Crock Pot Pork Chops

Course Main Course

Cuisine American

Keyword crockpot-pork-chops-recipe, crockpot-smothered-pork-chops

Prep Time 5

Cook Time 7

Stand time 5

Total Time 7 10

Servings servings

Calories 591kcal

6 3/4-1inch thick cut pork chops (about 3 lbs)
2 tsp Cajun or Creole seasoning
1 tsp salt
1 tsp lemon pepper
3 medium cloves garlic, minced
2 10 oz cans Condensed Golden Mushroom Soup OR 1 can cream of mushroom and 1 can cream of chicken soup
3/4 cup chicken stock OR beer
1/4 cup all purpose flour
2 Tbsp Dijon mustard
1 Tbsp packed light brown sugar `
3 cups sliced baby portabella mushrooms
1 large onion cut in half then thinly sliced
2 `Tbsp cornstarch
1/3 cup cold heavy cream Or light cream
mashed potatoes, noodles or white rice for serving
chopped fresh parsley for garnishing

Spray the crock of a 6 quart slow cooker with cooking spray. Season pork chops with Creole seasoning, salt and lemon pepper. Arrange on bottom of crockpot.
Arrange sliced mushrooms, onion and minced garlic over pork chops.
In a bowl whisk together soup, stock, flour, mustard and brown sugar until smooth. Pour over pork chops.
Cover and cook on low for 7-8 hours or 3-4 hours on high. Cook until the pork chops are fork tender.
Remove pork chops to a platter using a slotted spoon. Turn crockpot temperature to high.
Dissolve 2 Tbsp cornstarch into the cold cream. Whisk into the sauce in the crockpot. Mix until fully blended. (May thicken further repeating the process, if needed.)
Serve garnished with parsley over cooked rice, egg noodles or with mashed potatoes.