I don’t know about you but Sundays are lazy cooking days for me.
We have church in the morning, and by the time we’re out the kids are all starving (you know how it is). So, that means it’s either out to eat, fast food, or something needs to be ready in the crock pot. One of my family’s favorites are pork chops, and this recipe came about one morning as I scrambled around the house looking for good ingredients.
I was a hit and has become a staple. As in, I probably make it once or twice a month.
The flavor is rich and the pork chops just fall apart when they’re ready to be served. Use the remaining sauce as a gravy over mashed potatoes, or add some biscuits and a salad, and you’re good to go!
6-8 thin boneless pork chops
One package of dry pork gravy mix (I like the McCormick brand)
Two cans cream of mushroom soup
1T chopped green onions
Salt & pepper to taste
Spray crock pot with cooking spray.
Spread 1/4 cup of soup to bottom of crock pot, spread to cover the bottom of the pot.
In gallon ziplock, add pork gravy mix, salt and pepper. Add 2-3 pork chops at a time to bag and shake well to cover.
Add chops to crock pot, and cover with remaining soup.
Add onions to top.
If frozen, cook on low 6-8 hours.
If thawed, cook high 4-5 hours.