Dump-and-Go Smothered Pork Chops – Cozy, Hands-Off Comfort Food

If you love comforting, hearty meals but don’t have time to fuss in the kitchen, these dump-and-go smothered pork chops are your kind of dinner. Everything goes straight into one pot with almost no prep, and the result is tender, saucy chops with rich onion gravy. This recipe is great for busy weeknights, but it’s satisfying enough for Sunday dinner.

It tastes like you cooked all day, even though your hands were free most of the time. Serve it with mashed potatoes, rice, or buttered noodles and call it a win.

Dump-and-Go Smothered Pork Chops - Cozy, Hands-Off Comfort Food

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 4–6 pork chops (bone-in or boneless, about 1 inch thick)
• 1 large yellow onion, thinly sliced
• 1 packet onion soup mix (about 1 ounce)
• 1 can (10.5 ounces) cream of mushroom soup (or cream of chicken)
• 1 cup low-sodium chicken broth (or water)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon black pepper
• Salt to taste (start light if your soup mix is salty)
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (for cornstarch slurry, optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions

 

• Choose your cooking method. This recipe works in a slow cooker on LOW for 6–7 hours (or HIGH for 3–4), or in the oven at 325°F (163°C) for about 1.5–2 hours. Pick whichever fits your schedule.
• Layer the onions. Place the sliced onions on the bottom of your slow cooker or a 9x13-inch baking dish. This acts as a flavorful bed and keeps the chops juicy.
• Add the pork chops. Lay the chops in a single layer over the onions. It’s okay if they overlap slightly, but a single layer cooks more evenly.
• Mix the sauce. In a bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Taste a tiny bit and adjust salt if needed.
• Dump the sauce and go. Pour the mixture evenly over the pork chops. Make sure everything is coated.
• Cook. Slow cooker: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until the chops are tender.
• Oven: Cover the baking dish tightly with foil and bake at 325°F (163°C) for 90–120 minutes, until fork-tender.
• Optional thickening. If you want a thicker gravy, remove the chops to a plate. Stir 2 tablespoons cornstarch with 2 tablespoons water, then whisk into the hot sauce. For slow cooker: turn to HIGH and cook 10–15 minutes. For oven: pour the sauce into a saucepan and simmer 3–5 minutes until thickened.
• Finish and serve. Return chops to the sauce if removed. Garnish with parsley. Serve over mashed potatoes, rice, or egg noodles with the onions and gravy spooned on top.

What Makes This Recipe So Good

• Almost zero prep: No browning, no complicated steps—just layer, pour, and cook.
• Comforting flavors: The onion gravy is savory, slightly creamy, and full of cozy, home-style vibes.
• Forgiving and flexible: Works with bone-in or boneless chops and can be made in a slow cooker or oven.
• Budget-friendly: Uses pantry staples like cream of soup, broth, and onion soup mix.
• Family-approved: Tender pork chops that pair with any simple side.

Ingredients

• 4–6 pork chops (bone-in or boneless, about 1 inch thick)
• 1 large yellow onion, thinly sliced
• 1 packet onion soup mix (about 1 ounce)
• 1 can (10.5 ounces) cream of mushroom soup (or cream of chicken)
• 1 cup low-sodium chicken broth (or water)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon black pepper
• Salt to taste (start light if your soup mix is salty)
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (for cornstarch slurry, optional)
• Fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

1. Choose your cooking method. This recipe works in a slow cooker on LOW for 6–7 hours (or HIGH for 3–4), or in the oven at 325°F (163°C) for about 1.5–2 hours. Pick whichever fits your schedule.
2. Layer the onions. Place the sliced onions on the bottom of your slow cooker or a 9×13-inch baking dish.

   This acts as a flavorful bed and keeps the chops juicy.

3. Add the pork chops. Lay the chops in a single layer over the onions. It’s okay if they overlap slightly, but a single layer cooks more evenly.
4. Mix the sauce. In a bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Taste a tiny bit and adjust salt if needed.
5. Dump the sauce and go. Pour the mixture evenly over the pork chops.

   Make sure everything is coated.

6. Cook.
   • Slow cooker: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until the chops are tender.
   • Oven: Cover the baking dish tightly with foil and bake at 325°F (163°C) for 90–120 minutes, until fork-tender.
7. Optional thickening. If you want a thicker gravy, remove the chops to a plate. Stir 2 tablespoons cornstarch with 2 tablespoons water, then whisk into the hot sauce. For slow cooker: turn to HIGH and cook 10–15 minutes.

   For oven: pour the sauce into a saucepan and simmer 3–5 minutes until thickened.

8. Finish and serve. Return chops to the sauce if removed. Garnish with parsley. Serve over mashed potatoes, rice, or egg noodles with the onions and gravy spooned on top.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm on the stove over low heat or in the microwave at 50–70% power. Add a splash of broth or water if the gravy is too thick.

Why This is Good for You

• Protein-rich: Pork chops are a solid source of protein, helping with satiety and muscle maintenance.
• Customizable sodium: Using low-sodium broth and tasting before salting helps keep sodium in check.
• Simple real ingredients: Onions provide natural sweetness and antioxidants, and you can swap in cleaner pantry options if you prefer.
• Balanced meal base: Pair with vegetables and a starch for a well-rounded plate that actually satisfies.

Common Mistakes to Avoid

• Over-salting early. Onion soup mix and canned soup can be salty. Taste the sauce before adding extra salt.
• Using very thin chops. Thin chops can dry out.

  Aim for about 1-inch thickness for best results.

• Skipping the onions. The onions do more than flavor—they keep the meat moist. Don’t leave them out.
• Overcooking on high heat. Keep the oven low and slow, or use the slow cooker setting as directed to avoid tough meat.
• Not resting the sauce. If you thicken the gravy, give it a minute to settle so it clings nicely to the chops.

Variations You Can Try

• Mushroom lovers: Add 8 ounces of sliced cremini or button mushrooms with the onions.
• Herb-forward: Stir in 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme to the sauce.
• Dairy-free: Use a dairy-free condensed cream soup or make a quick slurry with broth and a little unsweetened coconut milk; season generously.
• Gluten-free: Choose a certified gluten-free soup mix or make your own seasoning blend, and ensure your cream soup is gluten-free.
• Gravy from scratch: Skip the canned soup. Use 1 tablespoon butter + 1 tablespoon flour to make a quick roux in a saucepan, whisk in 1.5 cups broth, season with onion powder, garlic powder, salt, and pepper, then pour over the chops.
• Apple-onion twist: Add 1 sliced apple with the onions and swap 1/2 cup of broth for apple cider for a sweet-savory spin.
• Pressure cooker (Instant Pot): Layer onions and chops, pour sauce, then pressure cook on High for 10 minutes (boneless) or 12 minutes (bone-in), natural release 10 minutes.

  Thicken with cornstarch slurry on Sauté if desired.