These are my favorite types of recipes. The easy ones that you don’t think much of, but become a sudden hit. What a win! I love to bake up a batch of these smothered pork chops and serve them to my kids and family after a long day of work and school. It doesn’t take much time at all. One time, I didn’t have any cream of chicken soup so I used cream of mushroom instead and the meat came out tasting uh-mazing.
Don’t you just love when you can use what you’ve got on-hand instead of having to run to the grocery store?
4 bone in pork chops
1 Lipton envelope onion soup mix
1 Swanson (14oz) can chicken broth
1 Progresso (10.5oz) can cream of chicken soup
1 McCormick envelope dry pork gravy mix
1 tsp. McCormick garlic powder
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
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Quick Tip: Add a teaspoon of dijon mustard if you’d like an extra kick of flavor.