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 is a keeper! My husband is a picky eater and he LOVED this and so did I. The made it as written and added a teaspoon of beef flavor better than bouillon, the gravy is fabulous but so are the tender juicy chops! I can’t wait to make it again.
I emailed it to my mother in law to try.
It put a smile on my face to know you emailed your mother in law to try the chops :) So happy your husband enjoyed them too.
Thisnturned our very very bland and very runny! Ruined 15 bucks worth of pork chops!
Sorry it didn’t work out for you, we love this Pork Chops recipe.
You seem to be the only person in this lengthy thread of comments who didn’t like it. Odd much.
The reason why “Cream of Mushroom” soup et. al. hold up better than dairy in recipes is because there is almost no dairy in them (except for powdered cream, which is hardly the same). The look and feel of dairy is created with modified food starch, wheat flour, soy protein and vegetable oil. These don’t tend to separate like dairy does.
Whether they can truly be considered food is a question we’ll save for another time…
I love this recipe have to say, it one of my new favorites!! However, the gravy it makes ends up being a just slightly too thin and watery. What is a good way to thicken it up?
I would suggest a cornstarch slurry to easily thicken it up. Mix equal parts cornstarch and water (a tablespoon or so should be enough) and turn the gravy on high. Whisk the slurry a little bit at a time until it reaches the consistency you’d like.
Enjoy!
I added sour cream at the end..worked out great
cream mushroom soup or chicken or cornstarch and water.
Tried this the other day and we absolutely loved it! I made two small changes: First, I didn’t brown the chops, I just seasoned them and laid in the crock pot as directed raw. Second, rather than beef broth, I used 3/4 cup of beer with a teaspoon of Ham Base dissolved in it. I used half white mushrooms and half baby bella (small portabella) mushrooms. I gotta tell you those baby bella mushrooms had the most amazing taste and texture and, being browner than regular mushrooms, gave some nice color to the dish.
I love baby bellas too, great addition! I’ll have to try it with beer sometime, I bet that added great flavor!
Can I use thick Ribeye pork chops?
You can but they tend to be a bit leaner so can dry out if overcooked. A fattier cut of meat would work better in this recipe.
Tried it tonight. Love it, love it, love it! Added a little bit of sweet potato to the mashed potato side which is a really nice balance. The sauce was a little watery for my preference and watered down the potato mash, so I added a small amount of a flour and water mixture to thicken it a bit… and wow, perfect! Try this out guys, it’s so simple and so delicious!
So glad you enjoyed it, I love the idea of adding a bit of sweet potato!
Made this recipe and it’s a new favorite. Used 2 cans of Cream of Mushroom soup instead of one can of Cream of Mushroom and one can of Cream of Chicken. Love the idea of dinner percolating away as I go about my day. Thanks for posting great recipes!! :-))
You’re welcome, so happy to hear you love the chops!
Holly I’m gonna make it in the oven, any suggestions on how long to cook, what temp. I have exactly 4 as directed. Thanks
I have only made the recipe as written, but other readers have had success with baking at 325 for about an hour and a half. Let us know if you try baking it!
Can i use thin cut blade pork chops?
Thick with bone-in is best, but some readers have had success with thinner pork chops. Let us know how it turns out Mary!
Making the recipe Sunday while we are at church. Sounds delicious!!
Enjoy Shirley!
How long should I cook them in a pressure cooker XL
I have not tried this recipe in the pressure cooker. You could try my Instant Pot Ribs Eddie.
How can u keep them brown? I don’t like pale pork chops. Thanks
If you’re cooking them in liquid (or in a slow cooker) they will likely not stay a deep brown color. If you want them browned you’d need more of a pan fry or grill type recipe.
So easy to make and tastes amazing for so little work. I made this as directed and the only thing I am changing is the cooking time to about 6 hours. It was fall off the bone delicous. Definitely a keeper.
I’m really glad to hear you loved it Brenda!
Just finished putting it in the crockpot. I’ve made it at least 1/2 times since finding it a couple of months ago. Turns out perfectly every time. It’s my new fave pork chop recipe! Thanks for sharing.
I am so glad you like the recipe!
Can you use Lamb chops Not a big fan of pork I’m afraid
I have not tried this recipe with lamb chops so can’t say for sure. Please let us know if you try it Kerrie!
Is the soup in this condensed?
Yes it is.
Yes I made this recipe and it turned out great. The only thing I didn’t like what’s the tiny bone pieces from the bone in pork chops. The next time I will use boneless.
So glad you enjoyed it!
We absolutely loved these pork chops! So tender and even better as leftovers. Extra liquid makes amazing gravy. We used thin chops and they were seared slightly less. Thanks for sharing!
This is a good recipe. I cook mine this way too, but have you ever tried cooking them in golden mushroom soup instead of regular mushroom or cream of chicken? Give it a try. Makes a fabulous gravy and tastes so very good!!
That sounds delicious Janice!
THis recipe was so easy to make & the gravy over the pork chops was so good. The pork chops were so tender. Will definitely be making this again. There was some gravy left over & we put it over hamburgers patties.
Glad you enjoyed this recipe Mary Ellen!
Best pork recipe yet. Thanks.
I am so glad you liked the recipe!