Toss raw bone-in pork chops in the slow cooker and 3 everyday staples to get a meal so delicious your husband will be begging for more!
Variations & Tips
For a slightly richer gravy, you can swap the milk for half-and-half or evaporated milk, keeping the same measurement. If you’re not a fan of mushrooms, use cream of chicken or cream of celery soup instead of cream of mushroom. To sneak in a little extra flavor, add 1/2 teaspoon of garlic powder or a few dashes of Worcestershire sauce to the soup mixture before pouring it over the chops. If you like onions, you can thinly slice half an onion and scatter it over the raw pork chops before adding the soup mixture for a more old-fashioned, diner-style smothered effect. For a bit of color, stir in a handful of frozen peas or corn during the last 30 minutes of cooking. Food safety tips: Always start with fully thawed pork chops—do not put frozen pork directly into the slow cooker, as it can sit too long at unsafe temperatures. Make sure the chops reach at least 145°F (63°C) at the thickest part; use a meat thermometer if you have one. Refrigerate leftovers within 2 hours of cooking and store in an airtight container for up to 3 to 4 days. Reheat thoroughly until steaming hot before serving. Because the soup mix and condensed soup are salty, taste the finished gravy before adding any extra salt to avoid over-seasoning.
Pages: 1 2
