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!

cooked Crock Pot Pork Chops in the crockpot

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 for Crock Pot Pork Chops

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.

Steps for making crock pot pork 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.

  1. 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.
  2. Place mushrooms and onions in the bottom of a slow cooker & place pork chops on top.
  3. Pour the sauce mixture over and cover. Cook until tender.

Serve over mashed potatoes or egg noodles.

pouring gravy over Crock Pot Pork Chops

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.

plated Crock Pot Pork Chops

More Pork Chop Perfection

Did you make these Crock Pot Pork Chops? Be sure to leave a rating and a comment below! 

cooked Crock Pot Pork Chops in the crockpot
4.97 from 456 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Pork Chops (with gravy)

These easy Crock Pot Pork Chops are one of our all-time favorites! Tender pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4 servings

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

*The best pork chops for this recipe include blade chop, shoulder chop, sirloin chop, or tenderloin chops. Leaner cuts do work but the results are not as tender.
Use the canned soups directly from the can, do not add milk or water. Any type of "cream of" soup will work, the combination in the recipe is our favorite.
If your pork chops are not tender they likely need more time.
To make a cornstarch slurry combine 1 tablespoon each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.
4.97 from 456 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 265 | Carbohydrates: 4g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 239mg | Potassium: 716mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 3.1mg | Calcium: 18mg | Iron: 1.1mg

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

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Crock Pot Pork Chops in the pot and plated with writing
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plated Crock Pot Pork Chops with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Delicious and so easy to make my fussy husband said it was excellent the only thing I did differently I added 2 cans of cream of mushroom I didn’t have any cream of chicken, everything else was the Same. Perfect5 stars

  2. We used about 2 pounds boneless pork chops, 2 cans of mushroom soup (one had garlic) and followed the instructions. It was fantastic!

  3. It was absolutely delicious. The pork chops were extremely tender and only a fork was needed to cut them. I had mashed potatoes this time and the gravy was fantastic. I will try noodles and then rice the next time and that will be sooner then later because I am single and I have them as leftovers.5 stars

  4. Love this recipe. Coming from a 59yo male, I’m an okay cook as long as I follow the directions and this was easy and delicious! Pork Chops were so tender it was falling apart getting it on the plates. The gravy was so good it made the Mashed Potatoes awesome! A++++ All around, the whole family loved it!

    Holly, you are my new cookbook, keep the recipes coming!5 stars

  5. I made today. 4 -1″ thick bone in loin chops. Changed it a bit. I dredged in flour along with the seasoning called for, minus salt. Used cream of chicken with herb and added onion powder. I pride myself on my gravy, so I used 4tsp with 4oz water to thicken gravy. Cook time was 5 1/2 hr and realistically done in 4 1/2…amazing! Wife and daughter were impressed as was I. Normally would never do such a cut in a slow cooker…

    1. That sounds delicious, Thad! Thanks for sharing your adaptions. But I am glad this crock pot recipe worked so well for you!

    1. Hi Megan, 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!

  6. I made the slow cooker pork chops with gravy tonight. OMG… I followed the suggestion of pork shoulder chops, and they didn’t disappoint!! My son said they tasted “rich and buttery,” lol, when actually it was just because they are the perfect chop!! I tried to plate them, and they were fall off the bone tender! The fat just melted away. I wanted to serve mashed potatoes, but my hubby and son requested brown/wild rice blend, and fresh green beans. It was perfect!! M.A.K.E T.H.I.S!! 5 stars

  7. This recipe is foolproof, very straight forward and easy to prepare. My family loved it and all that lovely gravy you end up with to served with mash. I have been ordered by my family to print the recipe and display it on the fridge at once! Thank you for sharing this. I personally rate this recipe 10 out of 105 stars

  8. This recipe was fantastic! We loved it. And very easy to make. Thank you again for sharing this recipe with us. Will keep this recipe along with the slit pea soup in the crockpot and also
    your classic tuna salad recipe. All three are terrific!5 stars

    1. Cornstarch is not just used in Chinese food, it can be used for thickening many things as well from gravies to soups to sauces and even cheese sauce. I’m glad you enjoyed the recipe.

  9. Made the pork chops with gravy tonight, it was absolutely excellent. This recipe is a keeper!
    We just loved it! Thank you so much for sharing it. Also your split pea soup on the crockpot was also excellent. Made that over the weekend.

  10. crock pot pork chops (with gravy) hello Pennie Iv’e received emails from you all the time,I enjoy reading them. I cooked a lot of them all very good.

    with the crock pot pork chops it says to cook for 7-8 hours, how long would I cook them on high maybe (3-4)hours check to see if they tender, cut one open an taste! THANK YOU VERY MUCH
    ALFRED HERPIN

    1. Hi Alfred, we have only tried the cooking time listed 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!

  11. I will have to double this next time. I am not really a fan of bone in pork chops but I had them in the freezer and so far, none of your recipes have not been delicious!
    I served with a side of rice pilaf and french cut green beans. This was so good I want to try it with mashed potatoes next time!5 stars

  12. Due to the flooding and road damage in my province there has been a lot of panic buying. Is it possible to use this recipe with chicken leg quarters instead of pork chops? Thank you!

    1. I haven’t tried this with chicken legs but I can’t see why it wouldn’t work! You’ll want to ensure that the chicken legs reach 165°F. Let us know how it goes!

    1. Hi Marcy, we use fresh mushrooms in this recipe but canned would work as well. If using canned you may want to reduce the salt in this recipe as canned mushrooms can be a bit on the saltier side.