Creamy Crock Pot Pork Chops with Potatoes and Mushrooms

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When you're craving serious comfort food that doesn't require constant attention, these Creamy Crock Pot Pork Chops deliver big time. Golden-seared pork chops slowly simmer with chunky Yukon gold potatoes and deeply caramelized mushrooms and onions in a luscious, garlicky sauce. The secret to this dish's rich creaminess? Full-fat coconut milk that creates a silky texture without any dairy. A quick pre-sear of the pork chops and vegetables builds incredible flavor before everything melds together in the slow cooker. This set-it-and-forget-it meal offers the perfect balance of protein, carbs, and fat, with each serving delivering a satisfying 51g of protein! Whether you're feeding a hungry family or meal prepping for the week, this one-pot wonder creates tender, flavorful pork chops in a sauce so good you'll want to lick your plate clean.
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Updated on Sat, 08 Mar 2025 21:26:13 GMT
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This Creamy Crock Pot Pork Chops with Potatoes and Mushrooms recipe is the epitome of comfort food, offering a hearty and satisfying meal with minimal effort. It's perfect for a cozy dinner, delivering tender pork chops, creamy potatoes, and flavorful mushrooms in a rich, velvety sauce. The slow cooker does all the work, making it ideal for busy days when you crave a home-cooked meal.

Gathering Your Ingredients

  • Yukon Gold Potatoes: Adds a creamy, starchy element. You can also use mini gold potatoes or red potatoes.
  • Avocado Oil: Used for sautéing and searing, adding healthy fats and flavor.
  • Pork Chops: Choose bone-in or boneless pork chops. Bone-in pork chops tend to be more flavorful and tender.
  • Yellow Onion, Baby Bella Mushrooms, and Garlic: Adds flavor and nutrients to the dish.
  • Full-Fat Coconut Milk: Forms the base of the creamy sauce, making it dairy-free. You can also use half and half if you consume dairy.
  • Chicken Broth or Beef Broth: Provides moisture and enhances the flavor of the sauce.
  • Cider Vinegar or Lemon Juice: Adds a touch of acidity to balance the richness of the sauce.
  • Gluten-Free All-Purpose Flour (or Regular All-Purpose Flour, Tapioca Flour, or Arrowroot Flour): Used to thicken the sauce.
  • Dried Italian Seasoning (or Parsley or Oregano): Adds a blend of savory herbs.
  • Sea Salt: Enhances the overall flavor.
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Cooking Instructions

Sautéing the Vegetables:
Heat avocado oil in a large skillet over medium-high heat. Add diced onion and mushrooms and cook until golden brown. Add minced garlic and cook for 1-2 minutes. Transfer the vegetables to a bowl.
Searing the Pork Chops:
Use the same skillet and add more avocado oil if needed. Season pork chops with sea salt. Sear for 2-3 minutes per side, until golden brown.
Making the Sauce:
In a small saucepan, whisk together coconut milk, chicken broth, cider vinegar, gluten-free flour, Italian seasoning, and sea salt. Bring to a boil, whisking constantly, until the sauce thickens. Set aside.
Slow Cooking Everything:
Place chopped potatoes at the bottom of the crockpot. Place seared pork chops on top of the potatoes. Add sautéed vegetables and mushrooms. Pour the creamy sauce over everything. Stir as best you can and secure the lid. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Serving the Dish:
Serve the pork chops with potatoes and mushrooms, generously covered in the creamy sauce.

This creamy crockpot pork chops recipe has become a go-to meal for me. It's so easy to prepare, and the comforting flavors are always a hit with my family. I love how versatile it is, pairing well with a variety of side dishes.

Serving Suggestions

Serve this dish with a side salad or steamed vegetables for a balanced meal. Enjoy it on its own as a complete and satisfying dinner.

Creative Variations

Use different types of potatoes, such as sweet potatoes or red potatoes. Add other vegetables like carrots, celery, or peas. Use different herbs and spices to create unique flavor profiles.

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Storage and Reheating

Store leftover crockpot pork chops in an airtight container in the refrigerator for up to 3-4 days. Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

This creamy crockpot pork chops with potatoes and mushrooms is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I use a different type of potato in this recipe?
Yes, red potatoes or russet potatoes will also work. Yukon golds are preferred for their buttery flavor and ability to hold their shape while becoming creamy. If using russets, they may break down more, creating a thicker sauce.
→ What if I don't have coconut milk?
Heavy cream can be substituted for coconut milk if you don't need the recipe to be dairy-free. Use the same amount (15 ounces) for a similar creamy texture.
→ Can I skip the step of searing the pork chops first?
While you could technically skip the searing step, it adds significant flavor through the Maillard reaction. The golden crust on the pork chops and caramelized vegetables create depth of flavor that's worth the extra 15 minutes of prep time.
→ How thick should the pork chops be?
This recipe works best with pork chops that are about 1-inch thick. Thinner chops may cook too quickly and become dry, while very thick chops might need additional cooking time.
→ Can I make this recipe ahead of time?
This dish reheats beautifully and the flavors often improve after a day in the refrigerator. Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop or in the microwave.

Creamy Slow Cooker Pork Chops

These creamy slow cooker pork chops with tender potatoes and savory mushrooms cook in a rich garlicky sauce for the ultimate comfort food dinner with minimal effort.

Prep Time
15 Minutes
Cook Time
180 Minutes
Total Time
195 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Slow Cooker Pork Chops

01 24 ounces Yukon gold potatoes, chopped into 2-inch chunks
02 2 Tbsp avocado oil
03 4 to 5 pork chops
04 1 large yellow onion, diced
05 8 ounces baby bella mushrooms, chopped
06 5 cloves garlic, minced

→ For the sauce

07 1 (15-ounce) can full-fat coconut milk
08 ½ cup chicken broth or beef broth
09 1 Tbsp cider vinegar or lemon juice
10 2 Tbsp gluten-free all-purpose flour
11 1 Tbsp dried parsley
12 ½ tsp sea salt, to taste

Instructions

Step 01

Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and chopped mushrooms, cooking until they turn deeply golden-brown. Add the minced garlic and continue cooking for another 1 to 2 minutes until fragrant. Transfer the sautéed vegetables to a bowl and set aside.

Step 02

Using the same skillet, add a touch more oil if needed and keep the heat at medium-high. Sprinkle both sides of the pork chops with sea salt, then place them in the hot skillet. Sear for 2 to 3 minutes per side until golden-brown. You're just creating a nice crust here, not cooking them through.

Step 03

While the vegetables and meat are cooking, prepare the sauce. Add all sauce ingredients (coconut milk, broth, vinegar or lemon juice, gluten-free flour, dried parsley, and sea salt) to a small saucepan and whisk well. Bring to a full boil, whisking constantly until the sauce thickens - this should only take a couple of minutes. Remove from heat and set aside.

Step 04

Place the chopped potatoes at the bottom of the crock pot. Layer the seared pork chops on top of the potatoes, followed by the sautéed vegetable mixture. Pour the thickened sauce over everything. Stir gently to distribute the sauce, then secure the lid on the slow cooker.

Step 05

Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the pork chops are tender and the potatoes are cooked through.

Step 06

Serve each pork chop with a generous portion of potatoes and mushrooms, making sure to spoon plenty of the creamy sauce over everything.

Notes

  1. If using baby gold potatoes, you can leave them whole instead of chopping.
  2. Both boneless or bone-in pork chops work well; bone-in adds extra flavor.
  3. You can substitute dried oregano for the dried parsley if preferred.

Tools You'll Need

  • Slow cooker/Crock Pot
  • Large skillet
  • Small saucepan
  • Whisk
  • Cutting board and knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 760
  • Total Fat: 42 g
  • Total Carbohydrate: 40 g
  • Protein: 51 g