This easy Slow Cooker Pork Chops recipe always yields the most delicious results! Bone-in pork chops are boldly seasoned and seared before slowly cooking to fall-apart perfection. The best part is the creamy dijon gravy they’re cooked in with lots of onions and mushrooms!

Cooked pork chops are placed on top of a white plate.


Slow Cooker Pork Chops

This really is the only Crockpot pork chops recipe you’ll ever need. After many tests, I’ve developed the very BEST pork chops recipe that kind of puts all others to shame! This recipe creates fork tender pork chops and that are flavored boldly. Accompanying them is a dijon cream sauce that features beef stock, worcestershire sauce and a few savory seasonings. Are you drooling yet?

This pork chops recipe is made in the Crockpot, but it’s not exactly a set it and forget it recipe… and that’s a good thing. Before they slowly cook, the pork chops are seasoned and seared on your stovetop to develop a nice brown exterior that helps lock in the flavor even more. It only takes a few minutes to complete this extra step and it’s so very worth the minimal effort! It is one of my favorite slow cooker recipes.

When I want to impress dinner guests without stressing out, this is one of the recipes I can count on. It’s also a wonderful weeknight dinner for those crazy evenings when I can’t focus too much in the kitchen! After searing, the Crockpot does all the work for me and I end up with pork chops that the whole family absolutely loves. And the whole recipe is made from scratch without using any canned cream soups.

What You Will Need

  • Pork Chops – I like to use a center cut bone-in pork chops that are about 1 inch thick. You can also use boneless pork chops, just decrease the cooking time by 30 minutes so you don’t have tough pork chops.
  • Onions – Yellow onions or sweet onions work well without making the gravy too pungent.
  • Mushrooms – Sliced white mushrooms or cremini mushrooms add rich flavor.
  • Beef Stock – Homemade Beef Stock works best but your favorite store bough beef stock or beef broth provides great results, as well.
  • Seasoning – Kosher salt, black pepper, smoked paprika, garlic powder, onion powder and Italian seasoning infuse the sauce with flavor.
  • Worcestershire sauce – To add a more umami flavor, Worcestershire sauce, soy sauce or coconut aminos is a non-negotiable for me.
  • Heavy Cream – To make the gravy creamy, I add heavy cream. If you want to cut back on the calories, you can substitute with Half and Half.
  • Cornstarch – I use cornstarch as a thickener for the gravy to keep it gluten free. You can substitute with flour, if you prefer.

For the full ingredient list and instructions, see the recipe card below.

A slow cooker is filled with pork chops, mushrooms and sauce.

How to Make Slow Cooker Pork Chops

Easy Crock pot pork chops with mustard sauce is SO easy to make! It’s a great dinner for busy weeknights has quickly become a family favorite.

  1. Prepare the pork chops. Pat the meat dry with a paper towel. In a small bowl, combine the salt, pepper and paprika. Season the pork on both sides with this mixture.
  2. Brown the pork chops. Heat olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides.
  3. Assemble the ingredients. Place onions in the slow cooker first, then top them with the browned pork. Top with mushrooms and garlic.
  4. Make the sauce. Whisk together the beef stock, mustard, worcestershire sauce, garlic powder, onion powder and Italian seasoning.
  5. Cook the pork chops. Pour the mustard mixture all over the pork chops. Cover with a lid and cook on high for 3 hours or low for 6-8 hours, depending on the thickness of the pork chops. Thick-cut pork chops and bone-in pork chops will require the longer cooking time.
  6. Make it creamy. Remove the pork from the slow cooker. In a separate bowl, whisk together the heavy cream and corn starch to create a cornstarch slurry. Pour the cream into the slow cooker and stir. Place the pork back in the slow cooker. Cover and cook for another 20 minutes or until the gravy has thickened.
  7. Serve the pork chops topped with the creamy gravy.

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Gravy is being drizzled on a pork chop.

How to Store and Reheat Leftovers

Any leftover crockpot pork chops you have will stay fresh in an airtight container in the fridge for 2-3 days. Note that the cream sauce can easily scald and the pork chops can dry out, so do NOT overheat your leftovers! Your best bet (if using the microwave) is to heat the dish for 30 seconds or less at a time until warmed all the way through. Tossing it all back in a skillet over medium-low heat is even better.

What Sides To Serve With Pork Chops

Serve your pork chops with something that’ll really soak up all of that gravy! My favorite sides include mashed potatoes, egg noodles or rice. Of course, you can never go wrong with some simple oven roasted baby potatoes! I also love veggie sides like steamed green beans or garlic parmesan baked asparagus.

A square white plate is topped with Crockpot pork chops and gravy.

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Cooked pork chops are placed on top of a white plate.

Get the Recipe: Slow Cooker Pork Chops Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Tender, juicy melt in your mouth Slow Cooker Pork Chops are cooked in a savory Dijon Mushroom Sauce for a delectable dinner that's simple, easy and a hit with the whole family.
5 from 2 votes
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Ingredients

  • 4 center cut bone in pork chops, 1 inch thick
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 8 ounces sliced mushrooms
  • 4 garlic cloves, roughly chopped
  • 1 1/2 cups beef stock
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasoning
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch

Equipment

  • 1 slow cooker

Instructions 

  • Pat the pork chops dry with a paper towel and set aside.
  • In a small bowl, mix together the salt, pepper and paprika. Sprinkle both sides of the pork with the seasoning and seat aside.
  • Heat the olive oil in a large skillet and brown the pork chops on each side.
  • While the pork chops are browning, add the onions to the slow cooker. Arrange the pork on top of the onions, top with the mushrooms and garlic.
  • In a measuring cup or bowl, whisk together the beef stock, mustard, Worcestershire sauce, garlic powder, onion powder and Italian seasoning.
  • Pour the mixture over the pork chops and cover the slow cooker with a lid.
  • Cook on high for 2 hours or low for 3-4 hours.
  • Remove the pork from the slow cooker and keep warm.
  • Whisk together the heavy cream and cornstarch. Pour the mixture into the slow cooker and stir.
  • Return the pork back to the slow cooker, cover and continue to cook for an additional 20 minutes or until the gravy has thickened.
  • Serve the pork chops with the gravy over egg noodles or mashed potatoes.
Calories: 352kcal, Carbohydrates: 16g, Protein: 34g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 997mg, Potassium: 1031mg, Fiber: 3g, Sugar: 4g, Vitamin A: 164IU, Vitamin C: 5mg, Calcium: 73mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American