Crock Pot Pork Chops and Gravy

Photo from The 
Country Cook

Once the crock pot is out, I use it several nights in a row. Last night I made pot roast for book club. Tonight I made crock pot pork chops. 

I bought this MASSIVE thick pork chops. They must have been at least an inch and a half, maybe 2 inches thick. They cooked really well in the crock pot. I like using thicker chops in the crock pot. I think the texture is better. 

This was a solid recipe. I didn't salt anything and boy and I glad. The packets that get added have enough sodium. I actually watered down the gravy a bit half way through to see if it would take out some of the salt, and it did.

I didn't have to add any corn starch. The broth and the soup made it thick enough. Even adding water to it, the gravy was still a nice consistency. 

Crock Pot Pork Chops and Gravy

Recipe from The Country Cook

Serves 4

• 1 (1 oz) packet onion soup mix
• 1 (14 oz) can chicken broth, low sodium
• 1 (10.5 oz) can cream of chicken soup, low sodium
• 1 (1 oz) packet dry pork gravy mix
• 4 bone-in pork chops
• 1 tsp garlic powder
• 3 T cornstarch
• 3 T cold water

In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined.

Season both sides of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture.

Cover and cook on low about 4-6 hours.

Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.

Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)