Be prepared for the most tender moist bone-in pork chops that have cooked slowly in a crock pot marinating in a scrumptious homemade mushroom soup. Add some rice at the end for a hearty slow cooker meal that you can prep in 15 minutes. No dry tough pork chops here.
Try the Most Tender Juicy Crock Pot Pork Chops with Mushroom Soup
Sometimes, you just need a crowd-pleasing meal without a lot of work, and that’s where these Crock pot pork chops and rice with mushroom soup enter the picture! Tender pork chops are slow-cooked in a robust and flavorful homemade cream of mushroom soup and served with rice to soak up all of the extra sauce.
The result is a fabulous main dish that’s perfect for a weeknight. The flavor of the pork is complimented beautifully by earthy mushrooms and salty, umami Worcestershire sauce. There’s nothing quite like Southern-style recipes with pork.
Slow cooker pork chops are an easy and satisfying meal and a great way to cook thick cut pork chops. If you have thin cut pork chops try skillet pork chops with mushroom gravy or if you don’t have time to wait for dinner, make some fried panko coated pork chops or crispy shake and bake pork chops.
With just a few simple ingredients and less than 15 minutes of prep time, they’re perfect for busy days. Homemade mushroom soup is so much better than canned, and it doesn’t take much effort at all to make.
Best of all, the slow cooker does all of the work, and makes the most tender and juicy pork chops. It’s a simple and hearty meal that’s great to come home to on busy weeknights and one your whole family will love.
Pork chops get a bad rap because it’s easy to overcook them and you end up with dry, tough, flavorless pork. Not with this slow cooker pork chop recipe, they are so tender and juicy you won’t even need a knife.
What to Serve with Cream of Mushroom Pork Chops
Pork chops with cream of mushroom soup are savory and satisfying served with rice or over rice. You could also serve them over egg noodles. While a meal in themselves, you can add some side dishes.
Try them with egg noodles and roasted asparagus or with creamy mashed potatoes and sweet roasted carrots. This is one of those recipes that will be on repeat.
Is browning the pork chops really necessary?
To make really excellent Crock Pot pork chops, you should coat them in flour and then brown them in butter or oil before transferring them to your slow cooker. It brings out the flavor and holds in the moisture, it really does make a difference– don’t skip this step.
Why We Love Pork Chops in the South
- Simple ingredients: This recipe only needs a few ingredients that the Crock Pot will transform into a hearty and filling meal.
- Comforting and flavorful: The creamy mushroom soup and savory pork are a mouthwatering combination that is super comforting and warm.
- Pairs great with lots of dishes: This recipe is super flavorful yet basic enough to pair with a variety of side dishes, so you can serve it over and over again without it being boring.
- Deceptively elegant: This dish can be dressed up or down depending on the plating and the side dishes. Serve it at a dinner party for friends that doesn’t take much effort at all– but all your guests will love it.
Why use mushrooms in this recipe?
Mushrooms contribute unique, savory flavor (sometimes referred to as umami) in everything you put them in. They’re earthy and savory and complement the pork perfectly. You can use any type of mushroom, Baby Bella mushrooms have great flavor and texture, but regular white button mushrooms are a classic choice for cream of mushroom soup.
Just a Few Ingredients
- Pork Chops: For slow cooker pork chops it is best to use thick cut bone-in pork chops, but boneless will also work. If using thin pork chops you are better off making stovetop pork chops.
- Butter: Butter adds richness and flavor to the soup, and creates a velvety texture that coats the pork chops perfectly.
- Mushrooms: Sliced mushrooms bring an earthy and meaty taste to the gravy, complementing the pork chops. Use any type of mushrooms you like. I recommend white button mushrooms or baby bella mushrooms for the best flavor and value.
- Spices: Garlic powder, dry mustard, salt, pepper
- Flour: The flour thickens the soup into a luscious consistency.
- Worcestershire Sauce: adds another layer of savoriness and tang to the sauce. You can use a little bit of soy sauce if you don’t have Worcestershire sauce.
- Milk: Whole milk makes the cream of mushroom soup creamy and perfect You can use lower-fat milk or add some cream or half-and-half for an even more decadent sauce or make it without cream and use chicken broth or beef broth instead.
- Vegetable oil: Vegetable oil helps the pork chops get a good brown crust as they sear in the pan.
- Rice: Cooked rice soaks up all of the fantastic flavors of the sauce. You will cook the rice separately and add it at the end. You can also serve the pork chops with mashed potatoes or egg noodles.
What type of pork chops should you use?
For this recipe, you need to use a thick pork chop preferably bone-in pork chops. The boneless chops will cook quicker than the bone-in chops, but the bone-in chops tend to have more fat and pork flavor. If you want a recipe for boneless pork chops, try some baked pork chops with apples, they are so juicy and tender.
How To Make Creamy, Savory Crockpot Pork Chops
Step 1: Dredge the pork chops.
Combine the flour, garlic powder, dry mustard, salt, and pepper in a pie plate. Dredge thick pork chops in the flour mixture and shake off any excess.
Step 2: Brown the pork chops.
Add oil to a large skillet and brown the pork chops on each side. Then, place the pork chops into a slow cooker.
Step 3: Make the creamy gravy.
In the same skillet, cook the mushrooms ,add flour and then slowly add milk, whisking as you add it. Add Worcestershire and let it thicken. Pour the soup over the pork chops in the slow cooker.
Pour the soup over the pork chops in the slow cooker.
Step 4: Cook in the Crock Pot.
Cook the pork on low heat in a slow cooker for six hours. At the end of six hours, you can stir in two cups of cooked white rice to the sauce or serve the pork over top of a bed of rice.
A Few Recipe Notes
- Make sure to thoroughly cook the flour after you add it to the butter and mushrooms to get rid of the raw flour taste. Cook it for a full minute before adding the milk.
- Don’t skip browning the pork chops! This step brings incredible flavor to both the pork chop and the sauce.
- If all of your pork chops can’t fit in a single layer in the crock pot, rotate them about half way through.
- If using boneless pork chops, they will cook much quicker. Check them at about 2 hours with a meat thermometer.
How to Store
In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
In the freezer: If you have extra portions, you can freeze them, they make great leftovers. Place the cooled pork chops and sauce in a freezer-safe container or bag, ensuring there’s no excess air. They can be frozen for up to 3 months.
How to reheat: Thaw frozen leftovers in the refrigerator overnight. Reheat the pork chops and gravy in a skillet over low heat, stirring occasionally until heated through. Alternatively, you can reheat them in the microwave in short intervals, stirring in between.
When are pork chops fully cooked
The safe temperature for pork is an internal temperature of 145°F. You can use a meat thermometer inserted in the thickest part of the pork chop to check for doneness. If you’re using bone-in pork chops, make sure to check near the bone. You can also cut open a pork chop to check. Look for fully cooked meat that is no longer shiny and juices that are clear (not red or yellow).
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Crock Pot Bone-In Pork Chops in Mushroom Soup
Ingredients
For the pork chops:
- ¼ cup flour
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 pork chops thick cut, bone-in
- 1 tablespoon vegetable oil
For the mushroom gravy:
- 8 ounces sliced mushrooms
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 2 teaspoons Worcestershire sauce
- 2 cups cooked rice
Equipment
Instructions
- Combine the flour, garlic powder, dry mustard, salt and pepper in a pan or plate. Dredge the pork chops in the flour mixture and shake off any excess.
- Add oil to a large skillet and brown about 3 minutes per side. Remove and place in a slow cooker.
- In the same skillet, add butter and cook mushrooms until they have browned. Add flour and cook for a minute. Slowly add milk, whisking the entire time. Add Worcestershire sauce and continue to cook until it has thickened. Salt and pepper to taste. Pour over pork chops in the slow cooker.
- Cook on low for 6 hours until tender. Add 2 cups of cooked rice and stir into the gravy. Serve.
Barbara’s Tips + Notes
- For best results use bone-in thick cut pork chops. If using boneless, check for doneness at 2 hours.
- Make sure to thoroughly cook the flour after you add it to the butter and mushrooms to get rid of the raw flour taste. Cook it for a full minute before adding the milk.
- Don’t skip browning the pork chops! This step brings a depth of rich flavor to both the pork chop and the sauce.
- If all of your pork chops can’t fit in a single layer rotate them half way.
Nutrition
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