There’s something almost magical about coming home to a meal that’s been gently simmering all day.

The aroma alone, that rich scent of savory gravy and tender pork, feels like a warm hug after a long day.

Why This Recipe is a Weeknight Hero

This dish is the ultimate solution for those evenings when you want a fantastic, home-cooked dinner without the fuss.

It transforms simple, inexpensive ingredients into something truly special, with a gravy that’s downright luxurious.

Ingredients Needed for the Recipe

Gathering these items is a breeze, and you might not even need to step foot in a grocery store.

• Bone-In Pork Chops (about 3 pounds): The bone adds incredible flavor and helps the meat stay juicy and tender during the long, slow cook.
• Salt, Black Pepper, Paprika & Garlic Powder: This simple seasoning blend creates a perfect savory crust when you brown the chops.
• Olive Oil: Just a tablespoon is all you need to sear the pork and unlock a world of deep, caramelized flavor.
• Cream of Mushroom & Cream of Chicken Soup: These are the secret weapons for a rich, creamy gravy that holds up beautifully in the slow cooker.
• Reduced Sodium Beef Broth: It thins the condensed soups into a silky sauce and adds a robust, savory backbone to the gravy.
• Sliced Mushrooms and Onion: They melt into the sauce as they cook, providing little bursts of earthy, sweet flavor in every bite.

How to make Crock Pot Pork Chops (with gravy)?

It will taste like you’ve been hovering over the stove for hours, but the truth is wonderfully simple.

The slow cooker does the heavy lifting, leaving you free to tackle your day.

Step 1- SEASON AND SEAR

Pat your pork chops completely dry with a paper towel; this is the key to getting a good, brown sear.

Generously season both sides with salt, pepper, paprika, and garlic powder, then sear them in hot oil until a golden crust forms, about 3 minutes per side.

Step 2- CREATE THE SAUCE

Take the chops out of the pan, and pour in the condensed soups and beef broth.

Now, use your whisk to scrape up all those delicious, browned bits from the bottom of the pan—that’s pure flavor right there.

Step 3- LAYER THE SLOW COOKER

Scatter the sliced mushrooms and onions in an even layer across the bottom of your crock pot.

Carefully place the seared pork chops on top of this vegetable bed, then pour the creamy soup mixture over everything.

Step 4- SLOW COOK TO PERFECTION

Pop the lid on and let the magic happen on the low setting for 7 to 8 hours.

You’ll know it’s ready when the pork is fall-apart tender and the gravy has thickened and darkened.

Step 5- SERVE AND ENJOY

Ladle a generous chop and a heap of that incredible gravy over a bed of fluffy mashed potatoes or buttery egg noodles.

Don’t forget a piece of crusty bread to soak up every last drop of that sauce.

Choosing the Right Pork Chop

Not all pork chops are created equal for slow cooking, and picking the right one makes all the difference.

You want a thicker, bone-in chop with good marbling; think shoulder, blade, or sirloin chops.

That marbling—the little white streaks of fat—will slowly melt over the hours, self-basting the meat and guaranteeing a moist, fork-tender result.

Very lean chops, like some center-cut loin chops, can easily become dry and tough with this long cooking method.

Tips

• Resist the urge to peek! Lifting the lid releases precious heat and steam, which can significantly increase the cooking time.
• If your gravy seems a bit thin at the end, create a quick slurry by whisking a tablespoon of cornstarch with two tablespoons of cold water.
• Stir this mixture into the hot gravy in the slow cooker, and let it cook on high for 15-20 minutes to thicken up beautifully.
• For an extra layer of flavor, consider adding a packet of dry ranch seasoning mix to the soup and broth mixture before pouring it over the chops.
• If you’re in a hurry, you can skip the browning step, but taking those few extra minutes adds a depth of flavor that is absolutely worth it.

Storing and Reimagining Leftovers

Any leftovers will keep beautifully in a sealed container in the refrigerator for up to three days.

The flavors often meld and become even richer the next day, making for a fantastic lunch.

When reheating, do so gently on the stovetop over low heat, adding a splash of broth or milk to loosen the gravy back to its original, silky consistency.

You can also shred the leftover pork and gravy to make an incredible filling for hot sandwiches or a topping for a baked potato.

This recipe, a favorite from Elly, is the kind of dependable, crowd-pleasing comfort food that earns a permanent spot in your dinner rotation.

It’s the simple, satisfying answer to the eternal question of what’s for dinner.