Crock Pot Smothered Pork Chops and Potatoes Recipe

Crock Pot Smothered Pork Chops and Potatoes Recipe


  • 2-3 tbsp olive oil
  • 4 thick cut bone-in pork chops
  • salt and pepper to taste
  • 1 10.5 oz can condensed cream of chicken with herbs soup
  • ¼ cup heavy whipping cream
  • 1 cup milk
  • 2 garlic cloves minced
  • 3-4 large russet potatoes sliced into ½” thickness
  • 1 onion diced
  • 2 cups shredded colby and monterey jack cheese divided use
  • ½ cup sliced green onion for topping


  1. Heat olive oil in a large skillet over high heat. Season pork chops with salt and pepper. Brown both sides of the pork chops (don’t fully cook the pork chops - just a minute on both sides to get them brown.) Set aside pork chops.
  2. In a medium bowl, whisk together the cream of chicken soup with the heavy cream, milk and minced garlic (this is the sauce.) Set aside.
  3. Slice potatoes and chop onions. Note: You could slice the potatoes in half after slicing them lengthwise (into a half-moon shape) to make them more bite-sized if you like.
  4. Spread the sliced potatoes and the onions into the bottom of a 5 quart or larger oval slow cooker. Season with salt & pepper.
  5. Spread half the sauce mixture on top of the potatoes.
  6. Sprinkle one cup of shredded cheddar cheese on top.
  7. Place pork chops in a single layer on top of cheese.
  8. Spread the rest of the sauce mixture on top of the pork chops. Cover with remaining cheese.
  9. Cover slow cooker and cook on low for 4-6 hours. (It only took about 4 hours in my slow cooker)
  10. When done, sprinkle the top with sliced green onion.
  11. Then serve. Be sure to spread extra cream sauce on top! 
Recipe source: thecountrycook

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