Easy Crockpot Pork Chops With Onion Soup Mix Recipe

By Diana Rattray

Updated 01/04/19

Super Easy Slow Cooker Pork Chops
Diana Rattray
Ratings (44)
  • Total: 6 hrs 12 mins
  • Prep: 12 mins
  • Cook: 6 hrs
  • Yield: 4 Pork Chops (4 Servings)
Nutritional Guidelines (per serving)
532 Calories
32g Fat
2g Carbs
56g Protein
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Nutrition Facts
Servings: 4 Pork Chops (4 Servings)
Amount per serving
Calories 532
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 54%
Cholesterol 179mg 60%
Sodium 294mg 13%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 56g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These easy pork chops are perfect for a busy day any time of the year. The chops are easy to prepare and take about 5 to 6 hours to cook in the slow cooker.

A delicious sauce is made with the juices. Serve with mashed or roasted potatoes or rice, along with steamed broccoli or your favorite side vegetables.

Ingredients

  • 1 to 2 tablespoons olive oil (enough to coat the skillet)
  • 4 center cut pork chops
  • Dash of black pepper (freshly ground)
  • 1 envelope onion soup mix, (about 1 ounce)
  • 1 cup chicken broth or vegetable broth (low sodium)
  • 1/2 cup water
  • 2 teaspoons cornstarch mixed with 1 to 2 teaspoons cold water
  • 1 tablespoon butter

Steps to Make It

  1. Heat the olive oil in a skillet over medium heat. Add the pork chops and sprinkle with freshly ground black pepper. Brown the chops, turning to brown both sides, about 5 to 7 minutes total. 

  2. Transfer the browned chops to a medium to large slow cooker.

  3. In a bowl or 2-cup measure, combine the soup mix, broth, and water. Pour over the chops.

  4. Cover and cook on low for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours.

  5.  Transfer the pork chops to a serving plate or platter and keep warm.

  6. Strain the juices and skim off fat. Put the juices in a saucepan and bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened. Stir in the butter until melted.

  7. Pour the sauce over the chops and serve.