I love pork chops, but there is only so much I can make with them. Most of the time I just fry them or I use my one slow cooker recipe for pork chops when I’m feeling lazy, so you could imagine how happy I was to come across another recipe that seemed good enough to try.
This is a really great recipe. It takes no time to cook in the slow cooker and the results are fabulous or as my husband said “this is on point!”. The pork chops come out so moist, the gravy has a great flavor and my family really enjoyed it.
Creamy Slow Cooker Pork Chops
adapted from Ninali
1/2 cup flour
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Pepper
Some season salt (Lawry’s Season Salt is what happening right now)
4-5 whole boneless Pork Chops, about a half to three quarters thick
2 tablespoons vegetable or olive oil
2 (10 ounce) cans Cream of Mushrooms
1 (10 ounce) can Cream of Chicken
1 (14 ounce) can Beef Broth
1 package Onion Soup Mix, 1 ounce packet
4 -5 cups of cooked rice
Rinse pork chops and pat dry with a paper towel. Sprinkle each pork chop with a little season salt on both sides. Combine flour, garlic powder, salt and pepper together in a shallow dish. Generously flour each pork chop with flour mixture and set aside.
Over medium heat, heat oil and add butter in a frying pan until hot, but not smoking. Brown each pork chop (2-3 at a time) until golden brown on each side, about 3-4 minutes on each side. Set pork chops aside.
Pour the cans of cream of mushroom soup, cream of chicken and beef broth in your slow cooker. Mix in the envelope of onion soup mix until well combined. Submerge pork chops in the sauce mixture and cook on high for 3.5 to 4.5 hours until chops are fork tender.
In the meantime prepare your rice. Once chops are done, serve over rice with gravy from slow cooker. These are also great with some mashed potatoes and some veggies…oh! and a dinner roll to soak up some of that gravy.