This hearty crock pot pork chops recipe combines tender pork chops with a creamy, savory mushroom sauce, perfect for cozy dinners. With simple ingredients and a rich flavor, it’s an easy dish to prepare and pairs beautifully with mashed potatoes.
For more comfort food recipes you'll also love my beef stroganoff, tender meatballs in tomato sauce and my hearty bolognese sauce.
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⭐️ Why this recipe works
- Layered Flavor: Searing the pork chops adds a rich, caramelized flavor base that enhances the entire dish.
- Creamy Sauce: Using heavy cream at the end results in a velvety, luxurious sauce that balances the savory flavors.
- Slow Cooking for Tender Meat: Cooking low and slow ensures the pork chops become tender and juicy, absorbing the sauce’s flavors fully.
- Easy Make-Ahead: This dish is perfect for busy days as it can be prepared in advance and reheated without losing its quality.
- Versatile Pairing Options: Serve with mashed potatoes or green vegetables for a complete meal that’s satisfying and balanced.
🧾 Ingredient notes
- Olive Oil: Adds richness and helps sear the pork for added flavor.
- Boneless Pork Chops: The star protein, chosen for its tenderness when slow-cooked.
- Salt and Black Pepper: Essential seasonings to enhance the natural flavors of the pork.
- Onion: Adds sweetness and depth to the sauce when caramelized.
- Garlic: Lends a subtle aromatic layer that pairs well with pork.
- Flour: Thickens the sauce, giving it a hearty, comforting texture.
- Chicken Broth: Provides a flavorful base for the sauce.
- Mushrooms: Adds earthy flavors that complement the pork.
- Tomato Paste: Enhances the umami flavor profile of the dish.
- White Wine Vinegar: Adds brightness to balance the creaminess of the sauce.
- Heavy Cream: Creates a creamy, smooth sauce to coat the pork chops.
- Fresh Parsley: Brightens the final dish, adding a touch of color and freshness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Crock Pot Pork Chops recipe step-by-step
- Brown the Pork: Heat olive oil in a frying pan over high heat. Season pork chops with salt and pepper, then brown them for 2 minutes on each side to lock in flavor. Transfer them to the crock pot.
- Cook the Onion and Garlic: In the same pan, reduce heat to medium, add olive oil, and cook diced onion for 5 minutes until softened. Add garlic, cooking for an additional minute.
- Prepare the Sauce Base: Sprinkle flour over the onions and garlic, stirring until it’s fully incorporated, creating a thickened base for the sauce.
- Add Stock and Transfer: Gradually pour in the chicken stock, stirring to combine. Transfer this mixture to the crock pot, then add mushrooms, tomato puree, vinegar, and black pepper.
- Slow Cook and Finish: Cover and cook on high for 3-4 hours or on low for 5-6 hours. Before serving, stir in the cream, garnish with parsley, and serve with mashed potatoes and green vegetables.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Searing Technique: Searing the pork chops before adding them to the crock pot not only boosts flavor but also helps the chops hold their shape during cooking.
- Thickening the Sauce: If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and add it during the last 30 minutes of cooking.
📖 Substitutions and variations
- Protein: Use bone-in pork chops for added flavor or swap with boneless chicken thighs.
- Vinegar: Substitute white wine vinegar with apple cider vinegar or balsamic for a slightly sweeter taste.
- Cream Substitute: For a lighter option, use half-and-half or omit entirely for a broth-based sauce.
- Herbs: Add fresh thyme or rosemary sprigs for additional aromatics.
- Vegetable Additions: Include diced carrots, celery, or potatoes for a one-pot meal.
🍯 Storing and reheating leftovers
- Fridge: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, place the cooked pork chops and sauce in a freezer-safe container. Freeze for up to 2 months.
- Reheat: To reheat, warm the pork chops in a covered skillet over low heat, adding a splash of water or stock to thin the sauce if needed, or microwave until hot.
❓Recipe FAQ's
Can I use bone-in pork chops?
Yes, bone-in pork chops work well and add extra flavor but may need a slightly longer cook time.
Can I make this recipe without cream for a dairy-free option?
Yes, you can omit the cream or replace it with cornstarch and water to thicken the sauce.
What’s the best way to prevent the pork chops from drying out?
To keep pork chops tender, avoid overcooking. If your crock pot runs hot, check the pork for doneness 30 minutes before the suggested cook time ends.
Looking for more comfort food recipes? Try these:
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Easy Crock Pot Pork Chops
This hearty slow-cooked pork recipe combines tender pork chops with a creamy, savory mushroom sauce, perfect for cozy dinners. With simple ingredients and a rich flavor, it’s an easy dish to prepare and pairs beautifully with mashed potatoes for a comforting meal.
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Servings: 4 servings
Ingredients
For the Pork
- 2 tablespoon olive oil
- 4 thick boneless pork chops
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoon plain, all-purpose flour
- 360 ml 1 ½ cups chicken stock
- 200 g 7 oz white or brown mushrooms, sliced
- ½ tablespoon tomato puree, paste
- ½ tablespoon white wine vinegar
- ¼ teaspoon black pepper
- 60 ml ¼ cup double (heavy) cream
To Serve
- 2 tablespoon freshly chopped parsley
- Mashed potato
- Green vegetables, such as sprouts or green beans
Instructions
Brown the Pork
- Heat 2 tablespoon olive oil in a large frying pan over high heat. Season both sides of the pork steaks with salt and pepper, then brown them for 2 minutes on each side. Transfer to the slow cooker.
Prepare the Sauce
- In the same pan, add 1 tablespoon oil and reduce the heat to medium. Cook the sliced onion for 5 minutes until softened, then add the garlic and cook for another minute. Sprinkle in the flour, stirring to coat the onions.
Add Stock
- Gradually pour in the chicken stock, stirring constantly. Transfer this mixture to the slow cooker. Add the mushrooms, tomato puree, vinegar, and black pepper, stirring to combine.
Slow Cook
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Finish & Serve
- Stir in the cream, garnish with parsley, and serve with mashed potatoes and green vegetables.
Notes
- Pork Selection: Opt for thick-cut pork chops or shoulder steaks with good marbling for tender results.
- Make-Ahead: Cool the dish, cover, and refrigerate. To reheat, cover and bake at 180°C (375°F) for 20-25 minutes or warm on the stove for 15-20 minutes, stirring occasionally. Add water or stock if needed.
- Freezing: Cool and freeze in an airtight container. Defrost overnight in the fridge and reheat as above.
Nutrition
Calories: 418kcal | Carbohydrates: 10g | Protein: 34g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 354mg | Potassium: 912mg | Fiber: 1g | Sugar: 4g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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