Tender cuts of Pork Chops with flavorful creamy mushroom soup sauce is not only an easy to toss together dinner to have cooking through the day in the Slow Cooker, but it’s a great recipe that is the epitome of comfort food. These Pork Chops with Cream of Mushroom will easily become a new favorite.
I’m all about great food made with easy recipes. If it’s something we can whip up with minimal effort or something that is made fast for busy weeknights, sign me up. This Creamy Mushroom Pork Chops recipe is made in the Slow Cooker in as little as 4 hours or cooked on LOW for 8 hours while you are away from the kitchen.
If you love pork chops recipes, you will also want to try Air Fryer Pork Chops With Garlic Sage Rub, or Instant Pot Pork Chops, and my easy Golden Juicy Pan Fried Pork Chops. Make one or make them all, you can’t go wrong with an easy weeknight dinner.
Why You’ll Love Pork Chops with Cream of Mushroom
- The Slow Cooker does all the work
- Great way to use affordable boneless pork chops
- This recipe uses pantry staple ingredients
- Super easy.
Ingredients
- Boneless top loin chops- they should be about 3/4 to 1-inch thick. Thick boneless pork chops will be less likely to overcook and be tough or dry.
- Kosher salt
- Garlic powder
- Vegetable oil
- Cream of mushroom soup
- Cream of chicken soup
- Low sodium beef broth
- Sliced button mushrooms
Get more info about these ingredients in the recipe card below.
How To Cook Pork Chops with Cream of Mushroom
- Pat chops dry with paper towels.
- Season pork with kosher salt and garlic powder.
- Brown pork chops. In a large skillet over medium-high heat, add oil and heat until shimmering. Add pork chops and sauté, turning once, about 3 minutes per side or until browned.
- Add soups and liquids. Transfer pork to a plate. Add the can of cream of mushroom soup, chicken soup, and broth to the skillet and cook, scraping up any brown bits from the bottom of the skillet with a wooden spoon, until the mixture is combined. Remove from the heat.
- Add ingredients to slow cooker. Place pork chops and any accumulated juices in the bottom of the slow cooker. Arrange mushrooms over the top of the pork chops. Pour the soup mixture over the top.
- Cook to an internal temperature of 145°F. Cook on Low for 7 to 8 hours or until an instant-read thermometer inserted horizontally into the thickest part of the pork chop registers 145°F.
- Serve. Transfer cream of mushroom pork chops to dinner plates and spoon creamy mushroom gravy over the top.
Ingredient Substitutions
While these smothered pork chops with cream of mushroom are absolutely scrumptious just as they are, here are some other additions or substitutions you can try if you prefer.
- Add a packet of Lipton Onion Soup Mix to the soup mix in step 3.
- Add 3 tablespoons of dried onion flakes to the soup mix in step 3.
- Add 3/4 teaspoon of dried mustard for a slightly pungent taste in step 3.
- In place of fresh mushrooms, you can use 2 cans (6.5 ounces each) of drained pieces and stems.
- You can swap the vegetable oil for olive oil.
Variations
- For faster results cook on HIGH. Switch the Slow Cooker from LOW to HIGH and cook for 3 to 4 hours for a faster cooking time and to get dinner on the table faster.
- Make cleanup easy. Using a slow cooker liner is a great thing to help make cleaning the crock insert easier.
Cook’s Tips
Cut slits in the fatty edges of the chops to prevent them from curling.
Always use a meat thermometer. Make sure that the internal temperature of your pork chops reach a temperature of 145° F. The secret to tender pork chops is to not overcook them. Even though your pork chops are smothered, they can still be tough if you overcook them.
Brown the pork chops. The Maillard reaction that occurs when browning meat, is a chemical reaction that adds flavor to the meat. If you skip this step your pork chops will not be as flavorful. But don’t overcook the pork chops as they will dry out and burn.
Storage and Safety
You can use frozen pork chops that are defrosted. If you want to use frozen pork chops – the best way to defrost them is in the refrigerator in their original wrapping for 12 to 14 hours.
Never start with frozen pork chops in the slow cooker. And don’t try to thaw your Pork Chops by just sitting them in the sink or on the counter, they will not reach a safe temperature in less than 2 hours which is the maximum time they can be at room temperature.
All of your cooked pork chops with cream of mushroom can be refrigerated in an airtight container for 3 to 4 days.
You can also choose to freeze cooked pork chops for up to 3 months. Store the pork chops with cream of mushroom in a freezer-safe bag. According to the USDA frozen pork chops can be safely frozen indefinitely, but keep in mind that the flavor and texture will diminish.
Serving Suggestions
Serve your pork loin chops with the perfect sides. For a delicious, flavorful meal, serve your chops with fluffy mashed potatoes, white rice, brown rice or egg noodles and steamed or sautéed broccoli or these easy sautéed green beans. You could even serve it with riced cauliflower for a healthy side dish.
I hope you’re getting ready to gather your ingredients to make this delicious dinner. These juicy Pork Chops with Cream of Mushroom Soup and Cream of Chicken Soup really are a meal the whole family will enjoy.
If you are anything like me, making them in the Crock Pot or slow cooker will be your favorite way to prepare this new family favorite pork chop recipe.
Pork Chops With Cream of Mushroom
Equipment
- 1 Slow Cooker
Ingredients
- 4 boneless top loin chops 3/4 to 1-inch thick
- Kosher salt
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup low sodium beef broth
- 8 ounces sliced button mushrooms
Instructions
- Pat chops dry with paper towels. Season pork with kosher salt and garlic powder.
- In a large skillet over medium-high heat, add oil and heat until shimmering. Add pork chops and saute, turning once, about 3 minutes per side or until browned.
- Transfer pork to a plate. Add mushroom soup, chicken soup and broth to the skillet and cook, scraping up any brown bits from the bottom of the skillet with a wooden spoon, until mixture is combined. Remove from the heat.
- Add the pork chops and any accumulated juices to the bottom of the slow cooker. Arrange mushrooms over the top of the pork chops. Pour the soup mixture over the top.
- Cook on Low for 7 to 8 hours or until an instant-read thermometer inserted horizontally into the thickest part of the pork chop registers 145°F.
- Transfer pork chops to dinner plates and spoon gravy over the top.
Cooks Tips
- Make sure to use paper towels to pat the chops dry before seasoning and searing. Doing so will make the chops sear better without steaming first.
- Cut small slits, about 2 inches apart, in the fat on the edges of the chops. This will prevent the chops from curling during cooking.
- Add a packet of Lipton Onion Soup Mix to the soup mix in step 3.
- Add 3 tablespoons of dried onion flakes to the soup mix in step 3.
- Add 3/4 teaspoon of dried mustard for a slightly pungent taste in step 3.
- In place of fresh mushrooms, you can use 2 cans (6.5 ounces each) of drained pieces and stems.