Step 1: Arrange the Pork Chops

Place the 4 bone-in pork chops in the bottom of a slow cooker.

It’s fine if they overlap slightly, but try not to stack them into one tall pile.

Step 2: Make the Gravy

In a medium bowl, combine:

• 1 can condensed cream of mushroom soup
• 1 packet dry onion soup mix
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce

Whisk until mostly smooth.

The mixture will still be fairly thick.

Step 3: Pour the Gravy Over the Pork

Pour the mushroom mixture evenly over the pork chops.

Use a spoon to spread some of the sauce across the tops.

You want each chop surrounded by the flavorful gravy as it cooks.

Step 4: Slow Cook

Cover the slow cooker.

Cook on LOW for approximately 4–6 hours, checking toward the earlier end of the range if your chops are smaller or your slow cooker runs hot.

The exact cooking time varies considerably depending on:

• Pork chop thickness
• Slow-cooker size
• Whether the chops overlap
• Starting temperature of the meat
• How hot your particular slow cooker runs

For the best texture, don’t automatically cook the chops all day if they’re already done earlier.

Step 5: Check the Pork

Check the thickest part of the pork with an instant-read thermometer without touching the bone.

Pork is considered safely cooked once it reaches 145°F, followed by at least a 3-minute rest.

For this slow-cooker preparation, the chops may cook beyond that temperature while becoming more tender, but unnecessary extra cooking can eventually dry them out.

Step 6: Finish the Gravy

Carefully transfer the pork chops to a serving platter.

Stir the sauce remaining in the slow cooker.

If it’s already the consistency you like, it’s ready to serve.

If it’s thinner than you’d prefer, leave the lid off briefly while you prepare the rest of dinner, or transfer some sauce to a saucepan and reduce it gently.

Step 7: Serve

Place a pork chop over mashed potatoes, rice, or noodles.

Spoon plenty of warm mushroom-onion gravy over the top.

Serve immediately.