3-Ingredient Crockpot Pork Chops

These 3-Ingredient Crock Pot Pork Chops are about as easy as dinner gets. You add everything to the slow cooker, turn it on, and let it do the work. The pork comes out tender and juicy, with a creamy, savory gravy that tastes great over mashed potatoes, rice, or noodles.

Servings: 4
Prep Time: 5 minutes
Cook Time: 4–5 hours on LOW
Total Time: About 4 hours 5 minutes to 5 hours 5 minutes

Why I Love This Recipe

I love recipes that can save dinner on a busy day. This is one of those meals. I can get the pork chops into the crock pot in about five minutes and then leave them alone.

The first time I made pork chops this way, what surprised me most was how much flavor came from such a short ingredient list. The pork gives off juices as it cooks. Those juices mix with the soup and seasoning to make a rich gravy without another pot or extra work.

There are a few more reasons I keep this recipe around:

• You only need 3 ingredients.
• Prep takes about 5 minutes.
• Everything cooks in one crock pot.
• The pork becomes tender without searing it first.
• The soup turns into an easy gravy while the pork cooks.
• It is easy to pair with simple side dishes.
• Cleanup is quick.

What You’ll Need

• 4 boneless pork chops, about 1 inch thick, roughly 6 ounces each
• 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
• 1 packet (1 ounce) dry ranch seasoning mix

Recipe and Instructions

Step 1: Add the Pork Chops

Place 4 boneless pork chops, about 1 inch thick and roughly 6 ounces each, in the bottom of a black oval crockpot. A little overlap is fine if they will not fit in one flat layer.

Step 2: Add the Soup

Spoon 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted, evenly over the 4 raw boneless pork chops. Spread the thick soup over the tops so most of the pork is covered.

Step 3: Add the Ranch Seasoning

Sprinkle 1 packet (1 ounce) dry ranch seasoning mix evenly over the 10.5 ounces of condensed cream of mushroom soup covering the 4 raw boneless pork chops. Do not add water. The pork will release liquid while it cooks.

Step 4: Slow Cook Until Tender

Put the lid on the crockpot. Cook the 4 boneless pork chops with 10.5 ounces condensed cream of mushroom soup and 1 ounce dry ranch seasoning mix on LOW for 4–5 hours, or until the pork is tender and reaches at least 145°F (63°C) in the thickest part.

Start checking around 4 hours. Cooking much longer than needed can make lean pork chops dry.

Step 5: Stir the Gravy and Serve

Move the 4 cooked pork chops gently to the side. Stir the mixture until the gravy looks smooth. Spoon the hot gravy over each pork chop and transfer the pork to a round serving plate.

Why This Recipe Works (Quick Science)

Slow cooking uses gentle heat over several hours. That gives the pork time to cook without the hard blast of heat you get from a hot skillet.

As the pork heats, it releases some of its natural juices. Those juices mix with the condensed mushroom soup. This thins the soup and creates the gravy, which is why you do not need to add water.

The ranch seasoning contains salt and strong savory flavors. As everything cooks together, those flavors spread through the gravy and season the pork.

There is one important catch: pork chops are fairly lean. They can still become dry if cooked too long. Check them early and aim for a safe internal temperature of at least 145°F (63°C).

Pro Tips

• Choose pork chops about 1 inch thick. Very thin chops can finish too quickly.
• Start checking the pork at 4 hours on LOW. Slow cookers can run at different temperatures.
• Do not add water to the condensed soup. The pork releases liquid as it cooks.
• Use an instant-read thermometer in the thickest part of a chop. This takes the guesswork out of checking doneness.
• If the gravy looks a little thin at the end, remove the pork and leave the crockpot uncovered on HIGH for about 10–15 minutes, stirring once or twice.

Tools You’ll Need

• Black oval crockpot, about 6 quarts
• Crockpot lid
• Silicone spoon
• Kitchen tongs
• Instant-read meat thermometer
• Round serving plate

Substitutions and Variations

• Bone-in pork chops: These can work too. Thick bone-in chops may need a little more cooking time.
• Cream of chicken soup: Use one 10.5-ounce can in place of the mushroom soup for a milder flavor.
• Cream of celery soup: This gives the gravy a different savory flavor.
• Thicker pork chops: They may take longer, so always check the center with a thermometer.
• More gravy: You can use a second can of condensed soup, but this changes the recipe from the basic 3-ingredient version.

Common Mistakes

• Using very thin pork chops: Thin chops can become dry before a long slow-cook time is finished.
• Adding water: Condensed soup should go into the crockpot undiluted for this recipe.
• Cooking too long: More time does not always mean more tender pork. Lean pork can eventually dry out.
• Opening the lid over and over: Each peek lets heat escape and can increase cooking time.
• Guessing when the pork is done: Check the thickest part with a meat thermometer instead.

What to Serve With

These pork chops make plenty of creamy gravy, so sides that can soak it up work especially well.

• Mashed potatoes
• Steamed white rice
• Egg noodles
• Roasted potatoes
• Green beans
• Steamed broccoli
• Roasted carrots
• Simple garden salad
• Dinner rolls

Make-Ahead Tips

You can place the raw pork chops in the removable crockpot insert and add the soup and ranch seasoning the night before. Cover the insert and refrigerate it.

When you are ready to cook, follow your slow cooker’s instructions about using a refrigerated insert. Some manufacturers warn against moving a very cold stoneware insert directly into a heated cooker because sudden temperature changes can damage it.

You can also measure and prepare the ingredients separately the night before, then assemble everything in the morning in about five minutes.

Macros Information

Estimated nutrition per serving, based on 4 servings:

• Calories: about 330
• Protein: about 39 g
• Carbohydrates: about 7 g
• Fat: about 15 g
• Saturated Fat: about 5 g

These are estimates. The exact numbers will change based on the size and cut of your pork chops and the brands of soup and ranch seasoning you use. Sodium can be fairly high because both condensed soup and ranch seasoning contain added salt.

Leftovers and Storage

Let leftovers cool, then place the pork chops and gravy in an airtight container. Refrigerate them within 2 hours of cooking and use them within 3–4 days.

For longer storage, freeze the cooked pork and gravy in a freezer-safe container. The creamy gravy may separate a little after freezing, but stirring it as it reheats can help.

Reheat leftovers gently with plenty of gravy so the pork does not dry out. Heat leftovers until steaming hot throughout.

FAQ

Q: Can I use frozen pork chops?
A: For this recipe, thaw the pork chops in the refrigerator before putting them in the slow cooker. Starting with thawed pork makes it easier for the meat to heat safely and cook evenly.

Q: Do I need to brown the pork chops first?
A: No. Browning can add extra flavor, but it is not needed for this easy 3-ingredient version.

Q: Do I add water to the cream of mushroom soup?
A: No. Add the entire 10.5-ounce can straight from the can without diluting it. The pork releases juices as it cooks.

Q: Can I cook the pork chops on HIGH?
A: LOW is a better fit for lean pork chops because it gives you more control over doneness. If you use HIGH, begin checking much sooner and use a thermometer rather than relying only on time.

Q: How do I know when pork chops are done?
A: Check the thickest part with an instant-read thermometer. The pork should reach at least 145°F (63°C).

Q: Why did my pork chops turn out dry?
A: They were most likely thin or cooked longer than necessary. Use chops about 1 inch thick and start checking them around the 4-hour mark.

Q: Can I double the recipe?
A: You can increase it if your crockpot is large enough to hold the pork without being packed too tightly. Cooking time may change, so check the pork with a thermometer.

Final Thoughts

Three ingredients and a few minutes of prep can turn into a warm, filling dinner with very little work. The creamy mushroom ranch gravy is the best part, so make sure you have potatoes, rice, noodles, or rolls ready to catch every bit of it.

Give these Crock Pot Pork Chops a try the next time you need an easy dinner. When you make them, leave a comment and share how they turned out, what you served with them, and any questions you have.