Creamy Crock Pot Pork Chops with Potatoes and Mushrooms is hearty comfort food at its finest! Full of caramelized onion and garlic flavors with the most delightful creamy mushroom sauce, this amazing slow cooker pork chop recipe is one for the history books. 😉
Alternative Title: Otherworldly Creamy Caramelized Onion Garlic Herb Slow Cooker Pork Chops.
Or, Alternative Title #2: The Only Crock Pot Pork Chops Recipe You’ll Ever Need.
There’s something about the combination of tender pork chops with delicious caramelized onions and potatoes with the finest garlicky mushroom cream sauce that makes for the perfect bite!
Truthfully, I haven’t made pork chops since my Maple Balsamic Pork Chops with Blueberry Olive Tapenade circa 2017.
What can I say? I’m more of a shredded pork girl.
My Instant Pot Carnitas, Instant Pot Pulled Pork and Apples, and Instant Pot Pulled Pork with Pineapple are so rich in flavor that they leave you feeling completely addicted.
All of this is to say, this creamy dreamy slow cooker pork chops recipe is scintillating enough even for those of us who are particular about our pork.
This recipe requires more steps and more components than my typical easy dinner recipes, but I promise it’s worth it.
If you love pork, potatoes, creamy sauces, caramelized onions, and/or mushrooms, it’s worth it!
In fact, the concept behind this recipe is no different than your standard Crock Pot Beef Stew.
Let’s chat about the ingredients.
Crock Pot Pork Chops Ingredients:
Yukon Potatoes: Our carb of the meal 😉 Potatoes are incredibly satiating without being overly calorically dense, which is why they’re a solid choice when choosing carb sources.
I use mini gold potatoes, which don’t need to be chopped. If you use regular Yukon gold potatoes, chop them into large chunks (about 2-inches).
Avocado Oil: Used for sautéing the onion, mushrooms, and garlic and for searing the pork chops, avocado oil is a phenomenal high temperature cooking oil. It is perfect for applications like this where we’re cooking over high heat.
Yellow Onion, Mushrooms, Garlic: Huge flavor makers! Onion, mushrooms and garlic generate bold, rich flavors with a rustic twist for the most amazing sensory experience. Your house will smell like solid gold!
Pork Chops: The protein source here! Pork chops can be finicky when cooking them in a skillet because you must get just the right cook lest they turn out overly dry and – well – bland. I love this recipe because you’re guaranteed a flavorful, tender result.
You can use either bone-in or boneless pork chops. Whenever the option presents itself, I always go with bone-in because the meat generally turns out more flavorful and tender.
For the Sauce: Full-fat canned coconut milk, gluten-free all-purpose flour (for thickening), chicken broth, Italian seasoning, sea salt, cider vinegar.
This combination is what gives us that creamy, amazing garlic herb sauce that happens to be dairy-free.
Be sure to use full-fat canned coconut milk rather than coconut milk in a carton for the best result. Non-dairy milks are very lean, but full-fat canned coconut milk has the fat content we need for a delicious sauce.
If you do dairy, feel free to replace the canned coconut milk with half & half. Just be sure to heat the sauce slowly and don’t bring it to a full boil if you use dairy.
The gluten-free all-purpose flour is used to thicken the sauce. You can also use regular all-purpose flour, tapioca flour, or arrowroot flour.
Let’s hurry up and do some slow cooking!
How to Make Creamy Crock Pot Pork Chops:
Sauté the Vegetables:
Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown.
Add the garlic and continue cooking for another 1 to 2 minutes.
Transfer the veggies to a bowl and set aside until ready to use.
Sear the Pork Chops:
Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary.
Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet.
Sear for 2 to 3 minutes per side, until golden-brown.
Make the Sauce:
While the vegetables are sautéing and the meat is browning, make the sauce.
To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well.
Bring to a full boil and whisk constantly until sauce thickens – this should only take a couple of minutes! Set sauce aside until ready to use.
Slow Cook Everything:
Place the potatoes at the bottom of the crock pot.
Transfer the seared pork chops to the crock pot, placing them on top of the potatoes.
Add the sautéed vegetables and mushrooms followed by the sauce.
Stir as best you can, then secure the lid on the slow cooker.
Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!
Recipe Tips:
If you’d like to minimize cleanup, you can use the same skillet for cooking the vegetables, searing the pork chops, and preparing the sauce. Do note that this will require more time as you’ll be performing each task one at a time.
On the other hand, to minimize prep time, you can use two separate skillets to sear the pork chops and sauté the onion and mushrooms and a separate pot for the sauce.
If you’re running low on prep time, you can skip the process of sautéing the onion, mushrooms and garlic. I personally love the flavor that sautéed onions and mushrooms bring to a dish, but tossing them into the slow cooker raw works perfectly fine too.
That’s it! Tender, flavor-blasted chops engulfed in a cozy creamy sauce.
While there are more steps than my typical dinner recipe, each step is very straightforward and easy. I’m betting this process is nothing new to you.
I see this as being a great meal prep recipe and also amazing for any weeknight meal to feed the family or entertain guests. Set it and forget it recipes just make life so easy!
If you love slow cooked meat recipes, also check out my Slow Cooker Ropa Vieja (Cuban Shredded Beef), Slow Cooker Barbacoa Beef Burrito Bowls, Slow Cooker Lamb Curry, and my Slow Cooker Bison Roast with Mashed Rutabaga.
May your slow cooking season be rich and bountiful!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Creamy Crock Pot Pork Chops with Potatoes and Mushrooms
Ingredients
Slow Cooker Pork Chops:
- 24 ounces Yukon gold potatoes chopped into 2-inch chunks*
- 2 Tbsp avocado oil
- 4 to 5 pork chops**
- 1 large yellow onion diced
- 8 ounces baby bella mushrooms chopped
- 5 cloves garlic minced
For the sauce:
- 1 15-ounce can full-fat coconut milk
- ½ cup chicken broth or beef broth
- 1 Tbsp cider vinegar or lemon juice
- 2 Tbsp gluten-free all-purpose flour
- 1 Tbsp dried parsley***
- ½ tsp sea salt to taste
Instructions
Sauté the Vegetables:
- Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown. Add the garlic and continue cooking for another 1 to 2 minutes. Transfer the veggies to a bowl and set aside until ready to use.
Sear the Pork Chops:
- Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary. Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet. Sear for 2 to 3 minutes per side, until golden-brown.
Make the Sauce:
- While the vegetables are sautéing and the meat is browning, make the sauce. To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well. Bring to a full boil and whisk constantly until sauce thickens - this should only take a couple of minutes! Set sauce aside until ready to use.
Slow Cook Everything:
- Place the potatoes at the bottom of the crock pot.
- Transfer the seared pork chops to the crock pot, placing them on top of the potatoes.
- Add the sautéed vegetables followed by the sauce.
- Stir as best you can, then secure the lid on the slow cooker.
- Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!
Video
Notes
Nutrition
Making right now in the instant pot, sounds delicious!! Thank you!
My pleasure! I hope you enjoy it, Patricia! xo
Oh.My.Word!
This recipe ticked all the boxes and was utterly amazing! We served it with rice and omitted the potatoes. Will definitely be making this again!
Wahoo! I’m so happy to hear it, Erin! I like the idea of using rice instead of potatoes – this is my preference sometimes too! I appreciate you taking the time to share your experience! xo
What can I use instead of coconut milk?
Hi Karen! If you’re able to do dairy, half & half or heavy cream would be the next best replacements 🙂
My pork chops turned out totally tough, not tender at all 🙁 What did I do wrong? I didn’t sear them first, I just put them in the pot with the seared veggies and the sauce and cooked on low for 3 hours. I thought I would cook the whole thing for at least 5 or 6 hours since it was on low, but after 3 the chops were shrunken and tough. Recommendations welcome!
Hi Taylor! It may seem counterintuitive, but cooking the pork chops longer would have allowed them to soften up. While the pork chops were fully cooked after 3 hours, they didn’t have enough time to soften, which is why they turned out tough. This is the same with any meat that is cooked in the crock pot – generally the slower and lower you allow meat to cook, the more tender it turns out. Hope this helps! xo
This is such a yummy recipe! I prepped it at lunchtime and realized I didn’t want my cold kale salad on a chilly afternoon. I was able to dump a bunch of kale into the empty vegetable/ pork-searing skillet with a couple spoonfuls of the onion-mushroom mixture and then dumped it into the empty pot I had used to simmer the sauce so it was coated with the leftover creamy goodness! So lunch and dinner were awesome thanks to your recipe! Thank you for your great meal plans!
Ooh, love the idea of adding kale! So happy you made and enjoy the recipe, Anne! xoxoxo 😀
Yes, girl! I love me a pork chop and gravy recipe. This looks like a winner!
Thanks, lady!! My partner really enjoyed it. Gotta love tender hunks of meat! xoxo
Question – do you think a thick oat milk could be subbed for the coconut milk? This looks so good but sadly my kids aren’t coconut milk fans.
Hi Jo!
Oat milk won’t work, as it doesn’t have the fat content needed for a creamy sauce. It could also separate the way almond milk does as it heats up. The marvelous thing about this recipe is there is so much flavor from the mushrooms, onion, garlic and pork that you can’t tell the sauce is made with coconut milk. I don’t want you to try it on the kids and have them hate it, but I will say, the sauce doesn’t have coconut flavor. 😀 xoxo