There is something mighty comforting about pork chops simmered low and slow in a rich gravy, especially on a busy day when supper needs to take care of itself. This kind of recipe feels right at home in a Midwestern kitchen, where a handful of pantry staples and a dependable slow cooker can turn a simple cut of meat into a hearty, stick-to-your-ribs meal that tastes like it took all afternoon of standing at the stove.
Serve these gravy smothered pork chops over mashed potatoes, buttered egg noodles, or plain white rice so not a drop of that creamy sauce goes to waste. A side of green beans, sweet corn, or a simple salad rounds things out nicely, and warm biscuits on the table make it feel like a Sunday dinner even on a weeknight.
Slow Cooker 4-Ingredient Gravy Smothered Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 1-inch thick
1 packet ranch seasoning mix, about 1 ounce
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 your slow cooker if needed, then place the pork chops in the bottom in a single layer as much as possible.
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. Spread the soup mixture evenly over the pork chops, covering the tops and letting some fall around the sides.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is tender and cooked through.
5. Gently spoon some of the hot gravy over the pork chops before serving, and serve with mashed potatoes, noodles, or rice.
Variations & Tips
For extra flavor: If you have a few more minutes, brown the pork chops in a skillet before adding them to the slow cooker. It is not necessary, but that little bit of color can bring a deeper, roastier taste to the finished gravy.
Make the gravy thinner or thicker: If the sauce seems too thick for your liking, stir in a splash of chicken broth or milk near the end of cooking. If you want a thicker gravy, leave the lid off for the last 20 to 30 minutes or whisk in a small cornstarch slurry.
Try a different soup: Cream of mushroom soup works beautifully here too and gives the dish a deeper savory note. That is a good choice if you are serving it over egg noodles.
Use boneless chops carefully: Boneless pork chops can be used, but they tend to cook faster and can dry out if left too long. Check them a bit earlier so they stay tender.
Stretch it into a full supper: Tuck in sliced onions or a few mushrooms under and around the pork chops before cooking if you want a little extra body in the gravy without making the recipe much more complicated.