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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / 10 Ingredients Or Less Crock-Pot Recipes / Crock-Pot Parmesan Pork Chops

Crock-Pot Parmesan Pork Chops

Written by: Crock-Pot Ladies 27 Comments

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Crock-Pot Parmesan Pork Chops
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An easy, delicious way to make pork chops. Crock-Pot Parmesan Pork Chops is a great entrée that your family will be sure to love.

Crock-Pot Parmesan Pork Chops

Slow Cooker 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 for dinner.

I knew I had some shredded Parmesan cheese 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 pork chops, but boneless pork chops could be used as well. 

These would even work with boneless skinless chicken breasts in a pinch. 

I used a 6 quart crock-pot.  If you have a smaller crock-pot, use less chops.


Special Diets

Low Calorie | Low Cholesterol | Low Fat | Low Sugar


Crock-Pot Parmesan Pork Chops

Crock-Pot Parmesan Pork Chops Recipe

Heidi Kennedy
Everyone in the family is going to love the flavors in this simple pork chop recipe. Pork chops are cooked to perfection in a creamy sauce with Parmesan cheese.
3.34 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Entrée
Cuisine American
Servings 6 Servings
Calories 190 kcal

Ingredients

  • 1 Cup Plain Bread Crumbs
  • ¾ Cup Grated Parmesan Cheese
  • 1 Tablespoon Italian Seasoning (or 1packet of McCormick Gourmet Chicken and Potato’s Seasoning Pack)
  • 2 Teaspoons Ground Paprika
  • 6 Whole Pork Chops (bone-in)
  • 21 Ounces Canned Cream Of Mushroom Soup

Instructions

  • In a bowl combine bread crumbs, Parmesan cheese, McCormick Seasoning Pack and Paprika.
    1 Cup Plain Bread Crumbs –¾ Cup Grated Parmesan Cheese –1 Tablespoon Italian Seasoning –2 Teaspoons Ground Paprika
  • Lay the first layer of pork chops in a 6 quart or larger slow cooker. (you only want 2 layers so squish those in as needed).
    6 Whole Pork Chops
  • Spread one can of cream of mushroom soup over the chops.
    21 Ounces Canned Cream Of Mushroom Soup
  • Shake half the dry ingredients that are in your bowl over the top of the soup.
  • Lay your next layer of pork chops.
  • Spread the other can of cream of mushroom soup over the chops.
  • Cover the rest of the mixture with your dry ingredients.
  • Cover and cook on LOW for 4 to 6 hours.

Nutrition

Calories: 190kcal | Carbohydrates: 21g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1055mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!

Linked up at: A Pinch of Joy

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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Entree Recipes Tagged With: Bread Crumbs, Cream of Mushroom Soup, Italian Seasoning, Low Calorie, Low Calorie CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, McCormick Gourmet Chicken and Potatoes Seasoning Pack, Paprika, Parmesan Cheese, Pork, Pork Chops, Pork Chops CP Recipes, Pork CP Recipes, Shredded Cheese

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Comments

  1. Jill says

    March 30, 2014 at 5:06 PM

    What section of the grocery store did you find the McCormick seasoning pack?

    Reply
    • Lady Heidi says

      March 31, 2014 at 11:53 AM

      You should be able to find the McCormick seasoning pack in the spice section of the grocery store.

      Reply
  2. ilona Watzlawick says

    April 1, 2014 at 8:22 AM

    I have a couple questions about this recipe: may I assume that the Cream of Mushroom Soup is “condensed” Cream of Mushroom Soup? also, I only have one can of condensed Cream of Mushroom soup, do you think a can of Tomato Soup would do for a substitute? Thanks in advance for any feedback

    Reply
    • Lady Heidi says

      April 12, 2014 at 6:28 PM

      Yes, that would be condensed cream of mushroom soup. You could substitute a can of tomato soup but it will be thinner as well as change the flavor profile of the dish.

      Reply
  3. Donna says

    April 28, 2014 at 4:06 PM

    This was WAY too salty for me! And I did not add any extra.

    Reply
    • Lady Sarah says

      April 30, 2014 at 12:44 AM

      Hmmmm we didn’t find it salty at all (no extra salt is added), but you could do a low sodium cream of mushroom soup if that is a concern.

      Reply
    • Anjelica says

      August 20, 2022 at 5:31 AM

      Do you mix the soup with water first or spread it just straight from the can?

      Reply
      • Crock-Pot Ladies says

        August 23, 2022 at 11:03 AM

        Great question Anjelica, in this recipe you just just spread it straight from the can!

        Reply
  4. Rene Stansell says

    May 4, 2014 at 4:23 PM

    Hi Sarah, I am not a very good cook and I worry about the 4-6 hours, do I stop cooking at about 5 hrs and check or just do the 6hrs?.
    from ‘the not so good cook’
    Rene from OZ xo

    Reply
    • Lady Sarah says

      May 7, 2014 at 9:42 PM

      I would go ahead and do the 6 hours. You can also use a meat thermometer to check the inside temperature of the meat. I find Pork seems to cook pretty efficiently in the crock.

      Reply
  5. Glenda McQueen says

    August 6, 2014 at 8:43 PM

    I made these today and my husband raved about it, I did the recipe almost exactly, I used the Italian seasoning instead of what you used (because that’s what I had on hand). The chops were so tender the meat came right off the bone, it was really delicious!! I will definitely be making this again, thank you!!

    Reply
    • Lady Heidi says

      August 7, 2014 at 4:23 PM

      So glad you and your husband enjoyed this recipe Glenda! We love hearing from folks who loved the recipes we post.

      Reply
  6. Jen Bell says

    August 9, 2014 at 1:58 PM

    What temp should the chops be when done? I am hesitant to go 6 hours for fear of drying them out.

    Reply
    • Lady Heidi says

      August 9, 2014 at 2:20 PM

      The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.

      Reply
  7. Jewlz says

    September 24, 2014 at 1:17 PM

    This might sound silly, but are you supposed to add the water to the can of soup or just add the can? Sorry I am a terrible cook! Also, can you cook these on high if you’re in a time crunch?

    Reply
    • Lady Sarah says

      September 27, 2014 at 10:36 PM

      Don’t add any water. You can cook on high, just adjust times and watch that it doesn’t burn.

      Reply
  8. Jennifer says

    September 29, 2014 at 3:26 PM

    Can these be done with boneless chops too. I have small children and don’t cook bone in for fear of choking. Would it dry the meat out too much to do boneless?

    Reply
    • Lady Heidi says

      September 29, 2014 at 9:27 PM

      Boneless chops should be fine. I would select thick cut chops which tend to be a bit juicier.

      Reply
  9. Carolee says

    October 30, 2014 at 4:27 PM

    Did you brown the pork chops before adding them to the crockpot?

    Reply
    • Lady Sarah says

      November 3, 2014 at 11:37 PM

      nope, but you certainly can if you want to.

      Reply
  10. Amanda says

    May 27, 2015 at 3:27 PM

    Hi! I have these in the crock pot now. I am fairly inexperienced with my crockpot simply because I always forget I have it. I only have about 5 hours to make sure these are done so I put them in on high for the first hour and actually left it on high because I opened up the lid and felt the top layer of chops and they only feel slightly warmer than room temp after 1 hour. I’m just concerned about them cooking all the way through. No one has had an issue with that right?

    Reply
    • Lady Heidi says

      May 27, 2015 at 8:36 PM

      It can take a while for everything to warm up and get going. Might take longer if you are starting with frozen chops. I hope your dish came out OK Amanda!

      Reply
  11. Misty says

    April 5, 2017 at 3:54 PM

    Made this last night using boneless pork chops, cheese and garlic “Texas Toast” brand croutons and the Italian seasoning. It was a FANTABULOUS dish!! Had a wonderful aroma when we came home from work, too. This is definitely on our “must cook again” list!

    Thank you!

    Reply
    • Lady Heidi says

      April 8, 2017 at 10:22 AM

      You’re welcome Misty…so glad you enjoyed this recipe!

      Reply
  12. Brenda says

    September 18, 2017 at 7:59 PM

    Can the soup be substituted with cream of chicken soup instead?

    Reply
    • Lady Sarah says

      September 19, 2017 at 12:38 AM

      Absolutely!

      Any Cream of “something” should work just fine!

      Reply

Trackbacks

  1. 16. D’s Crockpot Parmesan Pork Chops – Eat Your Words says:
    February 23, 2016 at 9:00 AM

    […] Possibly originally from: https://crockpotladies.com/recipe/crockpot-parmesan-pork-chops/ […]

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