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These Pork Chops with Cream of Mushroom Soup have just 10 minutes of prep time and result in incredibly tender, flavorful pork chops in a deliciously creamy sauce!

Pork chops on a white plate with mashed potatoes and mushroom gravy.

This post is sponsored by Iowa Pork Producers Association,
but all opinions and text are my own!

With just a handful of simple ingredients, these tender pork chops are such an easy weeknight meal!  Simply add them to the slow cooker, let the cook all day and come home the most incredible aroma of comfort food ready to devour!

This is a recipe my kids love and I love that it’s packed with protein for all of us!  Growing up on a pig farm and now raising my family on the farm, I know first-hand the care and attention that goes into raising high-quality pork!

The ingredients needed to make pork chops with cream of mushroom soup all laid out on a countertop.

​Ingredients Needed (Amounts in Recipe Card below)

  • Pork Chops – You can use thin pork chops, thick pork chops…boneless or bone-in.  I typically use boneless chops as they cook more quickly.
  • Cream of Mushroom Soup – I like to use one regular can of cream of mushroom soup and one can low-sodium.
  • Water – You can also use regular or low sodium chicken broth.
  • Seasoning – You can use a packet of Ranch OR a packet of French onion soup mix.  Either is delicious!
  • Ground Black Pepper

How to Make Pork Chops with Cream of Mushroom Soup

This is such an easy recipe, thanks to minimal ingredients and very little prep time!

Start by whisking the cream of mushroom soup, water and seasonings in the bottom of a slow cooker.

Using a meat fork to press raw pork chops into a gravy mixture before cooking.

Add the pork chops, nestling them into the creamy mushroom gravy.  Make sure there’s gravy covering the top of the pork chops.

​Place the lid on the slow cooker and cook until the pork chops are tender.

Give the gravy a taste and season with additional black pepper and salt, if desired.  You can also stir in a little garlic powder or onion powder.

​How do I know when the pork chops are done?

A fork grabbing a bite of a pork chop.

Pork chops are safe to eat when the pork chop’s internal temperature reaches 145F with a meat thermometer.  I typically recommend cooking chops just to 145F, however with these creamy pork chops in gravy, I cook them until they’re fork-tender.

Want even more flavor?!

  • Brown the pork chops in a skillet with a little vegetable oil or olive oil for 2-3 minutes on each side before adding them to the crockpot for a more caramelized flavor.
  • Add 1 pound of sliced fresh mushrooms to the gravy for added texture and flavor.
  • Add 1 cup of diced or thinly sliced yellow onion for added flavor.

What Should I Serve with these easy Cream of Mushroom Pork Chops?

Because the creamy mushroom sauce is so good, I like to serve these with mashed potatoes or buttered egg noodles.  Add a side of green beans or a leafy green salad and you’ve got a delicious dinner the whole family will enjoy!

Two boneless pork chops on a white plate with mashed potatoes and gravy.

Frequently Asked Questions

Can I freeze pork chops with cream of mushroom soup?

Yes!  These make a really great freezer meal.  Combine the condensed soup, water, seasoning and black pepper in a large freezer bag.  Add the pork chops and freeze.  When ready to enjoy, let the bag thaw in the fridge then cook in the slow cooker until tender.  I do not recommend freezing it once the chops are cooked.

What’s the best way to reheat Crock Pot Pork Chops?

Add the pork chops and gravy to a skillet over medium heat.  Stir occasionally until the pork chops are warmed through.  You don’t want to cook leftover pork chops too quickly or with too much heat as they’ll dry out.

Can I cook these on the stove top instead of in the slow cooker?

Yes!  They don’t take long on the stove-top so it’s a great option for those busy weeknights!  In a large mixing bowl, whisk together the condensed soup, water, seasoning and black pepper; set aside.  Sauté the pork chops for a couple minutes on each side in a large skillet.  Pour the soup mixture over the chops, cover and cook for 25-30 minutes on low, stirring occasionally, until the pork chops are tender.

How should I store leftovers?

Let the pork chops cool a bit, then store them in an airtight container in the fridge for up to 3-4 days.

Other Delicious Pork Chops Recipes

Crockpot Pork Chops with Cream of Mushroom Soup

Pork Chops with Cream of Mushroom Soup

Author: Kelsey
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
These Pork Chops with Cream of Mushroom Soup have just 10 minutes of prep time and result in incredibly tender, flavorful pork chops in a delicious gravy!


  • One Slow Cooker


  • Two 10.5 ounce cans cream of mushroom soup
  • 1/2 cup water
  • One 1 ounce packet Ranch seasoning OR onion soup mix
  • 1/2 teaspoon black pepper
  • 6-8 boneless pork chops*


  • Grease the inside of a slow cooker with nonstick cooking spray.
  • Add the cream of mushroom soup, water, seasoning mix and black pepper to the slow cooker and whisk to combine.
  • Add the pork chops, making sure they're covered in gravy.
  • Cook the pork chops on high for 4-5 hours or on low for 6-8 hours, or until the pork chops are fork tender.
  • Serve the pork chops with the gravy.


*bone-in pork chops can also be used; the time it takes to cook the pork chops will depend on the thickness.


Calories: 345kcal | Carbohydrates: 9.6g | Protein: 34g | Fat: 18g | Saturated Fat: 5.4g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 6.5g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 900mg | Potassium: 580mg | Fiber: 0.7g | Sugar: 1.8g | Vitamin A: 46IU | Calcium: 68mg | Iron: 1.1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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