When the weather turns cool and you want supper to feel easy and comforting, these slow cooker cream of bacon pork chops are just the kind of meal that belongs on the table. This is one of those practical Midwestern-style recipes built from a handful of pantry and freezer staples, the sort of thing busy home cooks have relied on for years. The pork chops cook low and slow until tender, and that creamy bacon sauce turns into something rich enough to taste like a family secret.
Serve these pork chops over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that creamy sauce goes to waste. A side of green beans, sweet corn, or simple roasted carrots rounds things out nicely, and if you are feeding a hungry crowd, a pan of warm biscuits or thick slices of bread on the side makes it feel like a full Sunday supper.
Slow Cooker 4-Ingredient Cream of Bacon Pork Chops
Servings: 4
Ingredients
4 thick bone-in pork chops
1 packet dry ranch seasoning mix, about 1 ounce
1 can cream of bacon soup, about 10.5 ounces
1/2 cup chicken broth
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray or a thin smear of butter, then lay the pork chops in the bottom in as even a layer as you can.
2. In a medium bowl, stir together the dry ranch seasoning, cream of bacon soup, and chicken broth until smooth and well combined.
3. Pour the sauce over the pork chops, making sure each chop gets covered well. Put the lid on and cook on low for 5 to 6 hours, or until the pork is tender and cooked through.
4. Once done, spoon some of the hot sauce over the top and serve the pork chops with mashed potatoes, noodles, or rice.
Variations & Tips
Make it extra savory: If you have a few extra minutes, brown the pork chops in a skillet before putting them in the slow cooker. It is not required, but that little bit of color adds deeper flavor and gives the finished dish an even heartier taste.
Thin the sauce if needed: Some cream soups are thicker than others, so if your sauce seems too heavy near the end of cooking, stir in a splash more chicken broth. That helps keep it smooth and spoonable for serving over potatoes or noodles.
Use boneless chops carefully: Boneless pork chops work just fine, but they usually cook faster and can dry out if left too long. Start checking them a bit earlier, around the 4-hour mark on low.
Add a little color: For a fuller one-pot meal, scatter in sliced mushrooms or a handful of onions before cooking. They tuck right into the sauce and give the dish a little extra old-fashioned supper-table charm.
Best way to store leftovers: Leftover pork chops and sauce keep well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth so the sauce stays creamy instead of getting too thick.