Directions
1. Place the pork chops in the bottom of a 4- to 6-quart slow cooker in a single layer as much as possible. It’s fine if they overlap a bit.

2. In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and chicken broth until fairly smooth.

3. Pour the soup mixture evenly over the pork chops, making sure each chop is coated with some of the sauce.

4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork chops are very tender and cooked through.

5. When the pork chops are done, carefully remove them to a plate and tent loosely with foil to keep warm.

6. Stir the sour cream into the hot cooking liquid in the slow cooker until the gravy is smooth and creamy. Taste and adjust seasoning if needed.

7. Return the pork chops to the slow cooker, gently nestling them into the gravy, and let them sit on WARM for about 5–10 minutes so the flavors mingle.

8. Serve the pork chops smothered in the gravy over mashed potatoes, noodles, or rice.

Variations & Tips

If cream of mushroom soup isn’t a favorite in your house, you can swap in cream of chicken or cream of celery for a slightly different flavor while keeping the same cozy feel. For a deeper, more savory gravy, replace half of the chicken broth with beef broth, or add a splash of Worcestershire sauce if you have it on hand. Bone-in pork chops tend to stay juicier during long cooking, but boneless chops work nicely if you keep an eye on the time and avoid overcooking. If you like a little texture, scatter a handful of sliced fresh mushrooms or a few thinly sliced onions over the chops before pouring on the sauce. To lighten things up a bit, use light sour cream or plain Greek yogurt in place of regular sour cream, stirring it in at the very end off the heat so it doesn’t curdle. And if you’re cooking for two, halve the recipe and use a smaller slow cooker, or make the full batch and enjoy the leftovers—they reheat beautifully and the gravy only gets better by the next day.