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
Yummy. They fell off the bone. Just like my mom used to make. Thank you!
Good morning.
I cook for a “soup kitchen and made a double batch for tonight.
I have an abundance of cheese tortellini that I thought I’d use for this evening. I have to warm the 2 casseroles at home in my oven then transport. What are your thoughts if I put the tortellinis’ under the pork chop recipe as it reheats? I understand you recommend noodles.
Thank you for your response.
Maureen
I think that should work just fine Maureen!
Thank you!
Can I cook this on high for fewer. Hour?
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!
So delicious
I only have center cut pork chops, will it still turn out okay?
They are quite lean, I find this recipe works best with a well marbled chop.
I am using just 2 pork chops. Do I still cook in crockpot for 7-8 hours or do I need to adjust hour time to less?
It can depend on the size of the chops, if using pork steaks, 2 chops will likely be closer to 2lbs so you can quickly check if they’re tender an hour or so early.
I Just have 2 pork chops. Should I reduce amount of soup and broth?
I keep it the same because I like to use the whole can of soup and I love extra gravy.
Do you have any suggestions on how to make this recipe WITHOUT using canned soup? Can I substitute cream or milk? Thanks
Hi Kat, 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. I don’t recommend swapping milk or cream because they flavor would be lacking. Enjoy!
If I wanted to get this recipe started the night before, is it safe to do the browning step on the pork chops and then refrigerate them overnight, even though they wouldn’t be fully cooked? Thanks so much – this recipe looks delicious and I can’t wait to try it!
It is not recommended to partially cook meat unfortunately!
Hi. I have a question on the preparation for this recipe. Is there any way I could make it without a cream soup? If so, what could I use as a replacement? I would love to try this, but I don’t have any cream soup on hand and wanted to try it today or tomorrow. Thanks!
Hi Michelle, 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. Enjoy!
I have made this recipe about 3 times and all times it was wonderful. This time I am going to serve over angel hair pasta just to be different.
im making this for dinner tonight and it smells amazing. My husband loves pork chops but fried. I hope this changes his mind. Will let you know later how the kids and husband liked them.
My fingers are crossed for you! 🤞🏻
I don’t have cream of chicken soup on hand. Can I make this without it?
You can use a second cream of mushroom. It will change the flavor slightly, but I am sure will still be delicious. If you try it I would love to hear how it turns out!
Need to put how many hours.
You can find this information in step 4: Cook on low for 7-8 hours or until pork is tender. I hope this helps!
I can’t remember if I’ve already rated this or not but it’s so good I don’t mind reviewing twice. The BEST pork chop recipe. I used boneless pork chops and they’re a bit thinner so I adjust the time to 5-6 hours. It’s made at least monthly in this house.
So glad to hear that you love these cops so much Raechel!
I am making this recipe for the second time. One of the best pork chop recipe in the crock pot, such a comfort food.
Cooked 1/12 inch pork chops for 5 hours instead of 7-8 hours they would have been cooked like sawdust they turned out very dry terrible recipe
That’s too bad Mark! Did you use a leaner cut of chops? As mentioned in the post, they will not be as tender. The recipe calls for 7 hours to make sure that the pork chops are tender. “Cook on low for 7-8 hours or until pork is tender.” It is possible that you didn’t cook them long enough. Hope that helps.
The temp of the pork chops was over 200 they are only supposed to be cooked to 145 I doubt 7hours would have worked I have been cooking for many years and any time it’s over that temp they get dry and tough
145°F is the safe finished temp for lean cuts like center cut pork chops or tenderloin. This recipe uses a tougher cuts (such as blade chop, shoulder chop, sirloin chop, or tenderloin chops) meant for slow cooking. These will reach a much higher temperature when cooked low and slow so the collagen breaks down and they become very tender tender.
If using the cuts mentioned, there will be a point where the pork is tough which means they haven’t cooked long enough (kind of like braising beef for beef stew, if the meat is tough, it likely needs more time). If you pulled them out at 5 hours, they likely needed more time to reach the point of being melt in your mouth tender. I hope that helps!
Yeah!!! I made it today. Only prep was to brown the chops, slice onion, which I did right into the crockpot, after cutting it in half. I used thick bone-in chops. used sliced (already) mushrooms which plumped up good. Gravy was awesome. I had it with Dad, over rice. WE LOVED IT., thanks.
I made this last week and they were so great and easy to make. My husband loved them.
loved it came out very tasty used boneless pork chops
Now my husband’s favorite.
Doesn’t want porkchops any other way.
So delicious!