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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.
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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.