Crockpot Smothered Pork Chops
Bone-in pork chops slow-cooked with onions and mushrooms in a thick, creamy gravy made with cream of mushroom and cream of chicken soup until fork tender.
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Servings: 5 serving
Ingredients
- 5 pork chops bone-in
- 10 ounce can of cream of mushroom
- 10 ounce can of cream of chicken
- 4 ounce mushrooms roughly chopped
- 1/2 medium yellow onion sliced
- salt & pepper to taste
- cooking oil as needed for searing
Instructions
- Pat the pork chops dry and season both sides with salt and black pepper. Optional: heat a little cooking oil over medium-high heat and sear the pork chops on both sides until browned. They do not need to cook through because they’ll finish cooking in the slow cooker.
- Prep the veggies.
- Stir the cream of mushroom and cream of chicken soups together until combined. Mix the onions and mushrooms with half of the soup mixture. Spread the remaining soup across the bottom of the slow cooker, add the pork chops, then spoon the vegetable mixture over the top.
- Cover and cook on HIGH for 4 hours or LOW for about 6 hours, until the pork chops are fork tender and beginning to separate from the bone.
- When finished, serve the smothered pork chops with rice or mashed potatoes.
Notes
- Do not add broth or water. The pork chops release moisture as they cook, which combines with the condensed soups to create the gravy.
- Boneless pork chops also work. I prefer bone-in for this recipe, but I’ve made it successfully with boneless pork chops too.
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