Slow Cooker Pork Chops In Mushroom Gravy {No Gluten, No Dairy}

Gluten Free, Dairy Free, Soy Free, Paleo Option, Low Carb, Under 300 Calories

Tender boneless pork chops are smothered in a savory, gluten and dairy free mushroom gravy in this easy slow cooker recipe! It can also be made with thick cut or bone-in pork chops. Directions for making this recipe in the oven or on the stove top are also included.

Why I love this recipe

Juicy pork chops are coated in thick, creamy mushroom gravy in this scrumptiously cozy recipe! Slow Cooker Pork Chops take only 15 minutes of prep time and always turn out moist, tender and tasty!

A plate full of comfort, this recipe comes together quickly and is smothered in rich, velvety gravy. Based on my Dairy Free Cream of Mushroom Soup, this quick made from scratch gravy is reminiscent of store bought canned cream of mushroom soup, but even better!!

Made in under 10 minutes this creamy, made from scratch mushroom gravy is brimming with tender diced mushrooms and savory flavor from garlic, black pepper, dried mustard, and bay leaf. You'll never go back to canned cream of mushroom soup again! (Which is great for those of use with allergy restrictions who can't anyway haha!!)

Finally, this healthy recipe contains no gluten or dairy, is low carb, under 300 calories, and can be made paleo friendly. See notes in the recipe card ingredients.

Cooking tips

The longer Slow Cooker Pork Chops sit on WARM after the cooking time is finished, the more juices they release and the thinner the gravy becomes. It still tastes delicious, but will be not as thick as it would be if eaten within an hour of finished cooking time.

This is the arrowroot powder I typically use. You could also substitute with tapioca flour, or even all-purpose gluten free flour if you have that on hand instead. Or, if you don't have any diet restrictions you can use traditional all-purpose flour.

Slow cooker cook time depends on the thickness of the pork chops you are using. Thinner pork chops, like the ones I used, cook relatively quickly in about 1 ½-2 hours on LOW. Cooking longer would dry them out. However, thick cut pork chops will take about 3 ½-4 hours on LOW.

Finally, for a paleo friendly version of this recipe, use lite coconut milk.

Stove top directions

These directions work best for thin cut pork chops (½ inch to ¾ inch thick). Thicker cut pork chops will need additional cooking either in the oven or slow cooker.

• Add 1 tablespoon neutral oil to a large 12" skillet over MEDIUM heat. Season pork chops with salt and pepper. When skillet is very hot add pork chops to pan pressing down lightly to ensure entire surface of chop is touching the pan. Brown 2-3 minutes per side. Remove, place on a plate and cover with aluminum foil.
• Add chopped mushrooms and a pinch of salt. Sauté stirring occasionally until mushrooms begin to soften about 2-3 minutes.
• Add the spices: salt, black pepper, granulated garlic, dried mustard, and bay leaf. Sauté until fragrant about 30 seconds.
• Make the slurry: Mix the water, broth, and milk in a small measuring pitcher or bowl. Add arrowroot powder using a fork to whisk until fully combined.
• Pour slurry over the sautéed mushrooms. Reduce heat to MEDIUM-LOW. Stir continuously until thick about 2-3 minutes. Remove from heat.
• Add pork chops and accumulated juices back into the pan. Spoon gravy over pork chops. Cover with a lid or foil. Let pork chops finish resting for 7-8 minutes. Enjoy!

Oven directions

For thick cut pork chops

• Preheat oven to 425℉. Spray a large 12" skillet until the bottom is fully coated in cooking spray. Heat over MED until very warm.
• Sprinkle black pepper and salt evenly over both sides of each pork chop using ¼ teaspoon of salt per chop. Add pork chops in a single layer in skillet, pressing down lightly to ensure full contact with heat. The pan will be a little crowded but that's ok. Sear 3 minutes on the first side to brown. Flip and sear 2 minutes.
• Place uncovered skillet in oven and bake 11-14 minutes until cooked to your preference 150° Medium/155° Medium-Well/160° Well done. Remove pork chops to a plate, cover with tin foil and let rest for 10 minutes.

For thin cut pork chops

• Preheat oven to 400℉.
• Sprinkle salt and black pepper evenly over both sides of each pork chop. Do not brown thin cut pork chops. Place uncovered into a cold skillet. Bake 7-8 minutes until cooked to your preference 150° Medium/155° Medium-Well/160° Well done. Remove pork chops to a plate, cover with tin foil and let rest for 10 minutes. (½" thick pork chops take 7-8 minutes to cook, if you are using slightly thicker pork chops you'll need to bake a few minutes longer.)

Finishing directions for both thin and thick pork chops

• While pork chops are resting, make the gravy. Keep in mind the entire skillet is hot, so use oven mitts/pot holders before you touch. Place skillet containing released pork juices on burner over MED heat. Do not discard the natural juices as they add flavor to the gravy.
• Add mushrooms and a pinch of salt. Sauté stirring occasionally until mushrooms begin to soften about 2-3 minutes.
• Add the spices: salt, black pepper, granulated garlic, dried mustard, and bay leaf. Sauté until fragrant about 30 seconds.
• Make the slurry: Mix the water, broth, and milk in a small measuring pitcher or bowl. Add arrowroot powder using a fork to whisk until fully combined.
• Pour slurry over the sautéed mushrooms. Reduce heat to MEDIUM-LOW. Stir continuously until thick about 2-3 minutes. Remove from heat.
• Return pork chops back into pan and spoon gravy on top. Enjoy!

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