These Crock Pot Pork Chops saved me during that month when my oven broke and I had to cook everything in my slow cooker. Turns out they're so good I still make them this way even though my oven's fixed. Just dump everything in, go do literally anything else for 6 hours, and come back to the most tender pork chops you've ever had.
Why You'll Love These Crock Pot Pork Chops
I've been making Crock Pot Pork Chops for about two years now, ever since my sister brought them to a family dinner and everyone went silent because the pork was so tender it fell apart with a fork.
What Actually Works: The beauty of these Crock Pot Pork Chops is they're basically impossible to mess up. You season some pork chops, throw them in the crock pot with cream of mushroom soup and onions, set it on low, and walk away. The first time I made Crock Pot Pork Chops, I was shocked that something so simple tasted like I'd spent hours cooking. My husband who usually drowns pork chops in ketchup because they're dry actually asked for the recipe. They come out so tender and juicy with this creamy gravy that's perfect over mashed potatoes or rice.
Why Other Methods Fail: Most people ruin pork chops in crock pot by cooking them on high thinking it'll be faster, but then they come out tough and rubbery instead of tender. Some don't use enough liquid and the chops dry out completely. My neighbor tried making them without searing first and complained they were bland and gray looking. The slow, low cooking in liquid is what makes these tender pork chops in crock pot actually work.
The thing that changed everything: Understanding that you need FAT and LIQUID for perfect Crock Pot Pork Chops. My first attempt I used those super lean boneless chops and barely any liquid because I thought I was being healthy. They came out like shoe leather, so dry I couldn't even chew them. Started using bone-in chops with a full can of soup plus some broth and suddenly they were fall-apart tender with tons of flavor. The fat and moisture are non-negotiable.
Jump to:
- Why You'll Love These Crock Pot Pork Chops
- What You'll Need for Crock Pot Pork Chops
- How to Make Crock Pot Pork Chops
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Crock Pot Pork Chops
- My Crock Pot Pork Chops Journey
- FAQ
- More Recipes You'll Love
- Crock Pot Pork Chops
- Related
- Pairing
What You'll Need for Crock Pot Pork Chops
Bare bones ingredient list that probably costs under $15 total. This is comfort food at its easiest.
Main Ingredients
- Pork chops
- Cream of mushroom soup
- Onion, sliced
- Chicken broth
- Garlic powder
- Onion powder
- Salt and pepper
Optional Add Ins
- Ranch seasoning mix
- Mushrooms, sliced
- Cream cheese for extra richness
- Fresh thyme
- Worcestershire sauce
That's it. Seriously the easiest slow cooker pork chops you'll make.
How to Make Crock Pot Pork Chops
This crockpot pork chop recipe is so simple my teenager made it when I had the flu. If he can do it, anyone can.
Step1 : Season the Chops
Pat your pork chops dry with paper towels because wet meat doesn't brown well, then season both sides generously with salt, pepper, garlic powder, and onion powder. Don't be shy with the seasoning because some will come off when you sear them. I usually do about a teaspoon of each seasoning total across all the chops, maybe more if I'm feeling it.
Step2 : Sear for Flavor (Optional but Worth It)
Heat a tablespoon of oil in a large skillet over medium high heat until it's shimmering hot, then sear the pork chops for 2 to 3 minutes per side until they're golden brown. You're not cooking them through, just getting color and flavor on the outside. This step is technically optional for Crock Pot Pork Chops but it makes such a difference in the final taste that I almost never skip it unless I'm genuinely too lazy.
Step3 : Layer Everything
Slice your onion and throw it in the bottom of the crock pot as a bed for the chops to sit on, which keeps them from sticking to the bottom. Arrange the pork chops on top of the onions in a single layer if possible, or slightly overlapping if you're making a lot. Mix the cream of mushroom soup with about half a cup of chicken broth in a bowl until it's smooth and pourable, then pour it all over the chops making sure they're covered.
Step4 : Cook Low and Slow
Put the lid on your slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours if you're in a hurry. Don't lift the lid to check on them constantly or you'll lose heat and they'll take longer. The Crock Pot Pork Chops are done when the meat is so tender it pulls apart easily with a fork and the internal temperature hits 145°F minimum.
Step5 : Make the Gravy
When the chops are done, carefully remove them to a plate and cover with foil to keep warm while you deal with the sauce. The liquid in the crock pot will be thin and soupy, so if you want thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, stir it into the liquid in the crock pot, turn it to high, and let it cook uncovered for 15 to 20 minutes until it thickens up. Or just serve it as is if you're fine with thinner gravy, I honestly do that half the time.
Step6 : Serve
Put the pork chops back in the gravy or plate them and pour gravy over top, whatever works for you. Serve these tender Crock Pot Pork Chops with mashed potatoes, rice, or egg noodles to soak up all that creamy goodness. Garnish with fresh parsley if you're trying to make it look pretty for guests, but we usually just dig in immediately.
You'll have these amazing slow cooker pork chops that are fall-apart tender with rich creamy gravy. My kids actually eat their vegetables when I make these because they want to get to seconds faster.
Top Tip
- Made the boneless mistake twice and regretted it both times
- Use bone-in pork chops instead of boneless for Crock Pot Pork Chops
- The bone adds so much more flavor and keeps them juicier
- Don't cook on high thinking it saves time, low and slow is the secret
- Add at least half a cup of liquid beyond the soup or they'll dry out
- Searing first adds incredible flavor but skip it if you're rushed
- Let them rest for 5 minutes before serving so juices redistribute
Ingredient Substitutions & Variations
The basic Crock Pot Pork Chops are perfect but I've tried enough versions to know what's worth it.
Different Soups
Cream of chicken works just as well as mushroom for your crockpot pork chop recipe. Cream of celery is surprisingly good too, more subtle flavor. My aunt uses golden mushroom soup and swears it's better but I can't tell the difference honestly.
Ranch Style
Add a packet of ranch seasoning mix to the soup mixture before pouring it over the chops. This makes ranch pork chops that taste incredible and my kids request them constantly. Sometimes I add cream cheese too for extra richness.
Add Vegetables
Throw in sliced mushrooms with the onions, or add baby potatoes and carrots around the chops for a complete one-pot meal. The vegetables cook in all that gravy and taste amazing. Just make sure to cut them small enough that they'll cook through.
Italian Style
Use Italian seasoning instead of the garlic and onion powder, add some diced tomatoes to the soup mixture, and serve over pasta. Completely different vibe, still delicious tender pork chops in crock pot.
BBQ Version
Skip the soup entirely and use your favorite BBQ sauce mixed with a little chicken broth. Cook the same way and you get sweet tangy BBQ pork chops that are perfect for summer even though you're using the slow cooker.
Gravy Pork Chops
Use a packet of brown gravy mix instead of cream of mushroom soup for more traditional smothered pork chops crock pot style. Add extra onions because they caramelize in the gravy and taste incredible.
Storage and Reuse Instructions
These easy crock pot pork chops keep amazingly well, which is great because the recipe makes enough for leftovers.
Refrigerator: Store leftover pork chops with their gravy in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth so they don't dry out.
Freezing: These Crock Pot Pork Chops freeze perfectly for up to 3 months. Let them cool completely, then freeze in the gravy in freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop.
Make Ahead: You can season the chops and prep all your ingredients the night before, store everything separately in the fridge, then just dump it all in the crock pot in the morning before work.
What to Serve With Crock Pot Pork Chops
These slow cooker pork chops are already saucy and rich, so you need sides that can soak up that gravy.
Classic Options: Mashed potatoes are non-negotiable in my house with these Crock Pot Pork Chops. The gravy over mashed potatoes is literally the best part. Rice or egg noodles work great too.
Vegetables: Steamed green beans, roasted broccoli, or glazed carrots balance out the richness. I usually just microwave a bag of frozen green beans and call it done.
Comfort Food Spread: Serve with biscuits for sopping up gravy, a simple salad, and you've got a complete comfort food dinner that everyone will love.
My Crock Pot Pork Chops Journey
First time I tried making Crock Pot Pork Chops, I used those thin boneless chops because they were on sale and I'm cheap. Cooked them on high for 4 hours because I wanted dinner faster. They came out so dry and tough I literally couldn't cut them with a knife. My husband ordered pizza and I threw the whole batch away feeling like a failure.
Second attempt I used thick bone-in chops but only added the can of soup with no extra liquid because I thought it would be enough. Set it on low this time for 7 hours. Came home to find the soup had reduced down to almost nothing and the chops were dried out and stuck to the bottom of the crock pot. Scraped them off and they were edible but definitely not good.
Third time I finally did it right with bone-in chops, cream of mushroom soup plus half a cup of chicken broth, cooked on low for 6 hours. Came home to the most amazing smell and pork chops so tender they were falling off the bone. The gravy was perfect, the onions were caramelized and sweet, and my husband had three servings.
Now I make Crock Pot Pork Chops at least twice a month because they're genuinely one of the easiest and best dinners in my rotation. Bone-in chops, plenty of liquid, low and slow. That's the whole secret.
FAQ
How long do you slow cook pork chops in a crock pot?
Cook Crock Pot Pork Chops on low for 6 to 7 hours or on high for 3 to 4 hours. Low and slow is better for the most tender results. They're done when the meat pulls apart easily with a fork and reaches at least 145°F internal temperature.
Do pork chops get more tender the longer you cook them in a crock pot?
Yes, up to a point. Pork chops in crock pot get more tender the longer they cook because the low heat breaks down the connective tissue. But if you cook them too long, like 10+ hours, they can start to dry out and fall apart into shreds. The sweet spot is 6 to 7 hours on low.
How do you keep pork chops from drying out in a crock pot?
Use bone-in chops instead of boneless, add plenty of liquid (at least one can of soup plus half a cup of broth), cook on low instead of high, and don't lift the lid constantly. The bone and fat keep them juicy, and the liquid creates steam that prevents drying.
What sauce to put on pork chops in a slow cooker?
Cream of mushroom soup with chicken broth is classic for Crock Pot Pork Chops and creates amazing gravy. Other good options are BBQ sauce, cream of chicken soup, ranch seasoning with cream cheese, or brown gravy mix. Just make sure there's enough liquid so the chops don't dry out.
More Recipes You'll Love
Once you've mastered these Crock Pot Pork Chops, try my Pepperoni and Cheese Crisps for an easy keto snack that's ridiculously addictive. My Cowboy Casserole is another comfort food dinner that feeds a crowd. And my Baked Cranberry Brie Bite makes the perfect appetizer when you're having people over. All of these are recipes I actually make regularly because they're easy and delicious.
Crock Pot Pork Chops
Equipment
- 1 6-quart slow cooker or crock pot For cooking the pork chops low and slow
- 1 large skillet Optional, for searing the pork chops first
- 1 Mixing Bowl To combine soup and broth
- 1 Small bowl For making cornstarch slurry if thickening gravy
Ingredients
- 6 bone-in pork chops about 1 inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil for searing, optional
- 1 large onion sliced
- 1 can 10.5 oz cream of mushroom soup
- ½ cup chicken broth
- 2 tablespoon cornstarch optional, for thickening gravy
- 2 tablespoon cold water optional, for cornstarch slurry
- 1 packet ranch seasoning mix
- 8 oz mushrooms sliced
- 4 oz cream cheese
- 2 teaspoon fresh thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Pat the pork chops dry with paper towels, then season both sides generously with salt, black pepper, garlic powder, and onion powder. Use about a teaspoon of each seasoning total across all the chops. Don't be shy with the seasoning because it makes all the difference in flavor.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat until shimmering. Sear the pork chops for 2 to 3 minutes per side until golden brown. You're just getting color on the outside, not cooking them through. This step is optional but highly recommended for better flavor. Skip it if you're in a rush.
- Slice the onion and place it in the bottom of your slow cooker as a bed for the pork chops. This keeps them from sticking to the bottom. Arrange the pork chops on top of the onions in a single layer if possible, or slightly overlapping if needed.
- In a mixing bowl, combine the cream of mushroom soup with the chicken broth and whisk until smooth and pourable. The extra liquid is crucial for keeping the pork chops moist during the long cooking time. If using ranch seasoning or other add-ins, mix them in now.
- Pour the soup mixture evenly over the pork chops in the slow cooker, making sure all the chops are covered or at least partially submerged. Use a spoon to spread it around if needed so everything gets coated.
- Cover the slow cooker with the lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours if you're short on time. Low and slow gives the most tender results. Don't lift the lid to check them constantly or you'll lose heat and extend the cooking time. The pork chops are done when they're fork tender and reach an internal temperature of at least 145°F.
- Remove the cooked pork chops to a plate and cover with foil to keep warm. If you want thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the liquid in the slow cooker, turn it to high, and cook uncovered for 15 to 20 minutes, stirring occasionally, until the gravy thickens. Skip this step if you prefer thinner gravy.
- Return the pork chops to the slow cooker to coat them with gravy, or plate them individually and spoon the gravy over top. Let them rest for 5 minutes before serving so the juices redistribute. Serve hot with mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crock Pot Pork Chops:
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