Perfect Pork Chops Crock Pot Recipe with Mushroom Soup

The best method for preparing pork chops in the crock pot with cream of mushroom soup involves searing 1-inch thick bone-in pork chops first, then slow cooking them on low for 4-5 hours with a mixture of condensed cream of mushroom soup, broth, and seasonings. This technique yields incredibly tender, flavorful pork chops with a rich mushroom gravy that pairs perfectly with mashed potatoes or rice.

Slow cooker pork chops with cream of mushroom soup represent a classic comfort food combination that delivers restaurant-quality results with minimal effort. This method transforms affordable pork chops into a succulent, flavorful meal through the magic of low-and-slow cooking. The condensed soup acts as both a flavor enhancer and thickening agent, creating a luxurious sauce without requiring additional roux or complicated techniques.

Why This Crock Pot Method Works Best

The crock pot's gentle, consistent heat allows pork chops to cook evenly without drying out—a common problem with traditional stovetop or oven methods. Cream of mushroom soup provides umami depth while helping maintain moisture throughout the cooking process. Unlike quick-cooking methods that risk toughness, the slow cooker breaks down connective tissues in the meat while keeping it submerged in flavorful liquid.

Essential Ingredients for Perfect Results

For six 1-inch thick bone-in pork chops, you'll need:

• 6 bone-in pork chops (1 inch thick)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken or vegetable broth
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil (for searing)
• Optional: 1/2 cup sour cream for finishing

Pork Chop Thickness	Low Setting Time	High Setting Time	Internal Temperature
3/4 inch	3-3.5 hours	1.5-2 hours	145°F (63°C)
1 inch	4-5 hours	2.5-3 hours	145°F (63°C)
1.5 inches	5-6 hours	3-3.5 hours	145°F (63°C)

Step-by-Step Cooking Instructions

1. Prepare the pork chops: Pat chops dry with paper towels and season generously with salt, pepper, thyme, and paprika.
2. Sear the meat: Heat olive oil in a skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown (this step is crucial for flavor development).
3. Arrange in slow cooker: Place sliced onions in the bottom of the crock pot, then arrange seared pork chops on top.
4. Prepare sauce: Whisk together cream of mushroom soup and broth until smooth. Pour over pork chops.
5. Cook: Cover and cook on low for 4-5 hours for 1-inch chops. Avoid opening the lid frequently.
6. Finish: Remove pork chops carefully. Optional: Stir sour cream into the sauce for extra richness. Serve chops with gravy spooned over top.

Pro Tips for Tender Crock Pot Pork Chops

Many home cooks struggle with dry pork chops in slow cookers, but these professional techniques ensure perfect results every time:

• Never skip the sear: Browning creates complex flavor compounds through the Maillard reaction that can't be achieved in the slow cooker alone.
• Maintain proper liquid ratio: The 1:1 ratio of condensed soup to broth prevents the sauce from becoming too thick or starchy.
• Use a meat thermometer: Pork is safely cooked at 145°F (63°C) with a 3-minute rest—don't overcook trying to reach higher temperatures.
• Choose bone-in cuts: Bone-in pork chops retain moisture better during slow cooking than boneless varieties.
• Don't overcrowd: Arrange chops in a single layer with space between them for even cooking.

Troubleshooting Common Issues

Dry pork chops? You likely used boneless chops or overcooked them. Stick to bone-in and follow recommended times.

Sauce too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.

Bland flavor? Increase seasoning before cooking rather than after—salt doesn't incorporate well into finished meat.

Mushroom texture? Use condensed soup rather than fresh mushrooms for this recipe; the slow cooker breaks down fresh mushrooms too much.

Serving and Storage Recommendations

Serve these creamy mushroom pork chops over mashed potatoes, egg noodles, or rice to soak up the delicious gravy. Pair with roasted vegetables or a crisp green salad for a complete meal. Leftovers store well in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of broth to maintain moisture—the microwave tends to dry out the meat. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How long should I cook pork chops in the crock pot with cream of mushroom soup?

For 1-inch thick bone-in pork chops, cook on low for 4-5 hours. Thinner chops (3/4 inch) need 3-3.5 hours on low, while thicker cuts (1.5 inches) require 5-6 hours. Always check that internal temperature reaches 145°F (63°C).

Can I use boneless pork chops for this slow cooker recipe?

Yes, but boneless pork chops require closer attention as they cook faster and dry out more easily. Reduce cooking time by 30-60 minutes compared to bone-in chops and check temperature earlier. Bone-in chops generally yield more tender results in slow cookers.

Do I need to add liquid when cooking pork chops in crock pot with soup?

Yes, always dilute condensed cream of mushroom soup with an equal amount of broth. The standard ratio is 1 can (10.5 oz) soup to 1 cup broth. This prevents the sauce from becoming too thick and starchy while ensuring proper moisture levels.

Why did my pork chops turn out tough in the slow cooker?

Tough pork chops usually result from either skipping the searing step or using excessively lean cuts. Always sear first for flavor development, and choose chops with some marbling. Overcooking can also cause toughness in pork—stick to recommended times and use a thermometer to verify 145°F internal temperature.

Can I make this pork chop recipe without cream of mushroom soup?

While the condensed soup provides consistent texture and flavor, you can substitute with 1.5 cups sautéed mushrooms blended with 1/2 cup sour cream and 1 cup broth. However, the texture will differ slightly from the traditional method using condensed soup.