Yummy Crockpot Smothered Pork Chops
Hey guys! Welcome back to my blog. This week I am sharing another one of my go to recipes that helps me just look like I know what I am doing. Smothered pork chops are definitely comfort food for this Texas gal. I love making this dish, because my family treats me like I am the MVP every time it hits the table. If only they knew….this recipe is a time saver for me so I can focus on the really important things…like painting furniture or writing up a new blog post.
Back in the day, Momma used to do these old school. Pan frying them with breading and then smothering them in homemade mushroom gravy and onions. But honey, there is no way I can find time to make good old-fashioned smothered pork chops. This crockpot smothered pork chops recipe has been in my repertoire for about 20 years now and it makes life so much easier, and there is really nothing to it.
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The Crockpot is Everything
Having the right size crockpot is the biggest component of this recipe. I have a house full of hungry men, so I have to double anything I make, but being able to layer the chops out with some space for the gravy to work it’s way through is really important. I personally use the 7oz Crockpot brand crockpot, and have not had to replace it in 20 years. It has the ceramic insert and I can take it with me anywhere. I linked it for you right here.
The second thing that I always use, is a liner so that my crockpot doesn’t get burnt on food, or scratches from serving. I order these from Amazon and they last me a little bit. It makes clean up a snap too. You just pull the liner, put your left overs in a container and wipe out your crockpot basin. I promise you that is why mine has lasted me so long.
This recipe literally makes the pork chops so tender you can’t pick them up in one piece most of the time. So if you get bone in chops, you are going to have to fish the bones out of your pot. So I always get this cut center loin chops. I watch to see when they are going on sale at the grocery store and stock up so I have them on hand.
Also when buying your pork chops, don’t go thin. They will cook too fast, and they dry out really bad. You want your family to have something to savor. It is worth the little bit extra it costs for the thicker chops. You can do this with pork steaks too, but the meat doesn’t flavor the same and they don’t tend to come out as tender. Oh…and they have several, much smaller bones…YIKES!
Season, Dump, Go
Yes, it literally is that easy. I usually just dust my chops with garlic powder on both sides. Then just dump your cream of mushroom soup, onion soup mix, pork gravy mix, and mushroom gravy mix in the pot, and then I usually add a half cup of chicken broth to incorporate everything. Then just lay your chops in the pot, put it on low, and go.
About 6 hours later, the house smells scrumptious, and dinner is almost done. Usually about the 6-hour mark, I make some mashed potatoes, mac and cheese, and a vegetable. If I am feeling really fancy I might make some homemade bread. I pull my chops out, and if I am serving gravy, I mix 1 Tbsp. of cornstarch in about a half cup of the juice and make a gravy.
There you have it. True southern comfort food that took all of an hour, but they will think took you 6. You will be the MVP too! Crockpot smothered pork chops that taste like Momma’s.
Crockpot Smothered Pork Chops
- 10-12 Boneless Thick Cut Pork Loin Chops
- 2 Pkgs Onion Soup Mix
- 1 Pkg Pork Gravy Mix
- 1 Pkg Mushroom Gravy Mix
- 1 Can Cream Of Mushroom Soup
- 1/2 C Chicken Broth
- Garlic Powder
- 1 Tbsp Corn Starch
- Line your crockpot with a liner and add soup, soup mixes, gravy mixes, and broth and lightly stir together
- Lightly season both sides of the pork chops and layer them loosely in crockpot
- Set crockpot to low and cook for 5-6 hours
- When chops are tender, turn crockpot to "Keep Warm" and take the chops out and set them aside. Remove a half cup of the juice and mix with 1 tbsp. of corn starch. Return to the pot and stir into juice
- return chops to pot and recover. Simmer for about 30 minutes to an hour, or until juice has thickened into a gravy. Serve with rice, or potatoes.
Let me know what you think of this recipe and tell me what changes you made in the comments below. I love for you to make my recipes your very own. If you liked this one, be sure to check out my Best Ever Beef Tips and Gravy.
Until next time,
Olde Made New
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