Making Crock Pot Pork Chops (with gravy)

 Crock Pot Pork Chops cooked in the slow cooker are melt-in-your-mouth delicious and covered in a rich sauce made of mushrooms and onions. This simple recipe only requires a quick prep!

The slow cooker performs all the work to prepare this hearty, comforting dish. It’s a simple dish that will be liked by all. (Crock Pot Pork Chops)

Why These Are the Best, in Brief

This recipe is a classic comfort food from childhood that is simple to prepare ahead of time. We believe these to be the best crock pot pork chops for a variety of reasons.

• This recipe only requires a small number of ingredients, most of which you probably already have on hand.
• By using this method, you can transform cheap chops into a dish that melts in your mouth and has a delicious sauce.
• You probably have the additional ingredients on hand if you have pork chops.
• This meal may be prepared with very little preparation and follows a straightforward process.
• Excellent over mashed potatoes, rice, or any type of noodles (my favorite is to serve over elbow noodles).

Ingredients for Crock Pot Pork Chops

Pork Chops

Choose thicker bone-in pork chops when making crockpot dishes with them. Chops with some fat throughout and good marbling are what you should seek out.

Leaner cuts won’t be as sensitive. The blade chop, shoulder chop, sirloin chop, or tenderloin chop are the best types of pork chops for the crock pot.

Ingredients for the sauce:

This recipe yields a simple mushroom gravy sauce.

Condensed Soup :

This recipe calls for condensed soup since it keeps nicely in a crock pot. If cooked in a slow cooker for too long, fresh dairy products may separate or curdle.

Broth

Brown gravy’s foundation is beef broth, either regular or low-sodium. Although chicken broth can be used in place of it, the flavor won’t be as robust.

Onions & Mushrooms

Sliced onions and mushrooms give the dish flavor. Use brown (cremini) mushrooms if you choose; white mushrooms work just as well. In a pinch, even canned mushrooms will do.

Change up the seasonings, and add a packet of ranch seasoning, among other modifications.

How to Prepare Crock Pot Pork Chops?

This is the simplest pork chop dish, yet it will taste like you slaved away at the stove all day.

• Chops are seasoned, then they are cooked in a skillet. Remove from the pan and use the recipe below to deglaze the pan with broth and soup.
• Pork chops are placed on top of mushrooms and onions in the bottom of a slow cooker.
• Cover with a layer of sauce after pouring. till meat is soft.

Serve over egg noodles or mashed potatoes.

How to Make Tender Crock Pot Pork Chops in a Slow Cooker

• A thicker, bone-in chop that is about 3/4″ in diameter and has great marbling all over will produce the results that are the most tender.
• Pick thick-cut pork chops with lots of fat and excellent marbling for the best results! Look for a sirloin, shoulder, or blade chop. The shoulder chop is a personal favorite. Chops without a bone can also be used; just make sure the marbling is good.
• Very lean meat doesn’t work well in this recipe since the results won’t be as tender.
• Chops cooked slowly and gently will be soft and juicy because the fats will have melted into the meat.
• If you used one of the suggested varieties of chops and they aren’t tender, they probably need extra time.

Have Extras? ( Crock Pot Pork Chops )

For up to three days, store leftover Crockpot pork chops in a sealed container in the fridge. Reheat pieces on the stovetop and thicken the sauce with a little milk or cream.

Frozen leftovers make excellent dinners.

Ingredients

• 4 pork chops thick with bone-in are best, about 3 lbs
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 10.5 oz canned cream of mushroom soup
• 10.5 oz canned cream of chicken soup
• ¾ cup beef broth I prefer low sodium
• 2 cups mushrooms sliced
• 1 small onion sliced

Instructions

1. Heat oil to a medium-high temperature. Garlic powder, paprika, salt, and pepper are used to season pork. Cook the pork on all sides (about 3 minutes on each side).
2. Pork is removed, soup and stock are added, and the bottom of the pan is whisked to release any browned bits.
3. Put onions and mushrooms in the slow cooker’s bottom. Pour the soup mixture on top, then add the meat.
4. Pork should be tender after 7 to 8 hours of cooking on low. If needed, add a slurry to the sauce to thicken it (see notes). Serve over noodles, rice, or potatoes.

Notes

*The best pork chops for this recipe include blade chop, shoulder chop, sirloin chop, or tenderloin chops. Leaner cuts do work but the results are not as tender.

Use the canned soups directly from the can, do not add milk or water. Any type of “cream of” soup will work, the combination in the recipe is our favorite.

If your pork chops are not tender they likely need more time.

To make a cornstarch slurry combine 1 tablespoon of each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.