You only need 5 ingredients for these easy Crockpot Pork Chops with Mushroom Soup. They are so tender that they fall off the bone!
A 5-ingredient dinner that makes itself? It’s true! This easy recipe for Crockpot Pork Chops with Cream of Mushroom Soup is super easy to assemble. You let the crockpot do its magic, and dinner is ready in the evening.
I LOVE a good dinner made in the crockpot, like this Crockpot Beef Stew or Crockpot Pot Roast with Gravy. It makes dinnertime so much easier to have the main course ready and waiting. My Crockpot Cube Steak is another great one!
In fact, this recipe for crockpot pork chops is on the meal rotation at our house—my whole family loves them!
With this recipe, you just place everything in the crockpot, turn it on low, and then arrive home to the delicious aromas of tender pork chops in their own sauce.
Cream of mushroom soup is the secret to the delicious sauce. Similar to my recipe for Beef Stroganoff with Cream of Mushroom Soup or my Cream of Mushroom Chicken, it creates a flavorful sauce with hardly any work!
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How to make tender pork chops in the crockpot
Making a tender pork chop in the crockpot requires three elements:
- the right pork chop
- low and slow cooking
- a sauce to braise the chops
I recommend using bone-in thick-cut pork chops. The bone keeps the meat extra tender and juicy, and thicker chops hold up a little better in the crock pot. However, if you only have regular-cut or boneless pork chops, those work too (they may be a little less tender and juicy though!).
Low and slow cooking is exactly that: turn the slow cooker on LOW! The chops will be done in just 4 hours.
Lastly, pork chops are lean, so they need a sauce! These chops are braised in cream of mushroom soup. It creates this amazing sauce that makes these chops the perfect comfort food dinner.
With the three of these elements, the chops are so tender, they fall right off the bone!
Ingredients
- Bone-in pork chops are the best choice for this recipe. The bone keeps them extra tender and juicy. However, if you only have boneless pork chops, those work too!
- Condensed cream of mushroom soup forms the base of the sauce. You can purchase a popular brand like Campbell’s, or an organic brand like Pacific or Amy’s if you prefer a shorter ingredient list for the soup.
- Worcestershire sauce and ketchup add lots of flavor to the sauce.
- We’ll season the pork chops with salt before cooking—this is key to a perfectly seasoned dish!
How to make crockpot pork chops with cream of mushroom soup
Start by sprinkling the pork chops with salt.
Pour the condensed cream of mushroom soup (do not add water), ketchup, and worcestershire sauce into a crock pot. Stir to combine.
Place the salted pork chops in the crock pot and use tongs to coat the chops with the sauce.
It doesn’t have to be perfect—just make sure they are covered with the sauce.
Then, cover the crockpot and turn it to LOW. Cook on low for approximately 4 hours.
The pork chops are done when they break easily with a fork. They should be fall-apart tender and easily come off the bone.
I have a newer model crockpot (circa 2017), which cooks at a slightly higher temperature than older crock pots. This is an interesting article that explores new vs. old crock pots and cooking temperatures!
Whether you have an older model or newer model, you really don’t need to do anything special. Just check the pork chops around 4 hours by sticking a fork in one.
If the meat comes apart easily, they are done. If not, give them another hour.
Frequently Asked Questions
For this recipe, condensed cream of mushroom soup is necessary for a flavorful sauce. You can also use cream of chicken soup or cream of celery soup. If you prefer a shorter ingredient list, look for an organic brand of soup such as Amy’s or Pacific. Some store brands (which is what I used) are also organic.
Pork chops are best cooked on low so they’re extra tender. However, you can cook them on high if you must—just adjust the cooking time to 2½–3 hours. They may not be as tender and juicy though!
No. This recipe focuses on the easiest method for crockpot pork chops, so it doesn’t call for searing the meat. If you would like to sear the pork chops before adding them, go right ahead!
No—pour the mushroom soup directly from the can into the crockpot. There’s no need to reconstitute it.
Variations
- Stir in one (8 oz) package of sliced mushrooms before cooking
- Stir in one sliced onion before cooking
- In place of the worcestershire sauce, substitute balsamic vinegar OR a combination of one tablespoon of soy sauce + ½ teaspoon of sugar
How to store and reheat crockpot pork chops
Leftover crockpot pork chops should be stored in the refrigerator. They will keep for 3–4 days.
To reheat, place the pork chops in a covered microwave-safe dish. Microwave for 2 minutes, or until warm throughout.
Can I freeze pork chops?
To freeze the pork chops, place them in a freezer-safe container (including the sauce) and freeze for 1–2 months. Defrost in the refrigerator overnight until thawed and reheat in the microwave for 2 minutes, or until warm.
The best side dishes for crockpot pork chops
Crockpot pork chops with sauce are best for serving with something that will soak up all that delicious sauce! I like serving them with any of the following:
- White rice
- Brown rice
- Mashed potatoes
- Egg noodles
The rice or noodles benefit from the sauce as much as the pork chops!
For a vegetable side dish, this Garlic Roasted Broccoli is perfect. You can also grill asparagus, steam some mixed veggies, or make a side salad.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Crockpot Pork Chops with Sauce
Equipment
- Crockpot (slow cooker)
Ingredients
- 4 bone-in pork chops (regular or thick cut)
- ¾ teaspoon salt
- 1 (10.5 oz) can condensed cream of mushroom soup
- ¼ cup ketchup
- 1 tablespoon worcestershire sauce
Instructions
- Season pork chops on both sides with the salt.
- Place the condensed soup, ketchup, and worcestershire sauce in a crock pot. Stir to combine. Add the pork chops, and turn the meat with tongs to coat.
- Cook on LOW for 4–5 hours. The pork chops are done when the meat is easily cut with a fork and falls off the bone.
- Serve over rice, egg noodles, or mashed potatoes.
Jackie says
I was skeptical not a ketchup lover but it was really good. Now I’ll be searching the whole website and bookmarking it.
Kate Shungu says
I am the same way about ketchup! The other flavors in the sauce cover it up nicely. 🙂 So glad that you enjoyed it!
Wendy Mac says
My pork chops usually come out tasting like shoe leather.. without a lie this is the best chops I’ve ever made.. I put in 1 can of mushroom soup and 1 can of cream of celery.. The chops were very tender & both my husband & myself LOVED the flavor of the sauce., I will definitely be making this recipe again & again. Loved it!!!
Kate Shungu says
Wendy, this made my day! I’m so glad you loved it. Thanks for taking the time to write a review!
Kathryn Mckort says
I seen this recipe and tried it tonight, I changed cream of mushroom soup for cream of mushroom with garlic soup. It was delicious, I know that using just cream of mushroom soup would be delicious, so I thought maybe with the garlic would take it over the top. Did not disappoint me and my family.
Kate Shungu says
Love that idea—thanks for taking the time to write a review!
Tim Burbott says
This recipe is woefully short. I’ve made this several times baked in the oven. I suggest doubling all the ingredients (except pork chops) and add some big pieces of yellow onion. YUMMY.
Ingrid G says
Amazing!! I followed the instructions to the core but substituted ketchup for mustard at a 1:1 ratio because my daughter has a food sensitivity to ketchup (tomatoes) where she can flare up. It was amazing though, the meal was gone the same evening. With this, I included brown rice and asparagus as sides.
Kate Shungu says
I’m so glad that you enjoyed it! Thanks for sharing your spin on it so others can try it out too.
Diane Day says
I browned the chops before adding them to the crockpot, deglazed the pan with 1/2 cup beef broth and added the drippings to the soup mixture in the crock pot. I also added a sliced onion to the crock pot. It was delicious and I had plenty of gravy for the chops and mashed potatoes. I will definitely make this again! It is so easy and delicious!!!
Kate Shungu says
Great tips! So glad you enjoyed it and thanks for taking the time to comment!
Victoria S says
So easy and delicious! My husband declare this a new member of the Clean Plate Club.
Kate Shungu says
I’m so glad that you enjoyed it!
Diana says
Do you need to put water with can soup
Kate Shungu says
No, no water needed.
Marcie says
I’m looking forward making these and I’m wondering if Golden Mushroom soup would work and if you would reduce the amount of ketchup and Worcestershire?
Kate Shungu says
I haven’t tried it myself, but I think it would work well! You could even keep the ketchup and worcestershire sauce as-is (I don’t think there’s a thing as too much flavor here).
Leah says
What size crockpot did you use for this recipie?
Kate Shungu says
I used a 6 quart.
Jonathon L says
I was looking for something to make one day and came across the recipe. This was delicious. I paired it with home made mash potatoes ( I always use Chicken Broth to boil the potatoes in for flavor) but the gravy from the pork chops were a nice addition. Will make again
Kate Shungu says
I’m so happy that you enjoyed them—thank you!
Jamie says
Can I put potatoes in the crockpot with it?
R says
Hi I accidentally bought boneless pork chops, will this still work in the crock pot? Should I adjust the time?
Thank you!
Kate Shungu says
Yes, boneless will still work—no need to adjust the time!
Ashlee says
if i am doubling the recipe with the pork chops, would i double up on everything else for the sauce?!
Kate Shungu says
Yes—double everything to make sure you have enough sauce to go around.
J says
Would cream of chicken soup work?
Kate Shungu says
Yes!