Here’s a Slow Cooker Pork Chops recipe—tender, juicy, and flavorful, perfect with a simple gravy or sauce. You can make it a full meal by adding vegetables in the same pot.
Ingredients (Serves 4)
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup chicken broth
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional vegetables: 3–4 sliced carrots, 2–3 diced potatoes
- Optional: 1 tbsp cornstarch + 2 tbsp water (for thicker gravy)
Instructions
- Prepare the slow cooker
- Place sliced onions (and optional carrots/potatoes) at the bottom of the slow cooker.
- Season the pork chops
- Pat pork chops dry and season with salt and pepper.
- Place pork chops on top of the vegetables.
- Make the sauce
- In a bowl, mix cream of mushroom soup, chicken broth, garlic, and Worcestershire sauce.
- Pour evenly over pork chops and vegetables.
- Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Cover and cook:
- Optional thickening
- If the gravy is thin, mix cornstarch with water and stir into the slow cooker. Cook on high for 15–20 minutes until thickened.
- Serve
- Serve hot with mashed potatoes, rice, or noodles. Spoon the gravy and vegetables over the pork chops.
Tips
- Don’t overcook pork chops—bone-in chops stay juicier.
- Add green beans or peas in the last 20–30 minutes for extra color and nutrients.
- Leftovers store well in the fridge for 3–4 days.
If you want, I can make a super-easy 4-ingredient dump-and-go slow cooker pork chops recipe where you throw everything in raw and have dinner ready in 4 hours with no chopping or prep.
Do you want me to do that?
