Easy Pork Chops for the Slow Cooker Recipe

Name: Easy Pork Chops for the Slow Cooker
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 10
Ingredients: 1 large onion, sliced into rings; 10 center-cut boneless pork chops, trimmed; 1 (10.5 ounce) can cream of onion soup; 1 (10.5 ounce) can cream of mushroom soup; 5 fluid ounces water; 1 (1 ounce) package ranch dressing mix; 1 (1 ounce) package dry onion soup mix; salt and ground black pepper to taste

Cook Time: 150 minutes

Slow Cooker Pork Chops

Ingredients

1 large onion, sliced into rings
10 center-cut boneless pork chops, trimmed
1 (10.5 ounce) can cream of onion soup
1 (10.5 ounce) can cream of mushroom soup
5 fluid ounces water
1 (1 ounce) package ranch dressing mix
1 (1 ounce) package dry onion soup mix
Salt and ground black pepper, to taste

Directions

Gather all the ingredients before starting the preparation.
Place half of the sliced onions in the bottom of the slow cooker.
Arrange 5 pork chops on top of the onions.
Repeat layering with the remaining onions and pork chops.
Pour both cans of condensed soups and the water over the pork chops and onions.
Sprinkle the ranch dressing mix and dry onion soup mix evenly over the top.
Season with salt and pepper to taste.
Cover the slow cooker and cook on Low for 4 1/2 to 5 hours or on High for 2 1/2 to 3 hours.
Use an instant-read thermometer to check the pork chops; the internal temperature should reach at least 145F (63C).

Recipe Tip: For a richer mushroom flavor, use roasted cream of mushroom soup.

Nutrition Facts (per serving):

Nutrient	Amount	% Daily Value*
Calories	237	-
Total Fat	10g	13%
Saturated Fat	3g	17%
Cholesterol	63mg	21%
Sodium	907mg	39%
Total Carbohydrate	10g	4%
Dietary Fiber	1g	2%
Total Sugars	1g	-
Protein	25g	50%
Vitamin C	2mg	2%
Calcium	40mg	3%
Iron	1mg	8%
Potassium	426mg	9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Pork Chops for the Slow Cooker

History and Origin

Pork chops have been a staple in American cuisine for centuries, and their easy preparation in a slow cooker reflects the desire for simple, hearty meals that can feed a family with minimal effort. The use of pork in cooking dates back to ancient civilizations, but in the United States, it became popular in the 19th century with the rise of pork farming in the Midwest. This recipe, like many others, embodies the spirit of convenience that defines modern home cooking. The combination of pork chops with creamy soups and seasoning mixes represents a fusion of classic American flavors with the practicality of slow-cooked dishes.

Regional Variations

The concept of slow-cooked pork chops is widespread, but regional variations often emerge based on available ingredients and local preferences. In the Midwest, where pork is a major agricultural product, this dish is particularly popular. The use of canned soups, like cream of mushroom and onion, is typical of Midwestern kitchens, where convenience foods are embraced for their time-saving qualities. In the South, pork dishes often feature richer gravies and are served with sides like cornbread or collard greens. In contrast, the West Coast may offer pork chops with a more fresh, citrus-based sauce, emphasizing lighter flavors.

How This Differs from Similar Dishes

While many slow cooker pork chop recipes exist, the addition of both cream of mushroom and onion soups sets this dish apart. Most slow-cooked pork chop recipes focus on a single type of soup base, but the combination used here creates a rich and savory gravy that complements the pork perfectly. Another unique feature is the use of ranch dressing mix, which imparts a tangy flavor and a creamy texture not typically found in other pork chop recipes. This dish stands out from other similar recipes by offering a balance of flavors, from the earthy mushrooms to the sharpness of the onion and the creaminess of the soups.

Where It's Typically Served

Easy Pork Chops for the Slow Cooker is a homey, comfort food dish typically served for family dinners or casual gatherings. It pairs wonderfully with mashed potatoes, rice, or roasted vegetables, making it a versatile meal that can fit into many dining settings. This dish is often served as a weeknight dinner, offering both convenience and flavor. In some cases, it may be served at potlucks or church gatherings, where large portions and hearty meals are appreciated.

Fun Facts

The pork chop's origins date back to the 16th century, with various European cultures incorporating it into their cuisines, particularly in countries like Germany and France.
Slow cooking, popularized in the U.S. during the 1970s, allowed families to cook meals while they were out working, and the Crock-Pot became a household staple.
The ranch dressing mix used in this recipe was originally developed in the 1950s and has since become one of the most popular seasoning mixes in American kitchens.
The pork chop itself is not a single cut of meat, but rather the term refers to any cut of pork that includes a rib bone. Bone-in pork chops are often more flavorful due to the fat content in the bone.

FAQ about Easy Pork Chops for the Slow Cooker Recipe

Leftover pork chops should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying them out. You can also freeze the pork chops for up to 2-3 months.

Yes, you can substitute the cream of onion soup with cream of mushroom soup or cream of chicken soup. You may also try using French onion soup for an extra flavor boost.

These pork chops go wonderfully with mashed potatoes, rice, or roasted vegetables. You can also pair them with a simple side salad for a complete meal.

Yes, you can use bone-in pork chops. The cooking time may vary slightly, but they will still turn out tender and flavorful. Just make sure the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.

If the sauce turns out too watery, you can remove the lid in the last 30 minutes of cooking to help it reduce and thicken. You can also mix a tablespoon of cornstarch with water and stir it into the sauce to thicken it up.

Yes, you can prepare everything the night before, then store it in the refrigerator. In the morning, just set the slow cooker to cook as usual. This is a great option for meal prep or busy days.

Yes, you can cook the pork chops in the oven. Preheat your oven to 350°F (175°C) and bake the pork chops, covered, for about 1.5 to 2 hours, or until tender. Check occasionally to ensure they don't dry out.

If you don't have ranch dressing mix, you can make a homemade version by combining dried dill, parsley, garlic powder, onion powder, and salt. Adjust the seasoning to taste.

Yes, you can use fresh mushrooms. Sauté them first in a little butter or oil to enhance their flavor before adding them to the slow cooker. You can still use the cream of onion soup, or you may substitute it with a creamy sauce of your choice.

To prevent pork chops from drying out, make sure not to overcook them. Pork is best cooked at a low temperature. Using a slow cooker or braising method ensures the chops stay moist. Also, make sure the pork chops are covered with enough sauce during cooking.

Comments

ember

10/06/2025 01:52:54 PM

i made this as a last minute dinner for my mother in law and nephews. its was delicious and very simple to make. the only thing i did differently is i used 2 cans of cream of mushroom soup instead of the cream of onion and i omitted the water. the gravy that was created was of a good consistency and the pork was juicy. i will make it again.

Dee

09/09/2023 04:04:24 PM

I love this recipe! It works great cut in half for 2 people (with enough for leftovers,), and would be great for a family gathering meal. I browned (seared) the pork chops before adding to the crock pot, just because I think they look better. I had to substitute cream of chicken soup for the cream of onion soup, which I could not find anywhere. I also added fresh sliced mushrooms to the onion layer. A winner in my recipe box for sure!

BABBYLEE

11/15/2022 04:19:33 PM

This dish was SO tender, moist and delicious! I used 6 bone-in center cut pork chops, 2 cans of cream of mushroom soup (didn't use the cream of onion soup). I left out the ranch mix and used almost a whole package of beefy onion soup mix. (which also gave the gravy a bit of brown color) I seasoned chops with a sprinkle of garlic powder and pepper but did NOT salt at all. It was plenty salty without. I cooked the onion slices it olive oil and then added a diced clove garlic, removed from pan and browned the chops. (which also adds color to the gravy) Mixed everything in a bowl first and put it all together in my slow cooker. Cooked on low for 6 hours, served with mashed potatoes and asparagus .....YUM!

mamaddg

03/30/2023 01:18:02 PM

Since I only had 3 pork chops, I used one-half of an onion, one can of mushroom soup, one-half packet of ranch dressing, and one whole packet of onion soup. I cooked it in a crockpot on high for approx 3 hours and the meat fell off of the bone. My husband said it was really good, which is a high compliment from him!

tina

08/20/2020 11:06:15 AM

This is a great recipe that you can switch up easily. There are only 3 of us, so I adjusted ingredients for 4 chops (3/4" bone-in). Only condensed soup I had on hand was Cream of Asparagus. Took the advice of others and skipped the water and ranch packet but used 2 Vidalia onions because I had a bunch and we love onions in our gravy. My HB slow cooker has a sear setting so I used that for 15 min to brown the onions a bit, then cooked on low for 3 hours. Husband is somewhat picky but he LOVED this over mashed potatoes. Was worried how my sub of COA would turn out but it was soooo good. Will definitely be putting this into regular rotation. So simple and DELICIOUS!

cpmn2ccyv4

01/06/2022 04:30:41 AM

Great, easy recipe! I used 6 bone in medium thick pork chops and after sprinkling with salt, pepper, and a pinch of sugar I seared them in a frying pan until browned, threw the onions on top of the chops after I flipped the first side and then placed all in the crock pot. I also skipped the ranch dressing and used 2 cans of cream of mushroom and 2 cans of cream of chicken and filled one entity soup can of water to add to the pot. Also added a few sprinkles of paprika and cayenne pepper to the pot and let it sit for a couple hours before mixing the ingredients in the pot. I cooked for 3 hours on high and served over rice. The sauce was thick enough as is (but not overly thick) to use as a gravy. The pork chops were very tender! Add some asparagus tossed in olive oil, butter, and balsamic vinegar roasted in the oven and it was a delicious meal!

Alene Ray

10/20/2024 09:22:28 PM

I really really liked this recipe. I did add just a little more water, maybe 3/4 cup of buttermilk, and probably 1/4 cup of sour cream because it was a LOT of seasoning. I also added about 10oz of bella mushrooms before I added the soup and all that. I only got a 5 pack of pork chops unfortunately (I used bone in), but the amount of the sauce was great to put over mashed potatoes so if I used 10 chops in the future, me personally, I would double the sauce. We weren't eating for another hour or 2 after it got done so I kept the crockpot on warm and added 2 bags of frozen asparagus right to the crockpot and it came it out great.

RubyParm7229

12/06/2023 04:17:05 AM

Easy and delicious. The pork chops were very tender, juicy, and flavorful, and the sauce was amazing. Next time I might consider browning the chops in a skillet for a couple of minutes before putting them in the slow cooker, just for some color. The only adjustment I made was throwing in some sliced mushrooms for the last 90 minutes of cooking time. That worked well. This recipe is a definite keeper.

Cynthia Hammen

10/15/2023 02:38:32 PM

My husband made this recipe yesterday and it was a hit!! I suggested he leave out the water and ranch seasoning, and he used French onion soup as that is what we had along with cream of mushroom. Chops were cooked to perfection although top ones were a smidgen dry... we had a few more than suggested. Will adapt next time. Will definitely be using this recipe again. With chicken next time!❤️

woodpqrstu

11/05/2020 04:35:58 PM

There were just 3 of us so I made modifications to recipe (didn't want leftovers for days post cook): Used 3 pork chops and a can of cream of onion soup (not every store has it) and no mushroom soup as my daughter doesn't like that. Cut water in 1/2 and used 1/2 oz of ranch seasoning. Used slow cook high setting for 3.5 to 4 hours. Pork chops were very good with cream of onion complementing the onion slices. Meat was great, not overly cooked or dry. When my daughter isn't eating with us, would like to try again with the mushroom soup and add some mushrooms too.

Allrecipes Member

11/17/2020 02:54:06 AM

I loved these! I did change it up like others suggested. I actually only made 3 chops since it’s just my husband and I. I used 1 can cream of mushroom soup, onions like it suggests, liquid smoke and garlic. I browned them first and slow cooked on low for 6 hours. Only needed a fork to cut it. So tender! My husband normally doesn’t like pork chops because they are usually made too dry. He really liked them made this way. Will definitely make again.

Claudia Grygo Porter

09/19/2025 10:14:06 AM

I used Cream of Mushroom w/ Roasted Garlic.

Edra

07/25/2025 11:43:38 PM

We loved this recipe. It was definitely a easy recipe

Lynn P

07/19/2025 04:27:26 PM

We love this recipe! For those that say it came out watery try cooking it on low for five hours instead of on high ours never ever comes out watery.

Paula

07/01/2025 05:53:38 AM

Easy to follow

UpbeatClam3958

06/12/2025 12:39:09 AM

Very watery, no gravy. Made the recipe exactly as directed.

NewYeast3870

06/12/2025 12:11:16 AM

Absolutely not. This recipe produced pork chop water. I have never seen anything like it. I just wasted $30 and food that could have fed a hungry family. I am so mad right now. Do not make this recipe.

gtc

06/03/2025 02:19:22 PM

Yum and so tender! I could shred my chop. I only had one good onion so Incan only imagine if I had more. I did not use any additional salt. The dry ingredients was enough. I did use a red pepper that I needed to use and that gave a really nice additional flavor.

ToastyOil3335

05/24/2025 12:56:59 AM

Please don't give a bad review if you changed this recipe then wasn't pleased with the outcome. Changing this recipe and then not liking it, is your own fault. This recipe is great, easy to follow and very delicious.

Jennifer Wright

05/07/2025 10:50:59 PM

Totally satisfied my cravings.

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