MAY
16
2013

Easy Crockpot Pork Chops Recipe

Crock-Pot-Pork-Chops-and-Gravy

(Image source: getcrocked.com)

Hi everyone! Today I have a super yummy crockpot pork chop recipe for you! This one seriously doesn’t get any easier, and it was definitely a crowd pleaser for everyone at the Confessions household. And that is quite impressive since there is usually one person who isn’t thrilled with dinner.

So let’s get on to dinner shall we?

Ingredients:

  • 4-6 bone in pork chops depending on your family size.
  • 1 small can cream of mushroom soup (Can use cream of chicken as well)
  • 1 can filled with water or milk depending on how creamy you like your gravy.

Method:

  • Combine the soup with the milk or water in a bowl.
  • Pour a bit of the soup into the bottom of your crockpot, then add a layer of pork chops (frozen or thawed is fine. Mine are usually frozen because I don’t plan ahead very well!)
  • Pour more soup over that first layer, then add another layer of pork chops, another layer of soup, and another layer of pork chops. Finish your layers with a final layer of soup.
  • Cover and cook on low for 4-6 hours.

Serving instructions:

The pork chops will be VERY moist and tender, and will fall right off the bone! Place some in a plate then top with a little of the gravy mixture left in the crock pot. I like to serve this with mashed potatoes and your favorite veggie.

Alternative flavoring:

For a little more flavoring you can add in one dry  mix packet of Ranch Dressing to the soup mixture! Yum!

So that’s it, my super easy, yummy, and comfort food recipe for any night of the week. I hope you enjoy it, leave a comment below if you try the recipe!

Have a favorite crockpot recipe to share? Make sure to leave a comment below!

 

Easy Crockpot Pork Chops Recipe
 
Ingredients
  • 4-6 bone in pork chops depending on your family size.
  • 1 small can cream of mushroom soup (Can use cream of chicken as well)
  • 1 can filled with water or milk depending on how creamy you like your gravy.
Instructions
  1. Combine the soup with the milk or water in a bowl.
  2. Pour a bit of the soup into the bottom of your crockpot, then add a layer of pork chops (frozen or thawed is fine. Mine are usually frozen because I don’t plan ahead very well!)
  3. Pour more soup over that first layer, then add another layer of pork chops, another layer of soup, and another layer of pork chops. Finish your layers with a final layer of soup.
  4. Cover and cook on low for 4-6 hours.
  5. Serving instructions:
  6. The pork chops will be VERY moist and tender, and will fall right off the bone! Place some in a plate then top with a little of the gravy mixture left in the crock pot. I like to serve this with mashed potatoes and your favorite veggie.
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Comments

  1. Dawn Hill says:

    You can also do this with chicken and cream of chicken soup. :)

  2. It’s so funny that I’m reading this right now – I have one hour cooking time left on my crockpot with these EXACT ingredients inside, except that my soup is cream of chicken and mushroom! :) Soooooo yummy!

  3. Do you start with the pork chops frozen or thawed?

  4. We love this at our house, too!! We serve it over rice. And EVERYBODY loves it as well!! We use boneless thin cut chops, though :)

  5. Delicious Looking Recipe! I can’t wait to try it.

    I’ve been on brining binge with porkchops lately. I usually use about 3-4 cups of water, a cup of apple cider vinegar, and about 1/4 cup of salt. I usually add some fresh herbs or pepper corns to this mixture. It can then marinate for as long as you like or for 30 minutes at room temperature. Rinse in cold water and pat dry with paper towels when you are done.

    I usually finish them by browning/searing for about 5 minutes on each side in a cast iron skillet. You know it is done searing when the pan releases it (don’t add any oil to the pan). Pop it into a 400 F degree oven to finish. It can take 5-15 minutes depending on the size and thickness of chops.

    Alternatively, just pop the chops in the 400 F degree oven for 10-20 minutes after brining. You don’t get the nice browning on each side but it is a bit easier to do larger batches.

    Either way, check with thermometer to make sure you get above 160 F which is medium. If you like your pork more well done, cook to F.

    Cooking pork to well done/a brick is no longer necessary as commercial pigs are lower in fat and 145 F kills Trichinosis (http://www.bonappetit.com/blogsandforums/blogs/consciouscook/2009/12/is-it-safe-to-eat-medium-rare.html). There were literally 11 cases between 2003-2007 and none of them came from commercial raised pork. They came from wild game, bear meat, and home-raised pigs.

    Brining makes the chops so tender and delicious. They don’t come out overly salty, most of the salt stays in solution. The rest gets sucked into the muscle fibers which retain more water and don’t get so dense after cooking.

  6. akamomof3 says:

    When you don’t have much time to actually make mashed potatoes you can drop peeled cubed potatoes on top and they are ready to serve with the pork. Yummy meal, thanks for this post!

  7. Looks delicious, and easy! I might actually try this recipe out! thank you!

  8. The simple recipes are often the best.

  9. Everything looks very yummy.I love it
    Thank you for sharing.

  10. Jamie Foss says:

    This was truly so easy and my entire family, of six, loved it! Which is a HUGE achievement. Also, made your calzones. Oh my goodness, they have asked for them daily. We’ve had them twice in a weeks time. Thanks for all your work and effort you put into your site.

    Jamie Foss

  11. Erica Thank you so much for sharing this. It is EXCELLENT

  12. I am fixin this for dinner tonite just hope it is good as it looks

  13. These were awful. IT was like my pork chops were swimming in water. I used 1 can of Cream of Mushroom and 1 can of milk. I had layered 8 pork chops and cooked them for 5 hours. Just awful.

  14. I making this tonight!!!! You can always add a tablespoon of corn starch to thicken up the soup!!!

  15. I made this recipe early this morning for my hubby before he goes to work. Yuck! I put it in the crockpot at 6 a.m., following the recipe exactly. It is now 11 a.m. and I have a mess of half-cooked meat, and the soup has separated into globs. It sounded so good, but I bet I never try this one again!

  16. These were AWFUL. So gross. Do you like pork chops soaked in milk? Cause that’s all this ends up being…couldn’t eat, so it ended up being a huge waste.

  17. I served this for my family and visiting family on Friday night. Everyone absolutely loved it including all 5 kids. Thank you!

  18. By the way- I did 8 boneless porkchops and I did 1/2 can of water and 1 can of cream of chicken soup. I served it over rice. It was delicious.

  19. I just made these but added my own touch. I mixed 1can of cream of chicken with 2 cans of cream of mushroom and 1 can of milk… I layered as told but added some seasonings and sliced onions in between pork chops! Smells delicious already! I’m serving them mashed potatoes and peppered white gravy :) can’t wait…

  20. I made these, I used cream of chicken soup and 3/4 can full of milk. I mixed it together very well and I put sliced onions in between my layers as well. I used 6 boneless pork chops! It turned out amazing, I had to remix the gravy just a little, but you have to do that with just about anything that has time to sit. :) I loved the recipe and will be making it again and often. I was discouraged by the comments suggesting the recipe wouldn’t work, maybe try to repeat the recipe and be meticulous in how you prepare it? I mixed milk into my cream of chicken little by little to get the consistency I wanted my gravy to be
    Obviously the bigger the chop or the more you use, you will need more soup! Meals vary and it’s up to you to check your measurements and quantity of ingredients! :)

  21. I tried this recipe last night, the pork chops did come out very tender but also very bland. I had never used cream of mushroom soup before so I didn’t add too many seasonings in fear that they would contradict each other but of course added salt, pepper and the like. These chops just didn’t have much flavor. Doubt I will be making these again. Cream of chicken and chicken breasts in the crockpot though are delicious.

  22. I’ve discovered I can wrap cubed potatoes in foil and put them in the same pot, seam side up out of the juice. When they are done, mash them up with milk, butter, salt and pepper and, voila! mashed potatoes from the same pot!

  23. What could you use if you didn’t have any soup?

  24. I am making these just as you have listed. My gravy is not gravy at all and nothing like the picture. So I am back on to see where I went wrong and realized that the picture posted is for a totally different recipe. :(

  25. I browned the 4 porkchops in a lightly oiled frying pan on high heat before putting them in the crockpot. After turning the burner off I added a few onion slices and just enough hot water to the hot frying pan to dissolve every solid charred remain that was stuck to the bottom of it. I stirred until the small amount of liquid in the frying pan was a nice dark brown (my husband won”t eat anything he calls “white and gooky”). I added this liquid to the bowl of Cream of Mushroom Soup (along with almost a half a can of water, some Bell’s Seasoning and crushed rosemary). After mixing it really well, the soup mixture was transformed into a nice brown gravy color (he’ll never know!!). Also put sliced onions/portabella mushrooms between the chops. Peeled and cut up carrots and placed them on top of the chops. Will let you know later how it turns out!

    • In case I wasn’t clear. I removed the porks chops from the frying pan and set them aside before adding the hot water.

  26. A big hit!! Hubby had no idea about the “white gooky” Cream of Mushroom Soup. The finished product looked just like the picture above…..somehow. He said he thought it was the best pork chop he’d EVER eaten. Seriously! The carrots were delicious. Served it with mashed potatoes, homemade applesauce, green beans and hot rolls. The one thing I might tweek next time is to use a little less liquid so the gravy’s a little thicker but it was still great just the way it was. Even with the few extra steps I added, it didn’t take any time to prepare. I will be making this again!

  27. Pork chops(bone in) are in the Crock Pot. I added the ranch dressing packet. Smells great!

  28. This was my first recipe in my new crockpot and my family enjoyed it. I added some dice onion and green peppers to the soup mixture (one can of cream chicken & cream of mushroom) and I used 1/2 cup water. After slow cooking for 4hrs, the sauce was thin, however, the chops were quite tastey and fell off the bone.Umm. I will definitely cook again!!!! thanks

  29. I have made this recipe for years and it ALWAYS turns out Great! So easy! I do add an envelope of Lipton Onion Soup as well though…and fresh mushrooms. Yummy!

  30. I followed the recipe exactly and I mine looked terrible, watery with bits of the pork chop goo all over them, and didn’t taste much better. I normally cook everything from scratch, and if this is the norm for crock-pot cooking, I am not a fan.

  31. This is a basic crock pot recipe- people comaining need to understand they need to adjust amount of water etc. with the size of chops and other ingredients– I added potatoes, onions and carrots to the pot. All the veggies will be ready to eat when it’s all done! The more you add the better!

  32. Making this again for the 2nd time. Used milk with the soup, added Parsley, Garlic Powder, and black pepper, this time. Family loved this the 1st time I made it, I’m hoping for the same this time!

  33. I would like to pin this recipe or print it, could you add a pin it tag or a print feature to it please. Or maybe I missed it somewhere ;-)

    • Hi Teresa,
      Sorry I don’t always remember to put them in printable format. I’ve updated the post, so if you visit it again you should see a printable version at the bottom. You might have to refresh your browser window

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