This is a lovely tender pork dish with lots of mushrooms and plenty of sauce. The pork steaks melt in the mouth after a long, slow cook in the crockpot.
Serve over mashed potato or alongside a baked potato for the best comfort food dinner.

Slow cooker smothered pork chop with gravy and mushrooms on top of a pile of mashed potato, next to sprouts on a white plate. The plate is on a wooden background next to a blue napkin. There is gold cutlery and a small salt shaker at the top of the image.
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Let the slow cooker do all the hard work with this lovely meaty recipe!

I usually make lots of casseroles and curries in my slow cooker, and I suppose this is a kind of casserole. But leaving the pork as whole steaks – rather than using chunks – makes it feel less like a casserole!

The pork steaks are cooked slowly with mushrooms, garlic and stock, then finished with a touch of cream to give it a silky smooth finish.

📋 Ingredients

Ingredients for slow cooker smothered pork chops on a wooden board.

The pork chops

  • Go for nice thickly cut pork chops with a bit of marbling (this will result in juicier, more tender meat).
  • You can use bone-in pork chops, boneless pork chops (i.e. pork loin steaks) or pork shoulder steaks. Pork shoulder steaks are my favourite cut, as they’re usually marbled, but haven’t got that thick rim of fat you get on chops and loin steak.

The mushrooms

I like to use medium-sized chestnut mushrooms – sliced fairly thickly. You can use baby/button mushrooms, white or brown mushrooms, or chunks of portobello mushrooms – whatever you have available. Even frozen or tinned (drained) sliced mushrooms work.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP You can add some extra vegetables directly in the slow cooker to save cooking side dishes. See recipe notes in the recipe card at the bottom of the post for ideas.

Tall close-up image of smothered pork chops with mushrooms and gravy in the pan of a slow cooker. There is chopped parsley sprinkled on top.
Slow cooker smothered pork chop with gravy and mushrooms on top of a pile of mashed potato, next to sprouts on a white plate. The plate is on a wooden background next to a blue napkin. There is some gold cutlery at the top of the image.

If you’re happy with a little bit more hands-on time, you can also make this recipe in a frying pan in about 25 minutes. The pork will have a bit more bite to it, as it’s cooked quickly, but it’s still delicious. Check out my 25-minute smothered pork here.


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5 from 4 votes

Slow Cooker Smothered Pork Chop Recipe

This slow cooker smothered pork is a tasty dinner with lots of mushrooms and plenty of sauce. The pork steaks are melt-in-the-mouth!
Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: American

Ingredients

Frying the pork

  • 2 tbsp olive oil
  • 4 thick boneless pork shoulder or loin steaks
  • ¼ tsp salt
  • ¼ tsp black pepper

Sauce

  • 1 tbsp olive oil
  • 1 large onion peeled and thinly sliced
  • 3 cloves garlic peeled and minced
  • 2 tbsp plain (all-purpose) flour
  • 360 ml (1 ½ cups) chicken stock
  • 200 g (7 oz) white or brown mushrooms sliced
  • ½ tbsp tomato puree (paste in USA)
  • ½ tbsp white wine vinegar
  • ¼ tsp black pepper
  • 60 ml (¼ cup) double (heavy) cream

To serve

  • 2 tbsp freshly chopped parsley
  • Mashed potato
  • Green vegetables – such as sprouts or green beans
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Instructions 

  • Brown the pork first. Heat the oil in a large frying pan over a high heat.
    2 tbsp olive oil
  • Sprinkle both sides of the pork steaks with salt and pepper.
    4 thick boneless pork shoulder or loin steaks, ¼ tsp salt, ¼ tsp black pepper
  • Place in the pan and fry for 2 minutes each side, until browned. Remove from the pan and place in the slow cooker.
  • Now make the sauce. Add the the oil to the pan you fried the pork in and turn the heat down to medium.
    1 tbsp olive oil
  • Add in the sliced onion and fry for 5 minutes, stirring often, until the onions have softened.
    1 large onion
  • Add the minced cloves of garlic. Fry for a further minute, whilst stirring.
    3 cloves garlic
  • Sprinkle the flour over the onions and stir together to coat.
    2 tbsp plain (all-purpose) flour
  • Slowly pour in the stock whilst stirring.
    360 ml (1 ½ cups) chicken stock
  • Pour the liquid from the pan into the slow cooker.
  • Add the sliced mushrooms, tomato puree, white wine vinegar and the black pepper to the slow cooker. Stir together.
    200 g (7 oz) white or brown mushrooms, 1/2 tbsp tomato puree (paste in USA), 1/2 tbsp white wine vinegar, ¼ tsp black pepper
  • Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
  • Remove the lid and stir in the cream, then serve topped with a sprinkling of fresh parsley.
    60 ml (¼ cup) double (heavy) cream, 2 tbsp freshly chopped parsley
  • I like to serve mine with mashed potato and sprouts.
    Mashed potato, Green vegetables – such as sprouts or green beans

Video

Notes

The pork chops
  • Go for nice thickly cut pork chops with a bit of marbling (this will result in juicier, more tender meat).
  • You can use bone-in pork chops, boneless pork chops (i.e. pork loin steaks) or pork shoulder steaks. Pork shoulder steaks are my favourite cut, as they’re usually marbled, but haven’t got that thick rim of fat you get on chops and loin steak.
Can I make it ahead?
Yes! Make the dish, then quickly cool, cover and refrigerate.
Remove from the fridge 30 mins before you want to reheat it to take the chill off it, then reheat, covered, in the oven at 180c/375F for about 20-25 minutes, until piping hot throughout. You’ll need to stir the sauce a couple of times during re-heating, and you may need to add in a splash of water or stock to help loosen the sauce.
Alternatively you can reheat in a pan (covered) over a medium-low heat for about 15-20 minutes, until piping hot throughout. Stir a few times and add a splash of water or stock if needed.
Will it freeze?
Yes, you can make the dish ahead (or save leftovers), then cool, place in an airtight container and freeze.
Defrost overnight in the refrigerator, then reheat as per the ‘make-ahead’ instructions above.
Ingredient swaps/additions
  • Swap out the mushrooms for other vegetables – such as chunks of courgette (zucchini).
  • Swap out the pork steak for rump steak or cubes or stewing steak.
  • Add in some extra vegetables too if you like. Chunks of potato, courgette (zucchini), baby carrots and green beans work great!
  • Swap out the cream for creme fraiche for a slightly tangier finish.
Nutritional information is per serving – WITHOUT the serving suggestions of mashed potato and greens. This recipe serves 4.

 

Nutrition

Calories: 419kcal | Carbohydrates: 9g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 347mg | Potassium: 812mg | Fiber: 1g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Claire says:

    5 stars
    Very tasty recipe. I will definitely be doing it again and again. Followed the recipe exactly. Everyone rated it a 10 out of 10. We had some left so had it on a jacket potato for lunch the next day

  2. Glenys Buxton says:

    5 stars
    I made this today, but changed it a bit. I had no white wine vinegar, so used dry sherry instead and, instead of using my slow cooker, I put it in a casserole dish in the oven at 160C fan for 2 and a half hours. I served it with new potatoes, leeks, carrots and apple sauce for a great British Sunday Dinner.
    It was delicious.

  3. Fran says:

    5 stars
    I cooked this in my slow cooker and it was very tasty. The creamy mushroom sauce was delicious with the tender pork chops. This is one that will be made time and time again.

  4. Gwen says:

    5 stars
    shoulder pork is a great cheap and tasty cut but I`ve never had much success in getting it tender and not chewy or dry. This slow cooker way is fool proof and so delish, pleased to have found this recipe thankyou Nicky. I`d like to try it with a spicy sauce if you can recommend a recipe.

  5. Chris Doran says:

    Well, once again, I’ve tried to look at your latest recipe for slow-cooked pork steaks.
    Within seconds it went to adds, then on to your husband demonstrating something completely different.
    I appreciate you trying to get on, and now you are subject to having adds in between your demonstrations, but it’s all too much.
    As I’m writing this, its still showing adds.
    What a shame you’ve gone this way.

  6. Kate says:

    Okay. I don’t have a slow cooker. What is the timings for me to cook this in a skillet on the cooktop?