Easy Slow Cooker Smothered Pork Chops

I have a love-hate relationship with cream of soups. A couple of years ago, before 2 kids under 2, I would have never kept those processed cans of cream of soup on stock in my pantry. However, 2 kids later, you will find me occasionally grabbing a couple of cream of soups from my stockpile in the pantry to mix up an easy dinner that doesn’t require too much effort. I hate that cream of soups aren’t healthier, but I sure do love how easy they make a casserole or these delicious smothered pork chops. Although these pork chops aren’t completely from scratch, they have the best flavor and are topped with sauteed onions and mushrooms, then smothered in a deliciously creamy sauce. Slow cooking these smothered pork chop brings out the best flavors, and also makes a great prep ahead option, giving you a quick grab and go dinner on a busy day! Be sure to try these smothered pork chops over creamy Amish style mashed potatoes!

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Easy Slow Cooker Smothered Pork Chops

Easy Slow Cooker Smothered Pork Chops

marilynpeight
Seared pork chops are topped with sauteed onions and mushrooms, then smothered in a creamy, cream of soup based sauce. A quick, prep ahead main dish with basic ingredients!
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine American
Servings 6

Equipment

  • 4 quart crockpot (linked below)
  • Cast Iron Skillet (linked below)
  • Whisk (linked below)
  • Measuring cups with a pour spout (linked below)

Ingredients
  

  • 4 thick cut pork chops boneless or bone-in (see note below recipe card)
  • salt and pepper *see note
  • onion powder
  • garlic powder
  • 1 tablespoon butter
  • 1/2 medium onion, thinly sliced
  • 4 oz. canned mushrooms or 1/2 cup fresh mushrooms (sliced)
  • 1/2 cup chicken or beef broth
  • 1 10.5 oz. can cream of mushroom soup
  • 1 10.5 oz. cream of chicken soup
  • 2 tablespoons Ranch dressing mix Optional

Instructions
 

  • Season the pork chops lightly with salt and pepper, onion powder and garlic powder. Heat a 12 inch cast iron or non-stick skillet over medium heat, then melt the butter (or olive oil) in it. Sear the pork chops until golden on both sides, but still pink in the center. Place the pork chops into the bottom of a 3-4 quart slow cooker, then saute the onions in the same skillet until nicely browned and translucent.
  • Top the pork chops in the slow cooker with sauteed onions and drained mushrooms. Combine the cream of soups, broth and Ranch powder in a separate bowl, then evenly pour the soup mixture over the pork chops and veggies.
  • Cook the pork chops on low for around 4-5 hours, or until they reach an internal temperature of 145. Do not overcook the pork chops to keep them from drying out. Serve the smothered pork chops over rice, pasta, mashed potatoes and more. Enjoy!

Notes

Because the Ranch powder will also add sodium to the smothered pork chop dish, you may wish to season the pork chops very lightly with salt and pepper, or omit the Ranch powder if you need to watch your sodium intake. 
If the sauce is too thin after cooking, you can make a slurry of 1-2 tablespoons of cornstarch and water, then remove a cup of the sauce from the crockpot and bring to a boil in a saucepan. Add the cornstarch slurry and whisk until thickened. Remove the porkchops from the crockpot, then whisk the thickened sauce into the remaining sauce in the crockpot. Return the pork chops to the crockpot, or place on a serving bowl and cover with the thickened sauce to serve.  
Additional notes and step by step photos below. 
Keyword Smothered pork chops, slow cooker, cream of soup, easy crockpot pork chop recipe
Tried this recipe?Let us know how it was!

Equipment needed for these slow cooker smothered pork chops:

  • 4 quart crockpot I prefer to use my 4 quart slow cooker for the amount of pork chops this recipe produces. You may need to layer the pork chops to get them to fit into the crockpot.
  • Cast Iron Skillet A cast iron skillet is my preference for searing various meats, such as these pork chops, pot roasts, chicken and more. Cast iron skillets are also great to have on hand for a quick skillet cookie!
  • Whisk I like to use a whisk to combine the cream of soups with the broth and Ranch seasoning.
  • Measuring cup with a pour spout A measuring cup with a pour spout is useful to have on hand for measuring out liquid ingredients such as the broth needed for these pork chops.

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Other Slow Cooker Recipes you may enjoy:

Ingredients needed for these slow cooker smothered pork chops: cream of chicken, cream of mushroom, chicken or beef broth, sliced onions, onion powder, garlic powder, Ranch powder, pork chops, butter and sliced mushrooms.

Can I use all cream of mushroom soup instead of both cream of chicken and cream of mushroom soup?

Yes, if you only have cream of mushroom soup on hand, feel free to use it instead of cream of chicken soup. The color and taste may differ slightly, but it will still be delicious. Also, if you are more motivated than I am and happen to have homemade cream of mushroom soup on hand, feel free to use it for a healthier option!

Step 1: Season the pork chops lightly with salt and pepper, onion powder and garlic powder. Heat a 12 inch cast iron or non-stick skillet over medium heat, then melt the butter (or olive oil) in it. Sear the pork chops until golden on both sides, but still pink in the center. Place the pork chops into the bottom of a 3-4 quart slow cooker, then saute the onions in the same skillet until nicely browned and translucent.

Choosing the best pork chops for this recipe:

I get a little extra excited if I see meat on sale at my local grocery. But unfortunately, it doesn’t always get me the best cuts of meat, especially with pork chops. I used boneless pork chops for this recipe, but found them to be on the dry side. My personal preference is to use bone-in pork chops because the bone slows down the cooking process and keeps the meat more moist and tender. You will also want to go for a thick cut pork chop for this recipe, because thin cut pork chops will cook and dry out a lot faster than thick cut pork chops.

Step 2: Top the pork chops in the slow cooker with sauteed onions and drained mushrooms. Combine the cream of soups, broth and Ranch powder in a separate bowl, then evenly pour the soup mixture over the pork chops and veggies.

Step 3: Cook the pork chops on low for around 4-5 hours, or until they reach an internal temperature of 145. Do not overcook the pork chops to keep them from drying out. Serve the smothered pork chops over rice, pasta, mashed potatoes and more. Enjoy!

Storage notes for leftover smothered pork chops:

For my family of 4 with two little ones, we don’t have many leftovers of these smothered pork chops (my kids absolutely love this dish with mashed potatoes). If you do have leftovers, they can be refrigerated for 3-5 days and reheated in the microwave or in your oven (cover with foil if reheating in the oven). You can also freeze leftover pork chops in an airtight container for up to 3 months.

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