Mom Stuff / Recipes
(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
- 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.
For more fun meal ideas, check out my Recipe page!
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erica
I am a Christian, mom, wife, homeschooler, YouTuber, author, and quilter.
View all posts by erica
71 Comments
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.
Kimberly
December 11, 2013 at 7:51 am10 years ago
Reply
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!
Yvonne
January 13, 2014 at 10:15 pm10 years ago
Reply
What could you use if you didn’t have any soup?
Lisa
January 16, 2014 at 10:08 am10 years ago
Reply
I make my own cream soups!
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock (or water and bouillon)
1/2 cup milk
1/2 tsp Salt
pepper
Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.
March 6, 2016 at 9:42 am8 years ago
Reply
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. 🙁
paula
January 20, 2014 at 3:19 pm10 years ago
Reply
Hi Paula,
It should be like a gravy, maybe try adding less milk.erica
January 20, 2014 at 3:21 pm10 years ago
Reply
I would recommend using a thickening agent in small quantities if needed like cornstarch. Once the chops are done remove them from the pot and add a small amount of cornstarch 1 tsp with a bit of *cold* water 1/8 cup. Mix the two in the measuring cup before adding. This will prevent the starch from clumping in your gravy. Stir it into the gravy slowly over heat and you should notice it thickening as you stir. Be careful not to add too much!
Dan stay at home furkid dad
January 5, 2016 at 8:35 am8 years ago
Reply
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!
Laurie
January 26, 2014 at 11:56 am10 years ago
Reply
In case I wasn’t clear. I removed the porks chops from the frying pan and set them aside before adding the hot water.
Laurie
January 26, 2014 at 5:43 pm10 years ago
Reply
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!
Laurie
January 26, 2014 at 5:21 pm10 years ago
Reply
Remember, if you think your gravy is too watered down, thicken it up with a little milk and corn starch. Will not alter the taste, and watered down anything sucks. Good luck.
Ray
July 19, 2015 at 9:16 pm9 years ago
Reply
Pork chops(bone in) are in the Crock Pot. I added the ranch dressing packet. Smells great!
Shelly
February 5, 2014 at 12:41 pm10 years ago
Reply
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
Dena
February 5, 2014 at 2:32 pm10 years ago
Reply
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!
Jill
February 7, 2014 at 11:41 am10 years ago
Reply
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.
Melinda
February 20, 2014 at 12:53 am10 years ago
Reply
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