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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!! Added a package of fresh mushrooms and half a sliced sweet onion. Used the spicy ranch to add some kick. Served with garlic mashed potatoes with the gravy. Will be on my short list from now on.
I’m all about dump and let the crock pot do the work. These looks fantastic!
These pork chops make my mouth water. And the side choice is just perfect. One of my favorite combos!
These crock-pot pork chops were so delicious! They were enjoyed by all. Adding this to the monthly meal rotation.
This whole meal looks perfect for the fall! You had me hooked when I saw those potatoes and gravy!
This was so simple to make, great flavors!!
This is such a quick and easy recipe. No matter what size chops you have it will work. I usually make this for two people. I only use one can of soup but I add half a can of milk. Oh and using cream of chicken with herbs if you can find it is delish(I hate mushrooms). I have used thick and thin chops with this. With the thicker chops I recommend using a mallot with them to tenderize and make a little thinner to cook(which is what I do). I usually put the ranch seasoning on and use the mallot to tenderize(put in a plastic bag so the raw juices don’t go all over your kitchen)and then put some more ranch seasoning on when I put in the crockpot. No matter what this recipe is great! Side note….I have put frozen chops in the crockpot(forgot to thaw them the night before) and it still turns out great. Just make sure you give them extra cooking time like 10hrs. My co-worker does this also. Hope this helps.
I have frozen chicken breast for this recipe can I just follow the same recipe? And how long do you think I should cook it?
I haven’t tried it that way before, but I can’t see why not! Let me know how it turns out if you do try it!
I am going to try this recipe tonight for my family. Can rice be added underneath the pork chops? How much
Iiquid would need to be added? My mom states my dad used to cook pork chops and spread mustard on both sides and it was delicious. Would this recipe be ok to do that? Appreciate your feedback .
Hey, sorry we are just getting back to you! We haven’t tried those variations so I’m not sure how it would turn out! What did you end up doing?
I have 1 1/4” (thick) pork chops so how long should I cook them in the crock pot? Can’t wait to make them!
I would do 7 or 8 hours on low for that size of pork chop!
Also tender rise them with a mallot. That is what I did. It also makes them thinner to cook quicker. I put the ranch seasoning on them and then I pounded then a bit thinner. Then put on more of the ranch seasoning. They turned out so good.
Like everyone said it was indeed delicious. I used cream of chicken and cream of broccoli soup. My daughter does not like mushrooms.
This is heaven in a crock pot!!
I really dislike mushrooms,they make me nauseous when I eat them. Is there a substitute for the can or can I double the cream of chicken, the Recipe LOOKS delicious and I really want to try it.
Yes you can double the cream of chicken! I make it that way for guests who don’t like mushrooms.
Try cream of chicken with herbs…it really makes a difference. That is all I buy when I can find it.
Made this for the first time this evening. My parents and kids loved it. My parents kept repeating “delicious”. My son went for seconds. Fast, easy and great flavor.
Does the time change if my pork chops are 3/4″ thick and i am using an Instant Pot?
Check out our instant pot pork chop recipe for more details on cooking pork in the IP! https://www.favfamilyrecipes.com/instant-pot-pork-chops-and-gravy/
I would really appreciate a picture to go with the recipe when printing it out. I’m more likely to make it later down the road when I have forgotten what it looks like.
Probably a silly question but should the pork chops be thawed??
Yes, we used thawed pork chops for this recipe! Cooking frozen meat in the slow cooker can be dangerous because it takes too long to get to a “safe” temperature.
I have cooked frozen meat right out of the freezer before and it turns out fabulous. A co-worker of mine does it also. We usually cook the dish about 10 hrs. We put the frozen meat in with all the seasonings before we go to work and by the time dinner comes it is done perfect.
Could you replace pork chips with chicken breast
We haven’t tried it that way before, but I don’t see why not!
Added baby potatoes sliced in half, my chops have been really juicy as the sauce was runny, so I thickened to make it gravy like. Thanks
Can you substitute cream of celery instead of cream of mushroom.
It will change the flavor profile, but I think texture-wise it should be okay.
if i wanted to double this recipe how would that change the cook time?? looking to cool on low, thanks!
Doubling the recipe won’t change the cook time at all. Thanks for asking!
Love this recipe. So glad I found again. I had copied it before but never can find it. So glad it was on here when I looked for it. Thank you so much.
I love experimenting with recipes. Instead of spraying my crockpot, I greased it with Country Crock margarine and added carrots, onions, and small potatoes. Cooked on low for 8 hours. It was fabulous!
I did these tonight in my Instant Pot! The flavor is absolutely perfect! Thanks for sharing this recipe!
I put a Package of sliced mushrooms and one sliced onion on top. My husband is a mushroom freak and an onion never hurts. Delish
Great recipe! Only thing i did differently was add onion mix and some mushrooms
These are the best pork chops. I sear mine a little bit. I am serving these tonight for a dinner party.
I’m sure they will love them as much as we do.
Thank you
Meat was tough followed recipe may have cooked too long 8 hours on low?
6 hours on low was perfect for me unless you are cooking veggies like carrots in it or your pork chops are bone in