Not using cream of soups.
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Just my usual southern smothered pork chop thing I do.
I’ll tell you cause I don’t have a recipe.
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Just season some flour(i keep a butter bowl of it in the cabinet, flour with salt, pepper, lil garlic powder, onion powder, paprika. ). Lay the chops out very lightly salt them they do need a little besides whats in the flour. Dredge in the seasoned flour. Heat a large skillet with just enough oil to cover the bottom not much. Brown the floured chops lightly on both sides. Do it in batches. Set aside. When they are all browned, make sure there is at least 3 tables spoons of oil in the skillet. Add 3 tablespoons of the seasoned flour stir and brown on med till med brown. Add approx 1 cup of milk stirring or whisking smooth. I like to add 1/2 pack of Lipton onion soup mix or some dehydrated onion at least to the gravy. Taste it may need more salt, pepper garlic powder etc..to your taste. Let thet cook on very low about 5 minutes or less.
Lay 1/2 of a sliced onion in the bottom of the pan or pot. Now dip each chop in the gravy, make sure each chop it covered with that gravy. Lay on top of those onions. You can pake in a flat pan or layer some more onions between the chops if you like. When all in there, put more onions on the top. Now pour the remaining gravy over the top. Cover with foil or good tight lid and bake 300 for about an hour. They will be so tender. I find the thick country style pork chop are good like this to. If you use the high priced thinner chops they will cook in about 40 minutes.
I would have since there is gravy, that with either mashed potatoes or rice.
slow cooker pepper pork chops
Ingredients
* 2 cups vegetable broth
* 1/2 cup kosher salt
* 1/2 cup light brown sugar
* 2 tablespoons black peppercorns, slightly crushed
* 1 pound ice
* 4 (1 to 1 1/2-inch thick) bone-in pork chops
* 2 teaspoons kosher salt
* 3 ounces dried apple slices
* 2 tablespoons olive oil
* 1 large onion, julienned
* 1 1/2 cups chicken broth
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon dried thyme
Directions
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
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Ingredients
* 4 pork chops
* 16 ounces sauerkraut with juice
Directions
1. Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.
this recipe could be made with pork chops. i made it in the oven with a pork roast last week and it was delicious
1 boneless rolled pork loin roast (21/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 c. sugar or Splenda
1/2 c. cranberry juice
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Here is a great recipe (I used a 4 quart Crockpot):
Peking Pork Chops
6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup gluten free soy sauce
1/4 cup ketchup
4 cloves garlic, chopped
Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, & garlic. Pour evenly over the top of chops.
No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
Cover & cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook.
The longer you cook the meat, the more tender it will, but it might fall off the bone (which is fine in my mind, but some people really like intact meat).
Serve with rice & veggies; ladle sauce on top.
Brown the chops on both sides in hot oil first.
Layer in slow-cooker with onions & peppers.
Pour a can of baked beans over each layer.
You can add raisins, pineapple chunks, etc.