Mar 7, 2012

Slow Cooker Pork Chops with Mushroom Gravy

Pin It

This is a recipe I came up with after the family started complaining of too many slow cooker chicken dishes.

{Which, BTW, I feel is not even possible!}

Anyhow, it may not look that pretty, but it tastes GREAT, is easy to make, and easy on the budget, too!

If you try it, let me know what you think!

2 Lbs. Pork Chops (I use boneless loin, but you can use which ever cut you like) 
1 can condensed golden mushroom soup
1 can condensed french onion soup
1/2 C. Water
1 tsp garlic powder
salt and pepper to taste
1/4 C. All Purpose Flour

Place pork chops in the bottom of your slow cooker. 

 In a large bowl, combine both cans of soup, water, garlic powder, salt and pepper.  Pour over the pork chops and cook on low for 5-6 hours or until pork chops are tender.

Remove the chops from the liquid and set aside.  Stir flour into hot liquid.  (I temper mine but mixing some of the hot liquid with the flour in a bowl or cup and then adding that mixture into the rest of the liquid in the slow cooker.  It just assures I will have less lumpy gravy...).

Set the slow cooker to high and cook for an additional 15-20 minutes or until gravy thickens.  Add the Pork Chops back into the slow cooker and serve.

We like ours with mashed potatoes or stuffing, (because the mushroom gravy is really good over them!), but I think they would be good with rice or noodles as well. 

I hope you enjoy this super easy and super tasty recipe!

I will be linking up with We Are THAT Family for Work For Me Wednesday.  Be surew to check it out!


  1. Would this work with chicken breasts? I don't have any pork chops, but do have chicken breasts, this would be a great meal for Friday. Its a super swamped day, & hub could do this for me!

    1. Monica: I haven't tried it with chicken breasts, but I'm sure it would taste good. If you try it, come back and let me know how it was!!

    2. Ok, I'm actually going to try it tonight. Hub is thawing the chicken for me, & pulling out everything for it. I'm going to sub & use 1 can each of cream of chicken & mushroom soups, then the rest of the ingredients, I'll repost tomorrow & let you know what all I used & for sure :)

    3. Well, I made this with chicken breasts, your spices, & my cans :) it was great!!! I got impatient with the crock pot, so tossed it in the oven at 350 for 60minutes to an hour & a half. It came out so tender, a butter knife cut threw it :) I also did mashed potatoes, green beans & corn. A way to save on dishes, is heat those side dishes up in the microwave with microwave/freezer safe dishes so you can store it in the same container you cooked it in.

    4. Monica: I'm so glad it turned out well! Thanks for coming back to share...maybe I'll give it a shot with chicken next time!


Thanks for taking the time to leave a comment! I LOVE hearing from my readers, and I really appreciate your feedback.