Cook these slow-cooker pork chops, whip up some instant mashed potatoes, some frozen vegetables or mac and cheese and you’ve got yourself a hearty meal!
My thinking behind this recipe is to keep the gravy flavor consistently beefy.
For example, you will see many slow-cooker pork chop recipes that call for cream of chicken and beef broth in the same recipe. I prefer not to mix chicken and beef flavors together for my gravy. For this version, only beef and mushroom flavors are used. I plan on doing chicken gravy and pork gravy versions in the future.
- The pork chops do not have to be browned in a skillet before putting them into the Crock Pot. And that’s okay. The slow-cooker pork chops still taste great. The benefit is that you will save time and you won’t have to deal with messy oil or grease!
- You can use any any thickness pork chop. These cook in liquid so you don’t need the thick pork chops that many recipes suggest.
- Use a whisk to mix up the gravy. A whisk works better than a spoon.
- Cover the pork chops with the gravy. This will keep the pork chops from drying out.
- You will need a side dish to put the gravy on. Mashed potatoes, Alfredo noodles, or rice are all good choices.
- You can use canned beef broth instead of bullion cubes. The 14.5 oz can would be okay.
- You may run across bullion “tablets”. These tablets are about three times larger than a standard bullion cube. I estimate that 1 bullion tablet = 3 bullion cubes.
Easy Slow Cooker Pork Chops with Beefy Mushroom Gravy
- Slow Cooker
- 2.5 pounds pork chops (with or without bones)
- 1 envelope Lipton Beefy Onion soup mix
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 package dry mushroom gravy mix (0.75 oz)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
To thicken gravy
- 3 tablespoons cornstarch
- 3 tablespoons water
For beef broth
- 3 cubes beef bouillon
- 2 cups water
- Dissolve bullion in 2 cups of water per package directions.
- Season both sides of the pork chops with the garlic powder and black pepper. Use extra if you like.
- In a large slow cooker whisk together the 2 cups prepared beef broth, the Lipton soup mix, the cream of mushroom, and the dry mushroom-soup mix.
- Add the seasoned pork chops to the slow cooker and cover them with the gravy mixture.
- Cover and cook 7-8 hours on low or 3-4 hours on high. Cooking-times may vary.
- Once the desired tenderness is reached, remove the pork chops and set aside.
- Whisk together the 3 tablespoons water and 3 tablespoons cornstarch in a small bowl. Once smooth, add it to the liquid in the slow cooker to thicken the gravy.