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
I would love to try this recipe but I’m not a fan of mushrooms. Additionally not crazy about Creamed soups.
Any alternatives?
You can omit the mushrooms if you don’t like them, other readers have subbed creamed soup for mayo/sour cream, or even canned gravy. Keep in mind of course, the texture and flavor will be different.
Chicken parmigiana
I was just coming to ask the same question about the mushrooms. I love mushrooms but my hubby does not. :) I cannot wait to try this recipe. Thank you.
Could you use chicken instead of pork?
Hi Cheryl, I have never tried using chicken instead of pork but it should work! Chicken may cook faster than pork chops so keep an eye on it, internal temperature should read 165°F.
Has there been any feedback with cooking them on high and also can I just put all of the ingredients in the crock pot and let them cook?
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. I would suggest browning the chops and deglazing the pan as per the recipe before adding everything to the crock pot. Let us know how it turns out for you!
Absolutely wonderful! Normally don’t give 5⭐️ when I swap ingredients (personal choice), but this recipe deserves every single one!
I used four (4) 1” thick boneless chops & a DIY substitute (1/2C Mayo + 1/2C sour cream) for one of the cream soups. And salt-free powdered broth mix.
The chops absolutely fell apart in 7.5 hrs, which was just fine for me. Definitely making this again!
Thank you for sharing your swap, so glad you loved them!
Can you cook on high to save time?
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 turns out for you!
Made this the other night and my husband loved it. Definitely in the “make again” column. I only made 2 pork chops, but kept everything else the same. Thank you for a simple, DELICIOUS recipe.
This recipe was delicious!!
Hello,
We love this recipe, thank you. One question, can I layer the pork chops if I have a lot to cook?
Many thanks and best regards,
Tony North.
Yes, they’ll be fine if they’re layered. It is recommended that your slow cooker is no more than ¾ full. Enjoy!
WOW!
I made this today 2/2/24. Excellent! I didn’t thicken the gravy at the end of cooking. It seemed thick enough to me . My husband loved the pork chops, tender and flavorful. I loved it too! I served it with Curley noodles. I will keep this in our rotation of meals!
This recipe was very easy to make and tasted great! I think I would use more of each of the seasonings for our family but still, it was great!
I wanted to make this using your recipe for the cream of chicken soup as opposed to the canned. I just noticed at the end of the cream of chicken soup it says not to use it in the crockpot. I’m making it with the evaporated milk. Will I be able to use it with the crockpot pork chops? Thank you!
Good morning Holly, we tested this recipe this week with the homemade chicken soup using evaporated milk and it did work well. We found the sauce to be much thicker with the homemade version and needed to thin it out a little bit for serving.
Thank you for your response. I made the pork chops using your recipe for the cream of chicken soup and it worked out perfectly. Delicious! Thank you!
I love your recipes and save them for repeated use. Everyone I’ve made has been a smashing success.
Thank you for making feeding my family so much easier.
Bless you.
I like the way the shoulder chop fell off the bone when removing from crockpot.
Butcher cut and trimmed 4 x 1″ shoulder chops for me for less than $5 @.
Pan frying these thick chops for a few quick minutes gave them a nice char w/o risk of over cooking the meat.
May use less oil in fry pan next time as it all eventually goes into the crockpot w/ the brown bits.
Added the corn starch slurry to thicken the gravy at hour 6 of 7.
Used sliced brown mushrooms for great extra flavor.
Would use a larger onion next time.
Q: When storing leftovers in fridge, should the meat be sepatated from the gravy?
I know certain meats get over-marinated in suaces.
Q: I used vedg. oil for the pan fry, would Olive oil give less oily pan scapings?
So glad you enjoyed it!
I store it together, I don’t find it to be an issue. The type of oil won’t affect it, I would recommend just using a little bit less.
amazing chops
Can this recipe be made ahead of time, refrigerated overnight, and cooked in the crockpot in the morning?
I made this recipe, exactly as describe, and it turned out to be the most delicious pork chop dish I’ve made in awhile.
We have not tried prepping this recipe ahead but that should work well! We would love to hear how it turns out.
I don’t know if it’s too late, but I did just that with this last night. Got everything all set up in the crock, put it in the fridge overnight, and into the slow cooker base at 5am. Turned out perfect!
WOW! Like another reviewer stated, stop scrolling and make this recipe! Very good. I was also skeptical of the cream of mushroom and chicken soups – I’m trying not to use them. It is so worth it! Thank you for all of your amazing recipes – always delicious and easy to make!
I made this with carrots, onions, celery, and apple cider. Extra thick, boneless pork chops. The Cream of Mushroom/ Chicken soups and the broth were pre-salted, so the final gravy was super salty. My son loved the tender pork chops. I had too much gravy left over. Think I’ll add it to some baked Mac & cheese!
This recipe is great, and the chops were fall off the bone tender! I cooked them over low for 8 hours and served them with a side of rice with green beans, and it was a fantastic and well-rounded meal. I did season the pork too heavily, and it was originally slightly spicy. I added a tiny amount of heavy cream in the sauce at the end to tone down the spice a little, which worked great and added a lovely creaminess. I agree with the previous commenter and will not be using bone-in chops next time as I ended up with the same issue with tiny bones in the sauce (although this was not as difficult for us since it’s just my husband with no kids, it was still a little off-putting).
I made this overnight and was worried because I all I had was thinner chops I cut from a pork loin. I’d say the seven chops were about 5/8 inches thick. When I checked everything this morning, the chops were fall-apart tender. Also, the only mushrooms I had were dehydrated shiitake mushrooms, and they gave the dish a great flavor! I recommend everyone have a bag of them handy! In my case, the only thing I’d tweak is using a little bit more of one of the soups. The gravy was wonderful, but it cooked down a lot! I would attribute it to my crock pot running hotter on its low setting. Overall a great recipe! I’ll definitely make this again. Oh, and it’s delicious on steamed brussels sprouts in case anyone is wanting a lower carb side dish.
Thank you so much for leaving a comment, Nelson! This dish is a favorite in my house too.
Can you cook on high instead of low?
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 turns out for you!