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Gravy smothered Crock Pot Pork Chops with Potatoes


              1 small sweet onion, thinly sliced thinly sliced

             2 large russet potatoes, scrubbed and cut into 1/2 inch half moons

             2 thick-cut bone-in pork chops

              ½ teaspoon salt

             ½ teaspoon black pepper

            ½ teaspoon garlic powder

            ½ teaspoon onion powder

          1 tablespoon vegetable oil

         10.5 ounce can cream of chicken soup (can use low or no sodium)

        ½ cup beef broth (can use low or no sodium and/or chicken broth)


       Spray a 6-quart slow cooker with cooking spray. Add the sliced onion and potatoes to the slow               cooker and toss to combine. Season the pork chops on both sides with the salt, pepper, garlic powder, and onion powder.
 In a large skillet over medium-high heat, add the oil. Once hot, sear the pork chops on both sides until     golden brown. Place the pork chops on top of the potatoes and onions.
 In a medium bowl, whisk together the cream of chicken soup and beef broth. Pour the sauce over the   pork chops. Place on low for 4-6 hours or high for 3-4 hours. It is done with the pork chops reach an  internal temperature of 160°F and the potatoes are fork tender.


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