Crockpotporkchops Recipes

CROCK-POT PORK CHOPS

Steps:

• Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.
• Add in the pork (submerge it in the liquid as best as you can).
• Cook on high for 3-4 hours or low for 6-8 hours.
• In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

EASY CROCK POT PORK CHOPS

Steps:

• Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray.
• Put onions and potatoes in bottom of slow cooker.
• Top with pork chops, salt and pepper.
• Pour soup over chops.
• Cook on low for 6 to 8 hours, until tender.
• Serves 4 to 6.

CROCK POT PORK CHOPS WITH GRAVY

Steps:

• Place your pork chops in your 4 quart crock pot
• Spoon your soup over your pork chops
• Sprinkle your gravy mix evenly over everything
• Pour your water over the top of everything
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours
• Remove your pork chops from your crock pot, place in a serving dish, give your gravy a good stir and pour over your pork chops in your serving dish

CROCK POT PORK CHOPS

Steps:

• Place the pork chops in the crock pot.
• Sprinkle with onions and garlic over and around the chops.
• In a bowl mix together all remaining ingredients except the salt; pour over the chops.
• Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).
• Season with salt to taste if desired.
• Serve over rice.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

PORK CHOPS FOR THE SLOW COOKER

Steps:

• Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
• Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

CROCK POT PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Combine garlic powder, onion powder, dried thyme, paprika, salt and pepper in a small bowl. Rub over both sides of pork chops.
• Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted. Add the pork chops to the pan and brown on both sides, about 2 minutes per side. Remove pork chops to a clean plate.
• Add the onion and mushrooms to the skillet. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Stir in the flour followed by the chicken broth. Cook, stirring and scraping up any bits stuck to the bottom of the skillet, for a few minutes until the broth simmers and thickens. It should lightly coat the back of a spatula. Remove pan from the heat.
• Pour the contents of the skillet into the slow cooker. Place the pork chops on top. Cover and cook on low setting for 1 ½ to 3 hours. Pork chops are done when they reach an internal temperature of at least 145° F. (In my slow cooker, 1-inch thick boneless pork chops need about 1 ½-2 hours to cook through and bone-in take about 2 ½-3 hours.) Try to avoid over-cooking the pork chops, as that will make them dry.*
• Optional: To further thicken the gravy, remove the cooked pork chops to a clean plate and cover with foil. Turn the slow cooker up to high. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water. Pour the cornstarch mixture into the slow cooker and stir. Cook on high for 15-20 minutes, until the gravy thickens slightly. (Alternatively, you can heat the gravy in a pot on the stove over medium heat, stirring, for a few minutes until thickened.)
• Season with additional salt and pepper, to taste. Serve pork chops with mushroom gravy.

CROCK POT PORK CHOPS

Steps:

• Spray slow cooker with non-stick cooking spray. Evenly arrange pork chops in the slow cooker.
• In a medium bowl, whisk together the remaining ingredients and pour over the pork chops.
• Cover and cook on high for 3 to 4 hours OR on low for 6 to 7 hours, until chops are fully cooked and fork tender. Chops are done when the internal temperature reaches 145 degrees.

CROCK POT SMOTHERED PORK CHOPS

Steps:

• Add pork chops to slow cooker and season with salt, pepper, onion soup mix, garlic powder.
• Mix cream of mushroom soup, beef broth and powdered gravy together in a bowl and then pour over the pork chops. Cook for 6-8 hours on low, 4 on high.*
• Remove pork chops from slow cooker and then pour the gravy into a medium pot. Bring to a boil and then whisk in a mixture of 2 tablespoons cornstarch with 2 tablespoon water. Let the gravy simmer for 5 minutes to thicken.
• Return the pork chops to the slow cooker and pour the thickened gravy on top. Serve or turn on the "keep warm" setting until ready.

HONEY GARLIC PORK CHOPS (SLOW COOKER)

Steps:

• Heat the oil in a pan over high heat. Season the pork chops generously with salt and pepper on both sides.
• Cook the pork for 4-5 minutes on each side until deep golden brown.
• Add the pork chops to the slow cooker.
• NOTE: you can skip the browning process if you prefer and simply season the pork chops with salt and pepper then add them to the slow cooker.
• In a small bowl, whisk together the garlic, ketchup, soy sauce and honey. Pour the sauce over the pork chops.
• Cover the slow cooker and cook on LOW for 4 hours.
• In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
• Cook for 1 more hour or until sauce has just thickened and pork chops are tender. Sprinkle with parsley and serve.

CROCK POT PORK CHOPS (WITH GRAVY)

Steps:

• Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
• Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom.
• Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top.
• Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles.

CROCK POT PORK CHOPS AND GRAVY (+VIDEO)

Steps:

• In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined.
• Season both sides of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture.
• Cover and cook on low about 4-6 hours.
• Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
• Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)