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 have never made a recipe with canned soup before and had vowed I never would. BUT, I was in a big hurry so ran to the grocery and made this as written and I have to admit that it was really delicious. The sauce came out a little thin but it turned out that it was really good that way — not a thick gravy but rather a nice thin sauce. One could remove the meat and thicken with flour or cornstarch, I guess. Was great with mashed potatoes. Actually would make again in a pinch. Seasoned the meat really well and sauteed the onions and mushrooms a bit before adding to cooker which I think also brings up the flavor profile.
Omg!! I finally found your recipe again!! I fix this About a month ago it was the best pork chops ever. Going to fix it again today!!!
This recipe is fabulous and loved by everyone I have made it for. The pork chops are “fall-off-the-bone” tender, the gravy is delicious, and it could not be simpler. My only modification was to use 8 pork chops (leftovers!) and only use one can of soup (cream of mushroom) as there is so much liquid after cooking. I take the leftover liquid, cool it to skim off a lot of the fat, then measure equal parts of fat and flour to make gravy and add liquid from cooking to make it the desired thickness. I serve it with mashed potatoes and a vegetable for the perfect Fall or Winter meal.
I like to keep my expectations pretty low when it comes to new recipes, given the persnickety nature of my 3 kids. Well, this one was a hit! Two of my kids and my husband had second helpings, and my pickiest even ate every bite on his plate. This was SO easy. I used regular beef broth and still added salt and onion powder (we like our salt here!). I suppose if I had a complaint it was that the chops were so tender they literally fell apart in my crockpot. Adding this one to my regular rotation!
I made these and it was excellent! Will definitely be a staple in my house from now on! I don’t even like pork chops, but my guy does so that’s why I made them. So glad I did! And easy too!
My family loves this recipe, even those that don’t like mushrooms. I add about 1 T of Worcestershire sauce to the soup mixture for a little more flavor. We love this with mashed potatoes.
9/6/20
Absolutely amazing! I used smaller, boneless, chops and it turned out beautifully. They were so juicy and tender! The flavor was incredible. My daughter (who normally doesn’t care for pork chops) had a second helping … which she never does.
I used No Yolk Dumpling noodles and put the chops over them. Also made mashed potatoes, veggies & used the juices in the crock pot to top everything off.
I doubled the recipe & it turned out great!
Thank you for the recipe!!
This was an awful recipe!
Yes, the pork chops were nice and tender but the mushroom cream sauce with the canned soup was bland and flavorless.
When I first heard of this recipe I loves the idea and couldn’t wait to try it for myself. I followed this recipe each and every step of the way and I would never make this dish again.
If you enjoy any sort of flavour stay away from this recipe.
This is literally one of my very favorite ways to eat pork chops! I can’t get enough of the sauce!
If you were to add better than bouillon beef base along with a quarter cup of sour cream to the mixture, it turns out delicious
Very good comfort food. Made it with mashed potatoes. Husband said it needed something to jazz it up, but didn’t have a suggestion. Definitely a keeper recipe.
My pork chops are frozen but I really want to try this! Would I be able to make them frozen on high or no?
I haven’t tried cooking this with frozen chops so I can’t say for sure. I would suggest thawing them either on defrost in the microwave or by placing them in a freezer bag in cold water in the sink for about 30 minutes. Let us know how it goes for you.
Absolutely delicious! I served it with mashed potatoes. The chicken and mushroom soup made it so delicious! It was super easy to make and I will be making it again. Thanks!
Quick and easy to throw together and just leave it for hours. I chose to serve it on mashed potatoes and it was a HIT! I am definitely going to make it again and again and choose different things to serve it on. Rice or Noodles. Five stars here!!!
Making this for tonight! I added baby reds, carrots, onion and bell peppers. Can’t wait
Canned soups are a no no for me, so what would you suggest instead to get this same consistency?
I have only made this as written. You could try some heavy cream or a homemade condensed soup (although dairy doesn’t always hold up well in the slow cooker).
Can I cook on high for 4 hours? Just chops n gravy
Hi Jenifer, we have only tried the cooking time in the recipe, but I would say you should be able to cook on high for 3-4 hours. Let us know how it works for you!
These sound so good.
I have a question…do you dilute with milk the soups?
Trying to find simple meals for just my husband and I and easier ones. Plan on using alot of your recipies.
The condensed soups are used directly from the can (no milk or water added).
I just turned my crockpot pot on low. Heading out boating for the day. Looks and smell amazing. I used 1 1/2 “ pork steaks. I didn’t have cream of chicken but substituted with canned chicken gravy. Can’t wait for dinner
I made these for dinner tonight, and they turned out amazing! The only change I made was that I didn’t have any cream of chicken soup, so I substituted the juice from a can of chicken noodle soup. I served them over egg noodles. They turned out so tender and savory!
Hi.
If I’m using a thinner boneless porck chop do I still need to brown it and does it still take 7-8 hours on low?
Hi Michelle, I would still brown it before adding to the crockpot but it may not take as long to fully cook. Use a meat thermometer to check it periodically and make sure it reaches an internal temperature of 145°F before serving.
Too hot today heat advisory still Barbequed the last couple. Got chops on at a good price.’ So this for dinner. Oh and loving our new 3 in floor air conditioner. Replaces the 2 old window.