This 4-ingredient slow cooker pork chops recipe is exactly what I reach for on those chaotic days when my brain is fried from spreadsheets and emails—especially around Tax Day. You literally toss frozen bone-in pork chops into the crock, pour three simple pantry-friendly ingredients over the top, and let the slow cooker do its thing. The result is tender, cozy, stick-to-your-ribs pork in a creamy gravy that tastes like you fussed over it for hours, even though you barely lifted a finger.
These creamy slow cooker pork chops are perfect spooned over mashed potatoes, egg noodles, or steamed rice to soak up all that rich gravy. Add a simple veggie like roasted green beans, steamed broccoli, or a bagged salad mix to keep things easy on a busy night. Warm dinner rolls or buttered toast are great for swiping up the extra sauce, and if you want to stretch the meal, slice the leftover chops and serve them in sandwiches with a little of the gravy as a spread.
4-Ingredient Slow Cooker Pork ChopsServings: 4
Ingredients
4 frozen bone-in pork chops (about 2 to 2 1/2 pounds total)
1 (10.5-ounce) can cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 cup low-sodium chicken broth
Directions
Place the frozen bone-in pork chops in an even layer on the bottom of a 5- to 7-quart slow cooker. They can overlap slightly if needed, but try to keep them mostly in a single layer for even cooking.
In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, and chicken broth until the mixture is smooth and well combined. It should be pourable and creamy.
Pour the creamy mixture evenly over the frozen pork chops, making sure all of the meat is coated. Use a spatula to spread the sauce if any spots are uncovered.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Do not lift the lid during the first few hours, as that can significantly increase cooking time.
Once done, taste the gravy and adjust with a pinch of salt and black pepper if needed. The onion soup mix adds plenty of flavor and saltiness, so season lightly and only after cooking.
Serve the pork chops hot, spooning the creamy gravy over the top and over your favorite side like mashed potatoes, rice, or noodles.
Variations & Tips
For a slightly richer gravy, you can replace 1/4 cup of the chicken broth with heavy cream or half-and-half, stirring it in during the last 30 minutes of cooking so it doesn’t separate. If you prefer a thicker gravy, remove the cooked pork chops to a plate, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, and stir the slurry into the slow cooker; cover and cook on HIGH for 10 to 15 minutes until thickened, then return the chops. For extra flavor without adding more ingredients, give the finished dish a quick grind of black pepper or a sprinkle of dried parsley. You can also swap cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. Food safety tips: Always place the frozen pork chops directly into the slow cooker and cook immediately—do not let them sit out on the counter. Use only bone-in chops that are about 3/4- to 1-inch thick; very thick cuts may need more time. Ensure the pork reaches at least 145°F in the thickest part, away from the bone, and keep the slow cooker covered during cooking to maintain a safe temperature. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until hot and steaming before serving.
