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These Slow Cooker pork chops turn tender and savory under a rich, silky gravy with almost no prep. Pork chops, canned soup, and a packet of seasoning cook into an easy dinner made for mashed potatoes, noodles, rice, or green beans. The Slow Cooker handles the work quietly while dinner practically makes itself.
Why You’ll Love It
- Set-it-and-forget-it cooking — the Slow Cooker handles the softening and simmering.
- Three main ingredients — pork chops, canned soup, and a seasoning packet make prep simple.
- Tender bone-in pork chops — long, gentle cooking keeps the chops savory and easy to pull from the bone.
- Rich, creamy gravy — pork juices, soup, and seasoning create a sauce perfect for mashed potatoes, noodles, or rice.
Ingredient Notes
Bone-in pork chops hold up beautifully during the long cook time and give the gravy a little more flavor. Use medium chops, somewhere around three-quarters to one inch thick. The thin little breakfast chops tend to get lost in all that gravy, bless their hearts.
For the soup, use two cans of cream of Chicken for the mildest version. For a mushroom version, use one can cream of chicken and one can cream of mushroom.
Use a dry pork gravy packet or dry onion soup mix. The onion soup mix has more of that oniony, savory punch, while pork gravy mix keeps the flavor a little gentler. Neither one is wrong. The pantry is not a courtroom.
Ingredients
- 2 to 2 1/2 pounds bone-in pork chops, about 4 to 6 medium chops, 3/4- to 1-inch thick
- 2 (10.5-ounce) cans cream of chicken soup, or use 1 can cream of chicken and 1 can cream of mushroom if that’s your crowd
- 1 (1-ounce) packet dry pork gravy mix or dry onion soup mix
- 1/4 teaspoon black pepper, optional—I usually give it a little sprinkle, not much
- Nonstick cooking spray or 1 teaspoon neutral oil, optional, for greasing the Slow Cooker
Instructions
Lightly grease the inside of your slow cooker with nonstick spray or about 1 teaspoon of a neutral oil. This step is optional, but cleanup is easier.
Lay the bone-in pork chops in the bottom of the slow cooker in as even a layer as you can manage. A little overlap is fine, but mostly one layer helps them cook evenly and stay tender.
In a medium bowl, whisk together the two cans of cream soup and the dry pork gravy mix or dry onion soup mix until it is smooth and thoroughly combined. It will be very thick, almost alarmingly thick, but that is exactly right. Don’t add water just because it looks like wallpaper paste.
Pour the soup mixture evenly over the pork chops, using a spoon or spatula to spread it around so every chop is covered. The meat should be tucked under that creamy layer like it’s going in for a long winter nap.
Sprinkle the top with the optional black pepper if desired. It adds a little color and a mild bite later on, though the seasoning mix already brings plenty of flavor.
Cover the slow cooker with the lid and cook the pork chops on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chops are very tender and pull away easily from the bone. Try not to lift the lid while they cook. Every peek lets heat out, and then dinner takes longer, which is just rude.
Check that the pork has reached at least 145°F at the thickest part away from the bone.
Once the chops are done, gently stir the gravy around the edges of the slow cooker to smooth it out and mix in those wonderful pork juices. Taste it before adding salt, because the soup and packet seasoning both carry plenty already. Add a small pinch of salt or more black pepper only if it needs it.
Serve the pork chops straight from the slow cooker, using a wide spatula or large spoon to lift them out because they can be tender enough to fall apart. Spoon a generous amount of gravy over mashed potatoes, egg noodles, steamed rice, or whatever is waiting on the stove.
Variations
For a milder flavor, use both cans of cream of chicken soup with the pork gravy packet. The onion soup mix also works well. Both things can be true. Life is complicated, and so is dinner.
For mushroom flavor, use one can of cream of mushroom soup in place of one can of cream of chicken. A handful of sliced fresh mushrooms can also be added on top of the pork chops before pouring on the soup mixture.
For thinner gravy, whisk 1/4 to 1/2 cup milk or chicken broth into the soup mixture before it goes over the pork. For a little extra richness, stir in 1 tablespoon butter at the end until it melts and gets glossy.
Adding sour cream near the beginning does not ruin dinner, but it does not improve it either. The gravy can get a little peculiar-looking. Not tragic, just… beige in an unfortunate way.
Storage & Reheating
Refrigerate leftovers within 2 hours, preferably in shallow containers so they cool down properly. The pork and gravy will keep in the refrigerator for about 3 to 4 days.
To reheat, put the pork chops and gravy in a covered skillet or microwave-safe dish and heat until steaming hot, reaching 165°F. Add a splash of milk or chicken broth if the gravy has thickened too much in the fridge, because it will. It always does. Stir gently so the pork chops do not break into little shreds.
Final Notes
These pork chops aren’t fancy, and that is the whole point. They are the kind of meal that makes the kitchen smell settled and warm, even if the rest of the house is a disaster and there are three unopened mail envelopes on the counter that are absolutely not getting dealt with tonight.
Serve them with mashed potatoes if possible. The gravy deserves them. Egg noodles are good too, and rice will do just fine. Add green beans, buttered corn, or a simple salad for a complete meal.
Best served hot. The slow cooker turns a simple dinner into something that feels like everything has been taken care of.
Slow Cooker 3-Ingredient Pork Chops and Gravy
Ingredients Â
- 2 to 2 1/2 pounds bone-in pork chops About 4 to 6 medium chops, 3/4- to 1-inch thick
- 2 10.5-ounce cans cream of chicken soup Or use 1 can cream of chicken and 1 can cream of mushroom
- 1 1-ounce packet dry pork gravy mix Or use dry onion soup mix
- 1/4 teaspoon black pepper Optional
- 1 teaspoon neutral oil Optional; use nonstick cooking spray instead if preferred, for greasing the slow cooker
InstructionsÂ
- Lightly grease the inside of your slow cooker with nonstick spray or about 1 teaspoon of neutral oil.
- Lay the bone-in pork chops in the bottom of the slow cooker in as even a layer as possible, with a little overlap if needed.
- In a medium bowl, whisk together the two cans of cream soup and the dry pork gravy mix or dry onion soup mix until smooth and thoroughly combined.
- Pour the soup mixture evenly over the pork chops, using a spoon or spatula to spread it around so every chop is covered.
- Sprinkle the top with the optional black pepper if desired.
- Cover the slow cooker with the lid and cook the pork chops on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chops are very tender and pull away easily from the bone.
- Check that the pork has reached at least 145°F at the thickest part away from the bone.
- Gently stir the gravy around the edges of the slow cooker to smooth it out and mix in the pork juices, then taste before adding salt or more black pepper.
- Serve the pork chops hot with generous spoonfuls of gravy over mashed potatoes, egg noodles, steamed rice, or another preferred side.