
• Refrigerator: Transfer leftovers to shallow, covered containers and refrigerate at 40°F (4°C) or colder for up to 3 days.
• Freezer: Cool the pork and gravy, place them together in airtight portion-sized containers, and freeze for up to 3 months.
• Thawing: Thaw frozen leftovers overnight in the refrigerator for the most even reheating and a smoother gravy.
• Stovetop reheating: Place the pork and gravy in a covered saucepan over low to medium-low heat. Turn the meat occasionally and heat everything to 165°F (74°C).
• Adjusting the gravy: If the sauce becomes too thick during storage, add a small amount of milk, cream, broth, or water while reheating.
• Protecting the texture: Avoid boiling the leftovers vigorously. Gentle heat is less likely to separate the creamy gravy or break the tender chops into smaller pieces.