Slow Cooker Smothered Pork Chops Stay Tender, Never Dry

This recipe is easy comfort food! Pork chops in a slow cooker never turn out dry, and the vegetables are flavorful and tender.

Ingredients:

• Two to four thick-cut pork chops
• Salt and pepper, to taste
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Three or four medium-sized Yukon Gold or Red potatoes, cut into approximately two-inch chunks.
• (Peeled or unpeeled-your choice! ) 1/2 pound baby carrots
• One onion, thinly sliced

For the sauce:

• One can Cream of Mushroom soup (Cream of Chicken soup can be substituted)
• One cup chicken stock
• One teaspoon Worcestershire sauce
• One teaspoon thyme
• One teaspoon onion powder
• One teaspoon dried parsley
• Salt and pepper, to taste
• Cornstarch

Steps

Place the cut potatoes, thin-sliced onion, and baby carrots in the slow cooker. Season the pork chops on both sides with the salt, pepper, thyme, paprika, and garlic powder.

Place them in the slow cooker, on top of the vegetables. In a mixing bowl, whisk together the canned soup, chicken stock, Worcestershire sauce, thyme, onion powder, dried parsley, and salt and pepper. Pour the sauce all over the pork chops and vegetables.

Cook on low for six to eight hours, or on high for three to four hours. When the pork chops are done, remove them to a plate and cover with foil to keep warm. Ladle a half cup of the liquid from the slow cooker into a measuring cup, add two tablespoons of corn starch.

Whisk this together until smooth, and pour it into the slow cooker while whisking continuously. This will thicken the sauce, making it more like a gravy. Return the pork chops to the slow cooker, set the temperature to Low if it wasn’t already.

Spoon some of the gravy over top of them and let them cook for another 20 to 30 minutes. Enjoy! Tips: You can use boneless or bone-in chops, but they definitely need to be thick-cut.

Thin pork chops aren’t good for this recipe. You can make this recipe with boneless, skinless chicken breasts instead of pork chops. Mushrooms and parsnips are great additions with the potatoes and carrots. You can use russet potatoes, but the gold or red potatoes turn out more flavorful.

You can use low-sodium canned soup, and the taste will still be delicious. If you want to add some frozen veggies, add them during the last 30 minutes of cooking so they don’t get mushy.

Kimberly Grauzer

Slow Cooker Smothered Pork Chops and Vegetables

Pork chops are slow-cooked on top of potatoes, carrots, and onions in a creamy mushroom-based sauce until tender, then the sauce is thickened into gravy.

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Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 to 4 thick cut pork chops boneless or bone-in, must be thick cut
• salt and pepper to taste
• 1 teaspoon thyme for seasoning pork chops
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 to 4 medium Yukon Gold or Red potatoes cut into approximately two inch chunks, peeled or unpeeled
• 1/2 pound baby carrots
• 1 onion thinly sliced
• 1 can Cream of Mushroom soup Cream of Chicken soup can be substituted
• 1 cup chicken stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon thyme for sauce
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• salt and pepper to taste, for sauce
• 2 tablespoons cornstarch for thickening gravy

Method

 

1. Place the cut potatoes, sliced onion, and baby carrots in the slow cooker.
2. Season pork chops on both sides with salt, pepper, thyme, paprika, and garlic powder. Place on top of the vegetables in the slow cooker.
3. Whisk together the canned soup, chicken stock, Worcestershire sauce, thyme, onion powder, dried parsley, salt, and pepper. Pour the sauce over the pork chops and vegetables.
4. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
5. When the pork chops are done, remove them to a plate and cover with foil to keep warm.
6. Ladle 1/2 cup of the liquid from the slow cooker into a measuring cup, add 2 tablespoons cornstarch, and whisk until smooth. Pour this mixture into the slow cooker while whisking continuously to thicken the sauce into a gravy.
7. Return the pork chops to the slow cooker, set to Low if not already, spoon gravy over the top, and cook for another 20 to 30 minutes.

Notes

Tips: Use boneless or bone-in chops, but they must be thick cut—thin pork chops don’t work well. Boneless skinless chicken breasts can be substituted for pork chops. Mushrooms and parsnips are great additions with the potatoes and carrots. Russet potatoes can be used, but gold or red potatoes are more flavorful. Low sodium canned soup can be used with good results. If adding frozen veggies, add during the last 30 minutes of cooking so they don’t get mushy.