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Craving a dinner that’s both delicious and incredibly easy? You’re going to love these Crock Pot Pork Chops. Imagine tender, melt-in-your-mouth pork chops, slow-cooked to perfection, in a creamy savory gravy.
Table of Contents
Melt-in-Your-Mouth Crock Pot Pork Chops
This isn’t just another crock pot pork chop recipe; it’s a taste of family history. Passed down from our great-grandpa to my mom, and now to you. This recipe is perfect for anyone looking for a simple, flavorful meal. The pork chops slow cook to perfection in a rich, savory gravy and practically melt in your mouth. And the best part? It is so fast to throw together, yet it tastes like you’ve spent hours making it. It’s the kind of comfort food your family will ask for again and again, and you’ll be happy to oblige!
My mom has fond memories of her college days, when she’d visit my great-grandpa and he’d have these incredible pork chops waiting. His original recipe called for two cans of cream of mushroom soup. Personally, I’ve found that using one can of cream of chicken and one can cream of mushroom adds a brighter dimension to the gravy. But honestly, you can’t go wrong with either option. Remember, no need to add water – use the soup straight from the can.
Ingredients for Easy Crock Pot Pork Chops
With only 4 ingredients and 5-minutes of prep, this pork chops in the crock pot recipe is a lifesaver on hectic days.
- Pork Chops: You can use boneless or bone-in pork chops for this recipe.
- Ranch Seasoning Salad Dressing and Recipe Mix: I prefer the Hidden Valley brand seasoning mix.
- Cream of Chicken Soup: The Campbell’s brand is my go to when making this recipe. When I don’t have it on hand, I make my own cream of chicken soup recipe.
- Cream of Mushroom Soup: For a quick and convenient meal, Campbell’s Cream of Mushroom is what I use. When I have more time, and want more mushrooms in the gravy, I make my own cream of mushroom soup recipe.
Gravy Tip:
To cut down on the salt content or to simply reduce the sodium in the gravy for this recipe, use low-sodium cream soups. You can also make your own cream of mushroom or cream of chicken soups and control the amount of salt.
How to Make Tender Crock Pot Pork Chops
- Prepare the Crock Pot: Use a slow cooker liner or spray the inside of the crockpot with baking spray for easier clean up.
- Add Seasoning: Place the pork chops in the Crock Pot. Sprinkle the ranch seasoning mix evenly over each pork chop front and back.
- Combine the Soups: In a separate bowl, combine the two cream soups and mix well. I prefer cream of mushroom and cream of chicken, but cream of celery can also be used in the combination. Pour the soup mixture evenly over the pork chops. You don’t need to stir it.
- Set the CrockPot: Place the lid on the Crock Pot. I recommend cooking on the low setting for around 6 hours. The pork chops are fully cooked at this point, and the most tender.
Substitutions and Additions
Cream Soup Substitutions. You can adjust the flavors of the gravy according to the type of cream soup you use. Cream of Celery or Cream of Onion can be substituted for either cream soup in the recipe, or you can use two of the same flavor.
Type of Pork Chop. We usually use thin boneless pork chops for this Crockpot pork chops recipe, but you can also use bone-in chops. If you use a thicker chop, make sure to adjust the cooking time.
Frozen Pork Chops. Thaw pork chops before using them in this recipe. According to the USDA (United States Department of Agriculture), frozen foods can take too long to reach a safe internal temperature in a slow cooker. This can result in food borne illnesses – and no one wants that!
Chicken Instead of Pork. Boneless, skinless chicken breasts can be used in place of the pork chops. Serve the chicken breasts whole, or shred the chicken into the gravy and serve over mashed potatoes, rice, or pasta.
Seasonings. The packet of ranch dressing mix contains plenty of seasonings, but feel free to add fresh herbs, sautéed onions, minced garlic, garlic powder, or pepper to suit your tastes.
What to Serve with Crock Pot Pork Chops
These slow cooker pork chops with creamy gravy is delicious served over mashed potatoes. You literally don’t have to do anything extra to make the gravy. Once the pork chops are done, you can just use a slotted spoon or tongs to get the pork out of the crockpot and use whatever remains as gravy. My go-to meal is serving the pork chops and gravy with mashed potatoes and a side of steamed vegetables. The creamy gravy is also delicious over rice or egg noodles.
Frequently Asked Questions
We have a few tips for moist, tender pork chops. First, coat the pork chops in the seasonings before placing them in the crockpot. Next, make sure the pork chops are covered with the soup mixture. Lastly, cook them on low until they reach an internal temperature of 145 degrees. This should take approximately 6-7 hours with most slow cookers.
You do not need to add any water or milk. Do not follow the instructions on the can. You only use the condensed soup.
Yes, chicken can be used instead of pork. The flavor and texture will be a little different (because you are using a completely different kind of meat) but it will still taste great!
Bone-in pork chops work great in this crock pot pork chops recipe. You don’t need to adjust the cooking time or temperature. I find that center cut, bone-in pork chops are a little more moist and tender when used with this recipe.
This recipe can be made without the ranch seasoning. If you don’t like the taste of ranch or don’t have it on hand, I recommend substituting other seasonings. Fresh or dried herbs along with garlic powder and onion powder will add flavor to the slow cooker pork chops.
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 crockpot do the work!
Crock Pot Pork Chops
Video
Ingredients
- 8 pork chops thinly sliced
- 1 envelope Hidden Valley Ranch Dressing Mix
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cream of mushroom soup
Instructions
- Spray slow cooker with cooking spray. Place pork chops in the slow cooker.
- Sprinkle ranch dressing powder evenly over the pork chops (front and back).
- Combine soups in a bowl and stir. Pour evenly over pork chops. Cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
- Remove pork chops and use the gravy to pour over a side of mashed potatoes, rice, or egg noodles.
Notes
Tips for this recipe:
- Condensed cream of celery soup can be substituted for cream of mushroom soup or cream of chicken soup.
- For best results, cook the pork chops on low. The pork chops tend to dry out a little more when cooked on high.
- If you need to make this recipe faster, try our Instant Pot Pork Chops recipe.
Nutrition Information
More Delicious Pork Recipes
- Crock Pot Pulled Pork
- Kalua Pork
- Slow Cooker Pork Roast
- Cafe Rio Sweet Pork (copycat recipe)
- Stuffed Pork Loin
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.
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!
Love these pork chops!
Will this work with chicken breasts also?
Haven’t tried them with chicken before but I am sure they would be fine! Let us know how they turn out if you try it!
I’ve made this a few times and the gravy part is not thick and it seems runny.. what do I do
If you like it a little thicker, try dissolving a tsp or two of corn starch in 1/4 c cold water, then whisk that into the gravy. When you hear it up, it will thicken.