Ingredients
Four bone-in or boneless pork chops (about one and a half to two pounds total), one can (10.5 ounces) condensed cream of mushroom soup, one packet (1 ounce) dry onion soup mix, one cup chicken broth or water, and one tablespoon cornstarch mixed with two tablespoons cold water (optional, for thicker gravy).
Equipment Needed
A slow cooker (four to six quarts or larger), a whisk or fork, and a small bowl for the slurry (optional).
Method
Place the pork chops in the bottom of the slow cooker in a single layer if possible. Slight overlapping is fine.
In a small bowl or directly in the slow cooker, whisk together the cream of mushroom soup, dry onion soup mix, and chicken broth until smooth.
Pour the mixture evenly over the pork chops, making sure the chops are mostly submerged.
Cover the slow cooker with the lid. Cook on LOW for six to eight hours or on HIGH for three to four hours. The pork chops are done when they are fork-tender and easily pull apart.
If you want a thicker gravy, remove the pork chops to a plate. In a small bowl, whisk the cornstarch with cold water until smooth. Stir the slurry into the liquid in the slow cooker. Turn the heat to HIGH and cook for ten to fifteen minutes until the gravy thickens. Return the pork chops to the slow cooker to warm through.
Serve the pork chops smothered in the gravy.
Storage
Refrigerate in an airtight container for up to four days. Reheat gently on the stovetop or in the microwave. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a creamier version, use two cans of cream of mushroom soup and reduce the broth to half a cup. For a mushroom lovers version, add one cup of sliced fresh mushrooms to the slow cooker. For a French onion version, replace the dry onion soup mix with one packet of French onion soup mix. For a healthy version, use low-sodium soup, low-sodium broth, and lean boneless pork chops (cook on LOW for five to six hours only, as lean chops dry out faster). For a chicken version, substitute bone-in chicken thighs and cook on LOW for five to six hours.
Serving Suggestions
Serve over creamy mashed potatoes to soak up the gravy. Serve with egg noodles or white rice. Pair with buttered egg noodles, roasted green beans, steamed broccoli, or a simple green salad. Serve with crusty bread for dipping.
Tips for Best Results
Use bone-in pork chops if possible. Bone-in chops stay juicier and more flavorful than boneless during long slow cooking. If using boneless, choose thicker chops (at least one inch thick) and check for doneness at the lower end of the cook time.
Do not add extra salt. The dry onion soup mix and cream of mushroom soup are already very salty. Taste before adding any additional salt.
Do not lift the lid during cooking. Each time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Trust the process.
Thicken the gravy at the end if needed. The natural gravy from the slow cooker is delicious but thin. The cornstarch slurry is optional but recommended for a true smothered gravy texture.
Skip browning the pork chops. Traditional smothered pork chops start with browning, but this five-ingredient version skips that step entirely. The slow cooker still delivers tender, flavorful results without the extra work.
Use full-fat cream of mushroom soup. Low-fat or reduced-sodium soups contain more water and can result in a thinner, less flavorful gravy.
Make it a meal. Add peeled and quartered potatoes and sliced carrots to the slow cooker during the last two hours of cooking for a complete one-pot dinner.
Shred the leftovers. Leftover smothered pork chops shred beautifully. Use the shredded meat and gravy over rice, in sandwiches, or as a filling for tacos.