In the bottom of the slow cooker, mix together soup, cream of chicken, milk, and pepper. Stir until smooth.
Place pork chops in the bottom of the slow cooker. Spoon sauce mixture over top to fully coat.
Cook on Low for 4-6 hours, until fork tender and cooked through.
Video
Notes
Thick-cut, bone-in pork chops are recommended for this recipe.
This recipe also works well with chicken breasts or thighs. The cooking time will vary depending on the thickness of the meat. (up to 8 hours)
You can use a different cream soup if that's what you have on hand. Cream of mushroom works great in this recipe.
Garnish with a sprinkle of fresh chopped parsley.
For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons water. After cooking, add cornstarch mixture to gravy, and stir to combine.
For a thinner sauce, add ½ cup milk to the gravy.
Storage: Store leftovers covered in the refrigerator for up to 3 days.
Freezer Directions: To freeze, prepare pork chops in a bowl instead of the slow cooker. Transfer to a freezer bag before cooking. Thaw overnight in the refrigerator before cooking.