These Rosemary Pork Chops have all of the flavors of a Sunday dinner without all of the work! A creamy mushroom and rosemary sauce cover tender pork chops and red potatoes in this easy Crock Pot recipe.
One of my best friends gave this recipe to me when I was looking for easy Crock Pot dinners to add to my regular rotation.
When I first looked at the ingredients, it didn’t sound like that great of a recipe, but once I tasted it, I was blown away by the flavors just a few ingredients could create!
This recipe works because it’s:
- Easy to prepare. Just a few minutes to prep the pork chops and make the soup mixture and you’re dinner will be cooking.
- Made without the oven. Anytime I can avoid turning on the oven to make dinner is a win for me!
- A great use of dried spices! There’s no need to use fresh rosemary for this recipe. Let your pantry spices do the hard work.
- Full of flavor and textures. The creamy mushroom and rosemary sauce combined with the tender meat and potatoes makes for a tasty dish.
BROWN 6 pork chops in a greased frying pan over medium heat. (You’re not cooking the chops through, but rather searing each side briefly for extra flavor.)
WHILE the pork chops are browning, wash and cut 1.5 pounds of petite red potatoes in half.
PLACE the potatoes on the bottom of the slow cooker and then place the pork chops on top of the potatoes.
SPRINKLE the pork chops with 2 teaspoons dried rosemary, 1/4 cup of dried chopped onion, and salt and pepper.
MIX 10 ounces of canned cream of mushroom soup, 1 teaspoon of Worcestershire sauce, and 4 ounces of canned mushrooms, juice and all, in a small bowl.
POUR the soup mixture over the pork chops.
COVER and cook on low for 4-6 hours.
Recipe Tips and Substitutions
The cook time for this recipe will be a little different based on what type of slow cooker you’re using. Mine is a 7 quart Crock Pot that cooks very fast, so this recipe is usually done in 3-4 hours on low. The cook times listed in this recipe are a suggestion, so you may need to adjust depending on how your slow cooker cooks.
You can use any type of pork chop you want in this recipe, but if you use bone-in you may have some bones that get lost with the potatoes. They could also take longer to cook than a thin-cut pork chop, so take that into consideration for the cook time.
You always have the option to skip browning the pork chops if you’re in a rush, but they won’t have that extra depth of flavor that browning gives.
The juice from the mushrooms provides enough liquid to create a creamy sauce when this recipe is done, but if you’d like your sauce a little thinner, you can add extra water or even chicken broth in before serving. Just remove the pork chops and add 1/4 cup of liquid at a time until it reaches your desired consistency.
This recipe calls for dried, chopped onion (or onion flakes). If you want to use dried minced onion, you’ll want to use 2 tablespoons. If you want to substitute onion powder, you’ll use 1 tablespoon.
More Like This
Looking for more easy Crock Pot dinners? You’ll love these!
- Crock Pot Roast with Potatoes and Carrots
- Crock Pot Asian Chicken Thighs
- 3-Ingredient Crock Pot Pork Chops
- Crock Pot BBQ Pineapple Chicken Thighs
They are not.
Dried chopped onion (or onion flakes) is the lowest on the scale of dried onions when it comes to intense flavor. Next, is minced onion followed by onion powder. Because onion powder has the most flavor, you’ll always want to use less if you’re substituting it for either dried minced or chopped onion.
Onion flakes come in bigger pieces than minced onion, so you can always crush the onion flakes to match the size of minced onion and use it as a 1:1 substitute.
I hope your family loves these rosemary pork chops! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Crock Pot Rosemary Pork Chops
- 6 pork chops
- 1½ pounds petite red potatoes, or about 8 medium red potatoes
- 2 teaspoons dried rosemary
- ¼ cup dried chopped onions, (onion flakes)
- Salt and pepper, to taste
- 10 ounces canned cream of mushroom soup
- 1 teaspoon Worcestershire sauce
- 4 ounces canned sliced mushrooms, undrained
- Brown pork chops in a lightly greased frying pan over medium heat, about 2 minutes on each side. (You’re not cooking the meat through, but rather searing each side briefly for extra flavor.)
- While the pork chops are browning, wash and cut each red potato in half.
- Place the potatoes on the bottom of the slow cooker and then place the pork chops on top of the potatoes.
- Sprinkle the pork chops with dried rosemary, dried chopped onion, salt, and pepper.
- Mix cream of mushroom soup, Worcestershire sauce, and mushrooms with the juice in a small bowl.
- Pour the soup mixture over the pork chops.
- Cover and cook on LOW for 4-6 hours, or until meat and potatoes are cooked through.