Crock pot pork chops with cream of chicken soup are a simple, flavorful, and incredibly convenient weeknight meal. This recipe requires minimal prep time and lets your slow cooker do all the hard work, resulting in tender, juicy pork chops bathed in a creamy, savory sauce. Perfect for busy weeknights or when you need a comforting, satisfying dinner.
What Makes this Recipe So Great?
This recipe's brilliance lies in its simplicity and delicious results. The cream of chicken soup adds a rich, creamy base, while the slow cooking process ensures incredibly tender pork chops. Minimal prep is involved, and the cleanup is a breeze! It's a true set-it-and-forget-it meal, ideal for busy schedules. Furthermore, the recipe is highly adaptable; you can easily customize it with your favorite vegetables or seasonings.
Ingredients You'll Need:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk (or chicken broth for a richer flavor)
- 1/4 cup chopped onion (optional)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Season the pork chops: Season both sides of the pork chops generously with salt, pepper, garlic powder, and thyme.
- Layer in the slow cooker: Place the chopped onion (if using) in the bottom of your slow cooker. Place the seasoned pork chops on top of the onion.
- Create the sauce: In a small bowl, whisk together the cream of chicken soup and milk (or broth). Pour this mixture evenly over the pork chops.
- Slow cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork chops are cooked through and easily fork-tender. Internal temperature should reach 145°F (63°C).
- Serve: Serve the pork chops hot, spooning the creamy sauce over them. Serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Tips and Variations:
- Thicker Sauce: For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup mixture before adding it to the slow cooker.
- Add Vegetables: Enhance the flavor and nutrition by adding diced carrots, potatoes, or celery to the slow cooker along with the pork chops.
- Different Soup: Experiment with other cream-based soups, such as cream of mushroom or cream of celery.
- Bone-in vs. Boneless: Bone-in pork chops will take slightly longer to cook than boneless.
- Frozen Pork Chops: You can use frozen pork chops, but you'll need to add an extra hour or two to the cooking time.
Frequently Asked Questions (FAQs):
How do I know when the pork chops are done?
The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured with a meat thermometer. They should also be fork-tender and easily flake apart.
Can I use fresh herbs instead of dried?
Absolutely! If using fresh thyme, use about 1 tablespoon instead of 1 teaspoon of dried thyme. Fresh herbs generally have a more intense flavor.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the pork chops first, then add the soup mixture and cook on high pressure for 15-20 minutes, followed by a natural pressure release for 10 minutes.
What are some good side dishes to serve with this?
Mashed potatoes, rice, roasted vegetables, green beans, and a simple salad all pair wonderfully with these creamy pork chops.
Can I make this recipe ahead of time?
While it's best served fresh, you can assemble the crock pot in the morning and cook it on low throughout the day. The pork chops can be stored in the refrigerator for up to 3 days after cooking.
This crock pot pork chops with cream of chicken soup recipe is a guaranteed crowd-pleaser. Its ease of preparation and delicious results make it a perfect go-to meal for any occasion. Enjoy!
