MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crockpot Smothered Pork Chops
Categories: Pork, Soups, Herbs, Mushrooms
Yield: 6 servings

6 (7 oz ea) bone-in pork loin
- chops
1 ts Kosher salt
2 tb Oil
3/4 c Beef broth
10 1/2 oz Can cream of mushroom soup;
- undiluted
10 1/2 oz Can cream of chicken soup;
- undiluted
2 cl Garlic; minced
1/4 ts Paprika
1/4 ts Pepper
1/2 lb Sliced fresh mushrooms
1 lg Onion; halved, sliced
1 tb Cornstarch
1 tb Cold water

Pat the pork chops dry and sprinkle with salt on both
sides. In a large skillet, heat oil over medium heat.
Working in batches, brown the pork chops on both sides.
(YouaCOre just browning them, not cooking them through.)
Be sure not to overcrowd the pan, as that will impede
the browning process.

NOTE: Boost the savory flavor by browning bacon in the
pan before starting the chops. Then, remove the bacon
and brown the chops directly in the rendered fat (omit
the added oil). If there is too much fat in the pan
after the chops brown, sop a bit up with a paper towel
before deglazing.

Transfer the chops to a 7 quart slow cooker (turned off,
for now).

Add the broth to the skillet over medium heat, stirring
to loosen browned bits from the pan. Whisk in the soups,
garlic, paprika and pepper.

Pour the skillet gravy over the chops. Top with the
mushrooms and onions.

Cover and cook on low until the meat is tender, five to
seven hours.

Remove the chops. In a small bowl, whisk together the
cornstarch and cold water until smooth. Slowly stir into
the slow cooker, whisking as you go to prevent lumps.
Return chops to the slow cooker. Cover and cook on high
for 30 minutes or until the gravy is slightly thickened.

Kelsey Rae Dimberg, Chicago, Illinois

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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