Save This Recipe
We'll email this post to you, so you can come back to it later!
The kind of meal that feels like a hug from your grandma… with gravy.
On cold Midwestern evenings — when the sky turns that heavy shade of gray and the wind just won’t leave the windows alone — you don’t crave trendy food. You crave something warm. Familiar. Maybe even a little old-fashioned.
That’s how it is around here, anyway. Out past the towns and traffic, where the fields are just snow-dusted stubble and the roads creak with frost, you start thinking in terms of “what’s good with mashed potatoes” instead of “what’s new on Pinterest.”
And in my house, that usually means one thing: creamy pork chops in the slow cooker.
This recipe isn’t flashy. It’s the kind of thing that used to be scribbled on the back of a church bulletin or stuck to the fridge with a magnet shaped like a cow. It uses only three ingredients. It won’t win awards — but it will win over a tired, hungry family that just wants something real for supper.
Why People Still Make This (Even When They Know How to Cook Fancy Stuff)
Because sometimes you don’t need fancy. You need done.
-
3 ingredients. That’s it. One of them’s soup. Another’s soup mix. No chopping, no browning, no “deglazing.”
-
Fork-tender pork chops. Like, falling-apart soft — without babysitting the oven.
-
Creamy, savory gravy. No roux, no whisking. Just comfort in a spoon.
-
Flexible. Forgiving. Foolproof. Whether you’re working late or chasing toddlers, this recipe waits for you.
And I’ll say this again because it’s important: it tastes like a meal someone made for you.
What You’ll Need (and What You Can Get Away With)
Here’s the beautiful part: you probably have everything already.
-
4 pork chops
Boneless or bone-in, whatever you’ve got. I use thick-cut center chops, but thinner ones work too — just watch the cook time so they don’t fall apart completely (unless that’s what you’re going for). -
2 cans (10.5 oz each) cream of mushroom or cream of chicken soup
Don’t overthink it. Campbell’s, store brand — it all works. Cream of celery is also great if that’s what’s in the pantry. -
1 packet (1 oz) dry onion soup mix
You know the one — the envelope with dried bits of onion and mystery magic. Lipton makes the classic version, but Aldi has one too and it works just fine.
Optional but highly encouraged:
-
A spoonful of sour cream near the end (makes it richer)
-
Sliced mushrooms or onions layered under the meat
-
A little black pepper or garlic powder if you like tinkering
How to Make It (With a Mug of Coffee in Hand)
This is true set-it-and-forget-it territory. You could make it with one hand while holding a baby, and I probably have.
1. Grease the slow cooker
Just a quick spray or a rub of oil — helps with cleanup and keeps the sauce from sticking.
2. Layer in the pork chops
Toss them in. A little overlap is okay, but don’t stack them too high or the ones on top might not cook as evenly.
3. Mix the soup + soup mix
In a separate bowl, stir the cream soup and dry onion soup mix together. It’ll be thick — that’s what you want. This is your shortcut gravy.
4. Pour it over the pork chops
Make sure every chop gets coated. You want them nestled in that creamy blanket.
5. Cover and cook
Set it on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Go about your day. Run errands. Watch the snow fall. Come back when the house smells like someone’s been cooking for you all afternoon.
6. Taste, adjust, serve
Give the gravy a stir. If you want to get fancy, swirl in that sour cream or a splash of milk for extra silkiness. Then spoon it all over mashed potatoes (or rice, or noodles, or toast, or just… a fork).
What to Serve With It (Let’s Be Real, It’s Mostly About the Gravy)
This dish is begging for something to soak up the sauce. Here’s what works best:
-
Mashed potatoes. Obvious? Sure. Still undefeated.
-
Wide egg noodles. For those days when you need food that slurps.
-
White rice. Great for stretching a meal, especially when you’ve got surprise guests.
-
Biscuits or dinner rolls. You’ll end up dipping them in the slow cooker. Don’t fight it.
-
Roasted carrots, green beans, or corn. Just pick one. Nobody’s grading your plate.
Variations (a.k.a. Grandma Would’ve Done This If She Had Sour Cream)
Want to tweak it? Go for it. This recipe’s practically indestructible.
-
Add sliced onions or mushrooms. Scatter them under the pork chops before pouring the soup on. Adds a little texture and old-school flair.
-
Swap soups. Mushroom is classic, but cream of chicken or even cheddar soup gives it a different vibe.
-
Add sour cream at the end. About 1/4 cup stirred in during the last 15 minutes adds a tangy, creamy boost.
-
Use garlic & herb or beefy onion soup mix. If you like a little zing, these give the gravy more personality.
-
Make thicker gravy. Pop the lid off the slow cooker for the last 30 minutes, or simmer a ladleful on the stovetop until it thickens.
What About Leftovers?
They’re even better the next day. That gravy keeps getting richer.
-
Fridge: Store in an airtight container for up to 3 days.
-
Reheat: Microwave with a splash of milk or water, or warm in a saucepan over low heat.
-
Repurpose: Shred the leftover pork and pile it over buttered toast, noodles, or even make open-faced sandwiches.
Final Thoughts (A Little Food for the Soul)
There’s nothing glamorous about this recipe. It won’t go viral. It doesn’t involve truffle oil or microgreens. But that’s kind of the point.
This is food that shows up when you need it — whether you’ve had a long day at work, the kids have been bouncing off the walls, or the weather’s just being a little too much again.
It’s the kind of thing you can make in your sleep… and then wake up to the smell of something good and real and done.
So if you try it — or tweak it — I’d honestly love to hear what you thought. This one’s been in my family for a long time, but there’s always room on the table for a new version.
Stay warm out there. And don’t forget the mashed potatoes.
Slow Cooker 3-Ingredient Creamy Pork Chops
Ingredients
- 4 pork chops bone-in or boneless, about 1 to 1½ pounds total
- 2 cans cream of mushroom or cream of chicken soup 10.5 ounces each
- 1 packet onion soup mix 1 ounce packet
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or a bit of oil.
- Place the pork chops in a single layer in the bottom of the slow cooker. It’s fine if they overlap slightly.
- In a bowl, mix together the cream soup and onion soup mix until well combined. The mixture will be thick.
- Pour the soup mixture evenly over the pork chops, ensuring they’re well coated.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until pork chops are very tender and cooked through.
- Taste the gravy and adjust seasoning if needed (note: the soup mix is usually salty enough).
- Serve the pork chops hot, generously spooning the creamy gravy over each chop and your chosen side dish.
Notes
Nutrition