Serve with buttery mashed potatoes, crusty bread, or egg noodles to soak up the creamy sauce.
Add a fresh touch with a side of steamed green beans, roasted carrots, or a crisp salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
For longer storage, freeze pork chops and sauce together for up to 2 months.
Variations
Cheese swap: Try Gruyère for a nuttier flavor.
Spicy kick: Add a pinch of red pepper flakes.
Gluten-free: Use gluten-free cream of mushroom soup.
Extra flavor: Add sliced mushrooms or bell peppers to the slow cooker.
FAQ
Can I use bone-in pork chops instead of boneless?
Yes, bone-in works beautifully—just allow a little extra cooking time.
Can I make this without a slow cooker?
Absolutely. Brown the chops, then bake everything in a covered casserole dish at 325°F (160°C) for 1½–2 hours.
What can I use instead of Swiss cheese?
Gruyère, mozzarella, or provolone are all great substitutes that still give you a creamy, melty sauce.
