This Crockpot Pork Chops recipe is one of our all time favorites.
Slow cooker pork chops are melt-in-your-mouth tender and smothered in a creamy mushroom and onion gravy. The prep is extra fast for this easy recipe!
Hearty, heartwarming, and so easy to make, the slow cooker does all of the work! It’s an easy dish that everyone will agree on!
Here’s Why These Are the Best
This is a childhood comfort food turned into an effortless make-ahead dish. Oh, so many reasons we think these are the best crock pot pork chops.
- Just a handful of ingredients (most of which you likely have on hand) make this recipe so easy.
- This turns inexpensive chops into a melt-in-your-mouth meal with fork-tender perfection and a rich gravy.
- If you’ve got pork chops, you likely have the remaining ingredients on hand.
- Very little prep and simple steps make this a recipe for every day and any day.
- Great over rice, mashed potatoes, or any kind of noodles (my favorite is to serve over elbow noodles).
Ingredients
Pork Chops – When cooking crockpot pork chops you want to choose thicker bone in chops. Look for chops that are well marbled with a bit of fat throughout. Leaner cuts will not be as tender. The best pork chops for the crock pot include blade chop, shoulder chop, sirloin chop, or tenderloin chops.
Sauce Ingredients – This recipe makes an easy mushroom gravy sauce.
- Condensed Soup – We use condensed soup in this recipe because it holds up well in a crock pot. Fresh dairy can curdle or separate if cooked too long in a slow cooker.
- Broth – Regular or low sodium beef broth or stock is the base of the brown gravy. Chicken broth can be substituted but the flavor isn’t quite as rich.
- Onions & Mushrooms – Sliced onions and mushrooms add flavor. Use white or brown (cremini) mushrooms, I find brown mushrooms have more flavor. Even canned mushrooms work in a pinch.
Variations include swapping out the seasonings and adding a packet of ranch seasoning.
Important Ingredient Info
For the best tender results, choose blade chop, shoulder chop, sirloin chop, or tenderloin chops.
How to Make Crock Pot Pork Chops
It will taste like you’ve been hovering over the stove all day long, but this is really the easiest pork chop recipe.
- Sprinkle seasoning over the chops and brown in a skillet. Remove from pan and deglaze the pan with broth and soup, per the recipe below.
- Place mushrooms and onions in the bottom of a slow cooker & place pork chops on top.
- Pour the sauce mixture over and cover. Cook until tender.
Serve over mashed potatoes or egg noodles.
Tips for Tender Slow Cooker Pork Chops
- The most tender results come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.
- For best results, choose thick cut pork chops that have fat and great marbling! Look for a blade chop, shoulder chop, or sirloin chop. Personal favorite is a shoulder chop. Boneless pork chops work too, just ensure they have nice marbling.
- Meat that is very lean doesn’t work well in this recipe as it won’t give the same tender results.
- Cook the chops low and slow allowing the fats to melt into the meat creating a tender juicy result!
- If the chops aren’t tender (and you’ve used one of the recommended types) they likely need more time.
Got Leftovers?
Keep leftover Crockpot pork chops in a covered container in the refrigerator for up to 3 days. Reheat portions over the stovetop and add a little milk or cream to thin out the sauce.
Leftovers make great freezer meals.
More Pork Chop Perfection
- Crispy Air Fryer Pork Chops
- Instant Pot Pork Chops
- Stuffed Pork Chops
- Fried Pork Chops with Apples
- Crispy Breaded Pork Chops (Baked)
- Mushroom Pork Chops
Did you make these Crock Pot Pork Chops? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 4 bone in pork chops about 3 pounds
- salt and black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 10.5 ounces condensed cream of mushroom soup 1 can
- 10.5 ounces condensed cream of chicken soup 1 can
- ¾ cup reduced sodium beef broth
- 2 cups sliced mushrooms
- 1 small onion sliced
Instructions
- Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
- Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom.
- Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top.
- Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Pork, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Perfect Sides
- Elbow Macaroni Noodles – my favorite way to serve this dish
- Homemade Buttermilk Biscuits – so flaky & flavorful
- Creamy Garlic Mashed Potatoes
- Egg Noodles – so easy to make
- Instant Pot Rice – 4 simple ingredients
Sounds delicious! I’ll be trying it this weekend for my family!
So very easy and super delicious!!!! This is a new family favorite. I served it with quiona and a veggie. Thanks so very much!!
I’m so glad you loved it!
Hi Holly! These sound wonderful. I’m wondering if you could prepare this and then freeze before adding to the slow cooker. I’m 38 weeks pregnant and I’m trying to prep as many freezer meals as possible before baby’s arrival. Thanks! :)
I haven’t tried freezing this recipe before. If you do try it, I would suggest adding everything to the freezer bag except the “cream of” soups and once you’re ready to add it to the slow cooker, just add the contents of the bag plus the two soups. Congratulations on your new arrival coming soon! <3
I’m going to have to try this! There’s only one way I ever make pork chops, and it’s very similar to your recipe, minus the broth and cream of chicken soup. Gotta add those two ingredients next time!
Quick question, I work 12’s. If I put the sirloin chops in frozen, and set it to 8 hours on low (to switch to warm automatically after that), do you think it will still turn out well? I’m guessing i’ll need more liquid, but I don’t want to ruin dinner!
I haven’t tried it so I can’t say for sure. I would suggest a thick shoulder chop if you do give it a try. I’d love to hear how it works out!
I was told never put frozen meat in crockpot..
I would defrost before adding to the slow cooker.
I ALWAYS PUT MEAT IN FROZEN IN THE CROCK PIT, FROM CORNED BEEF BRISKET TO CHUCK ROAST TO PORK. IT IS FINE, JUST TAKES LONGER!
If you have a timer (the kind you use for Christmas lights, etc.), set it to turn on and off for the desired cooking time. A timer comes in handy for use with slow cookers.
I tried this recipes and my family loved it. The meat was “falling of the bone” tender.
I’m so glad your family loved this as much as mine did Lance!
I just put this in the slow cooker. The sauce tasted heavenly when I tried it. The house already smells wonderful and I have to wait 7 hours. I am going to put cooked fettuccine noodles in the sauce at the end because my grandson loves noodles.
Yum! This would delicious over fettuccine!
I don’t have beef broth can I substitute anything for it? Also I don’t have fresh mushrooms can I used canned mushrooms instead?
You could use another type of broth (although this will change the flavor) or bullion plus water. I have only made the recipe as written but I’m sure canned mushrooms would work just fine.
I want to cook the Smothered Crock Pot Pork Chops and want to increase the chops from 4 – 6. How much longer do I have to cook the meal?
The cooking time will remain the same.
Why do you brown the chops first?
It adds flavor and helps seal in any juices. :)
This recipe was divine, thank you! I read the comment about the 2 cups of mushrooms being overpowering and was worried but decided to give the recipe a go as written and so glad I did, it was perfect! No beef or chicken broth in the house so I substituted 3/4 cup of water.
I cooked this in the crockpot on high for 2 1/2 hours then turned it off and let it sit for another 30 minutes, just lovely.
This is how I prepared it with one exception…I did have low sodium chicken broth, no added mushrooms and no onion soup mix. My husband is on a low sodium diet so I added low sodium Cream of celery. I thickened at the end. This was savory and soooo delicious! Next time I will have mushrooms!
This was a good base recipe. If you love mushrooms you probably won’t have any complaints. I can take them or leave them, I like them when they compliment a recipe but aren’t the main flavor. Knowing this I only used less than 1 cup of fresh mushrooms and I still felt it to be overpowering. I think next time I will just omit the mushrooms but still use the mushroom soup because the sauce was good. I do like this recipe and will make it again with a couple changes just for my taste. Thanks!
The smell in the house the whole day is divine! I made this meal in a South African potjie on the stove top, also worked great! I also made my own 2 cups of cream of soup with butter, some mushrooms, flour, chicken stock and milk. We ate it on South African pap (looks like mash but made of cornmeal). Thanks for sharing such an easy yet delicious recipe!
I have never cooked in a crockpot before (gasp!). What size crockpot did you use for this recipe? I’m thinking I’ll run out and buy one just to make this!
Mine is a 6qt Hamilton Beach. Enjoy! Slow Cookers are amazing, I’d love to hear how it works out for you!
This sounds so good. Could I add a sliced potato layer before the chops and soup mixture instead of serving with rice?
I haven’t tried it but sounds like it would be delicious!
I tried it with a layer of sliced potatoes (about 1/4 inch thick) and it was great! Wonderful idea!
Thank you for sharing!
This was amazing!! Have you ever tried to make it with more than 4 porkchops? And if so how did you tweak it.
I’ve done 6 before and left the rest of the ingredients as is. I found there was enough sauce for us this way.
you would need more gravy
So very good!!!!
Will this work if I shorten the time by cooking the porkchops on high in the crockpit for only a few hours. I dont have seven to wait but just wondering?
I haven’t tried it but I think it may work. You’ll want to keep an eye on it to make sure your pork doesn’t dry out.
Yes. It will work. I fried the pork chips a lil longer than 3 min on each side and put my crock pot on high and it cut the time in half. Still delicious. My family said I was the best cook in the WORLD! Haha!
I cooked it for 4 hours on high and it came out great.
This looked so good I have prepared it and will turn on in crock pot tomorrow. I am always looking for new crock pot recipes and was excited to see this using pork chops – one of our favorites! thank you very much!
im making this for my friends looks so good thank you <3