4 bone-in or boneless pork chops (about 1 to 1 1/2 pounds total)
2 (10.5-ounce) cans cream of mushroom or cream of chicken soup
1 (1-ounce) packet onion soup mix
2 (10.5-ounce) cans cream of mushroom or cream of chicken soup
1 (1-ounce) packet onion soup mix
Directions
Lightly grease the inside of your slow cooker with a bit of cooking spray or oil to help with cleanup.
Place the pork chops in a single layer in the bottom of the slow cooker. It’s fine if they overlap slightly, but try not to stack them too thick.
In a bowl, stir together the cream soup and the onion soup mix until well combined. The mixture will be thick—that’s what you want for a nice, rich gravy.
Pour the soup mixture evenly over the pork chops, making sure they’re well coated.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and cooked through. The gravy will thin slightly as it cooks.
Taste the gravy and adjust seasoning if needed (the soup mix is usually salty enough, so you may not need extra salt).
Serve the pork chops hot, generously spooning the creamy gravy over each chop and your chosen side dish.
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