With just a few ingredients and minutes to whip together, this simple and flavorful slow cooker pork chop recipe is a meal the whole family will love. Perfect for a busy day…let your slow cooker do most of the work!
Read the rave reviews on Pinterest!
What you need: 4 pork chops approximately 3/4 inch thick, one packet of onion soup mix, one can each of cream of mushroom soup and cream of chicken soup (or make homemade condensed soup, see links below), 7 ounce can of mushrooms (or use fresh) and 3/4 cup water.
To make: Spray slow cooker with non-stick cooking spray. Place pork chops in cooker – season with salt and pepper if you like. In a large bowl, mix condensed soups, onion soup mix, mushrooms (drained) and water. Mix well. Pour mixture over pork chops. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
*Be sure to watch out for bones when using bone-in pork chops. Make sure the pork chops reach a safe minimum internal temperature of 145 degree F. with a 3 minute resting time. Each slow cooker cooks at different rates, adjust cooking times according to your cooker.
Serve with mashed potatoes, rice or noodles, your favorite veggies and a salad.
Easy Slow Cooker Smothered Pork Chops with Mushroom and Onion Gravy
- 4 bone-in pork chops or boneless, 3/4 inch thick (2 to 2 1/2 lbs)
- 1 can (10.75 ounces) condensed cream of mushroom soup – (or make homemade condensed cream of mushroom soup)
- 1 can (10.75 ounces) condensed cream of chicken soup (or make homemade condensed cream of chicken soup)
- 1 packet (1 ounce) Lipton Onion Soup Mix or store brand
- 1 can (7 ounces) mushrooms, stems and pieces, drained – or use fresh
- 3/4 cup water
- salt and pepper
Directions
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Cheers!
Only had 2 cans of crm of Chicken, hope it tastes good…
Made this tonight. I don’t like mushrooms so left those out. Did add onion though. And used cream of chicken and beefy mushroom soup and of course onion soup mix cause that’s what I had but it was great! Did low for 7 hours and 3 very thick pork chops.
I added thick slices of yellow onion as well as mushrooms, and it added a great depth of flavor.
I make this dish with chicken as well. I also add a cup of sour cream in the mix to add some extra freshness…
What cur if chicken did you use?
I made this for dinner tonight, it was the most tender pork chops I have ever had. My husband and I loved it. Thanks for sharing.
Looks great. I think I'll flour and brown the chops first like somebody suggested, but it still looks good without doing that!
The first time I made it with 4 pork chops ' boneless' it came out perfect. the second time I made it with eight pork chops bone in the gravy was a little runny but it was still good
I was wondering how long to cook frozen bone in pork chops?
My husband does not care for pork chops but i tried this recipe and he said he could eat this all the time! He loved them!!! I am trying this recipe today with chicken instead of pork chops. Hope it's just as delicious!! This is a must try recipe!
How long for boneless pork chops?
I made this and it tasted good but the gravy just got really runny any suggestions?
Try mixing 3 tbsp of corn starch with 3 tbsp of water at the end and turn on high for 30 min
What can I use instead of onion soup mix
I are this a week or so ago and it was delish. Thanks for the recipe. Will definitely make again
Can you do this with pork chops that are frozen?
Can you do this with pork chops that are frozen?
Making this for dinner
Trying it out today! Can't wait for dinner
This is absolutely delicious! I flour and sear my Pork Chops first, but other than that I make it exactly by this recipe on high for 4 hours, maybe a little more. I make this at least once a month and We LOVE it!!
Thank you for a wonderful recipe.
Thanks for the recipe
THIS looks scrumptious!!!!
Can this be doubled in a 8qt crockpot?
If I wanted to do this in the oven, how long would I cook it for?
I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this
If I want 8 pork chops should I double everything else?