These easy Crockpot Pork Chops, made with mushroom soup, create a delicious sauce right in the crock pot!
A 5-ingredient dinner that makes itself? It’s true! This easy recipe for Crockpot Pork Chops is super easy to assemble. You let the crockpot do its magic, and dinner is ready in the evening.
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 pork chops in their own sauce.
Read on for how to make Crockpot Pork Chops with mushroom soup, or check out a slide version here!
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Cooking with condensed soup
Condensed soup was invented in 1897, and casseroles made with soup gained popularity in the 1950s and 1960s. For example, green bean casserole was invented in 1955 by Dorcas Reilly at the Campbell Soup Company.
The exact origin of this pork chop recipe is unknown, though Campbell’s might have had something to do with it.
Perhaps you don’t mind cooking with condensed soup. Or perhaps you’re a little leery of the ingredient list, which can contain preservatives and additives.
If you fall into the latter camp, I’ve found a number of brands that make condensed soup with shorter ingredient lists. Amy’s and Pacific brands both make condensed cream of mushroom soup that works well in this recipe. I’ve also found an organic store brand (Simple Truth at Kroger) that works perfectly here, too.
How to make tender pork chops
Making a tender pork chop recipe requires two elements: low and slow cooking, and a sauce to braise the chops.
A crockpot works best for low and slow cooking. Since pork chops aren’t typically more than 1-inch thick, they can be cooked to tender perfection in just 4 hours on low in a crock pot.
Braising means to simmer in a small amount of liquid until tender. Combined with low and slow cooking, the method makes meat melt-in-your-mouth delicious.
For this crockpot pork chops recipe, we’ll cook the pork chops with cream of mushroom soup. It creates this amazing sauce that makes these chops the perfect comfort food dinner.
And, the chops are so tender, they fall right off the bone!
Bone-in or boneless pork chops
You can use either bone-in or boneless pork chops for this recipe. I’ve used both regular-cut and thin-cut chops.
My preference is for bone-in, regular-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 boneless pork chops, those work well, too.
Thin-cut pork chops also work in this recipe—they will cook even more quickly in the crock pot if you’re in a hurry!
- 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
Start by sprinkling the pork chops with salt.
Pour the condensed cream of mushroom soup, 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 crock pot 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 crock pot (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.
For the most tender meat, cook pork chops for 4–5 hours on the low setting.
For this recipe, condensed cream of mushroom soup is necessary for a flavorful sauce. If you’re wary of conventional brands of soup due to long ingredient lists or preservatives, 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—just adjust the cooking time to 2½–3 hours.
To double this recipe, double each of the ingredients. Click on the “2X” next to “Ingredients” in the recipe card to get the exact measurements. If you have twice the amount of pork chops, you’ll want to double the sauce ingredients so there is enough sauce to go around!
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! I recommend searing them in one tablespoon of vegetable oil in a large skillet, until brown on both sides. Then, add them to the crockpot and proceed as directed in the recipe.
Additions and substitutions
If you’d like to add some veggies to these crockpot pork chops, stir in one (8 oz) package of sliced mushrooms and one sliced onion before cooking. Both of the veggies will be cooked to perfection by the time the pork chops are done.
If you don’t have worcestershire sauce, you can substitute one of the following:
- one tablespoon of balsamic vinegar
- one tablespoon of soy sauce and ½ teaspoon of sugar
Storing, freezing, and reheating
Leftover 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.
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.
Side dishes for pork chops
Pork chops with sauce are best for serving with something that will soak up all that delicious sauce! For these Crockpot Pork Chops, I like serving them on top of white rice, brown rice, mashed potatoes, or egg noodles. The rice or noodles benefit from the sauce as much as the pork chops!
I usually start on the side dishes about 30 minutes before the pork chops are done cooking. By the time the rice has cooked and the veggies are tender, the pork chops are done, and the meal is ready to be served.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Crockpot Pork Chops
- 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.