Oh the irony of this post. I went into the kitchen to make dinner last night and all the elements on the stove and inside the oven weren't working. Hubby was at work and I know nothing about fuses, and major appliances, so the kids ended up having cereal and I had cheese and crackers. The irony is, that I made these crock pot pork chops the night before, when the stove/oven was still working. Go figure!
I bought these HUGE thick cut pork chops at Costco, last month. I tried baking them the first time, but I wasn't really crazy about them. So this time I decided to try cooking them in the crock pot. It was a fabulous idea, because they came out, melt-in-your mouth tender. The sauce was super awesome too! I've been going nuts with the Onion Bacon Cheese Ball seasoning I got from Epicure. I decided to add it to the sauce for the chops and it was AWESOME! Even the kiddos gobbled up their dinner, which has become short of a miracle for Queenie lately. This will be my go to way, to prepare thick cut chops, from now on.
Creamy Crock Pot Pork Chops
5 thick center cut, bone in chops
1 can cream of chicken soup, or homemade equivalent
1 Tbs Epicure Onion & Bacon Cheese Ball seasoning
2 tsp Pampered Chef Three Onion Rub
1 tsp salt
fresh ground pepper
1 C sliced mushrooms
1/2 C sour cream
Season pork chops with salt, pepper and Three Onion Rub. Place in a 4 qt crock pot and top with mushrooms.
In a bowl, combine the cream of chicken soup and Onion & Bacon Cheese Ball seasoning. Pour over pork chops, in crock pot.
Cook on low for 6 hrs, until pork chops reach and internal temperature of 165 degrees F.
Remove chops and mushrooms from crock pot, onto a plate and tent with foil. Using a wire strainer, strain the sauce into a skillet. Bring sauce up to a bowl and simmer for about 5 minutes; until reduced by half. Remove from heat and whisk in sour cream. Pour sauce over chops and serve.
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