There are nights when even browning a piece of meat feels like too much work. On those nights, you need a recipe that asks almost nothing of you. Slow cooker pork sirloin chops—dumped directly into the pot raw, with no pre-searing, no complicated steps, and no extra dishes—is that recipe. In just minutes of prep, you can have a dinner that tastes like it simmered for hours, with tender, juicy pork and a rich, savory gravy.
Pork sirloin chops come from the hip area of the pig, near the rear leg. They are lean, flavorful, and budget-friendly, but they can become dry if overcooked. The slow cooker is their best friend. Cooked low and slow, these chops become fall-apart tender, and the simple gravy—made from broth, soup, or a few seasonings—infuses every bite with flavor. This is hands-off cooking at its finest.
Whether you are feeding a family on a busy weeknight, meal prepping for the days ahead, or simply craving comfort food without the fuss, these dump-and-go slow cooker pork sirloin chops will become a trusted favorite. No searing. No standing over the stove. Just delicious results.
Why You Will Love These Dump-and-Go Pork Sirloin Chops
· Truly hands-off: Dump raw pork directly into the slow cooker. No pre-cooking.
· Incredibly tender: Low, slow cooking breaks down the meat for fork-tender results.
· Rich, flavorful gravy: Creates its own sauce as it cooks.
· Budget-friendly: Pork sirloin chops are an affordable cut.
· Minimal cleanup: One pot (the slow cooker insert) and a few measuring spoons.
· Great for meal prep: Tastes even better the next day.
· Customizable: Change the soup, add vegetables, or swap the seasonings.
Ingredients
Here is everything you need for the easiest slow cooker pork sirloin chops:
For the Pork and Gravy:
· 4 to 6 pork sirloin chops (about 2 to 2½ pounds total), raw
· 1 can (10.5 ounces) condensed cream of mushroom soup (or cream of chicken or cream of celery)
· 1 packet (1 ounce) dry onion soup mix (such as Lipton)
· 1 cup low-sodium chicken broth or beef broth
· 2 cloves garlic, minced (optional)
· ½ teaspoon black pepper (no need for extra salt—the soup mix is salty)
Optional Add-Ins:
· 1 medium yellow onion, sliced
· 8 ounces cremini mushrooms, sliced
· 2 to 3 potatoes, peeled and cut into chunks
· 3 carrots, peeled and cut into chunks
· 1 teaspoon dried thyme or rosemary
For Serving (Optional):
· Mashed potatoes, rice, or egg noodles
· Fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 6-quart or larger slow cooker with non-stick spray or a little oil. This step is optional but helps with cleanup.
Step 2: Dump the Pork
Place the raw pork sirloin chops directly into the bottom of the slow cooker. They can overlap slightly—that is fine. There is no need to brown them first.
Step 3: Add the Gravy Ingredients
In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, chicken broth, minced garlic (if using), and black pepper. Whisk until smooth. If you are adding optional vegetables like sliced onion, mushrooms, potatoes, or carrots, scatter them over and around the pork chops before pouring the sauce.
Step 4: Pour and Cover
Pour the gravy mixture evenly over the pork chops and any vegetables. Use a spoon to ensure the chops are mostly covered or coated. Cover the slow cooker with the lid.
Step 5: Slow Cook
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The pork is done when it is fork-tender and shreds easily. For the most tender results, use the LOW setting.
Step 6: Serve
Carefully remove the pork chops from the slow cooker (they will be very tender). Serve the chops and gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Cooking Tips and Pro Tips for Best Results
· Do not add extra salt: The dry onion soup mix and canned soup already contain significant sodium. Taste before adding any additional salt.
· Low and slow is best: Cooking on LOW for 6 to 8 hours yields the most tender, juicy pork sirloin chops. HIGH works in a pinch but may result in slightly firmer meat.
· Thicken the gravy after cooking: If you prefer a thicker gravy, remove the pork chops after cooking. Whisk a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water into the slow cooker juices. Cook on HIGH uncovered for 15 to 20 minutes until thickened.
· Add vegetables for a one-pot meal: Potatoes, carrots, onions, and mushrooms cook beautifully alongside the pork. Cut them into uniform chunks and add them before pouring the sauce.
· Use any cream soup: Cream of mushroom is classic, but cream of chicken, cream of celery, or even cheddar cheese soup work beautifully.
· Do not lift the lid: Each time you lift the lid, heat escapes and adds 15 to 20 minutes of cooking time. Trust the process.
Variations and Substitutions
· Pork chops with gravy and potatoes: Add 4 to 5 medium potatoes (peeled and cut into 1-inch chunks) along with the pork. This becomes a complete one-pot meal.
· Creamy ranch pork chops: Substitute the onion soup mix with 1 packet of dry ranch dressing mix. Use cream of chicken soup.
· Italian-style pork chops: Add 1 teaspoon of Italian seasoning and ½ cup of chopped sun-dried tomatoes. Serve over pasta.
· Apple and onion pork chops: Add 2 sliced apples (Granny Smith) and 2 sliced onions. Use apple cider instead of broth.
· Gluten-free version: Use a gluten-free cream soup and a gluten-free onion soup mix (or make your own with gluten-free bouillon and dried onion flakes).
· Keto or low-carb: Serve over cauliflower mash or zucchini noodles. Omit potatoes and add mushrooms and spinach instead.
· Add a splash of wine: Replace ¼ cup of the broth with dry white wine or apple cider for extra depth.
Serving Suggestions
These slow cooker pork sirloin chops are wonderful served over or alongside:
· Mashed potatoes: The classic pairing. The creamy gravy soaks into the potatoes perfectly.
· Buttered egg noodles: Wide noodles catch the gravy beautifully.
· Rice: White, brown, or cauliflower rice all work well.
· Roasted vegetables: Serve with roasted Brussels sprouts, green beans, or asparagus.
· Crusty bread: Essential for sopping up every last drop of gravy.
· A simple green salad: Adds freshness and brightness.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 4 days.
Freezer Storage
This dish freezes well for up to 2 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
· Skillet method (best): Reheat gently in a covered skillet over medium-low heat, adding a splash of broth if the gravy is too thick.
· Microwave method: Heat individual portions in a microwave-safe bowl for 60 to 90 seconds, stirring halfway through.
· Oven method: Cover and reheat at 325 degrees Fahrenheit for 15 to 20 minutes.
Do not reheat more than once. Only reheat the portion you plan to eat.
Nutritional Information
Approximate per serving (based on 4 servings, pork chop with gravy, without added vegetables or starch):
· Calories: 380
· Protein: 32g
· Fat: 20g
· Saturated Fat: 7g
· Carbohydrates: 12g
· Fiber: 1g
· Sugar: 3g
· Sodium: 980mg
Note: Nutritional values are estimates and will vary based on specific ingredients, soup brands, and portion sizes.
Frequently Asked Questions
Can I put raw pork sirloin chops directly into the slow cooker?
Yes. That is the entire point of this dump recipe. Pork sirloin chops cook perfectly well from raw in the slow cooker. There is no need to brown them first, though browning does add flavor if you have the time and energy.
Why are my pork chops tough in the slow cooker?
Tough pork chops usually mean they were cooked on HIGH for too short a time, or they are a very lean cut. Pork sirloin chops are lean, so low and slow is essential. Cook on LOW for at least 6 hours. Also, do not lift the lid during cooking.
Do I need to add liquid to the slow cooker?
Yes. The recipe uses 1 cup of broth plus the liquid from the condensed soup. This is enough to create a gravy and keep the pork moist without drowning it.
Can I use pork loin chops instead of sirloin chops?
Yes. Pork loin chops are also lean and work well with the same method. Avoid very thin chops (less than ½ inch thick), as they can overcook and become dry.
How do I thicken the gravy after cooking?
Remove the pork chops. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the slow cooker juices. Turn the slow cooker to HIGH, cover, and cook for 15 to 20 minutes until thickened. Return the pork to warm through.
Can I add vegetables to the slow cooker?
Absolutely. Onions, carrots, potatoes, and mushrooms are excellent additions. Add them to the slow cooker before pouring the gravy. Potatoes may need a little extra cooking time—cut them into small chunks.
Is this recipe gluten-free?
Not as written, because condensed cream soups and dry onion soup mix often contain gluten. To make it gluten-free, use a certified gluten-free cream soup, a gluten-free onion soup mix (or make your own with gluten-free bouillon and dried onion flakes), and gluten-free broth.
Can I cook this on HIGH instead of LOW?
Yes. Cook on HIGH for 3 to 4 hours. The pork will be tender, but LOW (6 to 8 hours) yields the most fall-apart results.
Final Thoughts
Slow cooker pork sirloin chops are proof that the best meals are not always the most complicated. By dumping raw chops into the pot with a few pantry staples, you can create a dinner that is tender, flavorful, and deeply satisfying. The slow cooker does all the work, and you get to walk away.
This recipe is perfect for the days when you do not have the energy for browning or the patience for multiple steps. It is also a wonderful starting point for creativity—add potatoes, toss in some mushrooms, or swap the soup to match your mood. However you make it, you will have a warm, comforting meal that tastes like you spent hours in the kitchen.
So open that can of soup, tear open that packet of onion mix, and dump those raw pork chops right into the slow cooker. Cover it, set it, and forget it. When dinner time comes, you will be rewarded with tender, juicy pork and a rich, savory gravy. That is the beauty of dump cooking—simple, honest, and delicious.