Ingredients
Scale
For the Pork Chops:
- 4 bone-in pork chops (about 3 lbs total), 3/4 to 1 inch thick
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for browning)
For the Gravy:
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 3/4 cup reduced-sodium beef broth
- 2 cups sliced fresh mushrooms (optional, but recommended)
- 1 small onion, thinly sliced
For Thickening (Optional):
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Prepare and Brown Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, paprika, and garlic powder. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned pork chops in the skillet and brown for about 3 minutes per side, until a golden crust forms. This step is crucial for developing rich flavor.
- Prepare Gravy Base: Remove the browned pork chops from the skillet and set aside. Add the condensed cream of mushroom soup, condensed cream of chicken soup, and beef broth to the same skillet. Whisk well to combine, scraping up any browned bits (fond) from the bottom of the pan. This fond will add extra depth to your gravy.
- Layer in Slow Cooker: Place the sliced mushrooms (if using) and thinly sliced onion evenly in the bottom of a 6-quart or larger slow cooker. Arrange the browned pork chops on top of the vegetables.
- Add Gravy: Pour the prepared soup and broth mixture evenly over the pork chops and vegetables in the slow cooker.
- Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 7 to 8 hours, or until the pork chops are incredibly tender and easily shred with a fork. The cooking time may vary slightly depending on the thickness of your pork chops and your slow cooker.
- Thicken Gravy (Optional): If you prefer a thicker gravy, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the gravy in the slow cooker during the last 15-30 minutes of cooking. Continue to cook until the gravy has thickened to your desired consistency.
- Serve: Serve the Slow Cooker Smothered Pork Chops immediately with the rich gravy. They are wonderfully complemented by mashed potatoes, steamed rice, or egg noodles, which are perfect for soaking up all the delicious sauce.
Notes
- Searing for Flavor: The initial searing of the pork chops is a vital step that locks in juices and creates a flavorful crust, significantly enhancing the overall taste of the dish. Do not skip this step!
- Pork Chop Selection: Bone-in pork chops are recommended for this recipe as they tend to stay juicier and more flavorful during the long slow-cooking process. You can use boneless chops, but monitor them to prevent overcooking.
- Gluten-Free Consideration: To ensure this recipe is gluten-free, verify that both the condensed cream of mushroom soup and cream of chicken soup are certified gluten-free. Many brands offer gluten-free versions.
- Vegetable Additions: Feel free to add other vegetables like chopped carrots or celery along with the mushrooms and onions for added nutrition and flavor.
- Leftovers: Leftover smothered pork chops and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Enjoy this comforting and easy Slow Cooker Smothered Pork Chops with Gravy!
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American