Fork tender slow cooker pork chops with a rich mushroom gravy! The recipe is easy and delicious - the perfect way to get moist, juicy meat every time.
My day was crazy yesterday. I meetings in the morning and a doctor appointment in the afternoon. That is in the midst of all the rest of the crazy right now.
The last thing I wanted to do when I got home was spend time in the kitchen.
I knew it was a great day to toss something in the crockpot. I know everyone is having crazy days (weeks, months?) right now too, so I'm hoping this easy slow cooker pork chop recipe is timely for you as well!
- pork chops - I recommend bone-in because (I think!) they have more flavor, but if you prefer, boneless will work too.
- mushroom soup - you can substitute with cream of chicken or celery, golden mushroom soup is also delicious!
- chicken stock - or bullion, use whichever you have on hand.
- canned mushrooms - something about mushrooms, I can never get enough!
- ranch dressing mix - you know, the powdered stuff. It's such a great flavor shortcut.
- cornstarch - this part is optional, but the sauce is so delicious, why not thicken it a bit and turn it into a gravy for your evening meal?!!
- Start by making the sauce. In a large bowl, add the mushroom soup.
- Then the mushrooms.
- Next the chicken stock.
- Sprinkle in the ranch dressing mix.
- Whisk to combine.
- Spritz the crockpot with non-stick for easy clean up. Then add the chops.
- Pour the sauce overtop.
- Cover and set the cooker to low cook for 7-8 hours.
- Remove the meat, tent with foil to keep warm and set aside.
- Mix the thickener and add it to the soup.
- Set on high and cook for 10 minutes.
- Top your pork chops with the luscious mushroom gravy and serve!
Tips & FAQs
Thick, thin or regular chops - what's best?
There are several different cuts that will work with this recipe. I used bone-in, but use your favorite or use what you have on hand!
- shoulder or blade chop - Sometimes called a blade steak, it has great flavor, but it is tough. Slow cooked or braised is the best method of cooking.
- rib or center-cut chop - super lean and great for slow cooking.
- center cut - more expensive, but super tender and very lean.
- boneless chop - super tasty and very lean.
- sirloin chop - a tougher cut of meat great for braising or the slow cooker.
What keeps them from being dry?
Pork chops are famous for getting dry. That's not we're looking for! Moist and tender using the slow cooker helps eliminate drying them out. Here are a few more tips.
- allow the meat to come to room temperature before cooking.
- use bone-in porch chops for more flavor.
- let the meat rest! Allowing the juice to redistribute through the meat will make it more tender and juicy!
Gravy or no gravy?
That's up to you. Thickening is of course optional, but all that lovely gravy shouldn't go to waste (but to waist, right?!!! 😋)! It only takes a few minutes to make with so little effort. Plus it's delicious!
If you want a complete meal, add baby potatoes and peeled carrots to the slow cooker. Layer the pork chops on next and top with the sauce.
What can I serve with pork chops?
The gravy is so delicious over rice, buttered noodles or mashed potatoes - just plain yummy! A side of roasted broccoli is delicious and of course the easy slow cooker pork chop go so well with a side of applesauce!
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This is the slow cooker I have and recommend. You can use the manual version or programmable. It's easy to use and affordable.
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Slow Cooker Pork Chops
- 4 pork chops bone in chops
- 10 ½ oz. cream of mushroom soup
- 1 cup chicken stock
- 6.4 oz sliced mushrooms canned, do not drain
- ¾ oz. ranch dressing mix Uncle Dan's is my favorite brand
- 2 tbsp cornstarch
- 2 tbsp cold water
- In a bowl stir together the mushroom soup, chicken stock, ranch dressing and mushrooms (including liquid) until well combined.
- Spray the crock pot with non-stick spray, then place the pork chops in the crock pot.
- Pour the sauce over the chops
- Cover and set to low - cook on high for 6-7 hours.
- Remove the pork chops. Careful they will be super tender! Cover with foil to allow the meat to rest and keep warm.
- Combine the cornstarch with cold water. Whisk until smooth. Pour into the slow cooker and increase the heat to high. Cover and cook for 10 minutes to thicken the gravy.
- Serve the chops topped with gravy and enjoy!