Slow Cooker Smothered Pork Chops

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Slow Cooker Smothered Pork Chops

Prep time: 10 minutes | Cook time: 4-7 hours | Servings: 4-6

Ingredients

  • 4 to 6 thick-cut pork chops (boneless or bone-in)

  • 1 can (10.5 oz) condensed cream of mushroom soup

  • 1 cup sliced white or cremini mushrooms (fresh or canned)

  • 1/2 cup chicken or beef broth (or water, to thin the soup)

  • 1 packet dry onion soup mix (Alternatively: 1 tsp garlic powder + 1 tsp onion powder)

  • 1/2 tsp black pepper

  • Salt to taste (go light, as the soup and broth are usually salty)

  • Optional: 2 cloves minced garlic

Instructions

  1. Prep the slow cooker: Lightly grease the insert of your slow cooker with non-stick spray to prevent sticking.

  2. Arrange the meat: Lightly season both sides of the raw pork chops with a little salt and pepper, then lay them flat at the bottom of the slow cooker. (Tip: While the photo shows them going in raw for an easy prep, you can quickly sear them in a hot skillet for 2 minutes per side first if you want deeper flavor!)

  3. Mix the gravy: In a separate mixing bowl, combine the cream of mushroom soup, broth, sliced mushrooms, dry onion soup mix (or spices), and minced garlic. Stir until well blended.

  4. Smother the chops: Pour the mushroom mixture evenly over the top of the pork chops, ensuring they are well covered—just like in your photo!

  5. Cook: Secure the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The pork chops are done when they are fork-tender and reach a minimum internal temperature of 145°F.

  6. Serve: Plate the pork chops and spoon the rich, savory mushroom gravy generously over the top.

Chef’s Note: If you prefer a thicker gravy at the end of cooking, remove the pork chops, whisk in a slurry made of 1 tablespoon cornstarch and 1 tablespoon cold water, and let the sauce cook on HIGH for another 15 minutes.

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