Creamy crockpot pork chops are a delicious, minimum prep dish! They’re pan-seared, then slow cooked in a mushroom onion gravy until tender!
Have a busy day ahead of you and want a delicious dinner that doesn’t take much prep? This recipe for creamy crockpot pork chops might be a great option for you!
Boneless pork chops are lightly browned in butter in a skillet, then they go into a slow cooker. After topping them with 3 simple ingredients, you turn on the crockpot and walk away!
How’s that for convenient? The pork chops turn out incredibly tender and are saturated with flavor. I’m not kidding – this is a yummy (and easy) “winner-winner crockpot dinner”! Here’s how to make creamy crockpot pork chops.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Season And Brown The Pork Chops
Pat four, 1″ thick boneless pork chops dry using paper towels. Lightly season both sides of each pork chop with salt and black pepper. Set aside.
Heat a large skillet on Medium-High heat until it is very hot (but not smoking). Add a Tablespoon of butter; heat it until it has melted, then spread it out to cover the skillet.
Pan-Sear The Pork Chops
Add the four seasoned pork chops to the melted butter in the skillet, keeping them in a single layer. You will only be PAN-SEARING the meat quickly to give it good color and caramelization on the outside.
Cook only until the pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side for 1-2 minutes. Do not cook the pork chops all the way through!
The pork chops should only be lightly browned on both sides, and yes… there may still be pink showing. They will finish cooking in the crockpot, so no worries!
Into The Crockpot They Go!
Place the four browned pork chops in an ungreased crockpot, laying them (once again) in a single layer.
Pour ¼ cup of water around the edges of the pork chops, then spoon cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread the soup mixture directly on top of each of the chops, covering them as much as possible.
Sprinkle 1 Tablespoon of Ranch dressing mix on top of the cream of mushroom soup, evenly distributing it as you add it. I was told a while ago to use this dry seasoning mix, because it has wonderful spices in it, like garlic powder, onion powder, chives (and many other herbs).
This seasoning mix really does add a lot of flavor to the pork chops (and the gravy that forms while they cook), so don’t leave this out!
The last step is to add thinly sliced raw onion “rings” on top of the pork chops (not the appetizer kind… ha ha!). Now you’re ready to cook some creamy crockpot pork chops!
Cover the crockpot and let the pork chops cook on Low Heat for 6 hours, undisturbed. As this dish gets more fully cooked, the onions on top slowly brown and will add wonderful flavor to the finished pork chops.
Serve The Creamy Crockpot Pork Chops
When the pork chops have cooked for 6 hours, remove the lid and transfer the pork chops out of the slow cooker and onto individual serving plates.
Pork should have an internal temperature of 145°F. for safety. That never seems to be an issue, especially if you use 1″ thick chops as the recipe indicates and cook them the full 6 hours in the crockpot.
Make sure to add a few of the onions to the top of each pork chops for great added flavor! We had the pork chops with mashed potatoes and Air Fryer Zucchini Bites (recipe coming next week).
Don’t Forget The GRAVY!
Give the “gravy” left in the crockpot a quick stir, then spoon it over the pork chops before serving, because it is absolutely DELICIOUS! Cover those pork chops with gravy!
The gravy in the crockpot also tastes amazing on mashed potatoes, so I HIGHLY recommend making some and adding the yummy gravy to them when you make this dish!
Mashed potatoes are a perfect side dish that really compliment the tender, “cut them with a fork” creamy crockpot pork chops! No kidding- the chops are so tender we cut them with a fork!
I hope you have the chance to make these delicious creamy crockpot pork chops, and trust you’ll love them as much as we do. The prep time is so minimal, and then you can walk away until they’re finished cooking! That’s a Win-Win in my book!
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More PORK CHOP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pork chop recipes to check out, including:
- Smothered Pork Chops
- Vietnamese Skillet Pork Chops
- Pork Chops Olé
- Awesome Grilled Pork Chops
- Air Fryer Pork Chops for Two
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!
- 4 1" thick boneless pork chops approx. 5 oz. per chop
- salt and black pepper, to lightly season pork enough to season both sides of chops
- 1 Tablespoon butter
- ¼ cup water
- 10.5 ounces canned cream of mushroom soup right out of the can
- 1 Tablespoon ranch dressing mix
- ½ small brown onion peeled, sliced into thin ¼" rings
Pat pork chops dry with paper towels. Lightly season both sides of each pork chop with salt and pepper. Set aside.
Heat a large skillet on Medium-High heat until it hot. Add butter; heat until melted; spread it out to coat the skillet.
Add pork chops to the melted butter in a single layer. Cook only until pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side 1-2 minutes. Don't cook pork chops all the way through!
Place pork chops in an ungreased crockpot in a single layer. Pour water around the edges of the pork chops. Add cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread soup mixture on top of the chops, covering them as much as possible. Sprinkle Ranch dressing mix on top, evenly distributing it. Lay the onion slices on top of the pork chops.
Cover crockpot; cook on Low Heat for 6 hours, undisturbed. When done, remove the lid; transfer pork chops out of the slow cooker with a spatula and onto individual plates. Pork should have an internal temperature of 145°F.
Give the "gravy" left in the crockpot a quick stir, then spoon it over the pork chops before serving (gravy's also good on mashed potatoes)! Serve and enjoy!
Here’s one more to pin on your Pinterest boards!