Creamy Mushroom Pork Chops is a rich, savory meal that’s perfect when you want a comforting, homemade dinner. Tender pork chops simmer in a made-from-scratch creamy mushroom sauce built from heavy cream, beef stock, and white wine. This recipe works beautifully in a slow cooker, Instant Pot, or baked covered in the oven—slow, gentle cooking lets the flavors meld and the pork become fork-tender.
Slow Cooker Creamy Mushroom Pork Chops
This version of Creamy Mushroom Pork Chops features a silky mushroom gravy that complements the pork without overpowering it. The sauce begins with a simple roux and is finished with white wine, beef stock, and heavy cream for a balanced, flavorful result. Slow cooking deepens the flavor and keeps the meat exceptionally tender.
Why You’ll Love It
- Deep, satisfying flavor: Mushrooms, wine, and cream combine to create a savory, rich sauce.
- Fork-tender pork: Low-and-slow cooking makes the pork chops melt-in-your-mouth tender.
- Comfort food classic: A warming main dish that’s ideal for family dinners.
- Flexible serving options: Pairs well with potatoes, pasta, rice, or a simple green salad.
- Hands-off cooking: After searing and assembling, the slow cooker does the rest.
Try serving with Roasted Garlic Mashed Potatoes for a classic duo.
Recipe Shopping List
Here’s a quick list of what you’ll need. For exact quantities and the printable recipe, see the recipe card below.
- Salted sweet cream butter
- Mushrooms (sliced)
- All-purpose flour
- Salt
- Onion powder
- Seasoned salt
- Garlic
- Pork chops (bone-in or boneless)
- Heavy whipping cream
- Beef stock
- White wine
Also delicious with Buttered Noodles.
How To Make This Recipe
Below is an overview of the method. For best results, follow the full recipe quantities and times in the recipe card that follows.
- Make the roux: Combine 1/4 cup flour with 1 stick butter in a sauté pan. Cook over medium-low heat, stirring constantly, until a golden-brown roux forms (about 20 minutes).
- Prepare the pork chops: Mix 1/4 cup flour with salt, onion powder, and seasoned salt. Dredge the pork chops in this seasoning mix, then brown them in a sauté pan with 1/2 stick butter until nicely seared.
- Transfer to the cooker: Place the browned pork chops in a slow cooker or oven-safe baking dish.
- Sauté the mushrooms: Add 1/2 stick butter to the pan and sauté sliced mushrooms until tender and lightly browned. Add the mushrooms to the pork chops.
- Build the sauce: Deglaze the pan with white wine, then add beef stock and heavy cream. Bring to a gentle simmer, whisk in the roux, and continue to stir until the sauce thickens.
- Slow cook: Pour the sauce over the pork chops, cover, and cook on medium in a slow cooker for 4–5 hours, or until the chops are fork-tender.
Serve with warm Homemade Rolls to soak up the sauce.
Recipe FAQ
Yes. Searing the pork develops deep flavor through browning (Maillard reaction) that you can’t get by slow cooking alone. Take the extra time to sear the chops in a hot pan for the best taste and color.
It’s not recommended. Frozen meat won’t brown properly and may release excess water, diluting the sauce. Use fresh or fully thawed pork chops and brown them well before slow cooking.
No. Thawing raw pork at room temperature can allow bacteria to multiply. Thaw in the refrigerator, use cold-water thawing in a sealed bag, or plan ahead and cook from a thawed state.
Grilled Corn on the Cob is a great side with this dish.
Serve This With…
- Smoked baked potato loaded with butter.
- Grilled asparagus for a bright, slightly charred contrast.
- Wild rice pilaf if you want an alternative to pasta or potatoes.
- A crisp green salad with a simple vinaigrette.
Creamy Mushroom Pork Chops
Tender pork chops simmered in a creamy mushroom gravy—an ideal comfort dish for cooler evenings or any time you want a satisfying family meal.
Ingredients
- 2 sticks salted sweet cream butter, divided
- 2 cups sliced mushrooms
- 1/2 cup all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 2 cloves garlic, minced
- 3 pounds pork chops
- 2 cups heavy whipping cream
- 2 cups beef stock
- 2 cups white wine
Instructions
- Make a roux: In a sauté pan, combine 1/4 cup flour with 1 stick butter. Cook over medium-low heat, stirring constantly, until the roux becomes golden brown (about 20 minutes). Watch closely to prevent burning.
- Season the pork: Combine 1/4 cup flour with salt, onion powder, and seasoned salt. Dredge the pork chops in the seasoned flour.
- Sear the chops: In the sauté pan, melt 1/2 stick butter and brown the pork chops on both sides until they develop a golden crust. Remove and set aside.
- Arrange in cooker: Place the seared pork chops in a slow cooker or oven-safe dish.
- Sauté mushrooms: Add 1/2 stick butter to the pan, then sauté the sliced mushrooms until tender and browned. Add the mushrooms to the pork chops.
- Deglaze and build sauce: Deglaze the pan with the white wine, scraping up browned bits. Add the beef stock and heavy cream and bring to a gentle simmer while stirring.
- Finish the sauce: Whisk the prepared roux into the simmering liquid and stir until the sauce thickens. Pour the sauce over the pork chops.
- Slow cook: Cover and cook on medium in a slow cooker for 4–5 hours, until the pork is fork-tender and infused with sauce.
- Serve warm: Spoon the creamy mushroom sauce over the chops and serve with your preferred side.
Nutrition Information (per serving)
Calories: 668 | Total Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Unsaturated Fat: 16g | Cholesterol: 214mg | Sodium: 698mg | Carbohydrates: 12g | Fiber: 1g | Sugar: 4g | Protein: 48g
Nutrition data is an estimate. Consult a trusted source if you need exact values for medical or dietary tracking.