This 5-Ingredient Slow Cooker Pork Chops recipe is one of those weeknight saviors that leans on pantry staples but still feels like a proper, comforting meal. Pork simmered in a creamy mushroom sauce has roots in classic Midwestern and European home cooking—think of it as a cousin to pork stroganoff or smothered pork chops. Canned cream of mushroom soup became a staple in American kitchens in the mid-20th century precisely because it could transform inexpensive cuts of meat into something rich and satisfying with almost no effort. This version celebrates that tradition while keeping the ingredient list short and the technique foolproof. It’s perfect for busy days when you want to come home to tender, saucy pork that tastes like you spent far more time on it than you actually did.
These slow cooker pork chops are all about the sauce, so pair them with something that can soak it up. Mashed potatoes are the most classic choice, but buttered egg noodles or steamed white rice work just as well. I also like to add something green for balance—simple steamed green beans, roasted Brussels sprouts, or a crisp side salad with a tangy vinaigrette help cut through the richness. If you’re feeding a crowd, warm dinner rolls or crusty bread on the table will make sure not a drop of the mushroom gravy goes to waste.
5-Ingredient Slow Cooker Pork Chops with Creamy Mushroom Sauce
Servings: 4 servings
Ingredients
4 bone-in or boneless pork chops (about 1 to 1 1/2 pounds total, 3/4–1 inch thick)
2 (10.5-ounce) cans cream of mushroom soup
1/2 cup low-sodium chicken broth or water
1 small onion, thinly sliced
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon neutral cooking oil (optional, for searing)
2 (10.5-ounce) cans cream of mushroom soup
1/2 cup low-sodium chicken broth or water
1 small onion, thinly sliced
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon neutral cooking oil (optional, for searing)
Directions
Season the pork chops lightly on both sides with salt, freshly ground black pepper, and the garlic powder.
Optional but recommended: In a large skillet, heat the oil over medium-high heat. Sear the pork chops for 2–3 minutes per side, until lightly browned. This step adds flavor but isn’t strictly necessary if you’re short on time.
Place the sliced onion in an even layer on the bottom of the slow cooker. This creates a flavorful bed that also helps keep the pork from sticking.
In a bowl, whisk together the cream of mushroom soup and chicken broth (or water) until smooth. Taste and adjust seasoning with a pinch of salt and pepper if needed, keeping in mind that the soup already contains salt.
Arrange the pork chops on top of the onions in the slow cooker. Pour the mushroom soup mixture evenly over the pork, making sure each chop is coated.
Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and cooked through (an internal temperature of at least 145°F, though they will be more tender if cooked longer).
Once cooked, taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the pork chops topped with plenty of the creamy mushroom sauce and onions.
Variations & Tips
For a deeper, more complex flavor, stir 1–2 teaspoons of Dijon mustard and a splash of dry white wine into the soup mixture before pouring it over the pork. If you like herbs, add 1 teaspoon of dried thyme or rosemary, or a bay leaf, to the slow cooker at the start. For a richer, more luxurious sauce, stir in 1/4 cup of sour cream or heavy cream during the last 15–20 minutes of cooking (avoid boiling once the dairy is added to keep it from curdling). You can also add sliced cremini or button mushrooms along with the onions for extra texture and a more pronounced mushroom flavor. If you prefer a slightly thicker, gravy-like sauce, remove the cooked pork chops at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir that slurry into the sauce, and cook on HIGH for about 10–15 minutes until it thickens, then return the pork to warm through. For a lighter version, use a reduced-fat cream of mushroom soup and skip the searing step, and serve the chops over cauliflower mash or steamed vegetables instead of potatoes or noodles.