Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the pork chops are very tender and easily pull away from the bone with a fork. Avoid lifting the lid during cooking so the heat and moisture stay trapped inside.
Once cooked, gently lift the pork chops out with a wide spatula or tongs, as they will be very tender and may want to fall apart. Spoon the creamy onion-mushroom sauce from the bottom of the slow cooker over the chops.
Taste the sauce and add a pinch of salt and black pepper if needed before serving. Serve the pork chops hot with plenty of sauce over your favorite side, and enjoy that cozy, fall-apart tenderness.
Variations & Tips
For a creamier sauce, you can stir in 1/4 to 1/2 cup of sour cream or plain Greek yogurt at the very end of cooking, with the heat turned to WARM, to keep it from curdling.
If your family doesn’t love mushrooms, swap the cream of mushroom soup for cream of chicken or cream of celery soup. For a little extra flavor without adding more ingredients, give the pork chops a quick sprinkle of black pepper and garlic powder before placing them in the slow cooker.
If you have picky eaters, you can serve the chops plain on their plates and offer the sauce on the side for dipping. To make this recipe a bit lighter, trim any large visible fat from the edges of the pork chops before cooking.
Food safety tips: Always start with fully thawed pork chops; do not put frozen chops directly into the slow cooker, as they can spend too long in the temperature “danger zone.” Use thick-cut bone-in chops for best results; thinner cuts may dry out more quickly. Cook on LOW rather than HIGH for the most tender texture and to ensure the center of the meat reaches a safe internal temperature of at least 145°F (63°C). Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.
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