by Holly
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!
Crock Pot Pork Chops (with gravy)
Prep Time 15 minutes
Servings 4 servings
Equipment
Ingredients
- 4 pork chops thick with bone-in is best, about 3 lbs
- salt & pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 10.5 oz canned cream of mushroom soup
- 10.5 oz canned cream of chicken soup
- ¾ cup beef broth I prefer low sodium
- 2 cups mushrooms sliced
- 1 small onion sliced
Follow Spend with Pennies on Pinterest
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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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
Do you have to brown the pork chops before putting them in the crock pot?
The pork chops are browned in step 1 of the recipe. Enjoy Mary Beth!
Made this for supper tonight… SO GOOD. I used 2 large pork bone in blade steaks, they were done sooner than expected and fork tender. I also thickened the sauce with some cornstarch slurry. Adding this to the recipe book for sure. Thanks for ANOTHER great recipe!
Made this and loved it. Making again but I bought pork shoulder steaks. Will these be good to use instead of chops?
They’ll be perfect in this recipe.
Do I put the crock pot on low or high for 7 hours?
This is cooked on low.
Question: I made your from scratch condensed cream of chicken soup in lieu of using canned. Since it contains milk, when should I add it in?
I wouldn’t recommend fresh dairy in the slow cooker as it can sometimes curdle (you can find this information in the scratch cream of chicken soup). I hope that helps.
This was absolutely delicious. I added the bacon as suggested in one of the comments. I used boneless chops and it only took about 3.5 hours to cook. This will become a family favorite.
I just realized the soups I have are condensed — is that right? Do I need to add liquid?
They are condensed, no need to add additional liquid.
Delicious!!!!!
I was unable to find the cut of pork recommend. Will loin chops end up dry? Plan on making this tomorrow. Thank you.
Pork loin can be very lean so it could dry out if overcooked. Many readers have made it successfully. Enjoy Kathy!
Love your recipes, so much to choose from I don’t know which to try first! Looking forward to using my new Crock Pot for the first time.
Ahh, a crockpot is such a great kitchen helper, can’t wait to hear what you make! Happy cooking June!
I always add bacon. Chop up 4-5 slices, cook, remove then sear the pork chops in the bacon fat. Add all everything to the crock pot and stir.
You’ll thank me later.
Do you think we can make this in the Instant Pot?
I use this Instant Pot Pork Chop recipe.
Are you able to do this in the instapot ? If so how long would you set it too?
We use this Instant Pot Pork Chop recipe.
Oh my tastebuds! It was a huge hit at home. I’m definitely making this again. I added a little corn starch to the liquid while I heated it the pan like others suggested. I also used 6 regular pork chops with the bone in and it turned out just fine. Served it over noodles. I highly recommend this one.
And you used both cream of mushroom and cream of chicken? Thanks, thinking about making it today.
I really loved this dish, only thing I did was to double the sauce and added an extra onion.
It was delicious and flavors were great!
I will be making this again!
Great recipe
I made this today, easy, quick prep time and fall off the bone tender, really delicious!! The gravy, onions and mushrooms were great with mashed potatoes. True comfort food on a cold snowy day. I will make it again!!
Can I layer the pork chops in the crock pot? I’d like to do 8.
I haven’t tried it with 8 chops but as long as your slow cooker isn’t more than 3/4 full I do think it would work. You might need to increase cook time slightly.
It may be in the comments but I didn’t have time to scroll. Sorry, I have thin bone in chops. Should I reduce the cooking time?
I would not reduce the cooking time. I haven’t tried this with thin chops however some readers have been successful. I would suggest you ensure your chops aren’t too lean or they will dry out.
My family loves this recipe. There are times when I wish they didn’t because I make it so many times. Yes we added a few tweaks to our dinner like searing the pork porterhouse chops because they are so thick like a roast. Adding real butter, and using fresh herds from our garden. The recipe itself is genius period it can be cooked in both a cast iron or crock pot, depending on how much time you have at home.what kind of arts me is the people who say I don’t like cream of mushroom I don’t like onions I don’t like garlic I don’t like pork and I don’t feel comfortable adding fresh mushrooms to my food so I’m giving this a bad review. if you’re old enough to be making this dish for your family you’re old enough to know what your family likes don’t cook it if you don’t like it.
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.