Smothered Pork Chops Crock Pot Recipes

Steps:

• Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
• Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

Steps:

• Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
• Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
• Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
• In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
• Ladle sauce over pork chops; serve immediately.

Steps:

• Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice.

Steps:

• Sprinkle chops with salt, pepper, and paprika. Heat oil in a heavy skillet over medium heat. Lightly brown chops (about 5 minutes per side) and set aside.
• Add wine to the skillet and deglaze, scraping the skillet to remove any bits. Turn off heat.
• Prepare the gravy mix according the the package directions and set aside.
• Place one layer of onions in the bottom of the crock pot.
• Place 3 pork chops over the onions.
• Place 1/2 of the mushrooms over the pork chops.
• Sprinkle with 1/2 of the thyme and savory.
• Add another layer of onions.
• Layer the remaining pork chops and sprinkle them with the remaining thyme, savory, and garlic.
• Place bay leaf on top.
• Place the remaining mushrooms on top of that.
• Cover with a layer of remaining onion slices.
• Pour the wine that was used to deglaze the pan over the top.
• Pour the brown gravy over that.
• Cook for 3 1/2 hours on high or 6-7 hours on low.
• Delicious served with mashed potatoes.

Steps:

• On a plate, combine flour, salt and pepper and dredge pork in mixture, coating both sides.
• In a nonstick skillet, heat oil over medium heat and add pork in batches and brown both sides; transfer to slow cooker when done.
• Add onions to pan, adding more oil if necessary, and cook, stirring until softened.
• Add garlic and cook, stirring for 1 minute.
• Stir in chili sauce, vinegar, brown sugar, Worcestershire sauce and mustard; bring to a boil.
• Pour sauce over chops.
• Cover and cook on low for 4-5 hours or cook on high for 2-2 1/2 hours, until meat is tender.