One chilly fall afternoon, I was flipping through my old handwritten recipe cards—tattered at the edges and stained with years of love—when I found a faded card marked “Sunday Pork Chops.”
My mother used to make this dish when company was coming, but her version required constant stovetop attention. That wouldn’t do for me anymore. Now that I’m semi-retired, I cherish slow, quiet days, where the crockpot hums softly on the counter while I garden or flip through an old novel.
I still remember the comforting aroma that filled the house back then—rich onion, garlicky steam wafting through the kitchen, a creamy mushroom gravy bubbling in the pan. I wanted that same smell, but with less fuss. So I gave her recipe a gentle update. These crockpot smothered pork chops hold on to the warmth and memory of the original dish, but they’re even easier to pull off, especially on busy weeknights or lazy Sundays.
And let me tell you—when that first bite melts in your mouth, rich with creamy gravy and savory herbs—you’ll know why this has become a staple in my kitchen. It’s the kind of dish that feels like home.
Short Description
Tender bone-in pork chops are slow-cooked in a creamy mushroom and onion gravy until they’re fall-apart delicious. This easy crockpot meal is packed with flavor and perfect for cozy family dinners.
Key Ingredients
- 4 bone-in pork chops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Chopped fresh parsley, for garnish (optional)
- Optional: Sliced mushrooms (add with onions for added depth)
Tools Needed
- Large skillet
- Slow cooker (CrockPot)
- Knife and cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
Cooking Instructions
Step 1: Season and Brown the Pork Chops
Sprinkle the pork chops with salt and pepper on both sides. In a large skillet over medium-high heat, heat the olive oil. Sear each pork chop for 3–4 minutes per side until golden brown.
You don’t need to cook them through—just a nice crust. Once done, place them in the bottom of your slow cooker.
Step 2: Sauté the Aromatics
In the same skillet (don’t wipe it clean), add your sliced onions and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until the onions are soft and fragrant.
Optional: Add sliced mushrooms at this stage. Cook until they release moisture and soften—about 3–4 minutes.
Step 3: Prepare the Sauce
Add the cream of mushroom soup, chicken broth, Worcestershire sauce, thyme, paprika, onion powder, and garlic powder into the skillet with the onions. Stir everything together until the mixture is smooth and just starting to bubble.
Step 4: Combine in the Slow Cooker
Pour the warm sauce over the pork chops in the crockpot. Make sure they’re all evenly covered with the creamy mixture.
Step 5: Cook
Cover and cook on low for 4–6 hours. The pork chops should be fork-tender and juicy. Try not to overcook—this keeps the meat from drying out.
Step 6: Serve
Serve hot, spooning plenty of that rich, flavorful sauce over the chops. Garnish with chopped parsley for a fresh pop of color.
Why You’ll Love This Recipe
Easy, hands-off cooking thanks to the slow cooker
Comfort food flavor with pantry staples
Customizable with mushrooms or different seasonings
Perfect for meal prep or a cozy family dinner
Mistakes to Avoid & Solutions
Skipping the sear: Don’t skip browning the pork chops—it builds flavor. Solution: Use a hot skillet and dry the chops with paper towels before searing.
Overcooking in the crockpot: Leaving them too long can make them dry. Solution: Stick to 4–6 hours on low. Avoid setting it and forgetting it all day.
Lumpy sauce: Adding cold broth or soup directly to the crockpot can cause separation. Solution: Warm the sauce mixture in the skillet before adding.
Crowding the chops: Overlapping them too much might lead to uneven cooking. Solution: Arrange them in a single layer or slightly overlap if needed.
Using boneless chops without adjusting time: Boneless cuts cook faster. Solution: Check for doneness at the 3.5-hour mark if using boneless.
Serving and Pairing Suggestions
Serve your smothered pork chops with:
– Creamy mashed potatoes (the sauce doubles as gravy!)
– Steamed green beans or buttered peas
– Roasted carrots or a side salad for a fresh bite
– Crusty bread to mop up the extra sauce
– Glass of iced tea or a light-bodied red wine like Pinot Noir
Family-style works best—just bring the slow cooker insert to the table and let everyone dig in!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in freezer-safe containers for up to 2 months. Let thaw in the fridge overnight before reheating.
Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also use the microwave in 30-second intervals.
If sauce thickens too much, add a splash of broth or milk when reheating.
FAQs
1. Can I use boneless pork chops instead?
Yes, but reduce cooking time to about 3.5–4 hours on low. Keep an eye on them—they cook faster than bone-in.
2. What can I use instead of cream of mushroom soup?
Try cream of chicken or cream of celery soup. You can also make a homemade roux-based sauce with broth and cream.
3. Can I add potatoes to the slow cooker?
Sure! Cut baby potatoes or chunks of russet and place them under the pork chops so they absorb the sauce while cooking.
4. Do I need to stir the sauce during cooking?
Nope. Just pour it over and let the crockpot do its job. Stirring isn’t necessary during the cooking time.
5. Can I double this recipe?
Yes—just make sure your slow cooker can fit everything. Add 30–45 minutes to the total cook time if doubling.
Tips & Tricks
– Use bone-in chops for extra flavor and tenderness.
– For a richer sauce, stir in a splash of heavy cream or a handful of grated cheese before serving.
– Want a little kick? Add ½ teaspoon cayenne or smoked paprika.
– Use fresh thyme if you have it—it gives a lovely herbal touch.
– Make sure the onions are thinly sliced so they melt into the sauce.
Recipe Variations
1. Creamy Apple-Onion Pork Chops
Replace mushrooms with 1 thinly sliced apple. Sauté it with the onions. The sweetness pairs beautifully with the savory sauce.
2. Cajun-Style Smothered Chops
Swap out paprika and thyme for 1 tablespoon Cajun seasoning. Add bell peppers to the onions for more depth.
3. Herb-Butter Version
Use 1 tablespoon of garlic herb butter instead of plain olive oil. Finish with a sprinkle of fresh rosemary before serving.
4. Spicy Tomato Gravy Chops
Add 2 tablespoons tomato paste and a pinch of chili flakes to the sauce. Gives it a bold, tangy twist.
5. Lightened-Up Version
Use reduced-sodium cream of mushroom soup and low-fat chicken broth. Skip the oil and use cooking spray when searing.
Final Thoughts
Recipes like this remind me of how food can hold memories—warm hands around a fork, the smell of dinner wafting through the air, and the quiet comfort of knowing something good is waiting on the table. I love how this dish takes simple pantry ingredients and turns them into something rich, hearty, and memorable without needing to babysit a stove.
It’s easy enough for a Tuesday, yet cozy enough for Sunday supper. Whether you serve it to family or sneak a bite alone in the kitchen, this one’s for anyone who loves food that hugs back. I hope this CrockPot Smothered Pork Chops recipe finds a place in your home like it did in mine—quietly, steadily, with plenty of leftovers and love to go around.
CrockPot Smothered Pork Chops
Print ThisIngredients
- 4 bone-in pork chops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Chopped fresh parsley, for garnish (optional)
- Optional: Sliced mushrooms (add with onions for added depth)
Instructions
Step 1: Season and Brown the Pork Chops
Season both sides of the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the pork chops for 3–4 minutes per side, just until golden. Transfer them to the slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, add the sliced onions and minced garlic. Cook for 2–3 minutes, stirring occasionally, until softened.
Optional: Add sliced mushrooms and cook for another 3–4 minutes until they soften.
Step 3: Prepare the Sauce
Stir in the cream of mushroom soup, chicken broth, Worcestershire sauce, thyme, paprika, onion powder, and garlic powder. Mix until smooth and heated through.
Step 4: Combine in the Slow Cooker
Pour the sauce over the pork chops in the slow cooker, ensuring they’re well-coated.
Step 5: Cook
Cover and cook on low for 4–6 hours, until the pork chops are tender and juicy.
Step 6: Serve
Serve the pork chops hot, spooning the sauce over them. Garnish with chopped parsley if desired.
