This Crockpot Pork Chops recipe is one of our all time favorite pork chop recipes.
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!
Why These Are the Best Crock Pot Pork Chops
This is a childhood comfort food turned it into an effortless make-ahead dish.
- 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).
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.
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
Did you make these Crock Pot Pork Chops? Be sure to leave a rating and a comment below!
Crock Pot Pork Chops (with gravy)
These easy Crock Pot Pork Chops are one of our all-time favorites! Tender pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy.
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.
Use the canned soups directly from the can, do not add milk or water. Any type of “cream of” soup will work, the combination in the recipe is our favorite.
If your pork chops are not tender they likely need more time.
To make a cornstarch slurry combine 1 tablespoon each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.
Calories: 265, Carbohydrates: 4g, Protein: 31g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 89mg, Sodium: 239mg, Potassium: 716mg, Fiber: 1g, Sugar: 2g, Vitamin A: 125IU, Vitamin C: 3.1mg, Calcium: 18mg, Iron: 1.1mg
(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