Ingredients Quantity (Serves 4)
4–6 bone-in pork chops (about 1-inch thick)
1 packet (1 oz) dry onion soup mix
1 can (10.5–10.75 oz) cream of mushroom soup (or cream of chicken)
½–¾ cup water or chicken broth
Optional Additions
1 teaspoon Worcestershire sauce (for deeper umami flavor)
½ teaspoon black pepper
1 small onion, sliced
Mushrooms (fresh or canned)
1–2 teaspoons cornstarch (for thickening, if needed)
Tips for Success
Sear first: Browning the pork chops adds a deeper flavor and appetizing color.
Choose bone-in: They stay juicier and more flavorful.
Low and slow is best: Cooking on Low ensures tender, melt-in-your-mouth texture.
Keep the lid closed: Avoid lifting it frequently to maintain heat and moisture.
Adjust thickness: Thicker chops may need more cooking time.
Instructions
Optional Sear: Heat a skillet with a little oil over medium-high heat. Season pork chops lightly and sear for 2–3 minutes per side until golden brown.
Place pork chops in the slow cooker.
In a bowl, whisk together onion soup mix, cream of mushroom soup, and water/broth until smooth.
Pour the mixture evenly over the pork chops.
Cover and cook on:
Low for 4–6 hours (recommended)
High for 2–3 hours
Ensure internal temperature reaches 145°F (63°C) and meat is fork-tender.
Serve hot with gravy spooned over the top.
Description
These pork chops are irresistibly tender, practically falling off the bone with each bite. The rich, savory gravy—infused with onion and mushroom flavors—coats every piece in a luscious, velvety finish. Perfect served over mashed potatoes, rice, or noodles, this dish transforms simple ingredients into pure comfort.
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