Easy Crock Pot Pork Chops With Onion Soup Mix

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/5/21
Super easy slow cooker pork chops
Diana Rattray
Prep: 12 mins
Cook: 6 hrs
Total: 6 hrs 12 mins
Servings: 4 servings
Nutrition Facts (per serving)
203 Calories
14g Fat
7g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 203
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 41mg 14%
Sodium 633mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 12g
Vitamin C 0mg 1%
Calcium 24mg 2%
Iron 1mg 3%
Potassium 239mg 5%
*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 make and take about 6 to 7 hours to cook in the slow cooker.

Before they go into the slow cooker, however, they're quickly browned in a skillet to develop some flavor and color. Then, they're transferred to the slow cooker and covered with some broth, water, and the contents of an instant onion soup packet. All of these ingredients combine to create the basis of delicious sauce as the pork chops cook. At the very end, cornstarch and butter are whisked into the sauce to thicken it and give it some more flavor.

This dinner is about as classic as it comes. Serve with mashed or roasted potatoes or rice, along with steamed broccoli or your favorite side vegetables. It would also be great with a green salad.

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Ingredients

  • 1 to 2 tablespoons olive oil

  • 4 center cut pork chops

  • Dash freshly ground black pepper

  • 1 (1-ounce) envelope onion soup mix

  • 1 cup low-sodium chicken broth, or vegetable broth

  • 1/2 cup water

  • 2 teaspoons cornstarch, mixed with 1 to 2 teaspoons cold water

  • 1 tablespoon butter

Steps to Make It

  1. Gather the ingredients.

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

  3. Transfer browned chops to a medium to large slow cooker.

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

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

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

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

  8. Pour sauce over chops and serve.

How to Store and Freeze Pork Chops

Cooked pork chops will keep in the refrigerator, well-wrapped, for 3 to 4 days. You can reheat them in a low oven (about 350 F), covered loosely with foil so they don't dry out. They should reheat in less than 10 minutes.


Pork chops can be frozen for 3 months, as long as they are wrapped well and in a zip-close freezer bag or an airtight container. Thaw in the refrigerator and reheat in the oven as directed above.