I can’t get over how tender and flavorful these crock pot pork chops turn out with almost no effort. This is the easy family dinner I come back to when I want comfort food that still feels simple and wholesome.

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I’m obsessed with these crock pot pork chops because they taste like I tried way harder than I did. The bone-in pork chops turn unbelievably tender, juicy, and rich, with that savory gravy situation I want spooned over everything on my plate.

And yes, I absolutely go back for extra sauce. This is the kind of dinner I love on busy nights when my brain is fried but I still want real food that hits hard.

Cream of mushroom soup gives it that thick, savory depth without making it fussy. Simple.

Satisfying. The plate gets scraped clean every single time.

Ingredients

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Bone-in pork chops stay juicy and feel like a real family dinner.
Kosher salt wakes everything up without making it taste too salty.
Black pepper adds a little bite, just enough to notice.
Garlic powder brings cozy, savory flavor that kids usually don’t question.
Onion powder adds that “something good’s cooking” vibe right away.
Smoked paprika gives warmth and a tiny backyard barbecue feel.
Olive oil helps with browning, if you’ve got time for that.
Sliced onion turns soft, sweet, and totally gravy-worthy.
Fresh garlic makes the sauce taste homemade, not flat.
Chicken broth keeps things moist and builds a simple, savory base.
Cream of mushroom soup makes the gravy creamy, easy, and old-school comforting.
Worcestershire sauce adds salty depth, like a secret shortcut.
Dijon mustard gives the sauce a tiny tang, not a mustardy punch.
Plus, thyme makes it taste cozy without trying too hard.
Basically, parsley just makes the plate look fresher and less beige.

Ingredient Quantities

4 bone-in pork chops, about 1 to 1 1/2 inches thick (about 2 to 2 1/2 pounds total)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 tablespoon olive oil (optional, for searing)

1 large yellow onion, sliced

2 cloves garlic, minced

1 cup low sodium chicken broth

1 can (10.5 ounces) condensed cream of mushroom soup

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 tablespoons cornstarch plus 2 tablespoons cold water for slurry (optional, for thickening)

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat pork chops dry and season both sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

2. If using, heat olive oil in a skillet over medium-high heat and sear chops 1 to 2 minutes per side until golden; transfer to crock pot.

3. Place sliced onion and minced garlic in the bottom of the crock pot and nestle the seared or raw pork chops on top.

4. In a bowl, whisk together chicken broth, condensed cream of mushroom soup, Worcestershire sauce, Dijon mustard, and thyme; pour evenly over the pork chops and onions.

5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until pork reaches 145 F and is tender.

6. When chops are nearly done, mix cornstarch with cold water to form a smooth slurry if you want a thicker sauce.

7. Remove pork chops to a plate and stir slurry into the crock pot juices, then cover and cook on high for 10 to 15 minutes, or until sauce thickens.

8. Return pork chops to the thickened sauce to warm for a few minutes, or spoon sauce over them when serving.

9. Garnish with chopped fresh parsley if desired and let pork chops rest 5 minutes before serving.

Equipment Needed

1. Crock pot or slow cooker
2. Heavy skillet or frying pan (for optional searing)
3. Tongs or sturdy spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons and measuring cup
7. Mixing bowl and whisk
8. Small bowl or ramekin (for cornstarch slurry)
9. Instant read meat thermometer
10. Serving spoon or ladle

FAQ

Q: How long should I cook the pork chops in the crock pot?

A: Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until internal temperature reaches 145°F and meat is tender.

Q: Do I need to sear the pork chops first?

A: Searing is optional. It adds color and a deeper flavor but you can skip it for a faster, simpler prep.

Q: How do I thicken the sauce if it is too thin?

A: Stir 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the hot sauce and cook on HIGH for 15 to 20 minutes until thickened.

Q: Can I substitute cream of mushroom soup?

A: Yes. Use condensed cream of chicken soup or a homemade cream sauce made from roux and milk for a similar texture and flavor.

Q: How should I store and reheat leftovers?

A: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of broth if sauce has thickened too much.

Q: How can I make this lower in sodium?

A: Use low sodium or unsalted chicken broth, a low sodium canned soup or homemade cream sauce, and reduce or omit added kosher salt.

Crock Pot Pork Chops The Family Can’t Resist! Recipe Substitutions and Variations

Pork chops: use boneless pork loin chops or 1 to 1 1/2 pound pork tenderloin sliced into 1 inch medallions
Condensed cream of mushroom soup: swap with condensed cream of chicken soup or 1 cup heavy cream mixed with 1 cup sautéed mushrooms
Low sodium chicken broth: substitute vegetable broth or diluted beef broth (use low sodium if possible)
Cornstarch: replace with equal parts all purpose flour mixed into cold water or use arrowroot powder for a clear glaze

Pro Tips

1. Sear for flavor, not finish. A quick 1 to 2 minute sear per side adds rich browned flavor even if you plan to braise in the slow cooker. Use a hot pan and only enough oil to coat the surface so the pork develops color without steaming.

2. Layer onions under the chops. Putting the onions and garlic beneath the meat lets them caramelize and perfume the sauce while keeping the pork elevated from direct liquid. It also prevents the meat from getting soggy.

3. Use an instant-read thermometer. Slow cookers can vary, so check for 145 F in the thickest part near the bone to avoid overcooking. If it’s done early, switch to warm and finish the sauce.

4. Finish the sauce deliberately. Make the cornstarch slurry cold and stir it in off heat, then bring the liquid to a gentle simmer to see its true thickness. Taste and adjust seasoning after thickening since concentrated flavors can change.

Crock Pot Pork Chops The Family Can't Resist! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

645

kcal

Equipment: 1. Crock pot or slow cooker
2. Heavy skillet or frying pan (for optional searing)
3. Tongs or sturdy spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons and measuring cup
7. Mixing bowl and whisk
8. Small bowl or ramekin (for cornstarch slurry)
9. Instant read meat thermometer
10. Serving spoon or ladle

Ingredients

4 bone-in pork chops, about 1 to 1 1/2 inches thick (about 2 to 2 1/2 pounds total)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon olive oil (optional, for searing)
1 large yellow onion, sliced
2 cloves garlic, minced
1 cup low sodium chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons cornstarch plus 2 tablespoons cold water for slurry (optional, for thickening)
Fresh parsley, chopped, for garnish (optional)

Directions

Pat pork chops dry and season both sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
If using, heat olive oil in a skillet over medium-high heat and sear chops 1 to 2 minutes per side until golden; transfer to crock pot.
Place sliced onion and minced garlic in the bottom of the crock pot and nestle the seared or raw pork chops on top.
In a bowl, whisk together chicken broth, condensed cream of mushroom soup, Worcestershire sauce, Dijon mustard, and thyme; pour evenly over the pork chops and onions.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until pork reaches 145 F and is tender.
When chops are nearly done, mix cornstarch with cold water to form a smooth slurry if you want a thicker sauce.
Remove pork chops to a plate and stir slurry into the crock pot juices, then cover and cook on high for 10 to 15 minutes, or until sauce thickens.
Return pork chops to the thickened sauce to warm for a few minutes, or spoon sauce over them when serving.
Garnish with chopped fresh parsley if desired and let pork chops rest 5 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.