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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.
The gravy is perfect over a side of mashed potatoes. Serve with a vegetable for a side dish and dinner rolls.
I’m pretty sure this will become one of your new family favorites.
The gravy that this mixture evokes is pure heaven. The chops are ready in record time and the gravy helps these pork chops to be fall apart tender. This recipe is a go for my regular meal rotation. Absolutely no fuss and delicious!
Would like to try this recipe but would like to know if you add any water to the cream of chicken soup like the can says or use as is. TIA
Is there a way to make this in an instant pot? I would love to give it a try! Looks delicious
I love using the slow cooker to get pork chops fork tender like this. 🙂 Thanks for sharing your recipe. 🙂 I have stumbled and yummed your recipe. 🙂
These were some of the best pork chops/gravy ever…that’s according to my husband & granddaughter who are picky eaters! I did add lots of black pepper and some onion powder. Since I only had 4 chops, I used 1-1/2 cans of soup which worked perfect!
Thank you so much for a quick, but delicious recipe! It’s a winner!
I love this! I added a few cut up sundried tomatoes and bits of sautéed celery to give it crunch and color.
i make the same with cream of mushroom soup! yummy have to try with the cream of chicken!
Can this recipe easily be doubled and done in one slow cooker?
If my pork chops are slightly frozen bone in, do I need to cook a little longer if using low setting?
Followed your recipe but placed a compressed handful of stuffing on top of each chop then cooked according to directions. Absolutely delicious!
This recipe sounds delicious. I really want to try it. Would like to know if I can use spicy brown mustard instead of dry mustard. Am hoping to be able to try this tomorrow. Please let me know if this is possible.
Could you do cream of mushroom instead?
I’m using the bone in pork chop and I did what the recipe is called to do. Fry the chop on both sides for 2 to 3 mins. Now question? I fried my chops tonight. And I will put them in the crockpot tomorrow morning. Even if you see a little blood is that okay? Will it still be safe to eat after I add everything to the crockpot and let it cook for a few hours?
I am so thankful that I still have one grandma with us – she’s 93 and feisty as ever! haha These pork chops look delicious!!
First of all I want to say thank you. I love this blog so much