Pork Chops to Live For

The aroma alone transports me back to my grandmother’s kitchen, a place perpetually filled with warmth and love. I can almost see her now, humming softly as she carefully arranged browned pork chops in her trusty slow cooker, the savory scent of onions and mushrooms mingling in the air. Those pork chops weren’t just dinner; they were a comforting ritual, a symbol of family, and a taste of home that I carry with me to this day. Recreating this dish, with a few personal touches inspired by years of my own cooking, is always a nostalgic and delicious experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 hours – 10 hours (depending on setting)
• Total Time: 4 hours 20 minutes – 10 hours 20 minutes
• Servings: 4-6
• Yield: 4-6 pork chops
• Dietary Type: Gluten-Free (if using gluten-free soup)

Ingredients

• 2 tablespoons oil
• 1 egg, beaten
• ½ teaspoon season salt
• ¼ teaspoon pepper
• ½ cup all-purpose flour
• 4-6 boneless pork chops, thick sliced, boneless (trimmed of fat)
• 1 large onion, sliced
• 2 garlic cloves, crushed
• ½ lb mushrooms, sliced
• 2 (10 ¾ ounce) cans condensed cream of mushroom soup
• 1 ½ cups milk
• ½ cup sherry wine
• Lipton Onion Soup Mix
• Salt and pepper, to taste

Equipment Needed

• Large non-stick skillet
• Deep plate or shallow bowl
• Slow cooker (crock pot)

Instructions

1. Prepare your breading station. In a deep plate, thoroughly mix together the flour, season salt, and pepper. In a separate deep plate or shallow bowl, beat the egg until light and frothy.
2. Heat the oil in a large non-stick skillet over medium heat. Ensure the skillet is properly heated before adding the pork chops to achieve a good sear.
3. Dip each pork chop into the beaten egg, ensuring it’s fully coated. Then, immediately dredge the egg-coated pork chop in the flour mixture, pressing lightly to ensure the flour adheres to all sides.
4. Carefully place the floured pork chops into the hot skillet, being careful not to overcrowd the pan. If necessary, work in batches. Cook for about 3-4 minutes per side, turning once, until both sides are nicely browned. The pork chops don’t need to be cooked through at this stage; the goal is just to develop a flavorful crust.
5. Transfer the browned pork chops to your slow cooker, arranging them in a single layer if possible.
6. In the same skillet, sauté the sliced onions for about 2 minutes, until they begin to soften and become translucent. Then, add the crushed garlic and sliced mushrooms and continue to sauté for another minute, until the garlic is fragrant and the mushrooms begin to release their moisture. Don’t overcook them.
7. Evenly arrange the sautéed onions, mushrooms, and garlic over the pork chops in the slow cooker. This layer will infuse the pork with delicious flavor as it cooks.
8. In a separate bowl, whisk together the two cans of condensed cream of mushroom soup, milk, and sherry wine until smooth and well combined. This creates the rich and creamy sauce that will envelop the pork chops. For a smoother sauce, ensure the soup is at room temperature or slightly warmed before mixing.
9. Pour the soup mixture evenly over the onion mixture and pork chops in the slow cooker, ensuring that the pork chops are mostly submerged in the sauce.
10. Sprinkle a packet of Lipton Onion Soup Mix over the sauce. Salt and pepper to taste.
11. Cover the slow cooker with the lid and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours. The cooking time will vary depending on your slow cooker, so it’s best to check for doneness periodically. The pork chops are done when they are fork-tender and easily shred with a fork.

Expert Tips & Tricks

• Trimming the fat from the pork chops is crucial to prevent the sauce from becoming overly greasy.
• For a richer flavor, consider using bone-in pork chops instead of boneless. However, bone-in chops may require a longer cooking time.
• Browning the pork chops before placing them in the slow cooker adds a significant depth of flavor to the final dish. Don’t skip this step!
• If you’re short on time, you can skip the sautéing step for the onions and mushrooms, but sautéing them first really enhances their flavor.
• To thicken the sauce at the end of the cooking time, remove the pork chops and stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Return the pork chops to the slow cooker and cook on High for another 15-20 minutes, or until the sauce has thickened to your desired consistency.

Serving & Storage Suggestions

Serve these delectable pork chops hot, spooning the creamy mushroom sauce generously over each chop. They pair perfectly with mashed potatoes, rice, egg noodles, or roasted vegetables. A simple green salad adds a refreshing contrast to the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pork chops and sauce separately. To reheat, thaw the pork chops in the refrigerator overnight and gently reheat in a saucepan over medium heat or in the microwave. Add a splash of milk or broth if the sauce has become too thick.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	664 kcal	33%
Total Fat	33.5g	51%
Saturated Fat	10.1g	50%
Cholesterol	183.3mg	61%
Sodium	1226.3mg	51%
Total Carbohydrate	33.2g	11%
Dietary Fiber	1.7g	6%
Sugars	5.3g	21%
Protein	50.8g	101%

Variations & Substitutions

• For a gluten-free version, use gluten-free all-purpose flour and gluten-free condensed cream of mushroom soup.
• Substitute the sherry wine with chicken broth or apple cider vinegar for a non-alcoholic option.
• Add other vegetables to the slow cooker, such as carrots, celery, or bell peppers, for added flavor and nutrients.
• Use a different type of condensed soup, such as cream of celery or cream of chicken, for a different flavor profile.
• Spice things up by adding a pinch of red pepper flakes to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen pork chops for this recipe?
A: While fresh pork chops are ideal, you can use frozen pork chops. Be sure to thaw them completely before browning and placing them in the slow cooker.

Q: My sauce turned out too thin. How can I thicken it?
A: Remove the pork chops and stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Return the pork chops to the slow cooker and cook on High for another 15-20 minutes, or until the sauce has thickened.

Q: Can I make this recipe in the oven instead of a slow cooker?
A: Yes, you can. After browning the pork chops, place them in a baking dish, cover with the sauce and bake at 350°F (175°C) for about 45-60 minutes, or until the pork chops are cooked through and tender.

Q: How do I know when the pork chops are done?
A: The pork chops are done when they are fork-tender and easily shred with a fork. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).

Q: Can I prepare this dish ahead of time?
A: Yes, you can prepare the dish up to the point of placing it in the slow cooker. Store the prepared ingredients in the refrigerator overnight and then transfer to the slow cooker in the morning.

Final Thoughts

These “Pork Chops to Live For” are more than just a meal; they’re an invitation to create your own cherished memories around the dinner table. I encourage you to try this recipe and share your own personal touches and stories. Whether you pair it with creamy mashed potatoes, fluffy rice, or a simple salad, this dish is sure to become a family favorite. Don’t be afraid to experiment with different variations and substitutions to make it your own. After all, the best recipes are those that are made with love and shared with those you cherish most.