Slow Cooker Pork Chops And Gravy Food

PORK CHOPS AND GRAVY

Steps:

• Heat olive oil in a skillet over medium heat.
• In a bowl, combine the flour, salt, dry mustard and garlic powder. Mix well.
• Dredge the pork chops in the flour mixture and place them in the hot skillet.
• Allow them to brown for 2-3 minutes, then flip the pork chops to brown them on the other side for an additional 2-3 minutes.
• Place the browned pork chops in a slow cooker.
• Pour two cans of cream of chicken soup over the pork chops.
• Cover the slow cooker and cook on high for 3-4 hours or on low for 4-5 hours, until the temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
• Serve immediately.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

5-INGREDIENT CROCK POT PORK CHOPS & GRAVY

Steps:

• Place pork chops in the slow cooker.
• Mix the onion soup mix, chicken broth, cream of chicken soup, and pork gravy mix together in a bowl.
• Pour mixture over the chops.
• Cook on low 6 to 8 hours until they are VERY fork tender. If they still aren't falling apart, cook 30 minutes more and check again (continue until they are how you want them).

SLOW COOK DOWN HOME PORK CHOPS AND GRAVY

Steps:

• Combine 1st four ingredients in a shallow dish.
• Dredge chops in flour mixture and set aside.
• Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
• Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
• Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
• Serve w/ hot rice and/or mashed potatoes.
• ++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
• Season w/ salt and pepper too your taste.

SLOW COOKER PORK CHOPS (WITH GRAVY)

Steps:

• Season pork chops with salt and pepper.
• In a shallow dish, combine the flour with garlic powder and ground mustard.
• Dredge each pork chop in the flour, and shake off any excess.
• Heat oil in a skillet over medium high heat, and brown pork chops on both sides until golden brown (work in batches) - about 2-3 minutes per side.
• Transfer the pork chops to the slow cooker.
• In the same skillet, sauté the onions until translucent (2-3 minutes), then add the garlic and cook for 30 seconds.
• Transfer the onions and garlic to the slow cooker.
• Pour the chicken stock over the chops. Cover and cook on LOW for 2-3 hours. The pork chops are ready when the internal temperature of the meat reaches 145°F/63°C. Make sure that they don't cook for too long and dry out.
• Remove the pork chops onto a plate, and cover to keep warm.
• Thicken the gravy by whisking in flour. Cook covered on HIGH until the gravy has thickened.
• Return pork chops into the gravy to mix together. Serve warm with mashed potatoes and salad or steamed green vegetable (broccoli, green beans, broccolini, or asparagus).

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.