This 5-Ingredient Slow Cooker Pork Chops recipe is one of those weeknight saviors that leans on pantry staples but still feels like a proper, comforting meal. Pork simmered in a creamy mushroom sauce has roots in classic Midwestern and European home cooking—think of it as a cousin to pork stroganoff or smothered pork chops. Canned cream of mushroom soup became a staple in American kitchens in the mid-20th century precisely because it could transform inexpensive cuts of meat into something rich and satisfying with almost no effort. This version celebrates that tradition while keeping the ingredient list short and the technique foolproof. It’s perfect for busy days when you want to come home to tender, saucy pork that tastes like you spent far more time on it than you actually did.
These slow cooker pork chops are all about the sauce, so pair them with something that can soak it up. Mashed potatoes are the most classic choice, but buttered egg noodles or steamed white rice work just as well. I also like to add something green for balance—simple steamed green beans, roasted Brussels sprouts, or a crisp side salad with a tangy vinaigrette help cut through the richness. If you’re feeding a crowd, warm dinner rolls or crusty bread on the table will make sure not a drop of the mushroom gravy goes to waste.
5-Ingredient Slow Cooker Pork Chops with Creamy Mushroom Sauce
Ingredients
4 bone-in or boneless pork chops (about 1 to 1 1/2 pounds total, 3/4–1 inch thick)
2 (10.5-ounce) cans cream of mushroom soup
1/2 cup low-sodium chicken broth or water
1 small onion, thinly sliced
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon neutral cooking oil (optional, for searing)
2 (10.5-ounce) cans cream of mushroom soup
1/2 cup low-sodium chicken broth or water
1 small onion, thinly sliced
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon neutral cooking oil (optional, for searing)
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