You know that moment when you walk in the door after a long day and just want something warm, familiar, and actually satisfying—without having to stand over a hot stove? This slow cooker pork chop recipe might be what you’re looking for. It’s not fancy, but it’s the kind of meal that feels like it simmered all afternoon, even though you only spent about ten minutes prepping it.
I’ll admit, I used to think slow cooker pork chops were a lost cause—either rubbery, dry, or drowning in a thin, flavorless sauce. But this version? It’s different. Searing the chops first makes a real difference, and the gravy—built from the browned bits, cream of mushroom soup, and beef broth—actually has depth. It’s savory, a little earthy, and coats the meat just right.
Total time: 8 hours 10 minutes (mostly hands-off)
Main flavors: Savory, umami-rich gravy with onion, garlic, and a hint of paprika
Texture: Fork-tender meat, silky sauce—chops hold their shape but give easily when you cut into them
Why This One Works
It’s not magic, but the method helps. Searing locks in some moisture and adds flavor, while the slow braise lets the connective tissue break down gently. The bone-in chops I use—around ¾ inch thick—tend to stay juicier than the lean, boneless kind. That said, if you only have boneless, they’ll still work—just check them earlier.
And about that cream of mushroom soup: yeah, it’s canned. I won’t pretend otherwise. But it does a solid job of giving the sauce body and that nostalgic, diner-style richness. If you’re feeling ambitious, you could make your own mushroom gravy, but honestly? On a weeknight, I usually don’t.
What You’ll Need
- Bone-in pork chops, about ¾ inch thick – Shoulder or sirloin cuts tend to be more flavorful than center-cut loin. The fat renders slowly, which helps keep the meat moist. If you go boneless, stick to thick-cut and don’t overcook.
- Condensed cream of mushroom soup – The base of the sauce. Cream of chicken works in a pinch, but it’s not quite as rich. For a homemade touch, sauté mushrooms in butter, add a little flour, then stir in broth.
- Reduced-sodium beef broth – Helps control salt levels. Regular broth can make the dish too salty, especially with the soup and seasoning. If you’ve got homemade bone broth, even better—it adds a subtle silkiness.
- Sliced mushrooms and onion – Not just filler. They soften and caramelize a bit, adding sweetness and depth. Cremini or white mushrooms are fine. Try to slice them evenly so they cook at the same rate.
- Olive oil – For searing. Avocado or vegetable oil works too if that’s what you have.
- Paprika, garlic powder, salt, pepper – Nothing fancy, but they matter. Season the chops well before searing—this isn’t just for surface flavor, it helps build layers.
How to Make It
1. Season and sear the chops
Pat them dry—this helps with browning. Season both sides with salt, pepper, a little paprika, and garlic powder. Heat oil in a skillet over medium-high. When it shimmers, add the chops. Let them sear for about 3 minutes per side, until they’ve got a golden crust. You’ll know it’s working when they release easily from the pan. Don’t rush this step; it adds flavor, no question.
2. Deglaze the pan
Take the chops out and set them aside. Pour in the beef broth and add the soup. Use a whisk to scrape up all those browned bits from the bottom of the pan—the ones that look like little flavor nuggets. Let it simmer for a minute or two, then turn off the heat. That’s where a lot of the richness comes from.
3. Layer in the slow cooker
Spread the sliced mushrooms and onions across the bottom of a 5- to 6-quart slow cooker. This lifts the chops slightly, so they’re not sitting directly on the base. Add the seared chops on top, then pour the sauce over everything.
4. Cook low and slow
Cover and cook on low for 7 to 8 hours. The meat should be tender enough to pull apart with a fork, but not so soft it’s shredding like pulled pork. If you’re in a hurry, you can go on high for 4 to 5 hours, but the texture won’t be quite as even. Try not to peek—every time you lift the lid, it loses heat and slows things down.
5. Thicken the gravy (optional)
If you like a thicker sauce, remove the chops and set them aside. Mix a tablespoon of cornstarch with a tablespoon of cold water. Pour the sauce into a small pot, bring it to a simmer, then whisk in the slurry. Cook for a minute or two until it thickens. Pour it back over the chops before serving.
A Few Things That Help
- Thickness matters. Chops under ¾ inch tend to dry out. If yours are thinner, check them at 6 hours.
- Don’t skip the sear. Even a quick one adds color and flavor. It’s not just for looks.
- Use a thermometer. Pork is safe at 145°F. I usually pull the chops at 140°F and let them rest—the temperature climbs a bit as they sit.
- Let them rest. Ten minutes in the sauce helps the juices redistribute. They’ll be moister that way.
- Leftovers? They’re actually better the next day. The flavors deepen, and the sauce clings even better.
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Try to keep the chops in the gravy—they dry out faster if they’re exposed. For freezing, portion them out and thaw overnight in the fridge.
Reheat gently on the stove over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, add a splash of broth or water. Microwaving works too—just cover and heat in 2-minute bursts, stirring in between.
Variations to Try
- Gluten-free: Use a certified GF cream of mushroom soup and check the broth label.
- Dairy-free: This one’s already dairy-free as written—no butter or milk needed.
- Maple Dijon twist: Swap in cream of chicken soup and stir in a tablespoon of Dijon mustard and two tablespoons of maple syrup. It adds a subtle sweet-tangy note.
- Low-carb: Skip the cornstarch slurry and serve over cauliflower mash instead of potatoes.
Common Questions
Can I use frozen pork chops?
It’s better to thaw them first. Cooking from frozen can lead to uneven texture—some parts overcooked, others still cold.
Can I prep this the night before?
Yes. Layer everything in the slow cooker insert, cover, and refrigerate. In the morning, pop it into the base and start it up. Just remember to add an extra 30–60 minutes if it’s going in cold.
Why is my gravy thin?
Without the cornstarch slurry, it’ll stay on the thinner side. That’s normal. If you want it thicker, the slurry is the easiest fix.
Boneless vs. bone-in?
Bone-in holds up better over long cooking. If you use boneless, reduce the time to 6 hours on low.
Final Thoughts
I’ve made this enough times now that it’s become a regular—especially on days when I know I’ll be running late or just don’t want to think about dinner. It’s not gourmet, but it’s satisfying in that quiet, dependable way. The kind of meal that doesn’t demand attention but still feels like care went into it.
If you’re skeptical about slow cooker pork chops, I get it. But this one might change your mind.
Juicy Crock Pot Pork Chops Recipe
Course: All Recipes, MainCuisine: AmericanDifficulty: Easy4
servings10
minutes7
hours480
kcal8
hoursFork-tender bone-in pork chops simmered low and slow in a silky mushroom-onion gravy, with a quick stovetop sear for real depth of flavor. Mostly hands-off, weeknight-friendly, and great over mashed potatoes or egg noodles.
Ingredients
4 bone-in pork chops, about ¾-inch thick (shoulder or sirloin preferred)
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil (or avocado/vegetable oil)
1 medium yellow onion, thinly sliced
8 ounces cremini or white mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup reduced-sodium beef broth (homemade bone broth if available)
Directions
- Season and sear
Pat pork chops dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high until shimmering. Sear chops for about 3 minutes per side, until a deep golden crust forms and they release easily from the pan. - Deglaze and build the sauce
Remove chops to a plate. Add beef broth and condensed cream of mushroom soup to the same skillet. Whisk, scraping up browned bits. Simmer 1–2 minutes to combine, then remove from heat. - Layer the slow cooker
Spread sliced onions and mushrooms in the bottom of a 5–6 quart slow cooker. Place seared pork chops on top. Pour the warm sauce evenly over everything. - Cook
Cover and cook on Low for 7–8 hours, until the pork is fork-tender but still sliceable. Avoid lifting the lid during cooking. If needed faster, cook on High for 4–5 hours, noting that Low yields the most even texture. - Optional: thicken the gravy
Transfer chops to a plate and tent lightly. In a small bowl, mix cornstarch with cold water. Pour the slow cooker sauce into a saucepan and bring to a gentle simmer. Whisk in the slurry and cook 1–2 minutes until silky and lightly thickened. Spoon the gravy over the chops to serve.
Notes
- Pro Tips:
Use thick-cut chops (about ¾ inch). Thin chops overcook more easily.
Don’t skip the sear; it adds real flavor and color.
Rest chops in the sauce for 10 minutes before serving to reabsorb juices.
If the meat shreds like pulled pork, it went too far. Aim for tender but sliceable. - Storage:
Fridge: Store in an airtight container up to 4 days, keeping chops submerged in gravy to prevent drying.
Freezer: Freeze in portions up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. For microwave, cover and heat in short intervals, stirring between bursts. Add a splash of broth or water if the sauce tightened in the fridge. - Notes:
Flavor profile: savory, umami-rich gravy with onion, garlic, and paprika.
Texture target: fork-tender pork with a silky, spoon-coating sauce.
Best sides: mashed potatoes or egg noodles to catch the gravy.
