Looking for an incredibly easy recipe that is hearty and delicious? Look no further! This Crock Pot Smothered Pork from Gooseberry Patch’s Super Fast Slow Cooking is it!
Aunt Lou here.
Michael found another great deal on meat at our local grocery store. This time it was a pack of assorted pork chops. Now the original recipe calls for boneless pork chops, but we improvised with our bone-in pork chops. The result was awesome!
Now my dear husband loves food. He generally gives me a “Good job honey!” after the first few bites. But occasionally I make something that has him going on and on the entire meal about how good it is. This Crock Pot Smothered Pork is definitely one of them! He went on and on so much that it was almost comical. You would think that I had never fed him something this good before.
And to be perfectly honest, I am a cream of mushroom soup convert. The only kind of mushroom that I love is a morel. Any other kind of mushroom just isn’t my cup of tea. So I have always been timid about using cream of mushroom soup. However, I tried using it in this Slow Cooker Steak with Gravy recipe and am timid no more. This Crock Pot Smothered Pork just reiterated again that this picky eater can enjoy recipes with cream of mushroom soup even though I am not a mushroom fan! (I can hear Cris saying “I told you so” as I type this! 🙂 )
Crock Pot Smothered Pork
Cut your pork chops into bite size pieces.
Put your pork pieces in your crock pot and combine well with all the other ingredients (except your rice).
Cover and cook on high for 4 hours or on low for 6 hours.
Then serve it up over rice and sprinkle some french fried onions on top!
This is seriously delicious and sure to be a repeat in our house. Enjoy!
- 6 pork chops
- 2 cans of cream of mushroom soup 10 3/4 oz cans
- 6 oz can of french fried onions
- 2 stalks of celery chopped
- 1 1/4 c milk
- 1 1/2 t salt
- 1 t pepper
- Prepared rice
Cut pork chops into bite size pieces
Place pork pieces in crock pot and combine well with all ingredients except rice
Cover and cook on high for 4 hours or low for 6 hours
Serve over rice and sprinkle with french fried onions
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