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.
Newer models (2010 and more recent) of crock pots cook foods faster than older crock pots. The pork chops will be done after approximately 4 hours in a newer crock pot and 5 hours in an older crock pot. You can use boneless pork chops if you prefer. I recommend cooking the pork chops on LOW, but if you are short on time and would like to cook them on HIGH, adjust the cooking time to 2.5–3 hours. If you would like to add veggies, you can add one (8 oz) package of fresh sliced mushrooms, one (drained) can of mushrooms, and/or one sliced yellow onion. Add any or all of these items at the same time as the pork chops. I love serving these over white rice with a side of Roasted Garlic Broccoli. Leftover pork chops can be stored in the refrigerator for 3–4 days. They can also be frozen (including the sauce) for 1–2 months in an airtight container or freezer storage bag.