Crock-Pot Parmesan Pork Chops

 Crock-Pot Parmesan Pork Chops

One of our favorite Sunday meals is Pork chops.  We often can find them marked down at the grocery store on Saturday so Sunday after church I come up with a new way to make Pork Chops.  I knew I had some shredded Parmesan that I needed to use up, so I decided to incorporate it into the recipe.  These Crock-Pot Parmesan Pork Chops turned out very creamy, flavorful and were finished off fast.  I used Bone-In chops, but boneless could be used as well.  These would even work with boneless skinless chicken breasts in a pinch.  I used a 7 quart crock-pot.  If you have a smaller crock-pot, use less chops.

More great Crock-Pot Pork Chop Recipes

Crock-Pot Parmesan Pork Chops

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6

Crock-Pot Parmesan Pork Chops


6-8 Bone-In Pork Chops, thawed
2 Cans of Cream of Mushroom Soup
1 Cup of Bread Crumbs
3/4th Cup of Parmesan Cheese Grated
1 Packet of McCormick Gourmet Chicken and Potato’s Seasoning Pack (or 1 TBS of Italian Seasoning)
2 Teaspoons of Paprika


  1. In a bowl combine bread crumbs, Parmesan cheese, McCormick Seasoning Pack and Paprika.
  2. Spray crock-pot with Pam.
  3. Lay the first layer of Pork chops (you only want 2 layers so squish those in as needed).
  4. Spread one can of Cream of Mushroom Soup over the chops.
  5. Shake half the dry ingredients that are in your bowl.
  6. Lay your next layer of Pork chops.
  7. Spread the other can of Cream of Mushroom soup over the chops.
  8. Cover the rest of the mixture with your dry ingredients.
  9. Cook on low for 4-6 hours.

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