Slow Cooker Pork Chops – Tender, Comforting, and Effortless

There’s something comforting about a slow-cooked meal that greets you at dinnertime with rich aroma and fork-tender meat. These slow cooker pork chops are just that—easy to prepare, big on flavor, and perfect for busy weeknights. You’ll get juicy chops in a savory gravy that pairs well with mashed potatoes, rice, or vegetables.

No fuss, no hovering over the stove—just set it and go. It’s the kind of recipe that feels cozy without being complicated.

What Makes This Special

These pork chops cook low and slow in a flavorful sauce, making them tender without drying out. The sauce is simple, yet it tastes like you spent hours building flavor.

You can keep it classic with onion and garlic, or add mushrooms and herbs to dress it up. It works with bone-in or boneless chops, and you don’t need fancy tools. Best of all, the recipe is forgiving and flexible, so it’s great for beginners and busy cooks alike.

Ingredients

• 4 pork chops (bone-in or boneless, about 1-inch thick)
• 1 tablespoon olive oil (optional, for searing)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard (optional but adds depth)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken)
• Fresh parsley, chopped, for garnish (optional)

How to Make It

1. Season the pork chops. Pat them dry, then sprinkle both sides with salt, pepper, and paprika.

   This simple step adds flavor and helps with browning.

2. Sear for extra flavor (optional). Heat olive oil in a skillet over medium-high. Sear the chops for 2–3 minutes per side until lightly browned. This step isn’t mandatory, but it boosts flavor.
3. Layer the slow cooker. Add sliced onions and garlic to the bottom of the slow cooker.

   Place the pork chops on top.

4. Mix the sauce. In a bowl, whisk together chicken broth, cream of mushroom soup, Worcestershire sauce, Dijon, and thyme. Pour over the pork chops.
5. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the pork is tender but not falling apart.
6. Thicken the sauce (optional). If you want a thicker gravy, remove the chops to a plate. Whisk cornstarch and water, stir it into the sauce, and cook on High for 10–15 minutes until it thickens.

   Return the chops to warm through.

7. Taste and finish. Adjust salt and pepper. Sprinkle with fresh parsley. Serve with mashed potatoes, rice, egg noodles, or roasted veggies.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

The sauce actually gets better by the next day. Reheat gently on the stove over low heat or in the microwave at 50% power to keep the pork tender. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, no constant stirring, and dinner cooks while you’re busy.
• Budget-friendly: Pork chops are affordable and the pantry-friendly sauce keeps costs down.
• Family-friendly flavors: Creamy, savory gravy and tender meat appeal to picky eaters.
• Flexible: Works with boneless or bone-in chops and tolerates ingredient swaps.
• Meal-prep friendly: Leftovers reheat well and pair with different sides throughout the week.

What Not to Do

• Don’t overcook on High for too long. Pork chops can dry out.

  If you have time, Low is best for tenderness.

• Don’t skip seasoning. Even with a flavorful sauce, salt and pepper on the meat make a big difference.
• Don’t overcrowd the slow cooker. Keep the chops in a single layer if possible; this helps them cook evenly.
• Don’t forget to taste the sauce. Adjust salt, pepper, and acidity at the end. A splash of Worcestershire or a squeeze of lemon can brighten it.
• Don’t rely on thin chops. Very thin chops can overcook fast. Aim for about 1-inch thick.

Alternatives

• Mushroom lovers: Add 8 oz sliced mushrooms with the onions for an earthier flavor.
• No cream soup: Replace with 1 cup heavy cream or half-and-half plus 1 tablespoon cornstarch and an extra 1/2 cup broth.

  Season well.

• Apple twist: Swap half the broth for apple cider, add sliced apples, and use a pinch of sage instead of thyme.
• Herb-forward: Use rosemary and thyme, and add a splash of white wine for brightness.
• Dairy-free: Use a dairy-free cream soup or full-fat coconut milk; season with extra garlic and herbs to balance.
• Gluten-free: Choose a gluten-free cream soup and Worcestershire. Thicken with cornstarch or arrowroot.
• Extra protein: Stir in frozen peas during the last 15 minutes or add cooked white beans at the end.

FAQ

Can I use frozen pork chops?

It’s best to thaw pork chops before cooking in a slow cooker. Frozen meat can stay in the danger zone too long.

Thaw in the fridge overnight or use your microwave’s defrost setting, then proceed with the recipe.

Should I brown the pork chops first?

Searing is optional, but it adds a deeper flavor and better color. If you have the time, do it. If not, you’ll still get delicious results from the slow cooker alone.

How do I prevent the chops from drying out?

Cook on Low when possible, avoid overcooking, and choose chops that are about 1-inch thick.

Bone-in chops tend to stay juicier, and keeping them nestled in the sauce helps retain moisture.

What sides go best with this?

Mashed potatoes, buttered egg noodles, rice, or roasted potatoes are great. For vegetables, try green beans, carrots, broccoli, or a crisp salad to balance the richness of the sauce.

Can I make this without canned soup?

Yes. Use broth, cream, and a thickener like cornstarch or flour.

Add sautéed mushrooms and onions for body, and season with thyme, garlic, and a touch of mustard.

How long will leftovers last?

In the fridge, up to four days. Reheat gently to avoid drying out the meat. You can also freeze for up to three months with good results.

What cut of pork works best?

Center-cut loin chops or shoulder (blade) chops both work.

Shoulder chops have more fat and connective tissue, making them especially tender in the slow cooker.

Can I thicken the sauce without cornstarch?

Yes. Use arrowroot, make a quick flour slurry, or simmer the sauce uncovered on the stove to reduce. If you don’t need it thick, leave it as a lighter gravy.

In Conclusion

Slow Cooker Pork Chops are weeknight-friendly comfort food with minimal effort and maximum payoff.

The chops turn tender, the gravy turns rich, and dinner practically makes itself. Keep the ingredients simple, cook on Low when you can, and finish with a quick taste check. Serve with your favorite sides and enjoy a cozy, reliable meal any night of the week.