Slow Cooker Chops94 Reviews
- Prep: 10 min
- Cook: 10 hr 30 min
- Ready In: 10 hr 40 min
“Pork chops in mushroom soup with green beans and tators. Simple, easy and delicious!” - by P.J.
Original recipe yields 4 servings
- Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
- Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.
Amount Per Serving (4 total)
- 420 cal
- 14.1 g
- 46.1 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"Too bland seems to be a common complaint here. Here's what I did. Genorously season chops with salt, pepper, garlic powder,and onion powder, then brown in small amount of oil on each side. place chops..." See more over the top of the potatoes in slow cooker. Before mixing the water with the soup, pour water into the pan that the chops were browned in. I used about 1/2 C water. Heat water in pan and scpape up all the brown bits, mixing with water. Then mix this with the soup and pour over the chops. This makes for much more flavor than plain water. Cook on high for 2 to 3 hours. Yummy and not at all bland."
"This was wonderful. I used 6 large pork loin chops (really cheap pork) cut in half and even more potatoes than what the recipe called for. I put the pork in my large crockpot with the soup and used be..." See moreef broth instead of water. Cooked on low for 4 hours and then added the potatoes and cooked another 2 hours, added the green beans and cooked another hour. It was well done and the pork was so tender. Lots of leftovers which I think I'll used to make a pork vegetable stew with. Such an easy one pot recipe! I always spray my crockpot with cooking spray so cleanup is a breeze."
"I took the advice of the previous reviewers and did the following: dipped the pork chops in egg batter and then in flour and browned in a small amount of butter. Then I seasoned them very well with g..." See morearlic, black pepper, and seasoned salt. I placed unpeeled, sliced red potatoes in the bottom of the slow cooker and put the chops on top. Then I poured the soup into the skillet and added milk instead of water. I scraped up all of the browned bits in the skillet with the soup and milk in it, and after covering the chops with sliced onion I poured the soup mixture on top. I didn't add green beans to the cooker but instead steamed them and served them on the side. My daughter, who isn't crazy about any kind of meat, loved the chops. My husband liked them too. They were very tender but didn't fall apart...maybe because of the egg and flour coating? On busy school nights it's a perfect quick meal."
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