Pork Chops

食材

4 pork chops, thick with bone-in is best, about 3 lbs

salt & pepper to taste

½ teaspoon paprika

½ teaspoon garlic powder

1 tablespoon olive oil

10.5 oz canned cream of mushroom soup

10.5 oz canned cream of chicken soup

¾ cup beef broth

2 cups mushrooms, sliced

1 small onion, sliced

步驟

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.

筆記

The best pork chops for this recipe include blade chop, shoulder chop, sirloin chop, or tenderloin chops. Leaner cuts do work but the results are not as tender.

Use the canned soups directly from the can, do not add milk or water.

To make a cornstarch slurry combine 1 tablespoon each cornstarch and water. Whisk into the sauce n the slow cooker and let it thicken for about 5 minutes.