These moist and flavorful creamy mushroom pork chops are freezer and crock pot or slow cooker friendly. This pork chop recipe seriously couldn’t be easier! This recipe is so easy and good that it was featured on Hallmark’s Home & Family!
Ready for another easy-to-make, crockpot friendly freezer recipe?
Pork chops in the crockpot can be slightly more challenging than chicken or beef, simply because it is easier to overcook them, which can make them dry and tough. This delicious creamy mushroom sauce adds lots of flavor and moisture, but it is also important to cook them just enough. For pork it can be helpful to have a meat thermometer on hand so that you can take them out of the crockpot once they hit 145 degrees. If you don’t have one, don’t fret too much, just set the timer on the low end and check them regularly to prevent overcooking.
To make it as part of a freezer cooking day, just split the sauce & pork into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious thrown straight into the slow cooker.
Creamy Mushroom Pork Chops
Here is what you need:8 pork loin chops (regular or thick–not thin cut) 1 large sweet onion 2 cans condensed cream of mushroom soup 2 cups chicken broth 2 tablespoons olive oil 8oz. package sliced mushrooms, rinsed well 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper
Step 1: Chop onion; set aside.
Step 2: Whisk together mushroom soup, olive oil, and chicken broth; stir in mushrooms, onions, and spices.
Step 3: Divide pork chops into 2 gallon size freezer bags ( be sure to label bags first.) Divide cream of mushroom mixture over pork chops.
Step 4: Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours, until pork is fully cooked. Be careful not to overcook–this is not a recipe that should be left to cook all day!
Creamy Mushroom Pork Chops
- 8 pork loin chops not thin cut
- 1 large sweet onion
- 2 cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 tablespoons olive oil
- 8 oz. package sliced mushrooms rinsed well
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Chop onion; set aside.
- Whisk together mushroom soup, olive oil, and chicken broth; stir in mushrooms, onions, and spices.
- Divide pork chops into 2 gallon size freezer bags ( be sure to label bags first.) Divide cream of mushroom mixture over pork chops.
- Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours, until pork is fully cooked. Be careful not to overcook!
Update: I made this recipe on Hallmark’s Home & Family. Check out the video here!
Other Freezer-Friendly Favorites:
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What is the reasoning behind not using thin pork chops?
We used a thicker cut pork chop so they would not dry out during the cooking process.
Had this for dinner tonight. Disappointing. The sauce was thin with little taste except for onion. My second meal is in the freezer already. What can i do to improve the flavor and thicken it when i cook it?
In a medium bowl mix 2 tablespoons of softened butter with 2 tablespoons of flour and mix really well until it is not lumpy. Then add to it a little salt, pepper, a dash of Worcestershire sauce and some fresh chopped parsley. Mix it all together and then add it to the crock pot and stir allowing the contents to come to a boil. The sauce will thicken and should have more depth of flavor.
Thanks for sharing.
Is it possible to freeze some portion after cooking?
I would suggest freezing smaller sized portions since you don’t want to defrost & then refreeze after you’ve cooked it. 🙂
I did already.Thanks