Rule #300: Dump-and-go recipes are a thing of pure beauty.
A favorite co-worker of mine emailed me this recipe probably 10 years ago now, and we’ve had it at least once a month in our house since! The reason we love it so much is because it’s literally a dump-and-go Crock Pot recipe. No browning the meat, marinating overnight, or chopping involved. It’s not your all-natural, all-organic-ingredients situation. I can’t lie. BUT, it is delicious, simple, and will fill your tummy to its happy little brim.
I’ve posted this recipe before, but I’ve had a few requests to post it again in its own neat little place. So, here we are, my friends! Your wish is my command.
Here are the stars of our Slow Cooker Production:
dry pork gravy mix + Lipton onion soup mix + 2 cans cream of chicken soup + 2 cups chicken stock/broth (not pictured) + boneless pork chops (also not pictured)
I dump it all in the Crock Pot and give it a gentle little stir with a whisk.
Then I gently place the BONELESS pork chops into the mixture. They can be fresh, thawed, or frozen.
If you go with bone-in, you’re going to end up with a mess on your hands. The meat will fall off the bone, and you’ll end up with small little bits of bone mixed into the sauce. We tried it once, and it ruined the meal to be honest. Stick to boneless chops!
You can have as many or as a few chops as you want. Just make sure you don’t overcrowd your slow cooker, and that all the chops are in one layer. I’ve done up to 5 pork chops, and I end up just freezing the leftovers.
Cook on low for 8 hours.
By the way, I LOVE this Crock Pot. Jon Boy and Santa gave it to me a few Christmases ago, and it’s still one of my favorite tools in the kitchen today! The great thing about this particular slow cooker is that you can brown/sear meat INSIDE the Crock Pot instead of having to transfer from a skillet. It’s wonderful! It’s way less mess, and it cooks beautifully.
We serve ours over rice and garnish with a little chopped parsley or green onion. We also will have a simple salad or some easy roasted veggies, too!
Easy Crock Pot Pork Chops
2 cans cream of chicken soup
1 envelope Lipton onion soup mix
1 envelope dry pork gravy mix
2 cups chicken broth/stock
Boneless pork chops (3-5)
Combine cream of chicken, soup mix, gravy mix, and chicken stock in a Crock Pot set on
low. Gently stir with a whisk to get any lumps out. Place pork chops on top, turning to coat
in sauce. Cover and cook on low 6 hours, or until pork is cooked through and shreds easily
with a fork.
Serve over rice. Garnish with parsley or green onion.