Easy Crock Pot Pork Chops and Gravy

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Growing up, we had fried pork chops almost weekly, but once I made these smothered pork chops, I realized a creamy, savory sauce on top of a juicy pork chop was just sheer deliciousness. They are so GOOD!

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This recipe is heavy on spices that will add great savory flavor.

• Pork Chops – I like the thick bone in style with a little bit of fat
• Spices - Kosher salt, black pepper, garlic powder, onion powder, paprika
• Parsley - optional, but I like it for color
• Olive Oil
• Condensed Cream of Mushroom Soup
• Condensed Cream of Chicken Soup
• Beef broth
• Mushrooms (I used white mushrooms)
• Yellow onion

Cooking Tip – It’s easy to overcook pork chops, especially if they are thin-cut pork chops, so for this recipe, splurge and buy a thicker chop that is ¾ to 1 inch with a little bit of marbling.

If you can only buy boneless chops, make sure they are thick and watch the cooking time since they will cook faster than the bone-in chops.

There are two cooking steps for this recipe

1. Frying the pork chops to get a nice golden brown sear on them.
2. Finishing with low and slow cooking in the crockpot will make these thick-cut pork chops nice and tender.

Step 1 In a small bowl, mix all of the seasonings.

Step 2. Clean the mushrooms and slice and then slice the onion.

Step 3. In a large frying pan, heat the oil over medium-high heat.

Pat the pork dry with paper towels to remove any moisture, then sprinkle the seasoning mixture over both sides.

Step 4. Add the chops to the hot skillet and sear on each side for three minutes, then remove from the pan to a plate. You may have to fry the chops in batches.

Step 5. Place the mushrooms and onions in the bottom of the crockpot/slow cooker, then place the seared pork chops on top.

Step 6. Add both cans of soup and beef broth to the skillet, then whisk until a sauce develops. Add the leftover seasonings to the sauce.

Sauce tips – When making the sauce, always scrape any brown bits on the bottom of the pan for extra flavor.

Step 7. Pour the sauce over the pork chops.

Step 8. Cook on low for 5-6 hours or until the pork is tender and the internal temperature reaches 145 degrees f.

Enjoy these pork chops with the thick and rich creamy gravy; they are fork-tender and succulent for a simple recipe the whole family will love.

If you prefer, you can bake these pork chops in a 350-degree oven for 45 minutes. Cover the pan for 30 minutes, then uncover and bake for 15 more minutes.

While these slow cooker pork chops are cooking, make a batch of creamy mashed potatoes, Ham and Green Beans, and these Easy Biscuits. This is the ultimate homestyle meal that will make your family happy.

You can also try this Slow Cooker Pork Tenderloin that has tender chunks of pork.

Cooking times vary depending on your crock pot, the thickness of the pork chops, and if they are bone-in chops or boneless.

It's best to check the chops near the end of the cooking time to see if they are tender; you may have to adjust for more or less cooking depending on the tenderness.

• Bone-In Pork Chops: Cook on low for 5 to 6 hours.
• Boneless Pork Chops: Cook on low for 1 ½ to 2 ½ hours.

It's always best to check the internal temperature of meats, and pork chops should reach 145 degrees F. I use this thermo-pen to get an instant temperature.

I prefer precooking the pork chops which helps them retain moisture and adds a golden brown color and extra flavoring from frying.

It is ok to use raw pork chops, they just will not have the depth of flavor as seared chops.

For best results, these thick pork chops need to cook on the low heat setting so they stay tender and juicy.

If you have leftover pork chops store them in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container in the freezer for up to 2 months.

Reheating- Place the pork chops and gravy in a baking pan and cover with foil. Heat them up in a 350°F oven for 10-15 minutes, or just until heated through.

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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.