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Country Pork Chops, Potatoes & Gravy
Tender, Mouth-Watering Chops Smothered in Gravy |
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3-9 boneless lean pork chops
2-8 potatoes, depending on size
1-3 cans Cream of Mushroom soup
1 Tbls. olive oil or other oil
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Make this before you go to work and it will be done when you return. This is a crock pot recipe and be easily adjusted for servings!
Pepper both sides of the pork chops. Heat oil in a large skillet over medium-high heat. Brown both sides of the pork chops. Set aside.
Peel the potatoes, if you wish, and slice in half.
Place 1/2 of a can of the Cream of Mushroom Soup on the bottom of the crock pot, lay the potatoes over the soup. Pour the leftover 1/2 can of soup over the layer of potatoes. Place the pork chops over the potatoes covering with the other can of soup as you go.
Pour whatever leftover soup you have, on top of the pork chops.
Set the crock pot to high and cook for approximately 6-8 hours.
The pork chops will be so tender that you can cut them with a fork.
This dish makes its own gravy and is incredible with asparagus or peas.
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Preparation Time: 15 minutes |
Serves: 2-8 |
| Recipe Origin: United States |
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Submitted by: |
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Janice Campbell
Washington
United States |
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| This recipe has been viewed 10074 times. |
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