Recipe by P.J.
"Pork chops in mushroom soup with green beans and tators. Simple, easy and delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/2 pounds
boneless pork chops
ground black pepper
1 (14.5 ounce) can
potatoes, peeled and cubed
Too bland seems to be a common complaint here. Here's what I did. Genorously season chops with salt, pepper, garlic powder,and onion powder, then brown in small amount of oil on each side. place chops over the top of the potatoes in slow cooker. Before mixing the water with the soup, pour water into the pan that the chops were browned in. I used about 1/2 C water. Heat water in pan and scpape up all the brown bits, mixing with water. Then mix this with the soup and pour over the chops. This makes for much more flavor than plain water. Cook on high for 2 to 3 hours. Yummy and not at all bland.
It was good, but needed just a little something more. Maybe herbs, tarragon or sage would probably be good. I will also omit the water next time because the sauce was a little thin. It is definately worth trying again though!!The meat fell off the bone!
This was wonderful. I used 6 large pork loin chops (really cheap pork) cut in half and even more potatoes than what the recipe called for. I put the pork in my large crockpot with the soup and used beef broth instead of water. Cooked on low for 4 hours and then added the potatoes and cooked another 2 hours, added the green beans and cooked another hour. It was well done and the pork was so tender. Lots of leftovers which I think I'll used to make a pork vegetable stew with. Such an easy one pot recipe! I always spray my crockpot with cooking spray so cleanup is a breeze.
I took the advice of the previous reviewers and did the following: dipped the pork chops in egg batter and then in flour and browned in a small amount of butter. Then I seasoned them very well with garlic, black pepper, and seasoned salt. I placed unpeeled, sliced red potatoes in the bottom of the slow cooker and put the chops on top. Then I poured the soup into the skillet and added milk instead of water. I scraped up all of the browned bits in the skillet with the soup and milk in it, and after covering the chops with sliced onion I poured the soup mixture on top. I didn't add green beans to the cooker but instead steamed them and served them on the side. My daughter, who isn't crazy about any kind of meat, loved the chops. My husband liked them too. They were very tender but didn't fall apart...maybe because of the egg and flour coating? On busy school nights it's a perfect quick meal.
I was moved to write this review because my husband who is very picky, loved this recipe. It was very easy and hearty. I did make a few changes based on previous reviewers' recommendations. I used 2 cans of cream of mush soup, 6 potatoes, onion and garlic powder. I diced my potatoes and put 1/3 in the bottom of slow cooker, then sprinkled with salt and pepper. Covered with 1 can soup/water mixture. Then placed my previously pan browned chops (1/2 of them) and covered with another 1/3 of potatoes, then remainder of chops, and remainder of potatoes and lastly covered with soup/water mixture. I seasoned each layer of potatoes with salt and pepper and the chops were seasoned with salt, onion & garlic powder. I then cooked on low for 8 hours. Very tasty. My husband couldn't wait to eat the leftovers the next day! Thanks for a great recipe. This is my first review, and I hope it is helpful!
This was so good! I followed the advice of other reviewers and changed a few things. First, browning the pork is a must! I seasoned them with salt, pepper and onion powder first. Someone else said they used beef broth instead of water to deglaze the pan, but I didn't have any. I did find a can of french onion soup that I will probably never use and used the broth from that. I then mixed the cream of mushroom soup right into the pan. It got really nice and brown! I added thick potato slices and seasoned between layers. I cooked the green beans separately for my picky kids. The meat was tender and I thought the sauce was delicious and not too canned tasting.
Very good, next time I will add the potatoes in the beginning and add the beans the last hour or so. That way I can forget about cooking it on high for another 2 hours.
This was great, the pork chops were so flavorful and tender. My modifications were using Cream of Mushroom with Roasted Garlic soup, and omitting the green beans. So easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tasty, tender chops slowly cooked in a flavorful sauce.
Making these pork chops is so easy, you won’t believe how rich they taste.
All you need are 10 minutes to prepare this juicy, tangy roast pork.