Next up on my list of quick and easy dinners is the Crockpot porkchops recipe! Slow cooker porkchops are literally one of the tastiest things I’ve ever made in my Crockpot. The chops came out quite literally falling off the bones. Super tender, moist, and mouthwatering. And best of all, it didn’t take long to make at all.
We had ours served over rice, but you can also do your favorite pasta or even mashed potatoes! Our favorite veggie to pair with this recipe is string beans, but other favorites include broccoli and asparagus.
I always recommend using the Crockpot if you’re like me and don’t have extensive skills in the kitchen, or if you simply don’t have the time to stand over the stove.
Now, let’s get to the recipe!
What you’ll need for this slow cooker porkchops recipe:
- Pack of porkchops
- 2 cups of sliced mushrooms
- 2 cans of Campbell’s cream of mushroom soup
- 1 can of Campbell’s French onion soup
- Season salt
- Garlic Powder
- Onion Power
- Cooking oil
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- Veggies – keep in mind that veggies release water even when slow cooked
- Heat oil in a large skillet. Sear the porkchops on both sides until both sides are brown (about 2-3 minutes on each side). Remove and set to the side.
- In the same skillet, combine the 2 cans of cream of mushroom soup and 1 can of French onion soup. Whisk together until completely mixed
- Layer bottom of crockpot with the sliced mushrooms (and onions if you decide to add them)
- Place porkchops on top of mushrooms
- Pour the soup mixture on top of the porkchops
- Cover and cook on low for about 7-8 hours, or until porkchops are tender
I hope you enjoyed this Crockpot porkchops recipe, and found it as delicious as we do!