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Slow cooker pork chops and gravy are cooked to fork-tender perfection. Smothered with a simple gravy, these slow cooker pork chops are one of my grandma’s best pork chop recipes.
If you’ve ever been worried about dry pork chops, the slow cooker will be your best friend. Whether it is pork loin or pork carnitas, the slow cooker can make any cut of pork into fork tender deliciousness.
I am beyond blessed to have two grandmas (Maddie’s great-grandmas) that I still get to spend time with regularly. One of my favorite memories from both are sitting around the dinner table together, enjoying a good meal. Their love of food, cooking and family has played a huge role in what has been passed on to me, and then on to Maddie.
I’m giving to you today and sharing with you a “Grandma” recipe. One I remember eating for the first time at her house. Made with love in her kitchen. It’s a simple recipe, really, but one that we instantly fell in love with and have made countless times since then.
Grandma’s Pork Chops and Gravy. Comfort food, for sure.
In this recipe we use boneless center cut pork chops. When you pick these up at the store, they are generally from the rib section of the loin. These chops have a mild flavor and are very tender since there is a little more fat on them. They are a great all purpose pork chop that are easy to find. They are even great baked in the oven.
To read about every kind of pork chop and what to use them for, see this article.
Yes! This recipe works with just about any type of pork chop. Since you are slow cooking the pork, it may fall off the bone a little bit. Whether you choose bone in or boneless, it will be delicious.
This is a “quick” slow cooker meal. This sounds slightly like an oxymoron, doesn’t it? Let me explain how to make quick slow cooker pork chops.
**Pro Tip: You can do these steps the night before to make morning prep time even shorter. Just place the browned chops in the slow cooker liner and cover. Refrigerate overnight and pull out to cook in the morning.**
After the pork chops are browned, simply place them in a slow cooker, cover them with 2 cans of cream of chicken soup, which makes the best pork chop sauce ever. Thick, rich gravy! Cover the cooker and let them simmer away for about 3 hours on high or 5 hours on low. The temperature of the chops should be 160°F. They’ll be fork tender, easy for people of all ages to eat and love.
I’m pretty sure this will become one of your new family favorites.