I was pleasantly surprised by the fact that the chops were sooo moist and the gravy was so full of creamy deliciousness. This recipe is similar to one we used when I was growing up, but we used cubed steaks instead of pork chops. We always baked them in the oven, but I'm definitely going to try them in the crock pot now!
Adjust your seasonings to taste. I like black pepper for zing, garlic for flavor and paprika for color. Browning these before you put them in the crock pot makes them a lot prettier than just chucking them in there.
You could brown your chops and throw this together at night and then let it cook all day while you're at work. Serve it with creamed potatoes, egg noodles or rice because you will have oodles of yummy gravy that you won't want to go to waste. (Because it makes so much gravy, you could easily make a few more chops without increasing the gravy.)
2 Tbsp vegetable oil or shortening
4-6 pork chops
1/2 c or so flour
1 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder
1 envelope Lipton Onion Soup Mix
2 cans cream of mushroom soup
2 c milk
1 can sliced mushrooms
- Mix together flour, paprika, pepper and garlic in a medium bowl, adjusting seasonings to taste. I like to use a tupperware container because it's flat on the bottom. Heat oil or shortening in a large frying pan over medium/high heat. Dredge each chop in flour mixture and drop into hot oil. Brown on both sides, adding more oil if needed. Place in crock pot.
- In a medium bowl, combine soups, soup mix, milk and mushrooms. Pour over chops. Cook 4 hours on high or 8-9 hours on low. Serve with rice, noodles or creamed potatoes.