Picture this: a chilly evening with the family gathered around the table, laughter echoing through the room. There’s nothing quite like the aroma of tender pork chops slow-cooked to perfection, enveloped in a rich, savory sauce that practically hugs your taste buds. It’s like a warm blanket on a cold night, and trust me, your family will be begging for seconds—or maybe even thirds.
Steps
- Preheat a skillet with olive oil over medium-high heat. Season the pork chops with salt, pepper, paprika, and garlic powder. Brown each side of the pork chops for about 3 minutes, then remove them from the pan.
- Add the condensed cream of mushroom soup, cream of chicken soup, and beef broth to the skillet. Whisk the mixture to deglaze the pan and incorporate any browned bits from the pork.
- Place sliced mushrooms and onions at the bottom of a slow cooker. Arrange the browned pork chops on top of the vegetables.
- Pour the soup and broth mixture over the pork chops in the slow cooker. Cover and cook on low for 7-8 hours until the pork is tender.
- If desired, thicken the gravy with a cornstarch slurry by mixing 1 tablespoon each of cornstarch and water. Whisk the slurry into the slow cooker and let it thicken for about 5 minutes.
- Serve the tender pork chops and gravy over rice, mashed potatoes, or noodles for a comforting meal.
Ingredients
- 4 bone-in pork chops, approximately 3 pounds
- Salt and black pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 10.5 ounces condensed cream of mushroom soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- ¾ cup reduced sodium beef broth
- 2 cups sliced mushrooms
- 1 small onion, sliced
Nutritional Values
Calories: 1508 | Carbohydrates: 56g | Protein: 148g | Fat: 76g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 36g | Trans Fat: 0.4g | Cholesterol: 396mg | Sodium: 4804mg | Potassium: 3692mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1056IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 8mg
FAQ
- What type of pork chops are best for this slow cooker recipe?
- For the most tender results, choose bone-in chops that are thicker and have good marbling, such as blade chop, shoulder chop, sirloin chop, or tenderloin chops. These cuts become particularly tender when cooked slowly.
- Can I use a different kind of broth besides beef broth?
- Yes, while beef broth provides a rich flavor, you can substitute it with chicken broth. However, be aware that the flavor may not be as robust.
- How should I store leftover Crock Pot pork chops?
- Store any leftover pork chops in an airtight container in the refrigerator for up to three days. When reheating, you can add a bit of milk or cream to the sauce to maintain its creamy consistency.
- What can I serve with Crock Pot pork chops?
- These pork chops pair well with a variety of sides such as rice, mashed potatoes, or noodles. Elbow noodles are a particularly favored choice.
- Why are my pork chops not tender?
- If your pork chops aren’t tender, they may need more cooking time. Ensure you are using one of the recommended cuts and allow them to cook low and slow to let the fats break down and tenderize the meat.
Tips
- Opt for thicker, bone-in pork chops with good marbling, such as blade, shoulder, or sirloin chops, to ensure the most tender results.
- Use condensed soups directly from the can without adding any additional liquid, as they hold up well in the slow cooker and prevent curdling.
- If your chops are not as tender as desired, extend the cooking time to allow the fats to fully melt into the meat.
- Leftover pork chops can be stored in the refrigerator for up to three days and reheated with a splash of milk or cream to maintain the sauce’s consistency.
Equipment
- Slow Cooker/Crock Pot – This is essential for the recipe as it requires long, slow cooking to tenderize the pork chops.
- Skillet – Needed for browning the pork chops before placing them in the slow cooker. If someone doesn’t have a suitable skillet, this might be an item to purchase.
- Whisk – For mixing the soup and broth in the pan after browning the pork chops.
