Ingredients:
4 bone-in pork chops
Salt and pepper to taste
1 tablespoon olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Chopped fresh parsley for garnish (optional)
Instructions:
Season pork chops with salt and pepper to taste.
In a large skillet, heat olive oil over medium-high heat. Brown pork chops on both sides, about 3-4 minutes per side. Transfer browned pork chops to the slow cooker.
In the same skillet, add thinly sliced onion and minced garlic. Cook until softened, about 2-3 minutes.
Add condensed cream of mushroom soup, chicken broth, Worcestershire sauce, dried thyme, paprika, onion powder, and garlic powder to the skillet. Stir until well combined and heated through.
Pour the sauce mixture over the pork chops in the slow cooker.
Cover and cook on low heat for 4-6 hours or until pork chops are tender and cooked through.
Serve the smothered pork chops hot, garnished with chopped fresh parsley if desired.
Notes :
You can add sliced mushrooms to the sauce mixture for extra flavor. Serve these tender pork chops with mashed potatoes, rice, or steamed vegetables for a delicious meal.
