Slow Cooker Pork Chops with Mushroom Soup Recipe

This slow cooker pork chops with cream of mushroom soup recipe delivers tender, flavorful results with minimal prep time. Simply sear 4 bone-in pork chops, arrange in your slow cooker, pour 1 can condensed cream of mushroom soup mixed with ½ cup broth over them, and cook on LOW for 4-5 hours for perfectly moist pork every time.

The Ultimate Set-It-and-Forget-It Pork Chop Recipe

Slow cooker pork chops with cream of mushroom soup transforms an often tricky cut of meat into a consistently tender, flavorful meal with minimal hands-on time. This method solves the common problem of dry, tough pork chops by using gentle, moist heat that breaks down connective tissues while the mushroom soup creates a rich, savory sauce that infuses the meat with flavor throughout the cooking process.

Why This Cream of Mushroom Soup Pork Chop Method Works

Pork chops, especially lean cuts, easily become dry when cooked with traditional methods. The slow cooker's low, steady temperature (typically 170-280°F) allows collagen in the meat to gradually convert to gelatin without overcooking the muscle fibers. The condensed cream of mushroom soup serves multiple purposes: it adds umami depth, creates a protective liquid barrier that prevents drying, and its starch content helps thicken the cooking liquid into a ready-made sauce.

Essential Ingredients and Smart Substitutions

Choose these quality ingredients for best results:

Ingredient	Amount	Why It Matters	Smart Substitutions
Bone-in pork chops (1" thick)	4 chops (1.5 lbs)	Bone adds flavor and protects meat from overcooking	Boneless works but reduce cooking time by 30-60 minutes
Condensed cream of mushroom soup	1 can (10.5 oz)	Creates rich base without extra thickeners	Cream of chicken or celery soup for variation
Beef or chicken broth	½ cup	Thins soup to proper consistency	Water in pinch, but broth adds better flavor
Garlic powder	1 tsp	Even flavor distribution	2 minced garlic cloves (add in last hour)
Onion powder	1 tsp	Enhances savory notes	¼ cup finely diced onion (layer under chops)

Step-by-Step Cooking Instructions

Prep the pork chops: Pat 4 bone-in pork chops dry with paper towels. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
Sear for flavor: Heat 1 tablespoon oil in a skillet over medium-high heat. Sear chops 2-3 minutes per side until golden brown (internal temp should reach 130°F). This step is crucial for flavor development.
Prepare the sauce: In a bowl, mix one 10.5-ounce can condensed cream of mushroom soup with ½ cup broth, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
Layer in slow cooker: Place seared pork chops in slow cooker. Pour sauce mixture evenly over chops, making sure to coat all surfaces.
Cook properly: Cover and cook on LOW for 4-5 hours (4 hours for 1" chops, 5 hours for 1.5"). Do not lift the lid during cooking.
Check doneness: Pork chops are done when they reach 145°F internal temperature and pull apart easily with a fork.
Rest before serving: Let chops rest in the slow cooker with lid off for 10 minutes before serving to allow juices to redistribute.

Cooking Time Guidelines by Thickness

Accurate timing prevents tough or dry pork chops. Use this reference for perfect results:

Pork Chop Thickness	Low Setting Time	High Setting Time	Target Internal Temp
¾ inch	3-3.5 hours	1.5-2 hours	140-145°F
1 inch	4-4.5 hours	2-2.5 hours	145°F
1.5 inches	4.5-5 hours	2.5-3 hours	145-150°F

Perfect Serving Suggestions

This creamy mushroom pork chop recipe pairs beautifully with:

Mashed potatoes: The ideal base for soaking up the rich mushroom sauce
Green beans almondine: Provides a crisp contrast to the tender pork
Buttered egg noodles: Creates a comforting, restaurant-style presentation
Simple arugula salad: Adds a fresh, peppery element to balance the richness

For an extra touch, garnish with fresh thyme or parsley just before serving. The aromatic herbs cut through the richness of the sauce and add visual appeal.

Storage and Reheating Instructions

Proper storage maintains quality for future meals:

Refrigeration: Store in airtight container with sauce for up to 4 days
Freezing: Freeze portions in freezer bags with sauce for up to 3 months
Reheating: Warm gently in covered skillet over medium-low heat with 1-2 tablespoons broth to prevent drying
Microwave method: Heat on 50% power in 2-minute intervals, stirring sauce around chops each time

Avoid boiling when reheating, as high heat will make the pork tough. The sauce often thickens when chilled, so add liquid as needed during reheating.

Troubleshooting Common Issues

Even experienced cooks encounter these challenges with slow cooker pork chops:

Problem: Tough, Dry Pork Chops

Solution: This usually happens from overcooking or using lean cuts. Always use a meat thermometer and remove chops at 145°F. Bone-in chops retain moisture better than boneless. If chops are already dry, shred them and use in sandwiches or tacos.

Problem: Sauce Too Thin

Solution: Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into slow cooker during the last 30 minutes of cooking. Alternatively, remove chops and simmer sauce on HIGH setting for 20-30 minutes to reduce.

Problem: Lack of Flavor Depth

Solution: Boost flavor by adding 1 teaspoon Worcestershire sauce or 2 tablespoons dry sherry to the mushroom mixture. For umami enhancement, include 1-2 teaspoons soy sauce in the sauce mixture.

Nutritional Information (Per Serving)

Each serving (1 pork chop with ¼ cup sauce) contains approximately:

Calories: 320
Protein: 28g
Fat: 20g (Saturated: 7g)
Carbohydrates: 8g
Sodium: 650mg

To reduce sodium, use low-sodium cream of mushroom soup and broth. For lower fat content, trim visible fat from pork chops before cooking and use reduced-fat soup.

Expert Tips for Perfect Results Every Time

Don't skip the sear: Browning creates complex flavors through the Maillard reaction that can't be replicated in the slow cooker alone
Room temperature meat: Let pork chops sit at room temperature for 20-30 minutes before searing for more even cooking
Don't overcrowd: Arrange chops in single layer with space between them for proper heat circulation
Resist peeking: Each time you lift the lid, the slow cooker loses heat and extends cooking time by 15-20 minutes
Thicken smartly: If sauce needs thickening, remove chops first to prevent overcooking while sauce reduces

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

Yes, but reduce cooking time by 30-60 minutes as boneless chops cook faster. Check for doneness at 3 hours on LOW setting. Bone-in chops generally stay more tender during slow cooking.

How do I prevent my pork chops from becoming dry in the slow cooker?

Use bone-in chops, don't overcook (remove at 145°F internal temperature), and ensure they're fully submerged in the sauce mixture. Thicker chops (1-1.5 inches) work best for slow cooking as they're more forgiving than thin cuts.

Can I make this recipe without condensed soup?

Yes, substitute with 1 cup mushroom gravy or make your own sauce using 1 cup broth, 2 tablespoons flour, and sautéed mushrooms. The condensed soup provides convenient thickness and flavor, but you can create a similar base from scratch.

What sides pair best with slow cooker pork chops and mushroom sauce?

Mashed potatoes are the classic pairing to soak up the sauce, but buttered egg noodles, rice pilaf, or roasted potatoes also work well. For vegetables, try green beans, asparagus, or roasted Brussels sprouts to balance the richness.

Can I add vegetables to cook with the pork chops?

Yes, add hardy vegetables like carrots, potatoes, or onions to the bottom of the slow cooker before placing pork chops on top. Add delicate vegetables like green beans during the last hour of cooking to prevent overcooking.