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Crock Pot Chops and Gravy
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Real Mom Kitchen
4-6 | lean pork chops |
4 T | lite soy sauce |
1/2 C | sliced mushrooms |
1/2 tsp | pepper |
2 T | Worcestershire sauce |
2 can | cream of mushroom soup |
1 medium | onion, sliced or diced |
1 tsp | garlic powder |
1 tsp | parsley |
Place pork chops in crock pot. Lay onion slices over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or on high setting for 4 hours).
Note: I like this idea from the author of the original recipe. She says "after cooking, remove the chops and strain the gravy. This way you have a smooth gravy and can reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops." Great idea! The gravy is yummy on mashed potatoes!
Cheryl's notes: If using more than one layer of pork chops, I recommend layering pork chops, 1/2 of onions, half of sauce, 2nd layer pork chops, onions, sauce. That way the pork chops don't get all stuck together. Also, I have made this recipe with bone-in chops and boneless chops. Both work great. The last time I made this I used 6 boneless butterflied chops and there was still plenty of sauce. I'm guessing that 8 chops would still fit and you wouldn't need to double the sauce.
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