6 bone-in pork loin chops (7 ounces each)
1 teaspoon kosher salt
2 tablespoons canola oil
3/4 cup beef broth
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 garlic cloves, minced
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
1 tablespoon cornstarch
1 tablespoon cold water
Step 1: Brown the pork
Pat the pork chops dry and sprinkle with salt on both sides. In a large skillet, heat oil over medium heat. Working in batches, brown the pork chops on both sides. (You’re just browning them, not cooking them through.) Be sure not to overcrowd the pan, as that will impede the browning process.
Transfer the chops to a 7-quart slow cooker (turned off, for now).
Step 2: Deglaze the pan
Add the broth to the skillet over medium heat, stirring to loosen browned bits from the pan. Whisk in the soups, garlic, paprika and pepper.
Step 3: Add gravy and veggies
Pour the skillet gravy over the chops. Top with the mushrooms and onions.
Step 4: Cook
Cover and cook on low until the meat is tender, five to seven hours.
Step 5: Thicken the gravy
Remove the chops. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir into the slow cooker, whisking as you go to prevent lumps. Return chops to the slow cooker. Cover and cook on high for 30 minutes or until the gravy is slightly thickened.
Step 6: Enjoy!
Serve hot, ideally with a side dish that soaks up the gravy.
Makes 6 Servings
Recipe Variations
1. Cook on the stovetop: If you want dinner a bit quicker, cook the pork chops on the stovetop rather than in a slow cooker. As a bonus, this only creates one dirty pan, as you can cook the entire dish in the same skillet you use to brown the chops and make the gravy. Simply return the chops to the pan after Step 2, and add the onions and mushrooms. Cook over low heat until tender, about 25 to 30 minutes. The internal temperature of the pork should be at least 145 degrees F.
2. Add bacon: Boost the savory flavor by browning bacon in the pan before Step 1. Then, remove the bacon and brown the chops directly in the rendered fat (omit the added oil). If there is too much fat in the pan after the chops brown, sop a bit up with a paper towel before deglazing.
3. Change up the seasonings: Pork’s mild flavor matches with most spices and herbs. Take this cozy recipe in an Italian direction by replacing the paprika with an Italian blend, or lean French with chopped fresh rosemary and thyme (dried would work, too). A dash of heat from cayenne pepper would also be welcome.
How to Store Crockpot Smothered Pork Chops
Store smothered pork chops tightly covered in the refrigerator for up to four days.
Can you make smothered pork chops ahead of time?
Yes, you can prepare smothered pork chops a day or two in advance. Reheat the chops and gravy together, gently, on the stovetop, stirring to encourage the gravy to smooth out.