Easy to make and bursting with flavor, these pork chops are the epitome of Southern comfort food. This recipe is one of my favorites since it uses a combination of fresh and canned ingredients, which is something I rarely do because I prefer to use only fresh. Tender pork chops in a rich gravy; a winning combination. Gravy-topped mashed potatoes or egg noodles are my preferred serving vehicles, but either works well. My kids often request French fries with this dinner so they can dip them in the gravy. This is the best possible solution, I must say.
This recipe used to be reserved for special occasions like Sunday dinners before I discovered Crock Pot Smothered Pork Chops. I’ll never forget the anticipation in the air and the delicious aroma as we waited for it to complete cooking. Because it’s easy to get going and doesn’t require constant monitoring, I’ve been making it more often recently.
In all likelihood, you won’t have any leftovers from this lunch because everyone wants seconds. Because it will be so delicious, demands for it are sure to flood in.
Enjoy!
Ingredients :
Thin-Sliced Boneless Pork Chops, Servings: 4–6
A quantity equal to 2 cups of sliced Baby Bella mushrooms
Add 1 medium-sized onion, chopped
1 (10.5 oz.) can Mushroom Soup with Cream
1 (10.5 oz.) can a bowl of chicken soup with cream
375 mL beef broth (preferably low sodium)
2 teaspoons of garlic powder
Paprika, 1 teaspoon
1 milliliter of ground pepper
Instructions:
In the bottom of a slow cooker that is at least 6 quarts in size, put the pork chops.
Top the pork in the crock pot with the mushrooms and onions.
Combine the cream of mushroom soup, cream of chicken soup, beef broth, garlic, paprika, and pepper in a medium mixing bowl and whisk to combine.
Put all of this into a slow cooker.
Cook the pork for a minimum of 3 hours on high heat or 6-8 hours on low heat until the internal temperature reaches 145 degrees Fahrenheit.
Use mashed potatoes, egg noodles, or French fries as a base. Pair the pork chops with roasted asparagus or green beans.
Enjoy!
Notes
Blade chop, shoulder chop, sirloin chop, or tenderloin chops are the best cuts of pork to use, as are those that are extra thick. Slow cooking brings out the tenderness in well marbled slices. Although leaner cuts can be cooked successfully, the resulting meat is not as soft and is more likely to become tough if overcooked.
Cooking pork chops over a low heat produces the most tender results. Meat is more tender when it is cooked at a lower temperature for a longer period of time.
To keep leftovers fresh for up to two days, refrigerate them in an airtight container. You can also pack a quick lunch in individual serving containers.
• Soups: Keep cream soups as is, without milk or water. You can use them right out of the can. We recommend Cream of Mushroom and Cream of Chicken condensed soups, but feel free to experiment with different combinations.