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Smothered Pork Chops in the Slow Cooker 3-Ingredient. This was a passing-on secret of the depression era by my frugal grandmother. Only 3 ingredients to the richest gravy topped dinner you will ever present to your family.
The following slow cooker 3 ingredient smothered pork chops is a direct copy of my frugally inclined grandmother; who is a woman who grew up in the Depression and understood how to make nearly nothing into a delicious, warm meal. It was her little secret always to leave the work of time and plain pantry articles to do it.
Servings: 4
Ingredients
- Pork chops with bone (approximately 3/4 to 1 inch) → 4
- Condensed cream of mushroom soup → 1 (10.5-ounce)
- Dry onion soup mix → 1 (1-ounce)
Smothered Pork Chops: Directions
- Dry the pork chops using paper towels and remove all the big masses of extra fats but ensure that you leave a small amount behind to add flavor.
- Scatter the dry onion soup mixture onto both sides of each pork chop and pat the soup in place.
- Spray approximately 2 to 3 tablespoons of the condensed cream of mushroom soup into the base of a 4- to 6-quart slow cooker to cover the base lightly.
- Arrange the experienced pork chops in one layer in a slow cooker, each but slightly overlapping each other as necessary.
- Pour the rest of the condensed cream of mushroom soup over the pork chops, being sure to spread the soup most of the way over the meat. Do not use water or additional liquid, the pork will emit juices and form a thick gravy during cooking.
- Place the slow cooker using the lid and cook on LOW 6-7 hours or on HIGH 3-4 hours until the pork chops have been very tender and the gravy is bubbling and golden brown around the edges.
- When this is done, take the pork chops out of the gravy just using a spatula or tongs and make sure that the pork chops remain intact as much as possible and give the gravy in the slow cooker a slight stir to mix the onion and mushroom pieces into the smooth creamy sauce.
- Reinsert the pork chops in the slow cooker and spoon some of the hot gravy over them. When you are done with your sides, have them sit on the WARM setting 5 to 10 minutes and serve the pork chops smothered in lots of the mushroom rich gravy.
Variations & Tips
When you feel like a bit more mushroom in your dish, but without having to add another product to your shopping list, a can of cream of mushroom soup with visible pieces of mushroom in it and a little splash of home water or milk to thin the gravy a notch, in case necessary. To make it even peppery, sprinkle fresh crushed black pepper on the chops just before serving. It is also possible to replace bone-in pork chops with boneless ones, though the former are more likely to remain juicy and add more taste to the gravy. In case the gravy you are preparing in the slow cooker is overly hot, and appears to be too thick when you are finished adding it, add a tablespoon or two of water or milk until it is as thick as you want it. To make this more of a one-pot meal, you can put thick slices of onion at the bottom of the slow cooker underneath the pork chops and use the same three main ingredients to make the gravy, but I can have the onions as a pantry item, not an added cost. Leftovers can be easily heated up in the stove on low with a splash of water or milk to soften the gravy and made a nice next-day lunch on top of toast or old leftover mashed potatoes.
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