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’m always trying to cook something for pennies not dollars
I hope you find a bunch of recipes to try Timothy!
I have been diabetic for many years and suffer major dental issues which makes chewing meats very difficult. I made this yesterday and was in heaven. So delicious and the smell in my house was like Christmas came early! Thank you so much.
That is so awesome Vicki! So happy to hear that you loved it!:)
Nice stuff
Thanks!
I made the pork chops exactly as the recipe indicates. They were the best I’ve had in a long time. Will definitely make again!
I should have mentioned I did use the reduced sodium soups and Iowa pork chops. Wonderful!!
I am so glad you enjoyed this recipe Ronda!
I love your recipes
Thanks Josie!
Easy recipe, had all ingredients in pantry and put all together left house for a couple of hours, walked into a great smell and eating it now. Yum! Thanks!
I am so glad you enjoyed the recipe Susan!
What about cooking 12 pork chops in crock, do I just triple recipe.
If your crock pot is large enough to accomodate, yes, you could triple this recipe John!
Hello! I have chicken broth I used for a recipe earlier. Would that alter the taste too much?
The gravy would have a lighter flavor but it should work just fine.
Made these today with a pack of boneless spareribs from Aldi
They were excellent
Great recipe
I am so glad you enjoyed this recipe Karen!
Canned soups don’t agree with me, all the chemicals are the problem. Is there something that can be used as a quick substitute? I’ve made your condensed soup recipes but don’t always have the time to do so, so what can you suggest for their replacement that is quick for this recipe.
Hi Charlaine, if you have the time we would recommend making some of our condensed soup recipes and then freezing them for use in recipes when you don’t have time to make fresh!
love this site
Thanks Penny!
We always have dry & tough pork chops. This recipe sounds great.
I hope you love the pork chops if you try the recipe Jim!
Gravy wayyyyyyy to salty!
You could try using reduced sodium products if you prefer. Hope that helps!
Use Aldi Fit n’ Active with less sodium and fat, was not salty
Also used low sodium chicken broth
Absolutely wonderful. Aromatic. Delicious. Everyone had seconds. We had this for lunch today, March 23, 2019. Because of time constraints I prepared everything last night, loaded up the Crock Pot stoneware container and put it in the fridge. I’ve had this Crock Pot for 17 years and it’s an amazing performer (back when I purchased it, it was not a foreign import so perhaps that’s why it’s lasted so long). This morning I placed it on the unit, plugged it in and seven hours later served a delicious meal with mashed potatoes, steamed broccoli and Waldorf salad (also an excellent recipe on your site) and rye bread. For the pork chops I used bone-in sirloin (four of them) and substituted one of the condensed soups with a condensed creamy mushroom with garlic. I used Mexican beer instead of beef broth, and added two fresh seeded and chopped red chili peppers; I stir-fried those in the skillet after I browned the chops and before I added the rest of the ingredients. The aroma in the kitchen was divine this morning . Holly, thank you for such a wonderful recipe. Together with the Salisbury Steak crock pot recipe these are my family’s favorites.
I am so glad you enjoyed this recipe! Those sound like tasty alterations, I bet the beer really gave it a great flavor!
I am short on time. Can I cook on high for 4 hours instead of 7 to 8 hours on low?
While I have only made the recipe as written, some readers have shared that they made the pork chops on high for 4 hours successfully. Let us know if you try it Caroline!
I can’t wait to make this tomorrow. It’s looks deeee-lish!!! And my daughter loves to help cook supper.
My 6 year old daughter wants it with stuffing though. She’s the chef so we will try it that way.
Enjoy! I can’t wait to hear how the stuffing works out!
When my daughter remarked, “Wow! This is falling off the bone,” I knew it would be good. Lots of taste and easy to prepare. My family and friends will see this meal many times in the future. YUM!
I’m so glad you loved them Carolyn!
This was absolutely delicious. My husband and friend’s enjoyed this dish ver much. It went well with egg noodles and brussel sprouts.
So happy to hear your husband and friends love the chops – we sure do!
I made this today and my whole family loved it. This is my new favorite way to cook pork.
I’m so happy that your family loves these chops Jennifer :)
Hi, could you edit the recipe to say “condensed” for the cream of soups? I bought condensed, but added water thinking the recipe called for full cream of soup. I only realized this was a mistake once I read the comments. I will still try it another night, but want to help avoid any other readers making the same mistake as me. Thanks!
I’m sorry for the confusion Kat.