Are you looking for a dinner that is incredibly easy to prepare but tastes like you spent hours in the kitchen? We all crave those comforting, homestyle meals that bring the family together, but finding the time to make them can be a challenge. What if you could come home to tender, juicy pork chops smothered in a rich, savory onion and mushroom gravy, all ready to serve?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prepare the Sauce Base
Step 2: Layer Ingredients in Slow Cooker
Step 3: Cook on Low
Step 4: Stir and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use frozen pork chops?
Q2: Can I use cream of mushroom soup instead of cream of chicken?
Q3: Do I have to use mushrooms?
Q4: Can I thicken the sauce if it’s too thin?

Easy Crock Pot Smothered Pork Chops (Comfort Food!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This Crock Pot Smothered Pork Chops recipe is the ultimate “set it and forget it” comfort food. By using a slow cooker and a clever combination of creamy soups, we create a luscious sauce that keeps the pork chops incredibly moist and flavorful as they cook. It’s a hearty, satisfying meal that requires minimal effort but delivers maximum flavor. Get ready for a dinner that will have everyone asking for seconds!

Ingredients

This recipe uses simple, convenient ingredients to create a deep, savory flavor profile.

Ingredient	Amount/Quantity	Notes
Boneless Pork Chops	3 pounds (about 6)	Thick-cut chops hold up best
Cream of Chicken Soup	2 cans (21 oz total)	Provides a creamy base
Condensed French Onion Soup	1 can (10.5 oz)	Drain the liquid first!
Sour Cream	½ cup	Adds richness and tang
Sliced Mushrooms	2 cups	Fresh mushrooms work best
Fresh Parsley	For garnish	Optional, adds color

Timing

The beauty of this recipe is the hands-off cooking time. A few minutes of prep in the morning yields a delicious dinner by evening.

Preparation Time: 10 minutes
Cooking Time: 2.5 – 3 hours on LOW
Total Time: Approximately 3 hours

Step-by-Step Instructions

Follow these simple steps to create tender, flavorful smothered pork chops with ease.

Step 1: Prepare the Sauce Base

Open the can of condensed French onion soup. Drain the liquid from the can, keeping only the onions. In a medium mixing bowl, combine the drained onions, the two cans of cream of chicken soup, and the ½ cup of sour cream. Mix well until everything is combined into a thick, creamy sauce.

Actionable Tip: Draining the French onion soup prevents the sauce from becoming too watery as the pork chops release their own juices during cooking.

Step 2: Layer Ingredients in Slow Cooker

Place the boneless pork chops in a single layer (or slightly overlapping if necessary) at the bottom of your slow cooker. Pour the prepared soup mixture evenly over the top of the pork chops, ensuring they are fully covered. Scatter the 2 cups of sliced mushrooms over the sauce.

Actionable Tip: If you have time, you can quickly sear the pork chops in a hot skillet with a little oil for 2-3 minutes per side before placing them in the slow cooker. This adds extra color and depth of flavor, though it is optional.

Step 3: Cook on Low

Cover the slow cooker with its lid. Cook on the LOW setting for 2.5 to 3 hours.

Actionable Tip: Check the internal temperature of the pork chops with a meat thermometer after 2.5 hours. They are done when they reach 165°F (74°C). Overcooking lean pork chops can make them dry, even in a slow cooker, so keep an eye on them.

Step 4: Stir and Serve

Once the pork chops are cooked through, carefully remove them from the slow cooker and place them on a serving platter. Use a spoon or whisk to stir the sauce remaining in the pot very well. The liquids can sometimes separate or settle during cooking, so a good stir will bring the creamy gravy back together.

Spoon the generous amount of onion and mushroom gravy over the pork chops. Garnish with fresh chopped parsley if desired.

Nutritional Information

Nutritional information is an estimate per serving (one pork chop with sauce) and can vary based on specific brands used.

Calories: Approx. 350-400 kcal
Protein: 35-40 g
Carbohydrates: 10-12 g
Fat: 15-20 g
Saturated Fat: 6-8 g
Sodium: High (due to canned soups)

Healthier Alternatives

This comfort food classic can be lightened up with a few smart swaps:

Lower Sodium: Use “Healthy Request” or low-sodium versions of the cream of chicken and French onion soups to significantly reduce the salt content.
Lighter Dairy: Substitute the sour cream with plain Greek yogurt or a light sour cream.
Leaner Meat: This recipe works well with bone-in pork chops too, which can sometimes stay juicier. Trim any visible excess fat before cooking.
More Veggies: Add sliced carrots, celery, or green beans to the slow cooker along with the mushrooms for a more complete one-pot meal.

Serving Suggestions

This saucy dish pairs perfectly with sides that can soak up the delicious gravy.

Mashed Potatoes: The classic pairing! Creamy mashed potatoes are the perfect vehicle for the rich onion and mushroom gravy.
Egg Noodles: Serve the pork chops and sauce over a bed of buttery egg noodles.
Rice: Steamed white or brown rice works wonderfully to catch the sauce.
Green Veggies: A side of steamed broccoli, roasted green beans, or a crisp green salad cuts through the richness of the dish.

Common Mistakes to Avoid

For the best results, avoid these common slow cooker pitfalls:

Cooking on High: Cooking lean pork chops on high can cause them to seize up and become tough. Solution: Always cook on LOW for the most tender meat.
Overcooking: Even in liquid, pork can dry out. Solution: Check for doneness early (around the 2-hour mark depending on your slow cooker) and remove as soon as they hit 165°F.
Not Draining the Onion Soup: This leads to a thin, watery sauce. Solution: Be sure to strain the liquid out of the French onion soup can before mixing.
Sauce Separation: Dairy can sometimes separate in the slow cooker. Solution: Don’t worry if it looks a bit split when you open the lid. Removing the chops and giving the sauce a vigorous whisk will bring it back to a smooth consistency.

Storing Tips

Leftovers are delicious and reheat well!

Refrigerate: Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can freeze the cooled pork chops and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a saucepan on the stovetop over low heat, or in the microwave, until heated through. You may need to add a splash of milk or broth if the gravy has thickened too much in the fridge.

Conclusion

These Crock Pot Smothered Pork Chops are the definition of easy, satisfying comfort food. With just a few simple ingredients and your trusty slow cooker, you can create a tender, savory, and delicious meal that the whole family will love. It’s the perfect solution for busy days when you want a home-cooked dinner without the hassle.

Ready to try this easy weeknight winner? Get your slow cooker out and give this recipe a go! Let us know in the comments how it turned out. Don’t forget to rate the recipe and subscribe for more easy and delicious meal ideas!

FAQs

Q1: Can I use frozen pork chops?

It is generally not recommended to put frozen meat directly into a slow cooker, as it spends too much time in the “danger zone” temperatures where bacteria can grow. Thaw your pork chops in the refrigerator overnight before using them in this recipe.

Q2: Can I use cream of mushroom soup instead of cream of chicken?

Absolutely! Using cream of mushroom soup (or one can of each) will intensify the mushroom flavor and works perfectly in this recipe.

Q3: Do I have to use mushrooms?

No, if you aren’t a fan of mushrooms, you can simply leave them out. The onion and cream soups will still create a flavorful gravy.

Q4: Can I thicken the sauce if it’s too thin?

If the sauce is thinner than you’d like after stirring, you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir this into the sauce in the slow cooker, turn it to HIGH, and let it cook for an additional 15-20 minutes to thicken.