Crockpot Pork Chops
Tender crockpot pork chops are made with cream of mushroom soup for an easy, comforting slow cooker dinner the whole family loves!
Servings: 6 Servings
Calories: 174kcal
Equipment
- measuring spoons
- Measuring cup
- slow cooker
- Small bowl
- whisk
Ingredients
- 4-6 boneless or bone-in pork chops, 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 10.5 ounce can cream of mushroom soup
- 1 1 ounce packet ranch seasoning mix
- 1/2 cup chicken broth
- 1/2 cup sour cream, optional, for extra creaminess
- Chopped parsley, optional, for garnish
Instructions
- Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
- In a medium bowl, whisk together the cream of mushroom soup, ranch seasoning mix, and chicken broth. If using sour cream, stir it in now.
- Place the pork chops in the crockpot, overlapping slightly if needed.
- Pour the soup mixture over the pork chops, ensuring they are well-coated.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork chops are tender and cooked through.
- Optional: For a thicker gravy, remove the pork chops and whisk 1 tablespoon of cornstarch into the sauce. Cover and cook on HIGH for 10-15 minutes until thickened.
- Serve the pork chops with gravy and garnish with chopped parsley if desired.
Video
Notes
- Use pork chops that are at least ¾-inch thick for best results.
- Avoid overcooking—pork can dry out if cooked too long.
- Layer pork chops in a single layer when possible.
- Stir the sauce once halfway through if your slow cooker runs hot.
Nutrition
Calories: 174kcal | Carbohydrates: 3g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 868mg | Potassium: 411mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg