Can I use frozen pork chops in the slow cooker for this recipe?

It's best to use thawed pork chops for this recipe. Cooking from frozen can lead to uneven cooking and can extend the cooking time significantly. For the best texture and safety, ensure your pork chops are fully defrosted before adding them to the slow cooker.

What can I substitute for cream of mushroom soup?

If you don't prefer cream of mushroom soup, you can make a homemade cream sauce. Whisk together 1 cup of chicken broth with 1/2 cup of heavy cream and 2 tablespoons of flour or cornstarch in a saucepan over medium heat until thickened, then use this mixture in place of the soup.

How do I prevent my pork chops from drying out in the slow cooker?

Using thick-cut pork chops (about 1-inch thick) helps immensely. The long, slow cooking process in a moist environment, surrounded by the gravy, is designed to keep them tender. Avoid overcooking; once they reach an internal temperature of 145u00b0F (63u00b0C) and are fall-apart tender, they are ready.

Can I add vegetables to the slow cooker with the pork chops?

Absolutely! Hearty vegetables like carrots, potatoes, or celery can be added to the slow cooker along with the onions and garlic at the beginning of the cooking process. For softer vegetables like peas or corn, add them during the last 30-60 minutes of cooking.

Ultimate Comfort: Tender Crock Pot Smothered Pork Chops with Creamy Gravy

Name: Crock Pot Smothered Pork Chops
Prep time: 20 min
Cook time: PT-490297H9M37S
Total time: PT-4H40M
Cuisine: American
Ingredients: 4 (1-inch thick) bone-in or boneless pork chops; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 tablespoon olive oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 (10.5 ounce) can condensed cream of mushroom soup; 1 cup chicken broth; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 tablespoons fresh parsley, chopped, for garnish (optional)

Description

Tender, juicy pork chops slow-cooked to perfection in a rich, creamy, and deeply flavorful gravy, making for an effortless weeknight comfort meal.

Ingredients

Scale

4 (1-inch thick) bone-in or boneless pork chops
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Pat the pork chops dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the seasoned pork chops in the pan and sear for 3-4 minutes per side until they develop a beautiful golden-brown crust. This step adds significant flavor.
Step 3: Place the sliced onion and minced garlic in an even layer at the bottom of your Crock Pot (slow cooker), creating a fragrant base.
Step 4: Arrange the seared pork chops directly on top of the onion and garlic in the slow cooker.
Step 5: In a separate medium bowl, whisk together the cream of mushroom soup, chicken broth, dried thyme, smoked paprika, onion powder, and garlic powder until the mixture is completely smooth.
Step 6: Pour this creamy gravy mixture evenly over the pork chops in the Crock Pot, ensuring each chop is well coated.
Step 7: Cover the Crock Pot and cook on the LOW setting for 6-7 hours, or on the HIGH setting for 3-4 hours, until the pork chops are incredibly tender and cooked through (internal temperature of 145°F/63°C).
Step 8: Once cooked, carefully remove the tender pork chops. Serve hot, spooning plenty of the rich, savory gravy over each one. Garnish with fresh chopped parsley, if desired.

Notes

For a thicker gravy, after removing the cooked pork chops, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the hot gravy in the slow cooker and cook on high for an additional 15-20 minutes, stirring until desired thickness is reached.

Prep Time: 20 minutes
Cook Time: 3-7 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 chop with gravy
Calories: 410 kcal
Sugar: 4g
Sodium: 780mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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