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
This looks so good! I wonder if I can substitute the cream of chicken soup with cream of bacon?
Sure you can! It’ll change the flavor slightly but will work just fine.
Perfect, wouldn’t change a thing!
It was excellent. Served over mashed potatoes. Will share this recipe and use again and again.
Hi, I love your recipes, but don’t have a slow cooker or crock pot. Could some of your recipes using these items be cooked low and slow in an oven?
Hi Karen, most recipes would work fine being cooked low and slow in the oven. If you make this recipe in the oven we would love to hear how you adapted it.
Thank you so much for info. Will do.
I have made these several times now and they are delicious every time.
Would this recipe freeze well after being cooked ? We live on a boat and anytime I can have prepped meals its a win !
Thank you
Hi Amy, I am not sure if this recipe would freeze well being made with cream soups. But we would love to hear how it turns out for you!
This is my second time making these pork chops. They are excellent!! Thank you so much for sharing!
If I use the packet of ranch dressing, should I still use the seasonings ?
Hi Sherry, when using the packet of ranch dressing we would use it in place of the seasonings so you can leave them out! Hope that helps.
Can you use two cans of the same soup
Sure you can, that would work just fine.
Hi Holly,
I’m making this recipe today. I didn’t have some of the ingredients you suggested but this is what I did – didn’t put salt on the chops as I didn’t have low sodium beef stock although I did add a sprinkle of onion powder. Used cream of chicken and cream of potato soup(didn’t have cream of mushroom) and added canned sliced mushrooms (I didn’t have fresh). After frying the chops my house already smells AMAZING!!!!!! I know this recipe will be a keeper as ALL of yours are!
I was wondering if can use two cans of soups
Yes, you can use two of the same type of soup.
I hate pork chops, but after making them with this recipe I can happily say this will be my go to every time I make them. Thank you!
Absolutely delicious! I added cubed potatoes, baby carrots and one can of French Onion soup (I love onions). This recipe is a keeper for sure!
Made this twice, it was great! Used Golden Mushroom soup because I had it. Added Turmeric & Cumin
to kick it up a notch.
Question—I am 1 person with 1 thick bone-in chop. How can I adjust the recipe?
You could try following the baking instructions for these delicious mushroom pork chops. You’ll find skillet instructions with these honey glazed pork chops. Hope that helps Shirley!
I just have one question I have a big family and needed to cook more than 4 pork chops do I need to add more onions and mushrooms to separate the meat?
I would recommend it for the best results, Whitney! Especially so you can all have some delicious gravy to pour over top of your pork chops. to increase the serving sizes you can print the recipe and there is a feature once you select print to alter the serving size and it will calculate the changes in all the ingredients for you!
Definitely yum my first time making them tonight
Without ranch
Hope you enjoy them as much as we do, Joy!
Very good, and very tasty! Will certainly cook it again. Your recipe was a life-saver! Thank you!
So happy you enjoyed it, Rosalie!
Can this be cooked on high?
Hi Amber, 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!
This was delicious. I lightly coated the pork chops in flour prior to searing in the pan. This naturally thickened the gravy so I didn’t need to add flour or cornstarch later. Thank you for such a delicious recipe!
Any substitutions for the cream of mushroom soup for a family who doesn’t eat mushrooms?
Hi Anna, You can substitute it with any cream soups such as additional cream of chicken soup.
Holly thank you so much for this amazing recipe! I ” was” never a fan of pork chops; no matter what the recipe was; tried to like it but never worked. Not anymore though! Saw your recipe yesterday, and read all the reviews of those who said that they too were never pork chops fans. Executed your recipe this evening as a romantic dinner date for my husband and me and the rest is history:-)
Ever since my wife starting cooking our pork chops this way, it’s the only way we eat them now. They are so delicious. You won’t be disappointed.
So happy to hear that Jim!!
Made this for the first time tonight. Easy to do and the outcome is amazing. I will be making this again. for sure.