Pork chops are my favorite things to make in the slow cooker because they are usually very dry when cooked using other methods. The slow cooker makes pork chops moist and tender. I also like to use cuts with the bone because the bones help to keep them moist. Taking the extra couple of minutes to brown the pork chops adds wonderful flavor to the meat.

4 – 6 thick cut bone-in Pork Loin Chops
Onion powder
Garlic powder
Salt and Freshly Ground Pepper
4 - 6 large Yukon Gold or Russet potatoes, peeled and cut into ¼” slices
1 can Cream of Mushroom Soup
1 cup Sour Cream
2 Tbsp flat leaf parsley
Kosher salt and freshly ground pepper


Generously season both sides of pork chops with onion powder, garlic powder, salt and pepper. Then grill, broil, or pan fry just until nicely browned on both sides and set aside.

Spray slow cooker with cooking spray and place a layer of potatoes on the bottom (the potatoes can over lap a little). Season potatoes with salt and pepper, then carefully cover with ¼ of soup mixture. Repeat layering potatoes, salt and pepper and soup mixture two more times so you have 3 layers of potatoes. Place browned pork chops on top of potatoes and cover with remaining soup mixture and any juices from resting pork chops.

Cover slow cooker and cook on low for 7 – 8 hours (or high for 3 to 3 ½ hours).

Kim’s Notes
I often season and grill the pork chops in advance and refrigerate over night. The rest of the dinner will assemble in just a few minutes the next day.
This is a great meal to take into your friends with a new baby, or a family that needs comforting. I even borrow their slow cooker, make the meal then take if back and let their house smell like a home cooked meal all afternoon long. This way dinner is ready for them when they are ready for it.