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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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Excellent recipe. Delicious!! Best way to cook pork chops.
Tried for the first time….absolutely delicious ❤️❤️❤️
DO you need to turn the chops over or let them sit the full cook time ?
You don’t need to turn the chops over. The crockpot does a great job of cooking everything evenly.
I’m always looking for something simple to make in the Crock-Pot. Well I think my I found my favorite. Everyone should try the easy pork chop recipe when you’re slow cooker with one can cream of mushroom soup when can cream of chicken soup an envelope of ranch style dressing and your pork chops put everything together in the pot and let it do its hours and it comes out so creamy and so tender the meat
So glad this recipe is a favorite of yours too! Thank you for your comment!
How would you make this wonderful recipe for just two people?
We love Pork Chops but with there being only two of us, 8 pork chops would be too much.
Thank you
Yes, that is a little tricky because the ingredients are already portioned out in envelopes and cans. I would suggest cutting the recipe in half and having leftovers, or make the whole recipe and freeze the portion you don’t use. It will freeze for up to a month and you can enjoy a pre-made meal in a couple of weeks. 🙂
Before you print there are options to choose from whether you want the photo, the notes, etc. There is also a plus minus scale for the portion you want to make.
I’ve been making these for a while but never thought to comment until now. This recipe is great! The chops always come out super tender and the gravy makes it seem like I spent way longer in the kitchen than I did. We personally like to serve ours over rice, since it is a nice texture with the soft pork chop.
Hi Julia- thank you so much! I am so happy to hear you like this recipe so much! I love the idea of serving them over rice. Thanks for sharing and for the 5-stars! 😀
We have made this recipe a couple of times and found that the ranch dressing mix, or a home made version, was to salty for our tastes. This last time in place of the Ranch dressing mix we substituted a dry onion dip/soup mix recipe we found on the internet years ago that is low sodium and it was less salty and gave the recipe another taste.
Ingredients:
1/4 cup dry onion flakes (also called dehydrated onion)
1 teaspoon Mrs. Dash
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions:
1. In a small mixing bowl, combine all ingredients.
2. Store in an airtight container.
Thank you so much for sharing how you have adapted this recipe to better suit your needs 🙂 So glad it worked so well for you!
So, how much of this mixture does it take for the recipe? If all of it is required, who needs an airtight container? I tallied it up and came up with about 3 oz of ingredients, which seemed a reasonable amount for a batch of 3.6 lb of pork chops. When it was done, after 7 hours on lowest setting, the flavor was not at all overpowering, but rather delicious, according to my picky wife; In fact, good enough to take for lunch the following day. I also added ~1/2 lb of sliced baby bella mushrooms, a thinly sliced onion, a leftover toasted serrano pepper, and 2 or 3 crushed garlic cloves for extra texture and flavor. I served mine over mashed potatoes, while she had hers on a bed of Knorr alfredo noodles, to which was added lemon rind zest & freshly ground pepper. I’ve had to promise to make it again.
I’m so happy you enjoyed this recipe. We do use all of the sauce in the Crock Pot for the pork chops and to serve over rice, noodles, or potatoes as you did. I love all of your additions to the recipe! Yum!
ah, I just used the bottle ranch too, having only read half the comments … I’ve already mixed it in so hope it turns out okay!? :-l The couple that mentioned hasn’t left a review after the fact … would love to know now as I could dump and restart – wash off the pork chops.
You should be just fine! It will taste a little different but they will still be ok! Hope this helps!
What size cans???? You didn’t actually give a recipe you gave a rundown of ingredients, those are two different things.
So sorry we didn’t include the can sizes. I have updated the recipe. Thank you for catching that! Hope this helps!
I didn’t have a packet of ranch mix, but I saw someone earlier say that 1/4th of a cup of ranch dressing would do about the same. I also only had 1 can of cream of mushroom, so I used half a chicken bullion cube dissolved in a can’s woth of whole milk, along with 1/4th~ a teaspoon of cornstarch to help thicken it a little. Hopefully that does the trick. I’ll come back later and let you guys know how it went. Hopefully it’s a success story!!
Hey Heather! How did it turn out for you?
Made this with just one can of mushroom soup and a little bit of bottled ranch dressing. Got rave reviews and smelled delicious when it was cooking.
I thought I was supposed to make the soup…i added water. Will this still taste good
It should still taste ok– you might just want to add some chicken bouillon to enhance the flavor. Hope this helps!
“Happy Moneysaver” site has a good copycat Hidden Valley Ranch recipe. Just use less salt. Great with this recipe!
Yes, that is what I did. I used only half a packet of Ranch dressing. 🙂
Was wonding if can bake in oven and for how long.
Yes, you can bake it. Place the ingredients in a 9×13 pan and cover it with foil Bake at 350 for 45 minutes to an hour. Thanks for asking!
Got everything in the crockpot before I saw all the comments about the saltiness. Oh well, I threw in a small, peeled potato so we shall see. So far it smells wonderful! Thank you!
Amazing that people cannot read directions
I agree! I think they just need some reassurance, especially if they didn’t have the certain ingredients that the recipe called for! It shows that they are interested in making the meal as close to the instructions as possible! Kudos the ones who do that!
If the pork chops are on top of one another will they still have the same taste or should they be flat?
They should probably be spread out as much as possible. Some overlap doesn’t hurt– you probably just don’t want they stacked on top of on another for cooking
Can you use frozen pork chops or should they be thawed?
We haven’t used frozen– They would probably be ok though! Just check them for doneness before serving
I have this in the crockpot now and my daughter does not like mushrooms so I added 2 cans of cream of chicken and 1 can of cream of mushroom so she wouldn’t notice the mushrooms but it would still have alittle of the flavor….ha. Plus, I only had thick pork chops. I pray it turns out great! Thanks for the recipe 🙂
Let us know how it turns out!