The Ultimate Crock Pot Pork Chops Recipe with Cream of Mushroom Soup
Slow cooker pork chops with cream of mushroom soup represent one of the most reliable comfort food combinations for busy weeknights. This recipe transforms simple ingredients into a restaurant-quality meal with minimal hands-on time. The magic happens as the pork chops slowly braise in the creamy mushroom base, becoming fork-tender while absorbing savory flavors.
Why This Recipe Works
The cream of mushroom soup serves multiple purposes in this dish. It provides consistent flavor, acts as a natural thickener, and creates a protective layer that prevents the pork chops from drying out during the slow cooking process. Unlike stove-top versions that require constant monitoring, the crock pot method guarantees perfectly cooked pork chops every time.
Ingredients You'll Need
For this easy crock pot pork chops with cream of mushroom soup recipe, gather these simple ingredients:
- 6 bone-in pork chops (about 1 inch thick)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional, depending on soup sodium content)
- 2 tablespoons all-purpose flour (for thickening, optional)
- 1 tablespoon olive oil (for searing)
Step-by-Step Cooking Instructions
- Prepare the pork chops: Pat chops dry with paper towels. Season both sides with salt, pepper, thyme, and paprika.
- Sear the chops: Heat olive oil in a skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown. This step locks in juices and adds flavor depth.
- Layer ingredients: Place sliced onions in the bottom of your slow cooker. Arrange seared pork chops on top of onions.
- Create sauce: In a bowl, whisk together cream of mushroom soup and chicken broth until smooth. Pour evenly over pork chops.
- Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Pork chops are done when they reach 145°F internal temperature and flake easily with a fork.
- Thicken sauce (optional): Remove pork chops. Mix flour with 2 tablespoons cold water, then stir into cooking liquid. Cook on HIGH for 15 minutes until sauce thickens.
Cooking Time Guidelines
| Heat Setting | Cooking Time | Internal Temperature | Texture Result |
|---|---|---|---|
| LOW | 4-6 hours | 145°F | Fork-tender, holds shape |
| HIGH | 2-3 hours | 145°F | Slightly firmer texture |
| LOW (boneless) | 3-4 hours | 145°F | Very tender, may shred |
Serving Suggestions
Pair your creamy mushroom pork chops with classic comfort food sides for a complete meal. Mashed potatoes provide the perfect base for soaking up the rich sauce, while buttered egg noodles offer a simpler alternative. For a balanced plate, add steamed green beans or roasted Brussels sprouts. A sprinkle of fresh parsley adds color and freshness just before serving.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or water to maintain moisture. Microwave individual portions on medium power for 2-3 minutes, stirring once. For best results, reheat in a covered skillet over low heat for 10-15 minutes.
Popular Recipe Variations
Customize this basic crock pot pork chops with cream of mushroom soup recipe to suit your taste preferences:
- Creamy garlic version: Add 3 extra garlic cloves and 2 tablespoons cream cheese
- Mushroom upgrade: Sauté 8 ounces sliced fresh mushrooms with onions before adding to slow cooker
- Wine enhancement: Replace ½ cup broth with dry white wine for added complexity
- Herb infusion: Add 2 sprigs fresh rosemary or thyme to the cooking liquid
- Gluten-free option: Use gluten-free cream of mushroom soup and skip flour thickening
Troubleshooting Common Issues
Dry pork chops: Usually caused by overcooking or using thin cuts. Always use 1-inch thick bone-in chops and avoid cooking beyond 145°F internal temperature.
Thin sauce: If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into cooking liquid during the last 30 minutes of cooking.
Bland flavor: Boost taste by adding 1 teaspoon Worcestershire sauce or ½ teaspoon onion powder to the soup mixture.
Frequently Asked Questions
Can I use boneless pork chops in this crock pot recipe?
Yes, but reduce cooking time to 3-4 hours on LOW. Boneless chops cook faster and can become dry if overcooked. Check for 145°F internal temperature after 3 hours.
Do I need to add liquid when making pork chops in a slow cooker?
Yes, the cream of mushroom soup and chicken broth provide necessary moisture. Without added liquid, pork chops would dry out during the long cooking process. The liquid also creates the flavorful sauce.
How can I make this recipe healthier?
Use low-sodium cream of mushroom soup, reduce added salt, and substitute half the soup with additional chicken broth. For lower fat content, choose lean pork chops and skim excess fat from the sauce before serving.
Can I prepare this dish ahead of time?
Absolutely. Assemble the ingredients in the crock pot insert the night before, cover, and refrigerate. In the morning, place the cold insert into the slow cooker and start cooking. Add 30-60 minutes to the cooking time since you're starting with a cold base.
Why are my pork chops tough in the slow cooker?
Tough pork chops usually result from undercooking rather than overcooking. Pork needs sufficient time for connective tissues to break down. Ensure you cook for the full recommended time and use cuts with some marbling. Bone-in chops generally stay more tender than boneless.
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