4 or more thick cut pork chops
2/3 cup flour
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup cooking oil
1 large onion, cut in rings
2 (4 ounce) cans chopped mushrooms, drained
1 (14.5 ounce) can chicken broth
1 package onion soup mix
1/3 cup sour cream
2 teaspoons Worcestershire sauce
1/3 cup water
Whisk together flour, black pepper, salt and garlic powder. Dredge chops in flour and brown along with onion rings in hot cooking oil on top of the stove. Remove chops and onions and place in crock pot along with drained mushrooms. Make a roux in the pan you used to brown the chops with the drippings and leftover flour from dredging. Add chicken broth, onion soup mix, sour cream, Worcestershire sauce and water. Stir often and bring to boil to thicken. Pour over chops in crock pot and cook 6 to 7 hours on low or 4 to 5 hours on high. Serve gravy over mashed potatoes, rice, or noodles. Makes 4 to 6 servings.
This is delicious served with mashed potatoes. My family loves it.
Note: You could do this on top of stove and just add pork chops back to your skillet once you make the gravy and cover and simmer until done. We like the crock pot because the chops get so tender and the flavors marry while cooking in the slow cooker.
Don’t Forget to Pin!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.