Slow Cooker Pork Chops
So, What’s the Deal With These Slow Cooker Pork Chops?
I remember the first time I made these Pork Chops in my slow cooker; I was actually supposed to be cleaning out the garage, but the idea of clearing cobwebs lost out to the call of a warm, hands-off dinner. (Not sorry about it.) These chops are comfort food at its best — the kind of meal I put on when I need something easy but that *feels* like I put in more effort than I actually did. My nephew asked once if I’d hired a chef. Which honestly, made me laugh until I snorted water out of my nose.
Why You’ll Love This—Or, Why My Family Does Anyway
I make these when I know I won’t have time to fuss; the slow cooker does all the work. My family goes a bit nuts for this one because the pork gets fall-apart tender (sometimes I have trouble fishing it out in one piece!), and the gravy basically begs to be mopped up with bread. Sometimes I change up the sauce, mostly by accident if I’m honest. Oh, and for the record, I used to get dry pork chops every time until I started doing them low and slow—total game changer.
Gathering Your Ingredients (with Notes from the Trenches)
- 4 bone-in pork chops (can use boneless, but they cook a smidge faster—I’ve learned this from frantic, clock-watching afternoons)
- 1 can of cream of mushroom soup (my grandmother swore by Campbell’s, but honestly, whatever store brand is fine)
- 1 onion, sliced (white or yellow, or one time I used red because that’s what was lurking in the pantry, and it was fine!)
- 2 cloves garlic, minced (I sometimes use the jarred kind when I’m feeling lazy—shh, don’t tell the food snobs)
- 1/2 cup chicken broth (but water works in a pinch, or beer if you want to get fancy)
- 1 tbsp Worcestershire sauce (I’ve forgotten this step before, and the world didn’t end)
- Salt and pepper to taste
- Optional: a handful of sliced mushrooms, or chopped fresh herbs if you’re feeling gourmet
How I Actually Make Slow Cooker Pork Chops (Step by Not-So-Perfect Step)
- Brown the pork chops (sorta optional): Heat a big pan over medium-high, toss in a bit of oil, and brown the chops for a couple minutes per side. Sometimes I skip this if I’m short on time, but genuinely, it adds more flavor.
- Layer onions (and your worries): Scatter onions in the bottom of your slow cooker. Lay the pork chops on top like they’re camping out.
- Mix up the sauce: In a jug, whisk together the soup, broth, garlic, Worcestershire sauce, salt, pepper, and mushrooms if you’re using them. Pour this sticky goodness over the chops. Don’t worry if it doesn’t look gorgeous right now – it comes together, I promise.
- Let the magic happen: Put the lid on and cook on low 6-7 hours, or high for 3ish hours. (Honestly, don’t overthink it. Slow cookers forgive a lot.) I usually sneak a peek around 5 hours, mostly out of impatience.
- Serve: The pork should be so tender you need a spatula. I scoop out the onions with it because they’re delicious, too.
Extra Thoughts (From Messing This Up a Few Times)
- If the sauce looks too thin at the end, I crank the slow cooker to high, take out the chops, and stir in a slurry of cornstarch and water until it thickens—sometimes I forget, and it’s still good.
- Forgot to brown the pork? Don’t sweat it. It’s more about flavor than presentation, and honestly, the gravy covers a multitude of sins.
Variations I’ve Tried (for Better or Worse)
- Swapped in cream of celery soup once when I ran out of mushroom. Not bad, but tasted a little…vegetal?
- Tried adding apple slices – surprisingly nice, but I overdid it once and it was a bit like porky applesauce. Maybe go easy on the fruit.
- Skipped the onions entirely one time out of pure laziness; wouldn’t recommend it, but if you must, try some onion powder at least.
Equipment – What You Really Need (Or Not)
- Slow cooker (mine’s a hand-me-down Crock-Pot, but any will do; in a pinch, a heavy Dutch oven at low heat in the oven is a pretty close substitute—it takes a bit more checking)
- A sharp-ish knife for onions (or in my case, the least dull one in the drawer)
- Cooking spoon or spatula
How to Store Leftovers (If You Have Them!)
If you manage to save any, stash the leftovers in a sealed container in the fridge. They’ll be good for 2-3 days, maybe more, but honestly in my house it never lasts more than a day! I think it even tastes better after a night in the fridge — the flavors just meld together. Reheat gently in the microwave or on the stove (don’t blast it or it’ll get tough).
What Should You Serve With It? Here’s What I Do
Mashed potatoes are classic – that gravy needs somewhere to go. But I also like buttered noodles, or even just crusty bread to soak everything up. Sometimes, I’ll throw in some steamed green beans (totally optional, I just try to pretend it balances the meal). And I always serve it family style; everyone just grabs what they want.
My “Wish Someone Told Me” Pro Tips
- I once tried rushing the browning step by using high heat—it just burnt the outside and left the inside cold. Don’t. Medium-high is plenty.
- If you walk away for a few hours and come back to a slightly dry chop, don’t panic: just ladle extra gravy on. It fixes almost anything.
- Actually, I find it works better if you don’t stack the pork chops too tightly—more room means more saucy coverage.
FAQ—Random Things Folks Have Actually Asked Me
Can I use frozen pork chops?
Yep, but here’s the thing: they’ll take a bit longer, and I’d add another half hour or so to be safe. Some folks say never do it, but I’ve done it often and am still here!
What if I want it less creamy?
Easy—use only half the can of soup and add more broth. Or, skip the soup and use crushed tomatoes and Italian seasonings… although that’s essentially a different dinner, so, you know, experiment.
Can I double the recipe?
Probably! Just don’t overpack the slow cooker. And maybe add a little extra liquid.
Is it okay to freeze leftovers?
Sure, but the texture goes a bit weird after thawing. Still tasty, though a bit more mush than I like.
Got a favorite resource for slow cooker tips?
Actually, yes—I’ve picked up ideas form The Kitchn’s slow cooker guide and honestly, Simply Recipes’ pork chop method is handy if you want another spin on it.
Oh—and if you’re thinking of making this for a holiday, just double everything, use a bigger crock, and don’t overthink it! Sometimes those meals with a bit of chaos (like the year I accidentally put cinnamon in instead of pepper—don’t ask) are the ones everyone remembers anyway.
Ingredients
- 4 bone-in pork chops
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
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1Season the pork chops on both sides with salt, black pepper, and dried thyme.
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2Heat olive oil in a skillet over medium-high heat. Brown the pork chops for 2-3 minutes on each side.
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3Transfer browned pork chops to the bottom of a slow cooker. Top with sliced onions and minced garlic.
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4In a bowl, whisk together chicken broth, cream of mushroom soup, and Worcestershire sauce. Pour the mixture over the pork chops.
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5Cover and cook on low for 6 hours, until pork chops are tender and sauce has thickened. Serve hot with your favorite side dishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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