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!
- 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.
- 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!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Crockpot Pork Chops with Sauce
- Crockpot (slow cooker)
- 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
- 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.