Lightly fried pork chops that are slow cooked in a luscious, savory gravy. Pile these on a bed of mashed potatoes and you are set.
These pork chops are so tender, you can cut them with a fork!
The first thing I do is season and sear the pork chops. Why should we sear meat prior to slow cooking? It caramalizes the flavors, browns the meat and creates a rich crust that intensifies that flavor. If you have the saute function on your slow cooker, use that to brown the meat. If not, use a pan over medium heat.
Smothered Pork Chops
Smothered pork chops that are slow cooked in a luscious, savory gravy. Pile these on a bed of mashed potatoes and you are set.
Ingredients
- 1 tbsp olive oil
- 4 pork chops, bone-in
- salt and pepper
- 1 tsp garlic powder
- 1.7 ounce packet Lipton BEEFY onion soup mix
- 1 1/2 cup chicken broth
- 10.5 ounce golden mushroom soup
- 1 ounce packet dry pork gravy mix
- 2 tbsp cornstarch
- 1/4 cup cold water
Instructions
- Apply the saute function to your slow cooker and place olive oil in the base. Season pork chops with garlic powder, salt and pepper. Saute 4-5 minutes each side until brown. If you do not have a crockpot with this function, sear meat in a pan over medium-heat.
- Whisk together the beefy onion mix, golden mushroom soup, broth and dry gravy mix. Pour over the pork chops, doing your best to completely cover.
- Cover and cook on low for 6 hours.
- About 30 minutes before pork chops are done cooking, whisk together the cornstarch and cold water until smooth. Pour into the crockpot, cover and cook on high for 30 minutes. This will thicken the liquids and make a nice gravy.
- Serve over mashed potatoes, cauliflower, rice or noodles. Store leftovers in an airtight container in the refrigerator.
