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You’re going to love these Easy Crock Pot Pork Chops. They cook low and slow in a creamy, savory gravy until the pork is tender, juicy, and full of flavor. With just four ingredients and five minutes of prep time, this is an easy dinner to start in the morning and have ready by dinnertime.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
This recipe is the only way I make chops in the crockpot! They always come out tender, juicy, and full of flavor. The gravy is excellent. I use bone-in pork chops only. Thanks for sharing this recipe! – Mary
We discovered this recipe a few months ago and it is my favorite way to eat pork chops. It is a family favorite! – Melissa
I am a big fan of crock pot meals and this is a favorite recipe for my family. When grandkids are with us they clean their plates clean when I serve. They enjoy the sauce over the mash potatoes too. So…kid approved, Grandma happy! 😊 – Carol
Great-Grandpa’s Famous Pork Chops
This recipe came from my great-grandpa and was passed down to my mom, then to us. When my mom was in college, she would go to my great-grandpa’s house, and he would make these pork chops for her. I love that such a simple meal has become a recipe our family has continued making for generations.
My great-grandpa used two cans of cream of mushroom soup, but I like using one can of cream of chicken and one can of cream of mushroom. The combination makes a creamy, savory gravy without adding water, milk, broth, or any extra ingredients. The dry ranch seasoning adds plenty of flavor, and cooking the pork chops on low gives them time to become tender without much work from me.
🩷 Erica
Table of Contents
Ingredients You’ll Need
- Pork chops: I usually make this recipe with thin boneless pork chops, but thicker or bone-in chops can also be used with an adjusted cooking time.
- Dry ranch seasoning: A packet of ranch seasoning adds herbs, garlic, onion, and plenty of flavor without needing several separate spices.
- Condensed cream of chicken soup: This gives the gravy a creamy texture and a mild, savory flavor that goes well with pork. When I don’t have it on hand, I make my own cream of chicken soup recipe.
- Condensed cream of mushroom soup: Cream of mushroom adds richness and a deeper flavor to the gravy. When I have more time, and want more mushrooms in the gravy, I make my own cream of mushroom soup recipe.
Ingredient Additions and Substitutions
This recipe is easy to adjust based on what you have or what your family likes.
- Different condensed soups: Cream of celery, cream of onion, or golden mushroom soup can replace either of the soups in the recipe. You can also use two cans of the same kind.
- Mushroom-free option: Replace the cream of mushroom soup with another can of cream of chicken or a can of cream of celery soup.
- Homemade ranch seasoning: Homemade dry ranch seasoning works well in place of the packet.
- Onion soup mix: Some readers use dry onion soup mix instead of ranch. It changes the flavor, but it is a good option if you prefer an onion-based gravy.
- Lower-sodium option: Use lower-sodium condensed soups and a reduced-sodium or homemade ranch seasoning. There is usually no need to add salt.
- Onions and mushrooms: Place sliced onions or mushrooms underneath and around the pork chops for extra flavor.
- Potatoes and carrots: Small potatoes and chopped carrots can cook with the pork chops. If you are adding more than a couple of potatoes and carrots, double the soup mixture so there is enough sauce to coat everything.
- Extra seasonings: Black pepper, garlic powder, paprika, thyme, or fresh parsley can be added without changing the recipe too much.
- Searing the pork chops: Sear the seasoned pork chops in a hot skillet for one to two minutes per side before placing them in the slow cooker for a little more color and flavor.
I do not recommend replacing the dry ranch seasoning with bottled ranch dressing. The bottled dressing adds extra liquid and ingredients that can separate during the long cooking time.
Best Pork Chops to Use
I usually use thin boneless pork chops because that is how our family has always made this recipe. They cook quickly and become very tender in the creamy gravy. Since thin chops can overcook, start checking them after about four hours on low.
Thicker pork chops and bone-in pork chops also work well. They may need closer to the full six-hour cooking time, depending on their thickness and your slow cooker. Bone-in chops can be very tender, so lift them out carefully with a wide spatula instead of grabbing them with tongs.
Try to arrange the chops in one or two loose layers so the gravy can surround them. An oval slow cooker is helpful because the pork chops fit more evenly, but a round slow cooker will still work.
The pork chops should reach an internal temperature of at least 145 degrees F, followed by a three-minute rest. Cooking times can vary, so a meat thermometer is the best way to know when they are ready.
How to Make Crock Pot Pork Chops
- Prepare the Crock Pot. Lightly spray the inside of the slow cooker with cooking spray. Arrange the pork chops in one or two loose layers.
- Season the pork chops. Sprinkle the dry ranch seasoning over both sides of the pork chops so they are evenly coated.
- Add the soups and cook. Stir the cream of chicken soup and cream of mushroom soup together in a bowl. Spread the mixture evenly over the pork chops. Cover and cook on low for four to six hours, or until the pork is tender and reaches at least 145 degrees F.
- Rest and serve. Let the pork chops rest for three minutes, then carefully remove them from the slow cooker. Stir the gravy and spoon it over the pork chops, mashed potatoes, rice, or noodles.
Recipe Tips
- Cook on low for the best texture. High heat can cause lean pork chops to become tough or dry.
- Check thin chops early. Thin boneless pork chops may be ready after four hours, while thick or bone-in chops can take longer.
- Do not add water or milk. Use the condensed soups straight from the cans. The pork releases juices as it cooks, which thins the soup into gravy.
- Keep the lid closed. Opening the lid releases heat and can add to the cooking time.
- Skip the extra salt at first. Ranch seasoning and condensed soup already contain salt. Taste the finished gravy before adding more.
- Avoid overcrowding. One or two loose layers cook more evenly than several tightly packed layers.
- Remove the chops carefully. Very tender pork chops can fall apart when lifted from the Crock Pot. A wide spatula works well.
- Thicken the gravy if needed. Mix one tablespoon of cornstarch with one tablespoon of cold water. Remove the pork chops, stir the slurry into the gravy, and cook until thickened.
- Do not leave them on warm all day. Once the pork chops are tender, serve them or refrigerate them so they do not continue cooking and dry out.
Frequently Asked Questions
Yes. Bone-in pork chops work very well and may have a little more flavor. Depending on their thickness, they may take longer than thin boneless chops. Remove them carefully because the meat can become tender enough to fall away from the bone.
No. Thaw the pork chops completely before placing them in the slow cooker. Frozen meat can take too long to reach a safe temperature when cooked in a slow cooker.
Yes. Thick pork chops may need closer to six hours on low, while thin chops should be checked after four hours. Use a meat thermometer rather than relying only on the cooking time.
No browning is necessary. This is a true dump-and-go slow cooker recipe. However, if you want a little extra flavor, you can sear the pork chops 1-2 minutes on each side before adding the seasonings and placing them in the Crock Pot.
No. Use the condensed soups straight from the cans. Do not prepare them according to the directions on the soup label. The juices from the pork will create plenty of gravy.
If you’d like a thicker gravy, make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Remove the cooked pork chops, stir the mixture into the gravy, and heat until thickened. You can do this in the slow cooker or transfer the gravy to a saucepan.
You can, but I recommend cooking them on low whenever possible. Low heat gives the pork more time to become tender and reduces the chance of it drying out.
Pork chops can become tough when they cook too long, especially if they are thin or lean. Check thin chops early and remove them once they are tender and have reached a safe internal temperature.
Yes. Use two cans of cream of chicken soup, or replace the cream of mushroom with cream of celery, cream of onion, or another condensed cream soup.
I do not recommend it. Bottled ranch contains extra liquid, mayonnaise, and other ingredients that can separate while cooking. Use a packet of dry ranch seasoning or homemade dry ranch mix.
Yes. Cut the potatoes and carrots into small, evenly sized pieces and mix them with the soup before adding everything to the Crock Pot. If you are adding a large amount of vegetables, double the soup mixture.
It can be made gluten-free, but check each package carefully. Use condensed soups and ranch seasoning that are specifically labeled gluten-free because ingredients can vary by brand.
Make Ahead and Storage
You can mix the condensed soups together and season the pork chops the night before. Store them separately in covered containers in the refrigerator, then assemble everything in the slow cooker in the morning.
Keep leftover Crock Pot Pork Chops and gravy in an airtight container in the refrigerator for up to three to four days. Reheat them gently in the microwave or in a covered skillet over low heat. Add a small splash of milk or broth if the gravy becomes too thick.
You can also freeze the cooked pork chops and gravy for up to two months. The creamy gravy may separate slightly after freezing, but stirring it well as it reheats will help bring it back together. Thaw frozen leftovers overnight in the refrigerator before reheating.
If you need to make this recipe faster, try our Instant Pot Pork Chops recipe.
Pairing Ideas
I almost always serve these pork chops with creamy homemade mashed potatoes because they soak up all that ranch gravy. They are also good with cooked rice, egg noodles, roasted baby potatoes, or buttered noodles. Add steamed broccoli, roasted green beans, glazed carrots, grilled corn salad, a simple green salad, or warm dinner rolls for an easy family dinner.
More Crock Pot Recipes
If you love easy, hands-off meals like these Crock Pot Pork Chops, be sure to check out some of our other favorite crock pot recipes. From classic Slow Cooker Roast to comforting Crock Pot Chicken Noodle Soup, these recipes make family dinners a breeze. Let your slow cooker do the work!
These Easy Crock Pot Pork Chops have been a favorite in our family for generations, and I hope they become a regular dinner at your house too. When you make them, please leave a comment and star rating below. I would love to hear how they turned out and what you served with them! 💛
Easy Crock Pot Pork Chops
Video
Ingredients
- 8 pork chops, thinly sliced (about 2 pounds)
- 1 ounce Hidden Valley Ranch Dressing Mix, (or 3 tablespoons)
- 1 can condensed cream of chicken soup, 10.5 ounces
- 1 can condensed cream of mushroom soup, 10.5 ounces
Instructions
- Lightly spray the inside of the slow cooker with cooking spray. Arrange the pork chops in one or two loose layers.
- Sprinkle the dry ranch seasoning evenly over both sides of the pork chops.
- Stir the cream of chicken soup and cream of mushroom soup together in a separate bowl. Spread the soup mixture evenly over the pork chops.
- Cover and cook on low for 4 to 6 hours, or until the pork chops are tender and reach an internal temperature of at least 145 degrees F. Let the pork rest for three minutes, then serve with the gravy over mashed potatoes, rice, or egg noodles.
Equipment
- Crock Pot (Slow Cooker)
- Cooking Spray
Notes
- Use the condensed soups straight from the cans. Do not add water or milk.
- For the best texture, cook the pork chops on low rather than high.
- Begin checking thin boneless pork chops after four hours.
- Thick or bone-in pork chops may require closer to six hours.
- Thaw frozen pork chops completely before placing them in the slow cooker.
- Use low-sodium condensed soups if you are sensitive to salt.
- Cream of celery, cream of onion, or another can of cream of chicken can replace the cream of mushroom soup.
- Do not substitute bottled ranch dressing for the dry ranch seasoning.
- To thicken the gravy, mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the hot gravy.
- Store leftovers with the gravy in the refrigerator for up to three to four days.
- If you need to make this recipe faster, try our Instant Pot Pork Chops recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
I seared each pork chops after first coating them front and back with Hidden Valley ranch dressing mix.
I removed them from the skillet and placed them in my crock pot. I did not add more Hidden Valley dressing mix to the crockpot.
That’s a great idea to really sear the seasonings into the pork. Genius!
My mom has used a VERY similar one to this recipe since at least 2010, and it is AMAZING every single time.
Now, I was gifted pork chops, and my roommate is allergic to mushrooms, but its a lot, and I want to make it for like, a party.
Has anyone else tried this with cream of chicken or a similar alternative, and how did it turn out compared to the original?
You can use cream of celery soup with cream of chicken soup as well. Enjoy!
Excellent! Served yellow rice with broccoli and fresh mushrooms mixed in. Yum!
Oh yum! Love that idea!
I’ve used this recipe before and like it. We want to make a large amount for a group of workers. Can it be done in the oven covered and baked slow on low?
I haven’t made this recipe this exact way before, but I do think it could possibly work for feeding a crowd. If it were me, I would probably use multiple slow cookers to make it work, but if that’s not an option a large roasting oven or a covered roasting pan could work (I have a deep magnalite roaster that works great for stuff like this). I would layer the pork chops with the sauce, cover tightly, and cook at about 275-300 degrees until tender, checking after about 2 hours depending on thickness. Hope this helps!
5 stars
good
Thanks1
Do you add the soups with or without the cans of water?
Without the water.
They come out so tender they just break apart with the fork and the gravy that it makes is absolutely delicious
So glad you liked it! Thanks for the nice comment!
Can you substitute the Ranch dressing mix for something else?
You can make your own ranch powder or some people have used onion soup mix instead. I haven’t tried that before but others in the comments have enjoyed it!
Thank you for this Delicious recipe, will be making on repeat!
So glad that you liked it! It’s one we make often too!
My family loved this recipe.
So glad to hear it was a hit!
Excellent! My take on this:
– Used two large thick-cut, bone-in chops (it’s just me and my daughter).
– Used Lipton Onion Soup Mix packet instead of the Ranch packet. Added a few shakes of Cajun seasoning (Slap Yo’ Mama). Shook the chops in a plastic bag to coat.
– Used 1 can Cream of Mushroom and 1 can Golden Mushroom.
– Slow cooked for 8 hours.
These big chops were so tender I had to be careful removing them from the cooker – literally falling apart from the bone! Intense flavor! My daughter raved about this dinner (served with mashed potatoes)!!!
Thanks so much for sharing your tips and adjustments. Glad they turned out so well for you!
Made these pork chops for dinner tomorrow. Put onions on the bottom of the crock pot, and mushrooms and added a splash of white wine. This recipe is definitely going in my rotation. Dinner was amazing. Had mashed potatoes, corn and rolls 🥐. Will definitely be making this one again. Thanks for the awesome recipe.😁❤️.
Ooh I love your additions! I bet the white wine especially made it taste extra rich. Love it! Thanks for sharing!
Flavors are really nice and it’s so easy. I cooked on low for about 8 hours and added quartered carrots and some green beans after the first 2 hours, served over mashed potatoes. Good stuff! Thanks.
I’m so glad you enjoyed the recipe! Thank you for sharing your additions. It sounds delicious!
Love this recipe ! I am new to Crock pot cooking And the dish so easy and 1 of my favorites. I do add baby potatoes To the recipe.
Thank you for your comment! I’m so happy you like the recipe and that you are discovering the joys of cooking with a CrockPot. I love slow cooking. I feel so accomplished when I get dinner going earlier in the day.
Can you use ranch dressing instead of the ranch packet?
No, it will not taste the same. You don’t want the extra mayonnaise and dressing in there with it because it may separate and taste weird. If you don’t have a packet you can use our dry mix recipe from scratch if you would like: https://www.favfamilyrecipes.com/ranch-dressing-mix/
I put sliced onion on the bottom of the crockpot before the pork chops. Wonderful!
Thanks for sharing your take on it, sounds yummy!