Crock Pot Pork Chops Recipe

crockpot porkchops with gravy and fresh herbs.

5 from 1 vote

These crockpot pork chops are irresistibly tender, packed with flavor, and effortless to prepare. Made with a creamy gravy and simple ingredients, this recipe is perfect for busy weeknights or a cozy family meal.

Prep Time10

Cook Time8

Course: Dinner

Cuisine: American

Keyword: crockpot pork chops

Servings: Servings

Calories: 5kcal

Author: Kasey Schwartz

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

To Store: Let the pork chops and gravy cool completely. Transfer them to an airtight container and store in the refrigerator for up to 3–4 days.

To Freeze: Place the cooled crockpot pork chops and gravy in a freezer-safe container or zip-top bag. Freeze for up to 3 months. To prevent freezer burn, ensure the container is tightly sealed and labeled with the date so you know exactly when you made it and how old it is.

To Reheat: Thaw frozen pork chops and gravy in the refrigerator overnight. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave the pork chops and gravy in a covered dish in 1-minute intervals, stirring in between, until warmed to your liking.

Nutrition