Slow Cooker Pork Chops and Gravy (Easy Comfort Food)

5-Ingredient Slow Cooker Pork Chops & Gravy (Easy Comfort Food)

Servings: 4
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~7 hours

These 5-Ingredient Slow Cooker Pork Chops & Gravy are tender, juicy, and smothered in a rich, creamy onion gravy. This classic crockpot dinner uses pantry staples and minimal prep, making it perfect for busy weeknights, Sunday suppers, or make-ahead comfort food meals.

Ingredients

4 pork chops (boneless or bone-in, about 1–1½ pounds total)

1 (10.5 oz) can cream of mushroom soup

1 (1 oz) packet onion soup mix

1 cup low-sodium chicken broth (or water)

½ cup sour cream

Directions

Add Pork Chops
Arrange the pork chops in a single layer in the bottom of a 4–6 quart slow cooker. Slight overlap is fine.

Mix the Sauce
In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and chicken broth until mostly smooth.

Pour Over Chops
Pour the sauce evenly over the pork chops, making sure each piece is well coated.

Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork chops are fork-tender and fully cooked.

Remove Pork
Transfer the pork chops to a plate and tent loosely with foil to keep warm.

Finish the Gravy
Stir the sour cream into the hot cooking liquid until smooth and creamy. Taste and adjust seasoning if needed.

Return & Rest
Nestle the pork chops back into the gravy and let sit on WARM for 5–10 minutes so the flavors meld.

Serve
Serve hot, generously spooning gravy over the pork chops. Excellent over mashed potatoes, egg noodles, or rice.

Variations & Tips

Soup swap: Use cream of chicken or cream of celery instead of mushroom.

Deeper flavor: Replace half the chicken broth with beef broth or add a splash of Worcestershire sauce.

Bone-in vs boneless: Bone-in chops stay juicier, but boneless works well if not overcooked.

Add texture: Layer sliced mushrooms or thin onions over the chops before adding sauce.

Lighter option: Use light sour cream or plain Greek yogurt (stir in off heat to prevent curdling).

Leftovers: Store in the refrigerator for up to 3 days. Reheat gently—the gravy gets even better the next day.