Thursdays are one of those days where we leave the house at 11:30 am and don’t return until 8:30 pm. It is a long, long day for everyone. If I don’t have dinner planned and ready we are in trouble. This was one of “those” days. But, my partner stepped in and took care of dinner. She is becoming a cook. She is a great baker but was always afraid of cooking. She had to have a recipe that must be followed to the letter. Finally, she is becoming more confident in her cooking abilities. She said as she made this she kept thinking, “Okay, how would she do this.”
She found a recipe (here is the original recipe from The Country Cook – click for link to original recipe) and we didn’t have all the ingredients so she worked around them. Know what? She did great! That is the biggest and sometimes the hardest part of becoming comfortable in the kitchen. What do I do if I don’t have an ingredient? Google is great. No canned soups? Make a substitute. No eggs? Depending on the dish there are substitutes. Give it a try and adjust the flavorings as you need.
This was flavorful and simple. It uses a couple of envelopes of ingredients which I normally shy away from but it worked! I would HIGHLY suggest using low sodium ingredients where possible – Low Sodium Chicken Stock and Low Sodium Gravy.
Tip: If you would like the chops to stay whole in the slow cooker try frying them for 2-3 minutes a side on the stove top with a bit of butter before placing them in the slow cooker.
We had this with instant mashed potatoes and a side of beans.
Slow Cooker Boneless Smothered Pork Chops
- 2 lbs. boneless pork chops (4-6 large chops)
- 1 (1 oz) packet of onion soup mix (Lipton is what was used)
- 1 2/3 cup low sodium chicken stock plus an additional 1/2 cup
- 1 (1 oz) envelope of dry gravy mix (we had brown gravy or you can use pork)
- garlic powder
- 1 tablespoon butter
- 3 tablespoons flour
- 1/2 cup milk (lowfat or skim is fine)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Sprinkle pork chops with garlic powder. Place in bottom of slow cooker. Add soup mixture and gravy mixture to slow cooker.
- Melt butter in sauce pan over medium-low heat. Sprinkle flour over butter. Stir until it is smooth and bubbly. Remove pan from stove top and slowly add alternating 1/2 cup of chicken stock and 1/2 cup of milk while whisking to keep smooth.
- Return pan to heat until it reaches a slow simmer. Stir and allow to thicken. Adjust with salt and pepper if desired.
- Pour mixture over pork chops and add the 1 2/3 cup chicken stock. Stir well.
- Cover and cook on low for 6-8 hours until cooked through. The longer it cooks the more likely it will fall apart when removed from slow cooker.
- Fifteen to twenty minutes before serving – to thicken gravy stir the cornstarch and cold water together in a small bowl until cornstarch has dissolved. Slowly stir the mixture into the slow cooker while whisking it. Raise heat on the slow cooker to high. Allow to sit for 15-20 minutes until gravy has thickened. If your gravy is still not thick enough repeat the mixture adding 1 teaspoon corn starch and 1 teaspoon of water until it is thickened.
- Taste and adjust seasonings before serving.
- Serve over mashed potatoes, if desired.