These delectable pork chops are smothered in an easy mushroom gravy and cooked to fall-off-the-bone perfection in your slow cooker!
Fork tender pork chops and gravy, comfort food at its best! Serve over buttered noodles, mashed potatoes, or rice.
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These pork chops started out as a recipe that my mother-in-law shared with me and has sort of evolved over the years.
I like to use bone-in center cut pork chops for this recipe but any cut will work.
I’ve made it with boneless chops, pork stew meat, even pork that was labled for carnitas. A cut up tenderloin would work, too.
Start these chops by seasoning them on both sides with some salt and pepper.
Then brown them in a little olive oil over medium high heat for 3-5 minutes on each side.
If you’re pressed for time or just don’t want to bother you can skip the browning. They’ll still be yummy!
But the browning gives them an added layer of flavor.
Lay them in the bottom of your slow cooker that’s been sprayed with cooking spray.
Try to spread them out as much as possible.
Then sprinkle the onions and mushrooms over the top.
Whisk together the mushroom soup (undiluted), gravy mix, milk, and rosemary.
Then pour the mixture over the top.
Cover and cook on low for 4-6 hours or until the chops are fork tender.
These pork chops are perfect with hot buttered noodles, mashed potatoes, or rice.
If you love a creamy mushroom sauce, try this Slow Cooker Mushroom-Spinach Tortellini next!
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