Ingredients
Scale
- 4 bone-in pork chops
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 10.5 oz condensed cream of mushroom soup
- 10.5 oz condensed cream of chicken soup
- ¾ cup beef broth
- 2 cups white button mushrooms, sliced
- 1 medium yellow onion, thinly sliced
Instructions
- Heat olive oil in a large pan over medium-high heat. Season the pork chops with salt, pepper, paprika, and garlic powder. Sear the chops for 2-3 minutes on each side.
- Remove the pork chops, and add the cream of mushroom soup and beef broth to the pan. Whisk well to mix, scraping any browned bits from the bottom.
- Place the sliced mushrooms and onions in the bottom of the crockpot. Lay the seared pork chops on top and pour the soup mixture over them.
- Cover and cook on high for 3-4 hours until the pork is tender.
- Serve the chops with the gravy over rice or mashed potatoes. Enjoy!
Notes
For added flavor, consider marinating the pork chops ahead of time.
Serve with a side of vegetables for a complete meal.
This dish can also be made with boneless pork chops, but adjust the cooking time accordingly.
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 450
- Sugar: 3g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.