Slow Cooker Alpine Pork Chops

These Slow Cooker Alpine Pork Chops are the ultimate cozy, no-fuss comfort food. Tender, juicy pork chops simmer all day in a rich, creamy sauce made with Swiss cheese, mushrooms, garlic, and herbs.

With just a few simple ingredients and minimal prep, this dish transforms into a flavorful, melt-in-your-mouth meal that’s perfect for busy weeknights or a relaxed weekend dinner.

Why You’ll Love This Recipe:

People will love this recipe because it’s rich, hearty, and incredibly easy to make.

The slow cooker does all the work, turning simple ingredients into a flavorful, creamy dish with melt-in-your-mouth pork chops.

The savory combination of Swiss cheese, mushrooms, and herbs creates a comforting sauce that’s perfect for pouring over mashed potatoes, rice, or noodles.

It’s a fuss-free, family-friendly meal that tastes like home.

Key Ingredients:

Boneless Pork Chops: Lean, tender, and perfect for slow cooking—they absorb flavor beautifully while staying juicy and soft.

Cream of Mushroom Soup: Adds a creamy, savory base to the sauce with earthy mushroom flavor and a comforting, homestyle feel.

Swiss Cheese: Melts into the sauce for a rich, slightly nutty taste that pairs perfectly with the pork and mushrooms.

Chicken Broth: Helps thin the sauce and infuse it with added savory depth.

Onion & Garlic: Classic aromatics that build bold flavor as they slow cook and soften into the sauce.

Dried Thyme: Adds a warm, herbaceous note that complements the creamy, cheesy sauce.

Slow Cooker Alpine Pork Chops

Ingredients

4 boneless pork chops

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup chicken broth

1 cup shredded Swiss cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp dried thyme

Salt and pepper to taste

1 tbsp olive oil

Instructions:

Sear the Pork Chops:

Heat olive oil in a large skillet over medium-high heat.

Season the pork chops with salt and pepper, then sear each side for 3–4 minutes until nicely browned.

This adds flavor and helps seal in moisture.

Make the Sauce:

In your slow cooker, mix together the cream of mushroom soup, chicken broth, shredded Swiss cheese, chopped onion, minced garlic, and thyme.

Stir until well combined.

Add the Pork Chops:

Place the browned pork chops into the slow cooker, nestling them into the sauce so they’re mostly covered.

Slow Cook to Tender:

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the pork is fork-tender and fully cooked.

Finish and Serve:

Stir the sauce before serving to make sure everything is well combined.

Taste and adjust salt and pepper, if needed.

Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.

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Notes:

Searing Adds Flavor: Don’t skip the searing step—it helps lock in juices and gives the pork a golden, flavorful crust that enhances the final dish.

Cheese Tip: Swiss cheese melts into the sauce for a smooth, nutty finish, but you can swap it with mozzarella or provolone for a milder flavor if preferred.

Cream of Mushroom Alternative: For a homemade twist, you can use a simple white sauce with sautéed mushrooms in place of canned soup.

Thickening the Sauce: If the sauce is thinner than you’d like after slow cooking, remove the lid for the last 30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook for an additional 10–15 minutes on high.

Storage: Leftovers keep well in the fridge for 3–4 days and can be reheated gently on the stove or in the microwave. The sauce will thicken as it sits—just add a splash of broth or milk when reheating, if needed.

Serving Suggestions: This dish is delicious over mashed potatoes, buttered noodles, or rice—anything that can soak up that creamy, cheesy sauce!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use bone-in pork chops instead of boneless?

Yes! Bone-in pork chops work just as well and can even add extra flavor to the dish.

Just note that they may take slightly longer to cook, so lean toward the full 8 hours on low.

Can I substitute the cream of mushroom soup?

Absolutely. If you prefer a homemade version, you can make a quick creamy mushroom sauce using butter, flour, milk, and sautéed mushrooms.

You could also use cream of chicken or cream of celery soup for a different flavor.

Will the Swiss cheese make the sauce stringy?

Not if it’s shredded.

Using pre-shredded or freshly grated Swiss cheese helps it melt evenly into the sauce.

If you’re worried about stringiness, mix in the cheese gradually and stir well.

Can I cook this on high instead of low?

Yes. You can cook the pork chops on high for about 3–4 hours if you’re short on time.

Just be sure to monitor doneness—pork chops are done when they’re tender and reach an internal temperature of 145°F (63°C).

Can I freeze leftovers?

Yes, but with caution.

The pork itself freezes well, but the sauce may separate slightly due to the dairy.

If freezing, store in an airtight container for up to 2 months, and reheat gently while stirring to bring the sauce back together.

Do I really need to brown the pork chops before adding them to the slow cooker?

Yes, it’s highly recommended.

Browning the pork chops adds rich flavor and helps lock in moisture.

While you can skip this step in a pinch, the dish will be more flavorful with it.

When should I add the Swiss cheese—at the beginning or near the end?

Add it at the beginning along with the soup and broth.

It melts slowly during cooking, blending into the sauce for a smooth, creamy texture.

How do I prevent the sauce from getting too watery?

Make sure not to add extra liquid beyond the recipe’s ingredients.

If your pork chops release a lot of juice, you can remove the lid in the last 30 minutes of cooking to let the sauce thicken slightly, or stir in a cornstarch slurry.

Can I prep everything the night before and start cooking in the morning?

Yes! You can sear the pork chops and prep the sauce ingredients the night before.

Store everything in the fridge (in the slow cooker insert if it’s removable), then set it in the cooker and start it in the morning.

What’s the best way to check if the pork chops are done?

Use a meat thermometer to check that the internal temperature has reached 145°F (63°C).

The meat should be tender and easy to cut with a fork after slow cooking.