Name: Crockpot Creamy Mushroom Pork Chops
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 bone-in or boneless pork chops (about 1 inch thick); 16 ounces mushrooms (cremini or button), sliced; 1 small onion, thinly sliced; 3 cloves garlic, minced; 1 can (10.5 oz) condensed cream of mushroom soup; 1/2 cup low-sodium chicken broth (or water); 4 ounces cream cheese, softened and cubed; 1 tablespoon Dijon mustard (optional but recommended); 1 teaspoon dried thyme (or 1 tablespoon fresh); 1/2 teaspoon smoked paprika (optional); Salt and black pepper, to taste; 1–2 tablespoons olive oil or butter (for searing); Fresh parsley, chopped, for garnish

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There’s something about tender pork chops in a silky mushroom sauce that just feels right at the end of a long day. This crockpot version takes the work off your hands while delivering big, cozy flavor. You’ll prep for a few minutes, then let the slow cooker do the rest.

The result is rich, creamy, and spoon-tender pork that pairs with almost anything. It’s an easy weeknight dinner that tastes like a weekend treat.

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What Makes This Special

Close-up detail shot: Spoon-tender pork chop nestled in a glossy, creamy mushroom-thyme sauce, seare

This recipe leans on simple pantry favorites and fresh mushrooms to create a crowd-pleasing sauce. The slow cooker keeps the pork moist and allows the flavors to melt together without babysitting.

A quick sear adds a restaurant-quality touch, and a splash of broth and cream cheese brings silky body without fuss. Best of all, it’s reliable—hard to mess up, easy to love.

What You’ll Need

4 bone-in or boneless pork chops (about 1 inch thick)
16 ounces mushrooms (cremini or button), sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup (or homemade equivalent)
1/2 cup low-sodium chicken broth (or water)
4 ounces cream cheese, softened and cubed
1 tablespoon Dijon mustard (optional but recommended)
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
1–2 tablespoons olive oil or butter (for searing)
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Overhead “tasty top view” shot: Final plated Crockpot Creamy Mushroom Pork Chops served with but

Season the pork chops. Pat dry and sprinkle both sides with salt, pepper, and smoked paprika if using. This builds flavor from the start.
Sear for extra depth. Heat olive oil or butter in a skillet over medium-high.Sear chops 2–3 minutes per side until golden. You don’t need to cook them through—just get that color.
Layer the veggies. Add sliced mushrooms and onions to the bottom of your slow cooker. Sprinkle in the garlic and thyme.
Make the sauce base. In a bowl, whisk the cream of mushroom soup, chicken broth, Dijon, and cream cheese.It doesn’t need to be perfectly smooth—any small lumps will melt.
Add the pork. Place seared chops on top of the mushrooms. Pour the sauce mixture over everything, spreading to cover.
Cook low and slow. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the pork is tender. Bone-in may take slightly longer.
Taste and finish. Stir the sauce, taste, and adjust salt and pepper.If you want it thicker, uncover and cook on HIGH for 15–20 minutes, or swirl in a slurry of 1 teaspoon cornstarch and 1 tablespoon water.
Serve. Spoon the creamy mushroom sauce over the pork. Garnish with parsley. Serve with mashed potatoes, buttered noodles, rice, or steamed green beans.

Keeping It Fresh

Leftovers do well because the sauce keeps the pork moist.

Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce. For longer storage, freeze in portions for up to 2 months.

Thaw overnight in the fridge, then reheat slowly. Cream-based sauces can separate a bit, but a quick whisk while warming brings it back together.

Cooking process beauty shot: Seared pork chops arranged over a bed of cooked-down mushrooms and onio

Why This is Good for You

Pork chops offer lean protein, especially if you choose center-cut or trim excess fat. Mushrooms bring fiber, B vitamins, and antioxidants for a savory boost without many calories.

Using broth and a measured amount of cream cheese keeps the sauce lush with fewer heavy ingredients. Plus, cooking at home means you control salt and add-ons.

Pitfalls to Watch Out For

Overcooking on high heat. Pork dries out quickly if pushed too hard. When in doubt, choose LOW and be patient.
Skipping the sear. You can, but you’ll miss that deeper flavor and color.A quick sear pays off.
Underseasoning. Creamy sauces need salt, acidity, and herbs. Taste at the end and adjust with salt, pepper, or a squeeze of lemon.
Watery sauce. Some mushrooms release a lot of moisture. Thicken with a cornstarch slurry or reduce uncovered for a few minutes.
Pile-up in the slow cooker. If your cooker is too full, heat won’t circulate well.Keep the pot about two-thirds full for best results.

Variations You Can Try

Herb Swap: Use rosemary or Italian seasoning instead of thyme for a different profile.
Wine Upgrade: Replace 1/4 cup of broth with dry white wine for a more complex sauce.
Dairy-Free: Use dairy-free cream cheese and a dairy-free mushroom soup. Coconut cream works, but choose a neutral brand to avoid strong coconut flavor.
Mushroom Medley: Mix cremini, shiitake, and oyster mushrooms for extra savoriness.
Onion Lovers: Add a packet of onion soup mix instead of salt for a nostalgic, punchy twist.
Thicker Sauce: Stir in 1–2 tablespoons sour cream at the end for extra tang and body.
Bone-In Richness: Use bone-in chops for deeper flavor and juicier meat.
Gluten-Friendly: Choose gluten-free condensed soup or make a quick gluten-free roux-based mushroom sauce.

FAQ

Do I have to sear the pork chops first?

Searing isn’t mandatory, but it adds rich flavor and better color. If you’re short on time, skip it, but expect a slightly lighter-tasting dish.

Can I use frozen pork chops?

It’s best to thaw them first for even cooking and food safety.

Frozen meat in a slow cooker can stay too long in the temperature danger zone.

What kind of pork chops work best?

Thicker chops (about 1 inch) hold up well. Boneless center-cut are convenient, while bone-in chops tend to be juicier and more flavorful.

How can I make the sauce thicker?

Stir in a small cornstarch slurry (1 teaspoon cornstarch to 1 tablespoon cold water), then cook on HIGH for 10–15 minutes. You can also simmer uncovered to reduce.

What can I serve with it?

Mashed potatoes, egg noodles, rice, or cauliflower mash are great.

Add a simple green like broccoli, peas, or a crisp salad to balance the richness.

Can I make this without canned soup?

Yes. Replace the condensed soup with 3/4 cup heavy cream, 1 teaspoon cornstarch, and an extra 1/2 cup sautéed mushrooms. Season well and proceed as directed.

How do I prevent the pork from drying out?

Cook on LOW when possible and don’t overshoot the time.

The sauce should partially cover the chops, and thicker cuts perform best.

Is this spicy?

No. It’s mild and creamy. If you want heat, add a pinch of red pepper flakes or a dash of hot sauce at the end.

Wrapping Up

Crockpot Creamy Mushroom Pork Chops are the kind of meal you’ll keep in your back pocket—simple, hearty, and deeply satisfying.

With a few pantry staples and a handful of mushrooms, you get a comforting dinner that practically cooks itself. Make it once, tweak it to your liking, and you’ll have a reliable favorite for busy nights and laid-back weekends alike.