Let Me Tell You About These Pork Chops (And That One Time I Forgot to Plug in the Crockpot)
Alright, friend, picture this: It's a Tuesday, my phone's blowing up, my kid has misplaced a shoe and my husband is convinced dinner will be early for once (ha!). Pioneer Woman's Crockpot Pork Chops save me on nights exactly like this. No, seriously—I have vivid memories of the first time I tried this, and, classic me, I'd lined everything up in the slow cooker, patted myself on the back, and only realized four hours later that I'd never plugged the darn thing in. Oops. The silver lining? Takeout that night, and I got to enjoy the actual pork chops for lunch the next day.
Why You'll Love This (Or At Least Like It a Lot)
I cook this when I need to be supermom with stuff bubbling along while I'm folding laundry or, truth be told, watching reruns. My family goes bonkers for the saucy, fall-apart pork chops. Even my picky kid who won't eat anything "wet" (except, randomly, gravy) will ask for seconds. The real draw? You hardly need to chop a thing. And if you're honestly not a morning person (which I'm not most days), you can throw almost everything in while you're still half-asleep. (There's a reason I keep the coffee next to the spice rack!)
The Stuff You Need (And a Few Lazy Swaps)
- 4 thick pork chops (about 1 inch thick; any bone-in or boneless work; once I even used those super cheap thin ones and they were...fineish)
- Salt & pepper (My grandma swore by Morton, but sea salt's also good. I usually just grab whatever's in reach.)
- One can (10.5 oz) cream of mushroom soup – Sometimes I use the low-sodium version if I'm feeling virtuous; cream of chicken in a pinch works too.
- ½ cup chicken broth (I've literally used bouillon cubes and even watered-down veggie stock before)
- 1 small onion, sliced thin as you like (Or, honestly, a handful of those frozen chopped onions. No one can tell.)
- 1 tablespoon Worcestershire sauce (Not a fan? Skip it or swap it for soy sauce. Or just leave it out if you can't pronounce it—I've definitely been there.)
- 1 teaspoon garlic powder OR a couple of smashed cloves if you want to be fancy. Powder dissolves better, but hey.
- Pinch of paprika (optional – I add it when I remember)
- Chopped parsley, for looks mostly. Totally optional.
How I Like to Make 'Em (And How You Probably Will, Too)
- Season the pork chops with salt, pepper and (if you remember) a little paprika all over. Don't overthink this. Sometimes I just sprinkle the salt on while they're stacked on a plate and call it good.
- Layer the sliced onion on the bottom of your slow cooker. Or, in my laziest weeks, toss them over the pork. Doesn't really matter.
- Lay your chops on top. If it's crowded, that's okay. I cram them in sometimes (they cook down a bit anyway). This is where I usually sneak a taste of something else, since raw pork is obviously not a good idea—we all know how that ends. (Trust me, don't go there.)
- Mix together the cream of mushroom soup, chicken broth, Worcestershire, and garlic powder in a bowl. (Sometimes I just dump all this straight over the top in the crockpot if I'm in a rush. Looks less pretty but, honestly, it tastes the same. On second thought, mix it if you've got company.)
- Pour the sauce all over the pork chops. Does it look a bit gloopy? Completely normal, trust me!
- Put the lid on. Cook on LOW for 6-7 hours, or HIGH for 3-4 hours. If you go too long, they might get a bit dry, but shortchanging them gives chewy pork, so be patient (I've tried both). Low is almost always better in my humble, distracted opinion.
- Serve them up with a spoonful of that creamy sauce, scatter a bit of parsley if you feel like impressing. That's it!
Some Notes Nobody Tells You
- Don't freak if the sauce looks a little broken at first; after a quick stir it sorts itself out, promise.
- Actually, I think this tastes even better the next day. Something magical happens overnight. If you can keep leftovers, you're a stronger person than me.
- If you forget onions? Just add extra garlic or skip both. Not the end of the world—I've survived it.
Tweaks and Experiments (Because I Can't Leave Well Enough Alone)
- Once, I swapped the cream of mushroom for salsa and things turned a little weird. Not terrible, just...not this dish. Try at your own risk!
- Adding fresh thyme was pretty nice (though my family claims they "missed the old way").
- If you’re feeling wild, a splash of cream at the end makes the sauce super rich, but it totally isn’t necessary unless you want extra comfort food vibes.
What If I Don't Have a Slow Cooker?
No slow cooker? No worries—just use a big Dutch oven or a lidded casserole dish and bake at 300°F (about 150°C) for 2-3 hours. I did this at my friend Jen’s place when her crockpot was full of potato soup...worked just fine. Lidded pans aren't posh, but they get the job done.
Keeping Leftovers (Ha, As If)
Store leftovers in the fridge (if there's any left—I mean, not likely in my house) in a tight container for about 2 days. If you want to freeze, honestly, it gets a bit wonky on reheating, though it's all edible.
What Goes Well With This? (Besides More Pork Chops)
I like these pork chops with mashed potatoes (because clearly you need something to soak up all that sauce). Sometimes I'll steam up some green beans, and on game days, I've been known to plop the chops in a sandwich roll for a weird but much-loved lunch. My cousin swears by serving it over egg noodles. Up to you—this recipe's pretty flexible.
Things I (Kinda) Wish I'd Known the First Time
- I once tried to brown the chops for a "nicer crust". Extra effort, same taste. Skip it unless you're feeling fancy.
- Don't open the lid a million times to check—the heat escapes, and then you're left waiting forever, and who has time for that?
- Chicken broth is NOT the same as beef broth here. Beef changes the flavor in a not-bad but odd way.
FAQ (Culled Directly Form My Missed Texts and Messy Notes)
- Can I use frozen pork chops?
- Yeah, I’ve done this and, while you should probably thaw them first, you can toss them right in (just cook longer and check they're done).
- What if I skip the soup?
- Sure, but the sauce will be way less creamy. Maybe just use sour cream mixed with broth, or try one of those homemade 'cream of' soup recipes like this one I like.
- Does it have to be pork chops?
- Nope! I toss in chicken thighs sometimes. Not exactly the same, but it works for weeknights.
- What crockpot do you use?
- Mine’s an old Hamilton Beach – looks rough but still kicks. If you’re new, America’s Test Kitchen has a nice roundup here (I’ve borrowed models from friends—honestly, they all slow-cook the same).
- How do I know when it’s done?
- If you can poke a fork in and it pulls apart super easily, you’re golden. Too tough? Needs more time!
P.S. If you, like me, ever get sucked down a rabbit hole of online recipes, a lot of folks over at The Pioneer Woman community swear by adding a little splash of apple cider. I've tried—it's not bad!
Alright, that about does it—if you end up with saucy pork chops and only one dirty pot, you’ve basically won dinner. Let me know if you try any wilder variations, and whatever you do, plug in the crockpot. Happy cooking!
Ingredients
- 4 boneless pork chops
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet ranch dressing mix
- ½ cup chicken broth
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 small onion, sliced
Instructions
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1Season pork chops on both sides with black pepper and garlic powder.
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2In a skillet over medium heat, add olive oil and sear pork chops for 2-3 minutes per side until lightly browned.
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3Place sliced onion in the bottom of the crockpot, then arrange the seared pork chops on top.
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4In a bowl, whisk together cream of mushroom soup, ranch dressing mix, and chicken broth until smooth.
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5Pour the sauce over the pork chops. Cover and cook on low for 6 hours, or until the pork chops are tender.
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6Serve the pork chops with the sauce spooned over the top. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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