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!
Crock Pot Pork Chops (with gravy)
Equipment
Ingredients
- 4 pork chops thick with bone-in is best, about 3 lbs
- salt & pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 10.5 oz canned cream of mushroom soup
- 10.5 oz canned cream of chicken soup
- ¾ cup beef broth I prefer low sodium
- 2 cups mushrooms sliced
- 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.
Like our recipes?
Follow us on Pinterest!
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
Thick, bone-in pork chops are almost impossible to find in my small town. If I use thick boneless chops, should the cooking time be reduced?
Hi Jean, it may not take as long to fully cook. Use a meat thermometer to check it periodically and make sure it reaches an internal temperature of 145°F before serving. Hope that helps!
Can you use slow cooker liners in the crock pot for this recipe?
I haven’t made this recipe with a slow cooker liner but it should work well. We’d love to hear how it turns out, Carol!
I use a liner in my Crockpot all the time and this recipe works fine.
Thanks for letting us know, Jean!!
Perfect week night dinner for busy lives! We also use LOW SALT seasonings, canned goods and gravies. You will be surprised there is still plenty of salt without grabbing the salt shaker. Grab the fresh Thyme and Herbs de Provence aromatics. A sheet pan of roasted baby Yukon potatoes, carrots, celery and romaine broccoli complete this meal.
My dad and husband devoured these pork chops. They were tender and falling off the bone. Great flavor with common ingredients. I thought I might be short on time, so I cooked on high for the first hour. Probably wasn’t necessary, because I think they were ready to eat in 6hours. This recipe is a keeper. Next time I will make mashed potatoes to top with the gravy. Thank you!
You’re so welcome Robyn! So happy to hear that they turned out so perfectly!
Can I cook on high and if so, how long.
Hi Barbara, we have only tried the cooking time in the recipe, but I would say you should be able to cook on high for 3-4 hours. Let us know how it works for you!
They are in the crock pot now so I will let you know. Might do just 2 hours
on high and then turn down.
Made this tonight and it was fabulous!
I added some fresh herbs to it. The whole family loved it and there were no left overs except for some of the gravy which I’m saving.
Definitely a keeper and so easy to make!
Where’s the video?
The video is actually near the top, just after the first image Jean. Enjoy the chops!
Question. Can I use cream of celery soup instead of chicken? That is all I have. And I have canned mushrooms instead of fresh.
That’ll work just fine Rhonda. Enjoy the chops!
Good morning Holly. I’m making today with 4 center cut thicker pork chops. I already know it will come out perfect as every recipe I have counted on from you have been 100% spot on. Thank you for what you do as it’s appreciated.
Enjoy your day. Again, Thank you. Made your crock pot ribs…again and as I mentioned before, my husband insists people would drive for miles for these. 5 stars to your recipes. On way to prepare now. :)
Thank you so much for your kind words Brandy!
OMG. So good
Just made for dinner last night. Definitely adding to the menu rotation.
I didn’t have any cans of cream soup so found a recipe to make from scratch. Extremely easy so probably never buying a can again. I also deglazed the pan with a bit of Marsala to pick up all the brown bits. DELICIOUS! Served over egg noodles. Thanks for another great recipe.
Overall, this is a great recipe and will be a go-to when pork is on the menu!
I added more mushrooms because we like them so much. I didn’t have broth so I used a beef bouillon cube. It was a tad bit salty and should have not salted the pork when I browned it (hindsight). Served with wild rice and steamed asparagus with an olive oil drizzle. Yum!!
I wanted to add, this recipe is now officially in my recipe box! We really enjoy this one!!
I made this tonight, left out mushrooms and used cream of celery soup instead of cream of mushroom and I probably used more seasoning then the recipe called for… I just sprinkled the seasoning on the pork chops and oh my word this was absolutely delicious. I bought the thickest pork chops I could find, low for 7 hours and the pork chops were literally falling off the bone. So tender… I will definitely make this again.
Tried this recipe and added 2 russet potatoes cut into small/medium sized cubes, a sliced celery stalk and some baby carrots. cooked for just over 6 hours. It was great! The gravy was absolutely awesome!! We only had pork loin chops available so they were a bit dry but still delicious. Will do this again but with the recommended bone-in cut.
Does this recipe work well in an instant pot?
I use this Instant Pot Pork Chop recipe. Enjoy Jennifer!
Heaven in a crockpot! That’s what I call this recipie. The pork chops were so tender and the gravy was very delicious. I did make just a few minor changes. I added cooked bacon and seared the pork chops in the bacon grease. I wouldn’t add bacon again, but I would still sear the chops in bacon grease. I used 6 pork chops and added a packet of Lipton onion soup mix. I also doubled the ingredients for the gravy. I’m glad I did since I used 6 pork chops. I cooked them for 7 hours on low. You may want to make extra gravy becasue it really is delicious. I tried the gravy over rigatoni pasta because that’s what I had on hand and really liked it. But mostly we ate it over rice. I’ve tried a few of Holly’s other recipes and she never disappoints me. Thanks, Holly!
You’re very welcome Judy! So glad you love this pork chop recipe! Thank you for sharing your delicious sounding tips, especially the bacon!
We really enjoyed the flavors of this recipe, but I can only find pork loin chops and overcooked the pork. I went to 4 grocery stores and talked with the butcher and none of them carry anything but pork loin chops. Is there another cut you can recommend?
Krissy, you’re right, the loin chops tend to be a bit dryer. As mentioned in the post, the cuts for best results have fat and great marbling. Look for a blade chop, shoulder chop or sirloin chop.
Here are some other pork loin chop recipes you may enjoy:
Instant Pot Pork Chops
Grilled Pork Chops
Fried Pork Chops with Apples
This is cooking as I type. Am I to understand that your favorite is to just get a pot of water boiling, add salt, then macaroni noodles, cook, drain, add butter or olive oil then serve these chops and gravy over that?
You bet! Plain elbows with gravy is so good. My grandma and mom used to always serve it with Rouladen & gravy.
Do you a an email mail out of your recipes? Would love to join if you do.
Welcome Lorna! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
make this pork chop recipe all the time