Smothered Pork Chops in the Crockpot
Smothered Pork Chops in the Crockpot: A Comforting Family Favorite
If you’re looking for a delicious and easy way to prepare pork chops, you’ve come to the right place! I recently made Smothered Chicken in the Crockpot for the first time a while back. It was so good that I had to try it with pork chops! And let me tell you, they were AMAZING! My husband declared them his new favorite pork chop recipe, and I couldn’t agree more. These pork chops were so tender they were literally falling off the bone, and the flavor was absolutely incredible. This dish is pure comfort food, perfect for a cozy family dinner.
One of the best things about this recipe is how simple it is. With just a few common pantry staples and an inexpensive cut of meat, you can create a hearty meal that your whole family will love. I highly recommend using thick-cut, bone-in pork chops, as they hold up better in the crockpot and become incredibly tender. Boneless pork chops just don’t compare in terms of flavor and tenderness.
And check out these other great recipes while you are here!
Easy Chicken and Dumplings in the Crockpot
Mississippi Meatballs in the Crockpot
Shredded Beef Tacos in the Crockpot
Ingredients Needed:
- 4 bone-in pork chops (1 inch thick)
- Creole seasoning
- Garlic powder
- Onion powder
- Black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 5 to 6 garlic cloves, minced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup with herbs
- 0.87 ounce package of reduced sodium brown gravy mix
Instructions:
This is just a summary, the full recipe is below. I want to first emphasize that you want to use thick-cut (at least 1 inch), bone-in pork chops. Boneless pork chops just do not get as tender when cooked in the crockpot. But if that is all you can get, then they will still turn out ok.
Begin by generously seasoning the bone-in pork chops with creole seasoning, garlic powder, onion powder, and black pepper. This will add a wonderful depth of flavor to the meat. Tony Chachere’s is the creole blend I used, but there are literally hundreds to choose from. Just use your favorite!
Next:
In a large skillet, heat up olive oil and butter over medium heat. Once the butter is melted and sizzling, carefully add the seasoned pork chops. Sear them on all sides until they develop a beautiful, golden crust. This step is crucial as it locks in the juices and enhances the flavor. Remove them and set them aside. I am using my new Ninja Foodi Possible Crockpot, which has a sear function and I love it!
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In the same pan, add the roughly chopped onion and green bell pepper. Sauté these for about five minutes until they start to soften. Then, add in the minced garlic cloves and cook for another minute, stirring frequently to prevent burning. Once the vegetables are sautéed, transfer them to the bottom of the crockpot. Place the seared pork chops on top of the onion and pepper mixture.
In a mixing bowl, combine the can of cream of mushroom soup, the can of cream of chicken soup with herbs, and the packet of reduced sodium brown gravy mix. Stir until well combined.
Now pour the creamy mixture over the pork chops in the crockpot, ensuring they are well-coated. This will create a rich and flavorful gravy.
Lastly
Once the cooking time is complete, carefully remove the pork chops from the crockpot. Give the gravy a good mix to combine all the flavors. It should be thick enough but if you want it thicker, add a cornstarch slurry. Mix 2 tbsp of cornstarch with 2 tbsp of cold water then mix it into the gravy.
I served these tender pork chops alongside Garlic Mashed Potatoes and buttered corn, but feel free to get creative with your sides!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Smothered Pork Chops in the Crockpot
Ingredients
- 4 (1 inch thick) Bone-in Pork Chops
- Creole Seasoning
- Onion Powder
- Garlic Powder
- Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 Large Onion, roughly chopped
- 1 Green Bell Pepper, roughly chopped
- 5-6 Garlic Cloves, minced
- 10.5 oz Can of Cream of Mushroom Soup
- 10.5 oz Can of Cream of Chicken with Herb Soup
- .87 oz Packet of Low Sodium Brown Gravy Mix
Instructions
- Season both sides of the pork chops with creole seasoning, garlic powder, onion powder, and black pepper.
- Heat the butter and olive oil in a skillet over medium heat and sear the pork chops until they have a nice crust on both sides. Remove and set aside.
- In the same pan, saute the onions and peppers for five minutes. Add in the garlic and cook for another minute.
- Put the veggies on the bottom of the crockpot and place the pork chops on top of them.
- Mix the soups and gravy together and spread over the top of the pork chops.
- Cook on high for 5-6 hours or on low for 6-7, or until the meat is fall off the bone tender. Give the gravy a good stir. Serve hot and enjoy!
This is a keeper, the only thing is it is salty. I often cook for my mom, so when I take her leftovers, really take every measure to cut back on sodium. I could fit 5 chops in the crock, excellent served over chunky homemade pear or applesauce. I add a mushroom medley, Shitake/Buttons
What if you have boneless porkchops? Does the cooking time stay the same?
They would actually cook in about half the time, but will also depend on the thickness of your chops as well as your individual cooking appliance, as they all cook differently. So I would recommend checking them at the halfway point!
These are the best pork chops I have ever had.
That makes me so happy to hear! Thank you so much for coming back and leaving a review! I truly appreciate it.
This was perfect! First off, after sauteing, I didnt think that 5 hours on high was necessary. I had them in the slow cooker for 2.5 hours and when I pulled the chops out, I did the slurry although it didnt really look like it needed it. I also added sauted sliced large white mushrooms that I had made earlier to the sauce. Delicious! Definately a keeper.
So happy you liked them Roxy! Thanks for the review!
Oh my goodness this is a keeper recipe. My picky eaters tore it up!! Wonderful
So happy to hear that Tiffany! Thanks for the review, I appreciate it!
Wow!!! My family LOVED this! I made two weeks ago and have already gotten request to make again.. so it’s in the slow cooker for tonight! Thank you!
That is so great to hear! It is definitely a great way to make pork chops!
Loved it! My picky teenagers Loved it, too. I made it with 6 thick chops and doubled the gravy recipe to make sure we chat enough with the mashed potatoes.
Best pork chops ever!!! ??
AWW Yay! So happy you loved them!
What is the measurement on the spices or is it to taste?
I just make sure the pork chops are completely coated!
I used to go to a diner that had show cooked pork and gravy. I’ve been missing it for years, it burned down. I used thick pork steaks and put them in the instant pot, this is so good. Second night we’ve had your recipes. You’re amazing. Thank you
That is so nice to hear! Thank you so much Elizabeth!
What is the Maximum for a crockpot?
We have family dinner on Sundays ane there is 10 of us
The ones I used were very large pork chops so I am not sure. I would probably not do mora than 6 unless you have a really large crockpot!
Love this recipe! My husband doesn’t eat gravies or veggies so I did cook the chops and gravy separately. But, I love gravy – it should be its own food group! My husband fell in love with these chops (without the gravy). We thought the seasoning was perfect and he was in awe of the tenderness of the chops! We’ve added this meal to our rotation. Thanks for sharing this recipe! Can’t wait to try something else!
Haha! I agree about the gravy being its own food group! I am so glad you were able to make them and in a way that everyone enjoyed them! thank you so much for the thoughtful review! 🙂
I saw your video of this on either Instagram or TikTok, and, although I often write the recipes down, I honestly never get around to actually making them!
I wrote yours down & made a grocery list at the same time. I went & bought the canned soups the next day, intent on making them! I couldn’t get thick bone-in chops, but got “Plenty for $20” deal at my local ?? grocery store. (Any 4 packs of specially-marked meats that are $5/pkg if you get 4, regardless of the scale price.)
I made it last night, having adapted the recipe to be done in a large, deep frying pan with a lid (the chops weren’t thick enough for a crockpot.)
I didn’t have “Creole seasoning”, so I used garlic granules, Italian herb mix, Kosher salt & some fresh-ground pepper. I just harvested my fall-planted garlic, so used them for the sauce.
I’m also a mushroom addict, so I used my leftover sautéed garlic mini-portobello mushrooms & sautéed 2cans of mushrooms. I omitted the green pepper, bc I’m not a fan
OH. MY. GOD!! It was so good that I ate TWO & a half pork chops!! (I usually would only eat one!)
I had it with Jasmine rice… I have never used Cream of Chicken Soup before, although I use Brown Gravy Mix all time. It is definitely going into my rotation!! Some nights will be with rice, some nights with roasted potatoes, some with mashed potatoes.
THSNK YOU SO VERY MUCH FOR SHARING!!! ??
I love that you were able to make it work! And so glad you enjoyed them so much! Thank you for such a thorough, and thoughtful review!
What are the measurements for the seasonings?
Hi Amy! For recipes like this, it is difficult to give exact measurements for seasonings because I use just enough to make sure the meat is evenly coated, but not caked with seasoning. If you are not comfortable doing that, start with about 1/2 to 1 tsp of each. I will try to be more precise with the seasonings in the future!
Just wondering if I could make my own cream of mushroom soup instead of the canned stuff.
You sure can!
Followed the recipe as exact as I could but switch ingredients to the gluten free version and it tasted amazing only difference I’d make next time is leave off the salt when seasoning the pork, because I had to use a gluten free version of the soups and the brown gravy none of it was low sodium so it was a little salty, but I know for next time! And there definitely will be be a next time