CROCK POT MUSHROOM AND ONION CHOPS WITH GRAVY

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Crock Pot mushroom and onion chops with gravy is classic comfort food. My family goes crazy over this dish.
This Crock Pot Mushroom and Onion Chops recipe is quick and easy. My family loved this meal and I am sure yours will too. Perfect for a busy family and who doesn’t love pork chops!

Crock Pot Mushroom and Onion Ingredients:

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.

Notes: 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.

 

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Crock Pot Mushroom Onion Pork Chops with Gravy

These delicious pork chops will become a family favorite. The addition of the mushroom and onion gives them a wonderful flavor
Prep Time15 mins
Course: Main Course
Cuisine: American, southern
Keyword: crock pot pork chops, mushroom and onion gravy
Servings: 4 pork chops
Author: The Southern Lady Cooks

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

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