Monday, February 11, 2013

Slow Cooker Creamy Pork Chops with Mushrooms and Potatoes

This was yet another success for the crockpot.  Delightfully tangy, yet creamy, and the pork chops were falling apart – literally.  It actually wasn't in the plan for this week, but when I went to put it together, I opened up to the wrong recipe, and didn't realize it till I went to put it here!  Luckily it was a huge hit, and will definitely be staying in the repertoire.

I served it with brussel sprouts covered in butter and garlic powder.  It was an amazingly good combination.


  • 2 lbs. pork chops
  • 1 can Cream of Mushroom soup
  • 1 can mushroom pieces and stems
  • 1/3 c mustard
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes (optional)
  • 4 large red potatoes, washed and cubed
  • 1 onion, chopped coarsely


[For Freezing]
  1. Combine all but pork chops in freezer bag and mix well so that potatoes are fully coated. Add 1/3 c water if necessary.  
  2. Add pork chops, remove as much air as possible, and freeze flat.
  3. Place in refrigerator to thaw the day before you wish to cook it.

[For Cooking]
  1. Combine all ingredients in crockpot.
  2. Cook on low 8-10 hours, or on high 4-6 hours.

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