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 made this yesterday for just two of us and used two giant sirloin pork chops. I used one can of cream of chicken along with Better than Bullion for the beef broth. Followed the recipe for everything else. It was fabulous! Didn’t even have to thicken the gravy, we had it with mashed potatoes. Enough left over for lunch today. Easy and delicious!
I have made this recipe twice and we all loved it.
This is one of my favourite all time recipes. I can probably make it based on memory alone but I always check back to this site like visiting an old friend.
I love serving this meal with leftover stuffing, mashed potatoes and cranberry sauce. It’s a fun twist on “turkey” but the gravy and pork chops make its own distinct experience.
Just cooked this and i just took out mushrooms and its delicious. I had mash potatoes and green beans for the side.
Can I use pork steaks for this recipe?
They’ll be perfect in this recipe. Enjoy Cristina!
we enjoyed this.
OMG this recipe is soooo delicious! Have made it twice in the last 3 weeks. My husband came down with a bad cold so made it for him and must say, thos is the next to homeade chicken soup, it’s the next best thing for comfort food when someone is sick. Thank you!!
I am so happy to hear this was the perfect comfort food. I hope he’s feeling better Jen!
Followed directions but not that good. Definitely didn’t look like the picture with a nice brown gravy. Maybe the cream of chicken soup made the gravy more yellow. Wouldn’t make this again.
I’m sorry to hear this didn’t turn out like expected Kris. Thank you for trying it.
this was delicious! I used the soups i had — cream of chicken and golden mushroom. oh, I only had chicken stock. was hoping for a lunch or two, but it is GONE! This is a winner. thank you.
Love this. It’s so easy to put together and comes out great every time. Thank you for sharing this recipe.
I made this the other day and it turned out great! I had to use canned mushrooms and chicken broth but it still got rave reviews from my family.
Excellent and easy! I modified the recipe by omitting the cream of chicken soup, and reducing the beef broth to a half cup. The pork chops came out tender and flavorful. I recommend using the cornstarch slurry if you prefer a thicker gravy. I served it over extra wide egg noodles, which I had in my pantry. Will try it with rice the next time. Will make again.
Can you use boneless pork chops?
Stephanie, I have only made this recipe as listed but other readers have used boneless pork chops with good results. You may need to adjust the cooking time to accommodate though.
Loved the recipe! Have you ever tried swapping the pork chops with chicken?
Hi Vickie, I have never tried using chicken instead of pork but it should work! The chicken may cook faster than pork chops so keep an eye on it, internal temperature should read 165°F.
I make this exact recipe with chicken breasts served over mashed potatoes regularly and my husband loves it. So you definitely can substitute chicken here. Sometimes I add a packet of onion soup mix or ranch seasoning to the soup and broth mixture. It’s a pretty versatile recipe.
Made for the 1st time yesterday. It was delicious. Will be making it again.
MH: Flavor is really good – i doubled the sauce but it was too much (even with double the meat). Next time, i would double the meat but not double the sauce. Double mushrooms since we like mushrooms. Made with green beans and ate with rice.
I used boneless center cut loin chops that were slightly thicker than half-an-inch because that is what I had. Cooked on low for 3 hours 45 minutes. Delicious, tender, moist!
Can the meat be browned in advance and combined with other ingredients in a freezer bag to freeze as a future dump and go crock pot meal prep?
I haven’t tried freezing this recipe after cooking it before. If you do try freezing, 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.
This recipe is a hit with all ages, it’s super easy to make!
I want to make these but I don’t have 7 hours. Can I cook them on high for awhile and then switch to low after a couple of hours?
I 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!