Nothing like an easy crock pot pork chop recipe, right? How about one that’s not only easy but full of flavor? Well, I have one that is easy and foolproof.
Another great thing about these pork chops is that they don’t have to cook all day unless you want them to. You can set your crock pot for the time required and when they are done most crock pots will keep food warm for several hours.
I enjoy crockpot cooking so I am always experimenting with different meats and spices. Using the slow cooker can be a bit intimidating at first. Trying to convert a stove top recipe to a slow cooker recipe takes some trial and error time. But, there is really no end to what you can accomplish with the slow cooker once you get used to the differences and how to cope with them. Don’t be afraid to let your imagination go wild and you’ll be surprised what great meals you can construct with your simple little crockpot.
CROCK POT PORK CHOP RECIPE
- 4 loin pork chops, at least 3/4 inch in thickness
- 1 tbl canola oil
- 1 package Lipton Beefy Onion Soup Mix or Lipton Onion Soup Mix
- 1/2 cup sliced mushrooms
- 2 cups of water
- 1 tsp cider vinegar
- 1 tbl Worcestershire sauce
- 1 tbl instant topioca
- 1 tsp dried thyme leaves
- 2 bay leaves
- 1 garlic clove, minced or pressed
- Heat oil in heavy skillet. Saute pork chops until they are nicely browned, about 10 minutes. Place chops in slow cooker.
- In a mixing bowl, stir together soup mix, water, vinegar Worcestershire sauce and tapioca. Pour over pork chops. Add thyme bay leaves and garlic clove. Cover and set to high for 3 to 4 hours, or low for 6 to 7 hours, depending on how thick the chops are. I don’t know why, but often times the chops will cook faster than usual or slower than usual. Therefore, towards the end of cooking time, check to see if the chops are done. They will fall apart when prodded with a fork.
- This dish is served well with the pork gravy ladles over creamy mashed potatoes or noodles and topped with chopped parsley. Try a tomato salad with minced garlic, basil, salt and olive oil. Yum!
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