Step 1: Arrange the Pork Chops

Lightly coat the slow cooker insert with nonstick cooking spray if desired.

Arrange the 4 thick-cut pork chops across the bottom.

A little overlap is fine, but avoid stacking them tightly if your slow cooker is large enough to hold them in a mostly even layer.

Step 2: Combine the Sauce

In a medium bowl, combine:

• 1 can condensed French onion soup
• 1 can condensed cream of mushroom soup
• 1 packet dry onion soup mix
• 1/2 cup low-sodium beef broth

Stir until combined.

The mixture doesn’t need to be perfectly smooth.

Step 3: Cover the Pork Chops

Pour the French onion mixture evenly over the pork chops.

Use a spoon to make sure each chop gets some of the onions and creamy sauce.

Don’t worry if the pork isn’t completely submerged.

Step 4: Slow Cook

Cover the slow cooker.

Cook on:

LOW for approximately 4–6 hours

or

HIGH for approximately 2–3 hours

Exact cooking time varies with pork-chop thickness, your slow cooker, and whether you’re using boneless or bone-in chops.

For the most tender result, LOW is generally preferable.

Don’t Automatically Cook Pork Chops All Day

Pork chops aren’t the same as a large pork shoulder.

Leaving relatively lean pork chops in a slow cooker for 8–10 hours can make them dry rather than more tender.

Start checking thick boneless chops toward the lower end of the cooking window.

For food safety, whole cuts of pork should reach at least 145°F in the center followed by a 3-minute rest.

A digital meat thermometer is the easiest way to avoid guessing.

Step 5: Check the Pork

Once the pork has reached the proper temperature and is tender, carefully transfer the chops to a plate.

Let them rest briefly.

Step 6: Finish the French Onion Gravy

Stir the sauce remaining in the slow cooker.

It should be creamy, savory, and full of soft onions.

If it’s thicker than you’d like, stir in a small splash of additional broth.

If it’s thinner than you’d like, see the thickening method below.

Step 7: Serve

Place the pork chops over mashed potatoes, egg noodles, or rice.

Generously spoon the hot French onion gravy over each chop.

Garnish with chopped parsley if desired.

Serve immediately.