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.
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
Crock-Pot Parmesan Pork Chops Recipe
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
Linked up at: A Pinch of Joy
What section of the grocery store did you find the McCormick seasoning pack?
You should be able to find the McCormick seasoning pack in the spice section of the grocery store.
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
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.
This was WAY too salty for me! And I did not add any extra.
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.
Do you mix the soup with water first or spread it just straight from the can?
Great question Anjelica, in this recipe you just just spread it straight from the can!
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
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.
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!!
So glad you and your husband enjoyed this recipe Glenda! We love hearing from folks who loved the recipes we post.
What temp should the chops be when done? I am hesitant to go 6 hours for fear of drying them out.
The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.
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?
Don’t add any water. You can cook on high, just adjust times and watch that it doesn’t burn.
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?
Boneless chops should be fine. I would select thick cut chops which tend to be a bit juicier.
Did you brown the pork chops before adding them to the crockpot?
nope, but you certainly can if you want to.
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?
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!
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!
You’re welcome Misty…so glad you enjoyed this recipe!
Can the soup be substituted with cream of chicken soup instead?
Absolutely!
Any Cream of “something” should work just fine!