This page gathers five pork chop recipes with slow cooker and oven methods, each built around a distinct sauce or side dish.
The recipes below feature smothered gravy, ranch potatoes, canned carrots, pineapple, and a noodle bake, giving a range of straightforward ways to serve pork chops.
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- Crock Pot Smothered Pork Chops
- Crockpot Ranch Pork Chops and Potatoes
- Oven Baked 3-Ingredient Pork Chops with Canned Carrots
- Oven Baked 3-Ingredient Pork Chops with Canned Pineapple
- Oven-Baked Amish Pork Chop Noodle Bake
Crock Pot Smothered Pork Chops
Crock Pot Smothered Pork Chops starts by whisking onion soup mix, chicken broth, cream of chicken soup, and pork gravy mix until smooth in a 5-6 quart slow cooker. The pork chops are seasoned with garlic powder, then placed in the gravy mixture so they are evenly coated before cooking on LOW until tender and cooked through.
For the finish, cornstarch and cold water are mixed into a slurry and stirred in about 30 minutes before serving. The slow cooker is switched to HIGH so the gravy thickens to the desired consistency, then the chops are served hot with the sauce spooned over them.
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Crockpot Ranch Pork Chops and Potatoes
Crockpot Ranch Pork Chops and Potatoes layers quartered red potatoes in the slow cooker, with browned pork chops arranged on top after a brief skillet sear. Olive oil, dry ranch seasoning, and apple cider vinegar are whisked together, then drizzled over the potatoes and chops before cubed butter is scattered across the top.
The dish cooks covered on high or low until the pork chops are tender and the potatoes are cooked through. After cooking, the recipe calls for tasting and adjusting seasoning with salt and pepper, then gently stirring before serving so the ranch-coated potatoes and pork are combined.
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Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Oven Baked 3-Ingredient Pork Chops with Canned Carrots uses bone-in pork chops, drained sliced carrots, and condensed cream of mushroom soup in a covered baking dish. The chops are patted dry, arranged in a single layer, and mostly coated with the soup after the carrots are scattered around and over them.
The dish bakes covered first, then uncovered until the sauce bubbles, the tops are lightly golden, and the pork reaches 145°F away from the bone. After a short rest, the pork chops are served with the carrots and pan sauce spooned over the top.
Get the full Oven Baked 3-Ingredient Pork Chops with Canned Carrots recipe
Oven Baked 3-Ingredient Pork Chops with Canned Pineapple
Oven Baked 3-Ingredient Pork Chops with Canned Pineapple combines bone-in pork chops, pineapple rings in juice, and packed light brown sugar in a greased casserole dish. The juice is mixed with the sugar and poured over the chops, then pineapple rings are placed on top and around them before baking.
The dish is loosely covered with foil for the first part of baking, then uncovered so the sauce can bubble and become glossy. For extra color, the casserole can be moved to the top rack and broiled briefly, and the finished chops are served after a short rest with sweet pineapple sauce spooned over each one.
Get the full Oven Baked 3-Ingredient Pork Chops with Canned Pineapple recipe
Oven-Baked Amish Pork Chop Noodle Bake
Oven-Baked Amish Pork Chop Noodle Bake spreads dry wide egg noodles in a greased 9×13-inch pan, then coats them with a mixture of condensed cream of mushroom soup and chicken broth. The seasoned pork chops are placed in a single layer on top, creating a layered casserole with noodles underneath and pork above.
The pan is covered tightly with foil for the first bake, then uncovered so the sauce can bubble and the noodles finish turning tender while the pork reaches 145°F internally. After a brief rest, the casserole is ready to serve with the sauce thickening slightly as it sits.
