smothered pork chops made in a slow cooker on a plate

Slow Cooker Pork Chops & Vegetables

Fork-tender and juicy, these Slow Cooker Pork Chops and Vegetables are one of the best no-fuss meals! Cooked right in your crock pot, these easy chops are perfectly smothered in a delicious mushroom and onion gravy.
Course Main Course
Cuisine American
Keyword slow cooker pork chops
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 316kcal
Author Erica


  • 6 cups warm water
  • 1/3 cup kosher salt plus more for seasoning
  • 6 bone-in pork chops thick cut
  • Ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup dry white white or cooking sherry, or additional broth
  • 2 cloves garlic minced
  • 1 cup chicken or beef broth
  • 1 package mushroom gravy mix
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground sage
  • 1 1/2 pounds baby potatoes halved
  • 2 large carrots cut into 1-inch pieces
  • 1/2 pound baby portobella mushrooms halved
  • 1 yellow onion thickly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • In a large mixing bowl, stir water and salt together until salt dissolves. Allow to cool to room temperature, then place pork chops in brine. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  • Remove chops from brine and rinse them under cool running water, then dry with paper towels. Season both sides with salt and pepper.
  • In a large skillet set over medium-high heat, heat 1 tablespoon of oil. Sear pork chops on both sides for 2-3 minutes. Remove to a plate, then add wine (or liquid of choice) and deglaze pan, scraping the browned bits from the bottom with a wooden spoon.
  • Add garlic and brown for 30-45 seconds until fragrant. Stir in broth, gravy mix, remaining oil, Worcestershire sauce, Italian seasoning, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Remove from heat.
  • Layer potatoes, carrots, onions, and half the mushrooms on the bottom of the slow cooker. Layer pork chops on vegetables and scatter remaining mushrooms on top of chops. Pour the gravy mixture over everything.
  • Seal the lid and cook on low for 4-5 hours. Transfer pork chops and vegetables to a serving platter.
  • To thicken the gravy: In a small bowl, combine cornstarch and water and whisk well, then add to the crock. Cook on high for 5-10 minutes with the lid off until gravy has thickened to your liking.


Calories: 316kcal | Carbohydrates: 29g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 227mg | Potassium: 1100mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3411IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 2mg