Crock Pot Smothered Pork Chops Recipe

I’m sharing my Slow Cooker Pork Chops hack that uses one surprising pantry ingredient to create a gravy you won’t expect.

I never wanted to be the person who brags about a slow cooker, but these Crock Pot smothered pork chops changed my mind. Using simple boneless pork chops and a can of cream of mushroom soup, the meat turns stupidly tender and the gravy gets this deep, almost savory sweetness that you can’t quite place.

I made it on a weeknight and everyone went silent, like you could hear forks hitting plates. It’s my go-to Slow Cooker Pork Chops dish when I want something that looks fancy but takes zero fuss, and I always wonder why I dont make it more.

Why I Like this Recipe

– I love how tender the meat gets, it basically falls apart and feels super comforting
– I like the rich, creamy sauce that soaks into everything and makes plain sides taste awesome
– Its really easy to throw together when I’m tired, feels like cheating but in a good way
– Leftovers are even better the next day and everyone always wants seconds

Ingredients

• Pork chops: rich in protein, keeps you full, some fat depending on cut.
• Yellow onion: adds sweetness and depth, gives fiber and mild natural sugars.
• Cream of mushroom soup: makes sauce creamy, adds sodium, some fat and umami.
• Flour: thickens gravy, adds carbs, so not exactly low carb friendly.
• Beef broth: deep savory base, provides salt and liquid for tenderizing meat.
• Garlic: brightens flavor, antibacterial benefits, small calorie hit but big aroma.
• Parsley (optional): fresh herb, adds color, tiny vitamins and bright finish.

Ingredient Quantities

• 4 boneless pork chops (about 1 1/2 lb)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all purpose flour
• 1 medium yellow onion
• 2 cloves garlic
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup beef broth or chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil or olive oil optional
• fresh parsley for garnish optional

How to Make this

1. Pat the pork chops dry, sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Pour 1/2 cup all purpose flour into a shallow dish, set aside about 2 tablespoons (for later), then dredge each chop in the remaining flour, shaking off excess.

2. If you want extra flavor sear the chops: heat 1 tablespoon vegetable oil in a skillet over medium high heat and brown chops 1 to 2 minutes per side until golden, dont worry about cooking through. Transfer chops to a plate.

3. Slice the medium yellow onion and mince the 2 cloves garlic. In that same skillet, add the onion and garlic and sauté 2 to 3 minutes until softened, scraping up browned bits from the pan.

4. In a bowl whisk together the can (
10.5 oz) condensed cream of mushroom soup, 1/2 cup milk, 1 cup beef broth or chicken broth, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika and 1/2 teaspoon garlic powder until smooth. Stir the sautéed onion and garlic, plus any browned bits, into the sauce.

5. Put a layer of onions in the bottom of the crock pot, arrange the pork chops on top, then pour the mushroom sauce over everything so the chops are mostly covered. Add any leftover raw onion if you like extra onion chunks.

6. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until pork is cooked through and very tender (internal temp around 145 F, but you want them fork tender).

7. If the gravy is too thin, whisk the reserved 2 tablespoons flour with 3 to 4 tablespoons cold water to make a slurry, stir it into the crock pot, then cook on high for another 10 to 15 minutes until thickened.

8. Taste and adjust seasoning (more salt or pepper if needed). Garnish with chopped fresh parsley if using, serve the smothered chops over mashed potatoes, rice or egg noodles and enjoy.

Equipment Needed

1. Crock pot or slow cooker (4 to 6 quart) — for the low and slow cooking
2. Large skillet or frying pan (cast iron or heavy-bottom) for searing and sautéing
3. Cutting board
4. Chef’s knife (for slicing the onion and mincing garlic)
5. Shallow dish or plate for the flour dredge
6. Mixing bowl and whisk (or fork) to mix the mushroom sauce
7. Measuring cups and spoons
8. Tongs or spatula plus a plate to rest the chops

Dont forget a small bowl and spoon if you plan to mix the flour slurry later.

FAQ

Crock Pot Smothered Pork Chops Recipe Substitutions and Variations

• 1/2 cup all purpose flour – swap for 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry). Gives similar thickening and a clearer gravy, just add near end so it doesn’t overcook.
• 1 can (10.5 oz) condensed cream of mushroom soup – use 1 cup condensed cream of chicken soup, or 1 cup sour cream plus 1/4 cup sautéed mushrooms if you still want mushroom flavor. Both work fine, the chicken soup keeps the savory base.
• 1/2 cup milk – replace with 1/2 cup half and half for a richer sauce, or use unsweetened almond or oat milk for a dairy free option (sauce may be a bit thinner).
• 1 cup beef broth or chicken broth – swap for 1 cup chicken broth if you only have that, or dissolve 1 beef bouillon cube in 1 cup hot water; vegetable broth also works in a pinch.

Pro Tips

– Let the chops sit at room temp for 20 to 30 minutes and if you got time, salt them 30 minutes before cooking (dry brine). It helps them cook more evenly and gives way more flavor, dont skip this if you can.

– Sear for color and flavor but dont crowd the pan. Get a good brown crust, scrape those browned bits into the sauce or deglaze with a splash of broth, it makes the gravy taste way better.

– If you want a smoother, shinier gravy use a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons cold water) instead of flour, add it near the end and simmer till thick. If it gets too salty, a little splash of milk or a peeled potato simmered in the sauce will tame it.

– Cook low and slow for fork tender chops, then let them rest 5 minutes before serving so juices redistribute. If the sauce is thin after cooking, remove the chops and reduce the sauce on the stove for a few minutes to concentrate flavor.