35 Delicious Slow Cooker Pork Chop Recipes with Cream of Mushroom Soup

Ever find yourself craving a comforting, hearty meal but short on time? These 35 slow cooker pork chop recipes with cream of mushroom soup are here to save your dinner plans! From classic comfort dishes to creative twists, you’ll discover easy, family-friendly meals that practically cook themselves. Get ready to transform simple ingredients into delicious dinners that will have everyone asking for seconds.

Classic Creamy Slow Cooker Pork Chops

Zesty aromas fill my kitchen every time I make this comforting dish—it’s become my go-to for busy weeknights when I want something hearty without the fuss. I first discovered this recipe during a hectic holiday season when my slow cooker became my best friend, and now it’s a family favorite that even my picky nephew devours.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find bone-in adds so much more flavor)
• 1 cup chicken broth (I always use low-sodium to control the saltiness)
• 1 cup heavy cream (don’t skimp here—the richness makes the dish)
• 1 packet onion soup mix (this little packet is the secret flavor bomb)
• 2 tbsp cornstarch (my trick for getting that perfect gravy consistency)
• 1 tsp garlic powder (I’m heavy-handed with garlic in everything I cook)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Place 4 bone-in pork chops in the bottom of your slow cooker in a single layer.
2. In a medium bowl, whisk together 1 cup chicken broth and 1 packet onion soup mix until fully combined.
3. Pour the broth mixture over the pork chops, making sure each chop gets coated.
4. Sprinkle 1 tsp garlic powder and 1/2 tsp black pepper evenly over the pork chops.
5. Cover the slow cooker and cook on LOW heat for 6 hours—this low and slow method keeps the pork incredibly tender.
6. After 6 hours, carefully remove the pork chops from the slow cooker and set them on a plate.
7. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth—this prevents lumps in your gravy.
8. Pour 1 cup heavy cream into the slow cooker with the remaining cooking liquid.
9. Whisk the cornstarch mixture into the slow cooker until fully incorporated.
10. Return the pork chops to the slow cooker, spooning the creamy sauce over them.
11. Cover and cook on HIGH for 30 minutes until the sauce thickens noticeably—you’ll see it coat the back of a spoon.
12. Serve the pork chops immediately with the creamy sauce ladled over the top.

Nothing beats coming home to pork chops that are fall-off-the-bone tender with a creamy, savory sauce that clings perfectly to every bite. I love serving these over mashed potatoes to soak up all that delicious gravy, or sometimes I’ll shred the meat and make incredible pork chop sandwiches the next day.

Herbed Mushroom Pork Chops in a Slow Cooker

Haven’t we all had those days where we want a comforting, home-cooked meal but don’t have hours to spend in the kitchen? That’s exactly why this herbed mushroom pork chop recipe has become my weekday hero. I first made this on a hectic Tuesday when my kids had back-to-back activities, and now it’s in our regular rotation.

Ingredients

– 4 bone-in pork chops (about 1-inch thick – I find bone-in adds so much more flavor)
– 8 oz cremini mushrooms, sliced (I love their earthy flavor over white mushrooms)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced (fresh is always better than jarred in my opinion)
– 1 cup chicken broth (low-sodium lets me control the salt level)
– 1/2 cup heavy cream (this creates the most luxurious sauce)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tbsp fresh thyme leaves (fresh herbs make all the difference here)
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season both sides of 4 bone-in pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
4. Transfer the seared pork chops to your slow cooker insert.
5. In the same skillet, add 8 ounces of sliced cremini mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
6. Add 1 thinly sliced yellow onion and cook for 3 more minutes until slightly softened.
7. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
8. Pour 1 cup of chicken broth into the skillet, scraping up all the browned bits from the bottom.
9. Transfer the mushroom-onion mixture and all the liquid to the slow cooker, arranging it around the pork chops.
10. Sprinkle 1 tablespoon of fresh thyme leaves and 1 teaspoon of dried rosemary over everything.
11. Cover the slow cooker and cook on LOW for 6 hours until the pork chops are fork-tender.
12. Carefully remove the pork chops from the slow cooker and set them aside on a plate.
13. Stir 1/2 cup of heavy cream into the mushroom sauce remaining in the slow cooker.
14. Return the pork chops to the slow cooker, spooning the creamy mushroom sauce over them.
15. Cook for an additional 15 minutes on LOW to heat through and let the flavors meld.

You’ll love how the pork chops become incredibly tender while the mushrooms soak up all those wonderful herb flavors. That creamy sauce is absolutely divine spooned over mashed potatoes or buttered egg noodles – my family fights over who gets the last bit!

Garlic and Mushroom Slow Cooker Pork Delight

Tuesdays are my slow cooker days, and this Garlic and Mushroom Slow Cooker Pork Delight has become my family’s absolute favorite. I first made it during a busy week when I needed something hands-off but impressive, and now it’s in our regular rotation because the flavors meld together so beautifully while I tackle other tasks.

Ingredients

– 2 lbs pork shoulder, cut into 2-inch chunks (I like the marbling in pork shoulder for extra tenderness)
– 8 oz cremini mushrooms, sliced (baby bellas work great too and hold their shape well)
– 6 garlic cloves, minced (fresh is best here – I always keep a head on my counter)
– 1 large yellow onion, chopped (sweet onions are my preference for caramelizing)
– 1 cup chicken broth (low-sodium is my go-to for better flavor control)
– 1/2 cup heavy cream (room temperature blends in more smoothly)
– 3 tbsp all-purpose flour (I spoon and level for accurate measuring)
– 2 tbsp olive oil (extra virgin olive oil is my kitchen staple)
– 1 tbsp Worcestershire sauce (this adds such depth to the sauce)
– 1 tsp dried thyme (fresh thyme works too if you have it)
– 1/2 tsp black pepper, freshly ground (I always grind mine right before using)
– 1/2 tsp salt (I use kosher salt for more even distribution)

Instructions

1. Pat the pork shoulder chunks completely dry with paper towels – this helps them brown beautifully instead of steaming.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the pork chunks evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper on all sides.
4. Working in two batches to avoid crowding, brown the pork chunks for 3-4 minutes per side until golden brown, then transfer to the slow cooker.
5. In the same skillet, add the chopped onion and cook for 4 minutes until slightly softened, scraping up any browned bits from the pork.
6. Add the sliced mushrooms and cook for another 5 minutes until they release their liquid and begin to brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant – watch carefully as garlic burns easily.
8. Sprinkle 3 tablespoons of flour over the mushroom mixture and cook for 1 minute while stirring constantly to cook out the raw flour taste.
9. Gradually whisk in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, scraping the bottom to incorporate all the flavorful bits.
10. Pour the mushroom mixture over the pork in the slow cooker, then add 1 teaspoon of dried thyme and stir to combine everything evenly.
11. Cover and cook on low for 6 hours until the pork is fork-tender and easily shreds with gentle pressure.
12. Stir in 1/2 cup of heavy cream and let the mixture heat through for 15 minutes on the warm setting to allow the sauce to thicken slightly. Keeping the cream at room temperature before adding prevents curdling and creates a smoother sauce.
13. Taste and adjust seasoning if needed before serving. Kitchen tip: Let the pork rest in the sauce for 10 minutes after cooking – this allows the meat to reabsorb some juices for maximum tenderness. Know that this dish only gets better as it sits, making it perfect for meal prep. The pork becomes incredibly tender while the mushrooms soak up all the garlicky, creamy goodness, and I love serving it over mashed potatoes or egg noodles to catch every bit of that rich sauce.

Savory Pork Chops with Onion and Mushroom Gravy

Dinner at our house growing up always meant hearty, comforting meals that could feed a crowd without breaking the bank. These savory pork chops with onion and mushroom gravy were a regular on our table, and I still make them today when I need a meal that feels like a warm hug after a long day.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find bone-in gives so much more flavor)
• 2 tablespoons olive oil (extra virgin is my go-to for searing)
• 1 large yellow onion, thinly sliced (I like the sweetness it develops)
• 8 ounces cremini mushrooms, sliced (baby bellas work perfectly here)
• 2 cloves garlic, minced (fresh is always better in my opinion)
• 2 tablespoons all-purpose flour (this creates our perfect gravy base)
• 1 cup beef broth (I use low-sodium to control the salt level)
• 1/2 cup heavy cream (this makes the gravy luxuriously rich)
• 1 teaspoon dried thyme (rubbed between my fingers to release the oils)
• Salt and black pepper (I’m generous with both for maximum flavor)

Instructions

1. Pat the pork chops completely dry with paper towels – this ensures you get that beautiful golden sear instead of steaming them.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 4-5 minutes per side until they develop a deep golden-brown crust.
5. Transfer the pork chops to a plate – they’ll finish cooking later in the gravy.
6. Add the sliced onions to the same skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
7. Add the mushrooms and cook for another 6-7 minutes until they release their liquid and start to brown.
8. Stir in the minced garlic and cook for exactly 1 minute until fragrant – be careful not to burn it.
9. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to cook out the raw flour taste.
10. Slowly pour in the beef broth while scraping up all the browned bits from the bottom of the pan.
11. Whisk in the heavy cream and dried thyme until the sauce is smooth and beginning to thicken.
12. Return the pork chops to the skillet, nestling them into the gravy.
13. Reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the pork chops reach 145°F internally.

Gorgeous doesn’t even begin to describe how these pork chops turn out – the meat becomes fork-tender while the gravy develops this incredible depth from the mushrooms and caramelized onions. I love serving them over creamy mashed potatoes to soak up every last drop of that rich sauce, though they’re equally amazing with buttered egg noodles or even just some crusty bread for dipping.

Slow Cooked Pork Chops and Creamy Mushroom Sauce

Haven’t we all had those days where we crave something comforting but don’t want to spend hours in the kitchen? That’s exactly why this slow cooker pork chop recipe has become my go-to for busy weeknights—it fills the house with the most incredible aroma while doing all the work for us. I actually discovered this dish when my sister gifted me her old slow cooker, and now it’s become our family’s favorite comfort meal.

Ingredients

– 4 bone-in pork chops (about 1 inch thick – I find bone-in adds so much more flavor)
– 1 tablespoon olive oil (extra virgin is my go-to for that fruity note)
– 8 ounces cremini mushrooms, sliced (I love their earthy flavor over white mushrooms)
– 1 small yellow onion, thinly sliced (sweet onions work beautifully here)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup chicken broth (low-sodium lets me control the salt)
– 1/2 cup heavy cream (room temperature blends in smoother)
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme (rubbed between my fingers to release the oils)
– 1/2 teaspoon smoked paprika (my secret ingredient for depth)
– Salt and black pepper

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops generously with salt, pepper, and the smoked paprika.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the pork chops for 2-3 minutes per side until golden brown crust forms.
5. Transfer the seared pork chops to your slow cooker in a single layer.
6. In the same skillet, add the sliced mushrooms and onions, cooking for 5-7 minutes until softened and lightly browned.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
9. Gradually pour in the chicken broth while stirring to create a smooth sauce.
10. Stir in the dried thyme and bring the mixture to a simmer.
11. Pour the mushroom sauce mixture over the pork chops in the slow cooker.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork is fork-tender.
13. Carefully remove the pork chops from the slow cooker and set aside.
14. Stir the heavy cream into the mushroom sauce in the slow cooker until fully incorporated.
15. Return the pork chops to the sauce and cook for an additional 15 minutes on HIGH to heat through.

For such minimal effort, these pork chops turn out incredibly tender—they practically fall apart at the touch of a fork. The creamy mushroom sauce becomes rich and velvety, perfect for spooning over mashed potatoes or buttered egg noodles. I sometimes stir in a handful of fresh parsley at the end for a bright, fresh contrast to the deep savory flavors.

Rustic Herb-Infused Cream of Mushroom Pork Chops

Finally, after that chilly autumn hike last weekend, I knew it was time to break out this comforting classic. There’s something about the earthy aroma of mushrooms and herbs that just screams cozy season to me, and this recipe never fails to warm both the kitchen and our hearts.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 2 tablespoons extra virgin olive oil (my trusty bottle is always within arm’s reach)
• 1 pound cremini mushrooms, sliced (I love their meaty texture over white buttons)
• 1 medium yellow onion, finely diced (my eyes still water every single time)
• 3 cloves garlic, minced (fresh only – the jarred stuff just doesn’t compare)
• 1 cup heavy cream (go for the good stuff, it makes all the difference)
• 2 teaspoons fresh thyme leaves (rubbed between my fingers to release their oils)
• 1 teaspoon fresh rosemary, finely chopped (from my little windowsill herb garden)
• 1/2 cup chicken broth (I always have homemade frozen in ice cube trays)
• Salt and black pepper (I’m generous with both throughout the cooking process)

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 4-5 minutes per side until golden brown, then transfer to a plate. Tip: Don’t overcrowd the pan – cook in batches if needed for proper browning.
4. Reduce heat to medium and add mushrooms to the same skillet, cooking for 6-8 minutes until they release their liquid and turn golden brown.
5. Add diced onion and cook for 4-5 minutes until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in chicken broth, scraping up all the browned bits from the bottom of the pan.
8. Return pork chops to the skillet along with any accumulated juices.
9. Pour heavy cream over everything and sprinkle with fresh thyme and rosemary.
10. Simmer uncovered for 10-12 minutes until pork reaches 145°F internally and sauce thickens slightly. Tip: Use an instant-read thermometer for perfect doneness every time.
11. Remove from heat and let rest for 5 minutes before serving. Tip: This resting time allows the juices to redistribute through the meat.

Heavenly doesn’t even begin to describe how the creamy herb sauce clings to those perfectly cooked pork chops. The mushrooms add this wonderful earthy depth that plays so nicely against the richness of the cream, while the fresh herbs keep everything feeling bright and balanced. I love serving these over creamy mashed potatoes to soak up every last drop of that incredible sauce, though buttered egg noodles work beautifully too for a quicker weeknight option.

Country Style Pork Chops with Mushroom Soup

There’s something so comforting about pork chops that just feels like home to me—maybe it’s because my grandma always made them on Sundays. Today I’m sharing my favorite weeknight version that comes together with pantry staples but tastes like you spent hours in the kitchen. This country-style pork chop recipe with creamy mushroom soup is my go-to when I want something hearty without the fuss.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in adds so much more flavor)
– 1 tablespoon olive oil (extra virgin is my go-to for searing)
– 1 medium yellow onion, thinly sliced (I always keep these on hand for quick meals)
– 8 ounces cremini mushrooms, sliced (they have such great earthy flavor compared to white mushrooms)
– 1 can (10.5 oz) condensed cream of mushroom soup (I prefer the classic Campbell’s for that nostalgic taste)
– 1/2 cup chicken broth (low-sodium lets me control the salt better)
– 1 teaspoon garlic powder (I’m generous with this—feel free to add more)
– 1/2 teaspoon dried thyme (rubbing it between my palms really wakes up the flavor)
– Salt and black pepper to taste (I’m heavy on the pepper—it balances the creaminess)

Instructions

1. Pat the pork chops completely dry with paper towels on both sides—this is crucial for getting that beautiful golden sear.
2. Season both sides of the pork chops generously with salt, black pepper, and garlic powder, pressing the seasonings into the meat.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet, making sure not to overcrowd them—you might need to work in batches.
5. Sear the pork chops for 4-5 minutes per side until they develop a deep golden-brown crust.
6. Transfer the seared pork chops to a plate and reduce the heat to medium.
7. Add the sliced onions to the same skillet and cook for 3 minutes, stirring occasionally, until they begin to soften.
8. Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their liquid and turn golden brown.
9. Pour in the condensed mushroom soup directly from the can, followed by the chicken broth and dried thyme.
10. Whisk the sauce continuously for 2 minutes until it becomes smooth and well-combined.
11. Return the pork chops to the skillet, nestling them into the mushroom sauce.
12. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the pork chops reach an internal temperature of 145°F.
13. Remove the skillet from heat and let it rest, covered, for 5 minutes to allow the juices to redistribute. Perfectly tender pork chops swimming in that creamy mushroom gravy just beg for mashed potatoes to soak up every last drop. The mushrooms add such wonderful earthiness while the sauce keeps everything incredibly moist—it’s the kind of meal that makes everyone ask for seconds before they’ve even finished their first helping.

Slow Cooker Pork Chops with Garlic Mushroom Sauce

Zesty aromas fill my kitchen every time I make this comforting dish, reminding me of those cozy autumn evenings when all I want is something hearty without the fuss. I actually discovered this recipe during a busy week when my slow cooker became my best friend, and now it’s my go-to for impressing guests with minimal effort. There’s something magical about how the garlic and mushrooms meld together while the pork chops become fall-apart tender.

Ingredients

• 4 bone-in pork chops (about 1-inch thick – I find bone-in adds so much more flavor)
• 1 lb cremini mushrooms, sliced (I love their earthy flavor over white mushrooms)
• 6 garlic cloves, minced (fresh is essential here – no jarred garlic!)
• 1 cup chicken broth (low-sodium is my preference to control saltiness)
• 1/2 cup heavy cream (this makes the sauce luxuriously creamy)
• 2 tbsp olive oil (extra virgin is always my kitchen staple)
• 1 tbsp Worcestershire sauce (that umami kick is everything)
• 1 tsp dried thyme (rubbed between my palms to release the oils)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp salt (I use kosher salt for more even distribution)

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 3 minutes per side until golden brown crust forms.
5. Transfer seared pork chops to slow cooker, arranging in a single layer.
6. Add sliced mushrooms to the same skillet and cook for 5 minutes until they release their liquid.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour chicken broth into skillet, scraping up all the browned bits from the bottom.
9. Add Worcestershire sauce and dried thyme to the skillet mixture.
10. Pour the entire mushroom and broth mixture over pork chops in slow cooker.
11. Cover and cook on LOW for 6 hours until pork reaches 145°F internally.
12. Remove pork chops from slow cooker and transfer to a serving platter.
13. Stir heavy cream into the slow cooker sauce until fully incorporated.
14. Let sauce thicken for 10 minutes with slow cooker set to WARM.
15. Pour garlic mushroom sauce over pork chops before serving.

Divinely tender pork chops practically melt at the touch of your fork, while the creamy mushroom sauce boasts deep garlic notes that cling to every bite. I love serving this over mashed potatoes to soak up every drop of that incredible sauce, though egg noodles work beautifully too. The way the mushrooms maintain their texture against the falling-apart pork creates this wonderful contrast that keeps me making this recipe again and again.

Tangy Mustard and Mushroom Pork Chops

Browsing through my grandmother’s old recipe box last weekend, I stumbled upon this mustard and mushroom pork chop recipe that instantly brought back memories of cozy family dinners. It’s one of those dishes that feels fancy but comes together with ingredients you probably already have in your pantry. I love how the tangy mustard cuts through the richness of the mushrooms, creating a perfect weeknight meal that never fails to impress.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in adds so much more flavor)
– 2 tablespoons olive oil (extra virgin is my go-to for better flavor)
– 1 teaspoon kosher salt (I prefer the larger crystals for better seasoning control)
– ½ teaspoon freshly ground black pepper (freshly ground makes all the difference)
– 1 medium yellow onion, thinly sliced (I like to use sweet onions when I have them)
– 8 ounces cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced (fresh garlic is non-negotiable for me)
– ¼ cup Dijon mustard (the grainy kind adds wonderful texture)
– 1 cup chicken broth (low-sodium lets me control the salt level)
– ½ cup heavy cream (room temperature blends more smoothly)
– 2 tablespoons chopped fresh parsley (for that fresh finish)

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet and cook for 4-5 minutes until deeply golden brown.
5. Flip the pork chops and cook for another 4-5 minutes until the other side is browned.
6. Transfer the pork chops to a plate and set aside, keeping any juices that accumulate.
7. Tip: Don’t overcrowd the pan – cook in batches if necessary for proper browning.
8. Add sliced onions to the same skillet and cook for 3 minutes until slightly softened.
9. Add sliced mushrooms and cook for 5-6 minutes until they release their liquid and brown.
10. Add minced garlic and cook for 1 minute until fragrant but not burned.
11. Whisk in Dijon mustard until it coats the vegetables evenly.
12. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
13. Tip: Those browned bits are flavor gold – don’t let them go to waste!
14. Return the pork chops and any accumulated juices to the skillet.
15. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until pork reaches 145°F internally.
16. Remove pork chops to a serving platter, leaving the sauce in the skillet.
17. Stir heavy cream into the sauce and simmer for 2-3 minutes until slightly thickened.
18. Tip: Don’t boil the cream sauce or it might separate – gentle simmering is key.
19. Stir in chopped parsley and immediately pour the sauce over the pork chops.

What really makes this dish special is how the creamy mustard sauce clings to every bite of the tender pork, while the mushrooms add an earthy depth that balances the tanginess perfectly. I love serving these chops over mashed potatoes to soak up every last drop of that incredible sauce, or alongside crisp green beans for a lighter meal that still feels indulgent.

Slow Cooked Apple and Mushroom Pork Chops

Last weekend, when the crisp autumn air finally settled in, I found myself craving something warm and comforting that practically cooked itself while I tackled my overflowing laundry basket. This slow-cooked dish became my kitchen hero, filling the house with the most incredible savory-sweet aroma that had my family hovering near the kitchen hours before dinner was ready.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find bone-in adds so much more flavor during the long cook time)
• 2 large Granny Smith apples, peeled and sliced (their tartness balances the richness perfectly)
• 8 oz cremini mushrooms, sliced (I love their earthy flavor, but baby bellas work great too)
• 1 large yellow onion, thinly sliced (sweet onions are my preference here)
• 3 cloves garlic, minced (fresh is always best—I keep a jar of pre-minced for emergencies)
• 1 cup apple cider (not juice—the tangier the better for depth of flavor)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh makes all the difference)
• 1 tsp kosher salt (I prefer larger crystals for better control)
• ½ tsp black pepper, freshly ground

Instructions

1. Pat pork chops completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Season both sides of pork chops evenly with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear pork chops for 3 minutes per side until golden brown crust forms (don’t move them while searing for that perfect crust).
5. Transfer seared pork chops to your slow cooker, arranging them in a single layer.
6. Add sliced onions to the same skillet and cook for 4 minutes until slightly softened.
7. Add minced garlic and cook for 1 minute until fragrant (watch carefully—burnt garlic turns bitter).
8. Scatter sliced mushrooms over the pork chops in the slow cooker.
9. Arrange peeled apple slices evenly over the mushrooms.
10. Pour cooked onion and garlic mixture over the apples.
11. Sprinkle fresh thyme leaves evenly over everything.
12. Pour apple cider slowly over the entire mixture.
13. Cover slow cooker and cook on LOW for 6 hours until pork is fork-tender.

My favorite thing about these pork chops is how the apples practically melt into the sauce while the mushrooms soak up all those wonderful juices. The pork becomes so tender it practically falls off the bone, and that sweet-savory sauce is absolutely divine spooned over mashed potatoes or creamy polenta—trust me, you’ll want to sop up every last drop with some crusty bread.

Lemon Herb Slow Cooker Pork Chops with Mushrooms

Tired of dry pork chops that taste like cardboard? This lemon herb slow cooker version has been my family’s favorite weeknight dinner for years. I first discovered this recipe during a busy holiday season when I needed something hands-off but impressive enough for guests.

Ingredients

– 4 bone-in pork chops (about 1 inch thick – I find bone-in stays juicier)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 1 yellow onion, thinly sliced (I always keep these on hand)
– 3 cloves garlic, minced (fresh is worth the extra minute, trust me)
– 1 cup chicken broth (low sodium lets you control the salt)
– 1/4 cup fresh lemon juice (about 2 lemons squeezed)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tbsp dried thyme (rubbed between palms to release oils)
– 1 tsp dried rosemary
– 1/2 tsp black pepper (freshly cracked if you have it)
– 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Season pork chops evenly with salt and pepper on both sides.
3. Sear pork chops for 3 minutes per side until golden brown crust forms (don’t skip this step – it locks in juices).
4. Transfer seared pork chops to your slow cooker.
5. Add sliced mushrooms and onions to the same skillet.
6. Sauté vegetables for 5 minutes until mushrooms release liquid and onions soften.
7. Stir in minced garlic and cook for 1 minute until fragrant (watch closely – garlic burns fast).
8. Pour chicken broth into skillet to deglaze, scraping up all the browned bits.
9. Add lemon juice, thyme, and rosemary to the skillet mixture.
10. Bring liquid to a simmer for 2 minutes to combine flavors.
11. Pour the entire skillet mixture over pork chops in slow cooker.
12. Cover and cook on LOW for 6 hours (high for 3 hours if rushed, but low yields tender meat).
13. Check internal temperature reaches 145°F with meat thermometer for food safety.
14. Carefully remove pork chops to serving platter using tongs.
15. Let pork chops rest for 5 minutes before serving (this redistributes juices throughout).

Buttery tender pork chops practically melt in your mouth with bright lemon cutting through the earthy mushrooms. I love serving these over creamy polenta to soak up every drop of that incredible sauce, or alongside roasted potatoes for a heartier meal that always earns compliments.

Creamy Tomato and Mushroom Pork Chops

Very few dishes hit that perfect balance of comforting and elegant quite like this one—I first made these creamy tomato and mushroom pork chops on a chilly autumn evening when I needed something to warm both the kitchen and my spirits, and they’ve been in my regular rotation ever since. There’s something magical about how the savory mushrooms and tangy tomatoes come together in that rich cream sauce, making an ordinary weeknight feel special without requiring hours at the stove. I love how the pork stays juicy while soaking up all those wonderful flavors—it’s the kind of meal that makes everyone at the table ask for seconds.

Ingredients

– 4 boneless pork chops (about 1-inch thick—I find this thickness gives the best sear-to-juiciness ratio)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 medium yellow onion, finely chopped (I always keep these on hand—they’re the foundation of so many great dishes)
– 8 oz cremini mushrooms, sliced (I prefer these over white mushrooms for their deeper, earthier flavor)
– 3 cloves garlic, minced (freshly minced makes all the difference here)
– 1 cup chicken broth (low-sodium lets you control the salt level)
– 1 can (14.5 oz) diced tomatoes, undrained (the liquid helps create that beautiful sauce)
– 1/2 cup heavy cream (this is what gives the sauce its luxurious texture)
– 1 tsp dried thyme (rubbed between my fingers before adding to release its oils)
– 1/2 tsp paprika (adds a subtle smokiness and gorgeous color)
– Salt and black pepper (I’m generous with the pepper—it really complements the pork)

Instructions

1. Pat the pork chops completely dry with paper towels on both sides—this is crucial for getting a proper sear.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the pork chops in the hot skillet and cook for 4-5 minutes without moving them until a golden-brown crust forms.
5. Flip the pork chops and cook for another 4-5 minutes until browned on the second side.
6. Transfer the pork chops to a clean plate—they won’t be fully cooked through yet.
7. Add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
9. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they’ve released their liquid and started to brown.
10. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
11. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
12. Add the diced tomatoes with their juices, dried thyme, and paprika.
13. Bring the mixture to a simmer and cook for 3-4 minutes until slightly reduced.
14. Return the pork chops to the skillet along with any accumulated juices.
15. Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the pork chops reach an internal temperature of 145°F.
16. Stir in the heavy cream and cook for 2-3 minutes until the sauce is heated through and slightly thickened.
17. Remove from heat and let rest for 3 minutes before serving.

What really makes this dish special is how the creamy sauce clings to every bite of pork while the mushrooms provide that satisfying meaty texture. The tomatoes add just enough acidity to cut through the richness, creating a beautifully balanced flavor profile that never feels heavy. I love serving this over creamy mashed potatoes or buttered egg noodles to soak up every last drop of that incredible sauce—it’s comfort food at its finest.

Slow Cooker Dijon Mushroom Pork Chops

Oh my goodness, you guys—this is one of those set-it-and-forget-it recipes that saved my sanity during soccer season last fall. I literally threw everything in the slow cooker before heading to work and came home to the most incredible aroma filling my entire house.

Ingredients

– 4 bone-in pork chops (about 1-inch thick – I find bone-in stays juicier)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 1 large yellow onion, thinly sliced (I always keep these on hand)
– 3 cloves garlic, minced (fresh is best here, but I won’t judge if you use jarred)
– 1 cup chicken broth (low-sodium is my preference to control salt)
– 1/2 cup heavy cream (this makes it so luxuriously creamy)
– 1/4 cup Dijon mustard (the star ingredient – don’t skimp!)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tbsp Worcestershire sauce (adds that umami depth)
– 1 tsp dried thyme (rubbed between my fingers to release the oils)
– 1/2 tsp black pepper (freshly ground if you have it)
– 1/2 tsp salt (I use kosher salt for even distribution)

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of each pork chop evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the pork chops for 2-3 minutes per side until golden brown (don’t crowd the pan – work in batches if needed).
5. Transfer the seared pork chops to your slow cooker in a single layer.
6. In the same skillet, add the sliced mushrooms and cook for 5-6 minutes until they release their liquid and start to brown.
7. Add the sliced onions to the mushrooms and cook for another 3-4 minutes until softened.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Spread the mushroom-onion mixture evenly over the pork chops in the slow cooker.
10. In a medium bowl, whisk together the chicken broth, Dijon mustard, Worcestershire sauce, and dried thyme until smooth.
11. Pour the broth mixture over the pork chops and vegetables in the slow cooker.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork is fork-tender.
13. Carefully remove the pork chops from the slow cooker and set aside on a plate.
14. Stir the heavy cream into the sauce remaining in the slow cooker until fully incorporated.
15. Return the pork chops to the slow cooker and spoon the creamy sauce over them.
16. Cook for an additional 15 minutes on HIGH to heat through.

Perfectly tender pork chops swimming in that creamy Dijon-mushroom sauce make this feel like restaurant-quality comfort food. I love serving these over mashed potatoes to soak up every drop of that incredible sauce, and the mushrooms become so meaty and flavorful they almost steal the show from the pork.

Maple Glazed Pork Chops with Creamy Mushroom Sauce

Very few things beat coming home to the incredible aroma of maple and pork mingling in my kitchen—it’s the kind of cozy, autumnal meal that makes my whole house feel like a hug. I first tried this combo after a friend brought over some local maple syrup from Vermont, and now it’s my go-to for impressing guests without spending hours at the stove.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find thicker chops stay juicier)
• 1/4 cup pure maple syrup (the real stuff—none of that pancake syrup here!)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 8 oz cremini mushrooms, sliced (I love their earthy flavor over button mushrooms)
• 1/2 cup heavy cream (room temp blends smoother)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup chicken broth (low-sodium lets me control the salt)
• 1 tsp fresh thyme leaves (from my little herb garden when possible)
• Salt and black pepper (I’m generous with the pepper for a bit of kick)

Instructions

1. Pat the pork chops completely dry with paper towels—this helps them get a beautiful sear instead of steaming.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
5. Transfer pork chops to a plate and brush immediately with maple syrup—the residual heat helps it cling.
6. Reduce skillet heat to medium and add sliced mushrooms, cooking for 5-6 minutes until browned and tender.
7. Add minced garlic and cook for 1 minute until fragrant but not burned.
8. Pour in chicken broth, scraping up all the browned bits from the pan bottom with a wooden spoon.
9. Stir in heavy cream and fresh thyme, then simmer for 3-4 minutes until sauce thickens slightly.
10. Return pork chops to the skillet, spooning sauce over them, and heat for 1 minute to warm through.

That creamy mushroom sauce clings to every nook of the pork, while the maple glaze adds just enough sweetness to balance the savory depth. Try serving these chops over creamy polenta or buttery mashed potatoes—they’re perfect for sopping up every last drop of that incredible sauce.

Slow Cooked Spicy Mushroom Pork Chops

Yesterday, I was craving something comforting but with a kick, and these slow-cooked spicy mushroom pork chops hit the spot perfectly. I love how the slow cooker does all the work while I tackle my never-ending to-do list, and the aroma that fills the house is pure magic. It’s become my go-to for busy weeknights when I want a hearty meal without the fuss.

Ingredients

– 4 bone-in pork chops (about 1 inch thick—I find they stay juicier than boneless)
– 8 oz cremini mushrooms, sliced (baby bellas work great too for that earthy flavor)
– 1 medium yellow onion, thinly sliced (I always keep these on hand for slow cooker recipes)
– 2 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 1 cup chicken broth (low-sodium is my preference to control the saltiness)
– 1/4 cup soy sauce (I use reduced-sodium to balance the spice)
– 2 tbsp sriracha sauce (adjust this if you’re sensitive to heat—I like it fiery!)
– 1 tbsp brown sugar (it adds a subtle sweetness that rounds out the spice)
– 1 tsp smoked paprika (for that hint of smokiness I adore)
– 1/2 tsp black pepper (freshly ground if possible)
– 2 tbsp cornstarch (to thicken the sauce at the end)
– 2 tbsp water (cold, to mix with the cornstarch)
– 2 tbsp chopped fresh parsley (for garnish—it brightens everything up)

Instructions

1. Place the pork chops in the bottom of a 6-quart slow cooker in a single layer.
2. Scatter the sliced mushrooms and onions evenly over the pork chops.
3. In a small bowl, whisk together the minced garlic, chicken broth, soy sauce, sriracha, brown sugar, smoked paprika, and black pepper until well combined.
4. Pour the mixture over the pork chops and vegetables in the slow cooker.
5. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork. (Tip: Avoid lifting the lid during cooking to maintain steady heat.)
6. Carefully remove the pork chops from the slow cooker and transfer them to a serving platter.
7. In a separate small bowl, stir the cornstarch and cold water together until smooth to create a slurry.
8. Whisk the slurry into the liquid in the slow cooker. (Tip: Adding cornstarch to cold water first prevents lumps in the sauce.)
9. Cover and cook on high for 15–20 minutes, or until the sauce has thickened to a gravy-like consistency.
10. Pour the thickened sauce over the pork chops on the platter. (Tip: For extra flavor, let the pork chops rest in the sauce for 5 minutes before serving.)
11. Garnish with chopped fresh parsley.
Hearty and satisfying, these pork chops are fall-apart tender with a spicy kick that lingers just enough. The mushrooms soak up all the savory notes, making each bite deeply flavorful. Serve it over mashed potatoes or rice to soak up every last drop of that incredible sauce—it’s a meal that feels like a hug in a bowl.

Conclusion

Slow cooker pork chops with cream of mushroom soup offer endless comfort food possibilities. We hope these 35 delicious recipes inspire your next family meal! Try one this week, then share your favorite in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily find these tasty ideas again.