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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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Going to try this tonite using all the suggestions above. However, will use “Golden Mushroon” soup instead. Much better color and taste! My son hates mushrooms so I dump the can in a bowl add just enough water or milk to thin it out and run it thru a sieve to remove the mushrooms. I don’t use regular cream of mushroom anymore! BLICK
It smells good so far!!!!!
Ive got this in the crockpot right biw with 7 boneless thin pork chops. Followed directions above and just wanted a change on pork chops. I hope thus turns out good cause hunny is on his way from a 7 day hitch I hope he loves this. I got laundry to get done and thought this would be a yummy dinner while I get some stuff done. Along with an 8 year old and a 4 month old too. I hope it taste as good as it sounds.
Hope he liked it! Did it taste as good as it sounded?
Yes it was but think next time ill use only a 1/2 a paket of ranch it was a littlw salty.
I don’t have ranch packets could I use lipton onion and mushroom packet?
I have never used those before so I don’t know how it would alter the taste. If you try it, let me know how it turns out!
Can I use ranch if I have no ranch sauce
Using ranch would add a lot of extra liquid. I would stick with the ranch seasoning!
wow. WOOOOOW. i decided to cook chop in the slow cooker but had no clue what else to use. i tweeter a gal who’s a cook and she suggested i search a recipe, which i did. it led me HERE. *HEART EYES*
i made this recipe today and luvd it.
instead of cream of mushroom (bleeeck, the devil’s work!!), i used 1 cream of chicken and mushroom (very mild, not bad at all!) and 1 cream of celery, and also added half a chopped onion, 1 chopped orange bell pepper, and some fresh cilantro. the bell gave it some sweet flavor and the cilantro herbed it up, so nicely! just delicious all around, creamy, tender! perrrrrrrrrfection. i will continue to make this for years to come…
I am SO glad that you liked it! Great addition ideas! Thanks for sharing!
Sounds Yummy!! I was searching for a good Slow-cooker pork chop recipe.
Making these for dinner tonight.
I just put this in my crockpot (before I read the reviews and used the whole package of ranch mix :-/). I also used 4 THICK bone-in pork chops. How long should I cook it and should it be on low or high? Thanks for your help – can’t wait to see how it comes out. Super easy is my cup of tea when it comes to cooking – thanks for sharing!
You should probably be fine.. maybe just cook it an hour longer is all. I use a full packet of ranch mix and I think it is great 😉
I don’t have the hidden valley ranch dressing but I’m gonna try a different seasoning on them. I’ve seen where ppl say the hidden valley ranch dressing is making it salty anyway! Hope this turns out ok tho! Thank you
Can I use 2 cans of Cream of Mushroom instead? Dont have any Cream of Chicken
Yes that is ok
My kids inhaled this. Going to be an ongoing dinner choice at our house
Most soups call for a can of water, so will I be adding 2 cans of water, one for the cream of chicken and one for the cream of mushroom?
Thanks,
Bob
Did you ever get an answer? I question that as well.
Nope, you just add the soup.
No water…you want a gravy…not soup
It’s supposed to be a gravy not a soup. Water is not needed.
No it will be too “watery”!
I’m trying this recipe for dinner tonight. Using the crock pot frees up writing time for me so that’s always a good thing! I hope it comes out as good as it looks. Perfect comfort food for a chilly night! 🙂
Wow. I made this tonight. I substituted country style ribs and accidentally bought the ranch dip. I just sprinkled a bit on top and added the soups. Cooked for 6 hours on high. Made mashed potatoes and honey glazed carrots. What an awesome tasting meal for a cold winter night. Definitely guest cooking worthy!
Thank you so much for this recipe!
i am cooking 4 chops with cream mushroom soup.have a double crock.then i am putting red potatos,onions, carrot ,celery on other side.hope it turns out great.an use part of ranch.thank you
Could you also cut up some potatoes and add in instead of rice or mashed potatoes? If so, would I need a liquid like chicken broth, milk, or water? Ty for any feedback 🙂
Haven’t tried it. Let us know if you do and tell us how it is!
Could u do this recipe but w chicken???
N add carrots ??
Haven’t done it but I don’t see why not!
Silly question: Do you prepare the soup following the can’s directions or just dump the condensed soup in without adding the water? (as if you were preparing to make the soup).
Thanks 🙂
You just dump it in as is… Not prepared as soup! Enjoy!
I made shis recipe today and I only used half of the ranch packet since everyone was saying they will be salty…and it came out great!!! I will definitely be using this recipe again..thanks so much for sharing your Great grandpa’s recipe with us…
Tried this recipe tonight. It’s good. After looking at the reviews, I only added approx. 3/4 of the ranch packet and a tsp of sugar….not salty at all. I used regular soups, not low sodium. Also added the frozen peas the last hour……GREAT addition. Adds an additional “crunch” to the meal. I will add this to my rotation of meals!
I added a tsp. of sugar to cut the salty taste. It didn’t make it sweet, just cut the salt a little. Tasted great! I used the sugar the second time I made them.