Crockpot Smothered Pork Chops (Southern Style): With Mushroom & Onion Gravy

Southern comfort food doesn’t get much better than tender, slow-cooked pork chops smothered in a rich mushroom and onion gravy. This recipe brings together deep caramelized flavors, fall-apart texture, and the kind of hearty aroma that fills the whole house long before dinner is ready.

As the pork cooks low and slow, the onions melt into the broth, the mushrooms release their earthy juices, and everything blends into a silky, savory gravy that clings to every bite.

This dish is pure comfort—soft, juicy pork chops, creamy gravy with depth, and the warm notes of garlic, thyme, and black pepper. It’s easy enough for weeknights but special enough for Sunday suppers. The crockpot does the heavy lifting, giving you a meal that’s hands-off yet full of home-cooked flavor.

If you love Southern-style smothered dishes, this crockpot version will become one of your most reliable, soul-satisfying favorites.

Why You’ll Love This Recipe

Ingredients

Ingredient List

• 4–6 bone-in pork chops (about 2 lbs / 900g)
• 1 large yellow onion, sliced
• 8 oz (225g) mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) cream of mushroom soup
• 1 tbsp Worcestershire sauce
• ½ tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt (adjust to taste)
• ½ tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp butter or olive oil (for searing)

Ingredient Guide

Pork Chops:
Bone-in chops hold moisture better in the crockpot, preventing the meat from drying out during long cooking times. They also release collagen, enriching the gravy’s texture. Boneless chops can be used, but expect a slightly shorter cooking time.

Onion:
Sliced onions break down slowly, adding sweetness and body to the gravy. Yellow onions work best, but white or sweet onions are great substitutes if that’s what you have.

Mushrooms:
Mushrooms bring earthiness and umami that deepen the gravy’s flavor. Baby bella (cremini) mushrooms are ideal, but white button mushrooms work well too.

Garlic:
Fresh garlic adds warmth and aromatic depth. Jarred minced garlic can work in a pinch, but fresh gives the cleanest flavor.

Chicken Broth:
Provides the liquid base for the gravy. You can substitute beef broth for a deeper flavor, or vegetable broth if needed.

Cream of Mushroom Soup:
Creates the creamy, velvety texture classic to smothered dishes. It also thickens the gravy as it cooks. Use low-sodium if you prefer tighter salt control.

Worcestershire Sauce:
Adds tangy, savory richness that lifts the mushrooms and balances the creaminess.

Smoked Paprika:
A Southern-style seasoning that adds warmth and a slightly smoky undertone without overpowering the dish.

Thyme:
Dried thyme gives an herbal backbone to the gravy. Rosemary or sage can be used for a different aromatic profile.

Flour:
Used to lightly dredge the pork chops before searing, giving the gravy a natural thickening base.

Butter or Olive Oil:
Essential for browning the pork chops and developing deeper flavor through caramelization.

Instruction

Step-by-Step Cooking Guide

1– Season and dredge the pork chops.
Pat the pork chops dry, then season both sides with salt, pepper, and smoked paprika. Dredge lightly in flour. This helps the pork brown better and thickens the gravy later. Make sure to shake off excess flour to avoid a gummy coating.

2- Sear the pork chops.
Heat butter or oil in a skillet over medium-high heat. Sear the chops for 2–3 minutes per side until golden brown. You’re not cooking them through—just developing flavor. Avoid overcrowding the pan to ensure proper browning.

3- Layer onions and mushrooms in the crockpot.
Place onions on the bottom, then mushrooms on top. This creates a flavor bed that lifts the pork off the direct heat and infuses the gravy as everything cooks down.

4- Add pork chops on top.
Place the seared pork chops over the vegetables. Any browned bits left in the skillet should be saved—they’re full of flavor.

5- Deglaze the skillet.
Pour a splash of the chicken broth into the hot pan and scrape up the browned bits. This step adds incredible depth to the final gravy and ensures no flavor is wasted.

6- Mix the gravy base.
In a bowl, whisk together the cream of mushroom soup, remaining broth, Worcestershire sauce, minced garlic, and thyme. Whisk until smooth. Pour this mixture evenly over the pork chops.

7- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
The pork should be fork-tender but not falling apart completely. Overcooking can cause the meat to shred instead of staying chop-like, so check near the end.

8- Thicken if needed.
If the gravy is thinner than you prefer, remove ½ cup of the liquid and whisk in 1 tablespoon of flour or cornstarch. Stir it back into the pot and cook for 10–15 minutes more.

9- Final taste + finishing touches.
Taste the gravy and adjust seasoning with salt, pepper, or a splash more Worcestershire sauce. The onions and mushrooms should be silky and fully softened.

10- Serve warm.
Spoon gravy generously over the pork chops and your chosen sides. The dish should be creamy, aromatic, and deeply savory.

Serving Suggestions

Variations

Spicy Cajun Version:
Add 1 teaspoon Cajun seasoning and a pinch of cayenne for a bold, smoky, spicy gravy. Works great with bone-in chops.

Creamy Herb Version:
Stir in ⅓ cup heavy cream and swap thyme with rosemary for a more luxurious, fragrant gravy.

Onion-Only Classic:
Skip mushrooms and double the onions for a more traditional Southern smothered pork chop flavor.

Country Gravy Style:
Add ¼ cup sour cream at the end for tangy, old-fashioned richness.

Storage Instructions

Refrigerator:
Store pork chops and gravy in an airtight container for 3–4 days. The flavors deepen as it sits.

Freezer:
Freeze for up to 2 months. Freeze pork and gravy together for best texture.

Reheating:
Reheat in a saucepan over low heat, adding a splash of broth or milk to loosen the gravy. Microwave in 45–60 second bursts, stirring between intervals.

Safety Notes:
Do not reheat more than twice. Once reheated, consume within 24 hours.

Mistakes to Avoid

• Skipping the sear: Leads to bland pork and watery gravy.
• Using thin pork chops: They overcook quickly and become dry.
• Cooking only on HIGH: This can toughen the pork before it tenderizes.
• Adding too much flour: Creates a gummy coating and thick, pasty gravy.
• Not deglazing the skillet: You lose valuable flavor.
• Using too much salt early: The gravy reduces, concentrating the saltiness.
• Overcrowding the crockpot: Prevents even cooking and reduces tenderness.

Expert Tips

• Use bone-in pork chops for the juiciest, most flavorful result.
• Searing the meat adds depth and prevents pale, flat flavor.
• Cremini mushrooms give the richest gravy—use them if possible.
• Fresh thyme can be added during the last hour for a brighter herbal note.
• A splash of cream at the end makes the gravy extra silky without overpowering it.

FAQs

1. Can I use boneless pork chops?
Yes, but reduce the cooking time slightly since they cook faster.

2. Can I substitute cream of chicken soup?
Absolutely. It gives a lighter, slightly sweeter gravy.

3. How do I make this dairy-free?
Use dairy-free cream of mushroom soup and olive oil instead of butter.

4. Why is my gravy too thin?
It may need extra flour or cornstarch. Whisk and add slowly to prevent lumps.

5. Can I add potatoes directly to the crockpot?
Yes, cut them into large chunks so they don’t overcook.

6. Why did my pork come out dry?
Most likely due to overcooking or using thin chops.

7. Can I double the recipe?
Yes—just make sure your crockpot is at least 6 quarts.

8. What if I don’t have mushrooms?
Use extra onions, celery, or a splash of beef broth for depth.

9. Does this work with thick-cut chops?
Yes, and they actually perform better in the slow cooker.

10. Can I prep this ahead?
Yes—assemble the night before and refrigerate, then start cooking in the morning.

Final Thoughts

These Crockpot Smothered Pork Chops with Mushroom & Onion Gravy deliver everything you want from a Southern comfort classic—tender meat, rich flavor, and an irresistible homemade gravy.

It’s simple, reliable, and deeply satisfying. Serve it with your favorite comfort-style sides and enjoy a warm, soul-feeding meal that tastes like home.

Crockpot Smothered Pork Chops (Southern Style) with Mushroom & Onion Gravy

These Southern-style crockpot pork chops are slow-cooked until melt-in-your-mouth tender and smothered in a rich, savory mushroom and onion gravy. The flavors deepen as they simmer, creating a comforting, homestyle dish perfect for weeknights or Sunday dinner. This recipe is effortless, flavorful, and pure Southern comfort.

Print Recipe Pin Recipe

Servings: 5

Course: Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 4 –6 bone-in pork chops about 2 lbs / 900g
• 1 large yellow onion sliced
• 8 oz 225g mushrooms, sliced
• 3 cloves garlic minced
• 1 cup 240ml chicken broth
• 1 cup 240ml cream of mushroom soup
• 1 tbsp Worcestershire sauce
• ½ tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp butter or olive oil

Method

 

1. Season & Dredge:
2. Season pork chops with salt, pepper, and smoked paprika. Lightly dredge each chop in flour and shake off excess.
3. Sear the Pork Chops:
4. Heat butter or oil in a skillet over medium-high heat. Sear pork chops 2–3 minutes per side until golden brown. Do not cook through.
5. Layer Vegetables in the Crockpot:
6. Add onions to the bottom of the crockpot, then layer mushrooms on top.
7. Add Pork Chops:
8. Place the seared pork chops over the vegetables.
9. Deglaze the Skillet:
10. Add a splash of broth to the hot skillet to loosen browned bits. Pour this into the crockpot.
11. Mix the Gravy:
12. Whisk together cream of mushroom soup, remaining broth, Worcestershire sauce, garlic, and thyme. Pour over pork chops evenly.
13. Cook:
14. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork chops are tender.
15. Adjust Thickness (Optional):
16. If gravy is thin, whisk 1 tbsp flour or cornstarch with some broth and stir into crockpot. Cook 10–15 minutes more.
17. Serve:
18. Spoon gravy generously over the pork chops and enjoy warm.

Notes

• Bone-in pork chops stay juicier in slow cooking than boneless.
• Cremini mushrooms bring deeper flavor than white mushrooms.
• If using low-sodium broth or soup, adjust seasoning at the end.
• Let the gravy rest for a few minutes after cooking—it thickens naturally as it cools.