Crock-Pot Smothered Pork Chops
I am always on the hunt for new recipes my family will love. Especially if they involve a slow cooker! My crock-pots allow me to make dinner while spending quality time with my kids and getting all those fun things done like homework and chores.
This is one that a friend recommended to me. It is easy to make and the end result is a moist pork chop with extra gravy to pour over the top. I went with egg noodles to serve with the pork chops, but this would be good with rice or even mashed potatoes.
I used a little corn starch and water to thicken the sauce at the end. If you do not want a thick sauce, skip this part all together.
Leftovers can be stored in the fridge for 4-7 days in a sealed container and they heat up nicely for lunches.
Remember, pork should be cooked to an internal temperature of 145 degrees. And, if using boneless pork chops, boneless take less time to cook then bone in chops.
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Crock-Pot Smothered Pork Chops
Ingredients
- 4 Whole Bone-In Pork Chops
- 14 oz Low Sodium Chicken Broth
- 1 10.5 oz Cream of Chicken Soup
- 1 oz Dry Onion Soup Mix packet
- 1 oz Dry Pork Gravy Mix packet
- 1 Teaspoon Garlic Powder
for thickening
- 3 Tablespoons Corn Starch
- 3 Tablespoons cold water
Instructions
- In a medium mixing bowl, mix the dry onion soup mix, chicken broth, cream of chicken soup, dry pork gravy mix and the garlic powder.
- Place the pork chops on the bottom of a 4 qt or larger slow cooker.
- Pour the liquid ingredients over the top of the pork chops.
- Cover and cook on LOW for 4-6 Hours.
- Remove the pork chops from the slow cooker.
- In a bowl, mix the corn starch and cold water. Turn the slow cooker on high and add this to the remaining liquid in the crock. Slow stir the liquid in allowing the liquid to thicken.
- Pour the extra liquid over the pork chops and serve.
