Slow Cooker Pork Chops
With school back in session and life just generally busier this time of year, I love to have lots of slow cooker recipes in my arsenal. Not only do they reduce the amount of cooking I have to do in the evening, there are also generally less dishes to wash at the end of the meal. This pork chop recipe is a huge hit at our house – even my super picky youngest child will happily eat them. The cooking sauce makes a great gravy for mashed potatoes or rice, and add a nice salad or a side of roasted broccoli for a well rounded meal. Browning the meat before putting it in the slow cooker *does* create an additional step, but I highly recommend it. Searing the meat adds a depth of flavor that you won’t have if you skip that step.
Slow Cooker Pork Chops
- 8 thick cut boneless pork chops
- 2 cans cream of mushroom soup
- 1 can cream of chicken soup
- 1 envelope onion soup mix
- Garlic Powder
- Paprika
I liked the recipe idea, but is it necessary to brown the pork chops first? Also would this work with pork steak? I’d rather not have one more thing to cook in the morning, it would be much easier if I could just toss everything in and turn the crock pot on.
Browning the meat is not a required step, but it definitely enhances the flavor of the dish. I generally sear ALL of my pork and beef before placing it in the crockpot – it’s a tip I learned from a cookbook years ago, and I’ve been much happier with how my crockpot meals have turned out since I added in that step. I’ve never made this recipe with steak, but I imagine it would work with the right cut of meat – or you could also try a small roast instead.
My family dislikes mushrooms and cream of mushroom soup. Can you use all cream of chicken soup or any other suggestions?