Pork Chop and Potato Crockpot
Transform dinnertime with this comforting Pork Chop and Potato Crockpot recipe, a perfect blend of tender, juicy bone-in pork chops, creamy russet potatoes, and a rich, savory mushroom sauce. This hands-off, slow-cooked meal is packed with flavor, thanks to a medley of simple yet aromatic spices like garlic powder, paprika, and thyme. Layered with thinly sliced onions and smothered in a creamy mixture of chicken broth and cream of mushroom soup, this dish ensures every bite is loaded with hearty goodness. Ideal for busy weeknights or cozy family dinners, this recipe requires minimal prep and delivers a melt-in-your-mouth texture after just a few hours in the crockpot. Garnished with a sprinkle of fresh parsley, it’s a soul-warming crowd-pleaser that pairs beautifully with your favorite side dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 large russet potatoes
- 1 medium yellow onion
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and slice them into 1/4-inch rounds. Place the potato slices in the bottom of the crockpot in an even layer.
Slice the yellow onion into thin rings and layer them on top of the potatoes.
In a small bowl, mix the cream of mushroom soup, chicken broth, garlic powder, paprika, dried thyme, salt, and black pepper. Stir until well combined and set aside.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until they are golden brown. This adds extra flavor but is optional if you are short on time.
Place the seared pork chops on top of the onion slices in the crockpot.
Pour the soup mixture evenly over the pork chops, ensuring everything is coated with the creamy sauce.
Cover the crockpot with its lid and set it to cook on low heat for 6 hours, or on high heat for 3-4 hours, until the pork chops are tender and the potatoes are fully cooked.
Once cooked, carefully remove the pork chops and potatoes from the crockpot for serving. Garnish with fresh chopped parsley if desired.
Serve hot and enjoy this comforting, hearty meal!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
