Slow cooker pork chops are the kind of supper that earns a permanent place in a busy household because they ask for very little but deliver a great deal of comfort. This version leans on just four main ingredients to create tender bone-in chops and a rich, savory gravy with an old-fashioned Sunday dinner feel, the sort of meal that quietly cooks away while you go about your day and rewards you with something hearty and familiar when you return home.
Serve these pork chops over mashed potatoes, buttered egg noodles, or steamed white rice so none of that gravy goes to waste. On the side, I like something green and simple such as green beans, roasted broccoli, or a crisp salad, and a piece of warm bread or a flaky biscuit makes an especially good companion for soaking up the sauce.
4-Ingredient Slow Cooker Sunday Gravy Pork Chops using Bone-In Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
1 ounce ranch seasoning mix
1 packet brown gravy mix, about 0.87 to 1 ounce
1 can cream of chicken soup, 10.5 ounces
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray if desired for easier cleanup. Arrange the bone-in pork chops in the bottom of the slow cooker, overlapping only slightly if needed.
2. In a medium bowl, stir together the ranch seasoning mix, brown gravy mix, and cream of chicken soup until smooth and well combined.
3. Spoon the gravy mixture evenly over the pork chops, covering the tops as much as possible. Put the lid on and cook on low for 6 to 7 hours, or until the pork is fork-tender and fully cooked.
4. Once the pork chops are tender, gently spoon some of the gravy over the top and serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
Add onions: If you want a little more depth without complicating the recipe, layer a sliced onion under the pork chops before adding the gravy mixture. The onions soften as they cook and melt right into the sauce.
Use cream of mushroom soup: For a slightly earthier flavor, swap the cream of chicken soup for cream of mushroom soup. It keeps the method just as easy and gives the gravy a deeper, more savory character.
Brown first if you have time: Although this is designed for convenience, a quick sear in a skillet before slow cooking adds extra color and a more developed pork flavor. It is not essential, but it is a worthwhile step when you are not rushing out the door.
Watch the cook time: Bone-in pork chops stay juicier than boneless, but they can still become dry if left too long. Start checking near the 6-hour mark on low, especially if your chops are on the thinner side or your slow cooker runs hot.
Thin the gravy if needed: If the sauce seems too thick for your liking, stir in a splash of chicken broth, milk, or water at the end of cooking until it reaches the consistency you prefer.