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)
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
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.
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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
Can this recipe be prepped night before and popped into crock pot the next morning? I’m thinking to brown chops and layer over onions and mushrooms and then top with gravy to start cooking next morning? Thanks!
Hi Dawn, we have not tried prepping this recipe ahead but that should work well! We would love to hear how it turns out.
This was easy and very good! Husband loved it. I did thicken the gravy with a cornstarch slurry but wouldn’t have needed to. Also finished it with a little splash of red wine vinegar for a hint of acidity but again, wouldn’t need to.
I made this recipe with 2 chops and just didn’t use the 2nd soup~ it turned out great and my husband really liked it! I’m making again (just a week later) as I type this~ thank you!
I’m going to try it out tonight and see it sure does look great .
Very Good!
is there a way to make this recipe if you don’t have a crockpot? and do I use both beef broth and chicken soup with this?
We use cream of chicken and cream of mushroom soup (just the canned portion – do not add water to it) and beef broth in this recipe. To make in the oven I would follow this mushroom pork chop recipe for cooking instructions.
hello. I want to try this recipe tonight. i do not have a can of cream of mushroom soup. would there be any sugesstione to use, thank you!!
You can substitute it with any cream soups such as additional cream of chicken soup. Enjoy Krist!
I have 2 lbs of pork chops instead of 3. by how much do I reduce the cooking time?
I haven’t tried it so I can’t say for sure Ronnie. I would check it at about 5 hours on low and add time as needed. I would try and not check it too too often as it can slow down the cooking process alot opening the Crock Pot.
If you use thinner pork chops, to what would you adjust the cooking time?
I don’t recommend thin or lean chops as they will dry out with this recipe Ronnie.
Can this be cooked on high in the crockpot if so for how long?
We have only tried the cooking time listed in the recipe, but I would say you should be able to cook on high for 3-4 hours. Let us know how it turns out for you!
I have made this recipe close to 10 times this year! It is very much loved by our family and the mushrooms are cooked so well, the kid’s don’t even notice! I agree with some other comments, use boneless porkchops. Bone in are too tender and it’s hard to make sure you get the bones out before taking a bite. I always cook 3.5 hours high, then 1 hour low. I am making it over mashed potatoes tonight! Can’t wait!
I am so happy to hear this recipe has been a hit for you!
The recipe was delicious, but I want to caution others about using bone in chops. My husband nearly choked on a bone tonight. The pork chops were so tender and the gravy so thick that it was hard to tell where the bones are and if we got all of them out.
I enjoyed this recipe, but I will not make it again with bone in chops.
Wonderful recipe. This one’s been around for a long time but I finally got around to trying it. I had to make this for 25 people, so I used a roaster oven instead of a crock pot. I didn’t have enough time to cook it long and slow, but I did cook it at 300-400 for almost 3 hours. I knew the chops would be cooked, but I was worried about them being tender – they were very tender and delicious! I also used the cream of mushroom soup but substituted golden mushroom soup for place of the cream of chicken soup. I also added an envelope of Lipton dry onion mushroom soup. It turned out perfect even with the cooking method and time changes. The group requested steamed rice, and the chops with that wonderful gravy were so good with the rice. I got many compliments and requests for the recipe. Thank you so much for a great recipe! You made me a cooking hero! Can’t wait to make it again.
I am so happy to hear this recipe was a hit Gee Gee! Thank you for sharing your experience.
Easy to prepare and yum what a pork chop. ABSOLUTELY DELICIOUS!! Served mine with pork stuffing, my husband LOVED!
Tried this recipe for dinner tonight; so easy and pork chops came out so tender w/mushroom gravy. This recipe is a keeper!
I am so glad you loved this recipe C.!
Made this fot dinner tonight it was delicious! Would recommend this recipe. Will definitely be making this again.
Good not great.