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! These pork chops are fork tender and 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!

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.

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

How to Make Slow Cooker Pork Chops

Crockpot pork chops with mustard sauce is SO easy to make! For more information about the ingredients and step by step instructions, scroll down to the recipe card.

  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 skillet. 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 2 hours or low for 3-4 hours.
  6. Make it creamy. Remove the pork from the slow cooker. In a separate bowl, whisk together the heavy cream and cornstarch. 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.
Gravy is being drizzled on a pork chop.

Storage and Reheating

Any leftovers 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.

Serving Suggestions

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

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


  • 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


  • 1 slow cooker


  • 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