Plated pork chop dinner with green beans
Plated pork chop dinner with green beans
For extra veggies without extra effort, scatter a layer of baby carrots or thick-sliced onions under or around the potatoes before dropping in the pork chops. If you prefer less richness, trim some of the visible fat from the pork chops before cooking, or skim the sauce well at the end. Bone-in pork shoulder steaks can be used instead of chops; just plan on the longer end of the cook time. To make it gluten-free, choose a gluten-free condensed soup and gluten-free onion soup mix. For a bit of color and freshness, sprinkle chopped fresh parsley or chives over the finished dish.
FOOD SAFETY TIPS: Always wash your hands, cutting boards, and knives well after handling raw pork. Keep raw pork and potatoes separate from ready-to-eat foods while prepping. Make sure the slow cooker starts on a safe setting: don’t put a cold crock directly from the fridge into a hot base, and don’t leave raw ingredients sitting in the slow cooker insert at room temperature before turning it on. Cook until the pork reaches at least 145°F in the thickest part, avoiding touching the bone with the thermometer. Refrigerate leftovers within 2 hours of cooking, and reheat to at least 165°F before serving again.
