Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Hunter’s Pork Chops with Mushrooms and Bacon Tips, FAQ & printable recipe

Name: Slow Cooker Hunter's Pork Chops with Mushrooms and Bacon
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb boneless pork loin chops; 8 oz white mushrooms, sliced; 4 slices bacon, cut into pieces; 1 oz dry gravy seasoning mix; 1 cup beef broth

By Clara Weller · Oct 13, 2026

A close-up view of tender, cooked pork loin chops covered in a rich brown gravy with mushrooms and bacon pieces.

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For a deeper flavor, sear the pork chops in a hot skillet with a little oil before adding them to the slow cooker. This adds a caramelized crust and extra richness to the gravy.

However, the video shows no searing, so it's optional. If you do sear, use a separate pan and deglaze with a splash of broth to capture all the browned bits.

To make a thicker gravy, remove the pork and vegetables to a platter, then whisk a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water into the slow cooker liquid.

Cook on high for 10-15 minutes until thickened. This is a great trick for a more luxurious sauce. Also, consider adding a tablespoon of butter at the end for extra richness and shine.

Variations

Creamy Mushroom Pork: After cooking, stir in 1/2 cup of heavy cream or sour cream into the gravy for a richer, creamier sauce. Cook for an additional 10 minutes on low. This adds a luxurious texture and a hint of tang.
Herbed Pork Chops: Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary to the gravy mix for an aromatic twist. These herbs complement the mushrooms and bacon beautifully. You can also use fresh herbs, adding them in the last 30 minutes of cooking.
Vegetable Add-In: Add 1 cup of sliced onions and 2 cloves of minced garlic along with the mushrooms. This builds a deeper flavor base. Sauté the onions and garlic in a skillet before adding to the slow cooker for extra sweetness.
Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the broth for a subtle heat. The spice balances the richness of the bacon and gravy. Adjust the amount to taste, keeping in mind the heat will mellow during the long cooking.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little broth or water to loosen the gravy if it has thickened.

Store leftover pork and gravy in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, place in a saucepan over medium heat, adding a splash of broth or water if needed to loosen the gravy.

Alternatively, reheat in the microwave in 30-second intervals, stirring occasionally, until hot. Do not let the pork sit out for more than 2 hours after cooking.

This dish is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time to compensate for the cold start.

You can also cook the entire dish ahead, then cool and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.

Serving ideas

Serve the pork chops with a generous spoonful of the mushroom-bacon gravy over the top. The dish pairs beautifully with mashed potatoes, egg noodles, or polenta, which soak up the savory sauce. A side of steamed green beans or a crisp green salad adds freshness. Crusty bread is essential for wiping the plate clean.

For a complete meal, serve with roasted vegetables or a simple rice pilaf. The gravy also works well over cooked grains like farro or barley. If you have leftovers, shred the pork and use it in sandwiches or over a baked potato. This dish is versatile and satisfying, making it a weeknight favorite.

Frequently asked questions

Can this recipe be made with bone-in pork chops?

Yes, bone-in pork chops work well. They may take slightly longer to cook, so use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Bone-in chops add extra flavor and moisture. Adjust cooking time as needed, checking for tenderness.

Why does the pork sometimes turn out dry?

Dry pork is usually a result of overcooking. Pork loin chops are lean and can become tough if cooked too long on high or if thin chops are left for the full 7 hours. Use low heat and check the temperature at the 6-hour mark. Also, letting the meat rest in the gravy helps retain moisture.

Can this be made in an Instant Pot or pressure cooker?

Yes, but adjust the liquid and cooking time. Use 1 cup broth and cook on high pressure for 10 minutes with a natural release for 10 minutes. The mushrooms and bacon should be sautéed first for best flavor. Ensure the pork reaches 145°F (63°C).

How can the gravy be thickened without cornstarch?

Mash some of the cooked mushrooms into the sauce, or use a roux made from flour and butter. Alternatively, remove the pork and simmer the liquid on the stovetop to reduce and thicken. A slurry of arrowroot or tapioca starch also works as a gluten-free option.

Can frozen pork chops be used directly in the slow cooker?

It is not recommended to cook frozen pork in a slow cooker, as it may not reach a safe temperature quickly enough. Thaw the pork in the refrigerator overnight before using. This ensures even cooking and food safety.

Recipe card

Slow Cooker Hunter's Pork Chops with Mushrooms and Bacon

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb boneless pork loin chops
8 oz white mushrooms, sliced
4 slices bacon, cut into pieces
1 oz dry gravy seasoning mix
1 cup beef broth

Instructions

Place the boneless pork loin chops in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. The chops should fit snugly but not overlap too much.
Scatter the sliced mushrooms and bacon pieces evenly over the pork chops. No need to stir; layering keeps the flavors distinct and the bacon will render as it cooks.
Sprinkle the dry gravy seasoning mix evenly over the mushrooms and bacon. This will create a savory, rich gravy as it cooks.
Pour the beef broth over everything. Do not stir; the liquid will help create steam and cook the pork gently.
Cover the slow cooker and cook on low for 6 to 7 hours, or until the pork is tender and easily pulls apart with a fork. The internal temperature of the thickest chop should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
Once cooked, turn off the slow cooker and let the pork rest in the gravy for at least 3 minutes before serving. This allows the juices to redistribute. Serve hot, spooning the mushroom-bacon gravy over each chop.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories: 380
Protein: 35 g
Carbohydrates: 6 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.