The savory brown gravy with mushrooms and onions elevates these crockpot pork chops with additional robust flavors. You'll definitely want to keep this one in the rotation!
2TablespoonsKitchen bouquet browning and seasoning sauce
2cupssliced onions
8ouncessliced baby bella mushrooms
Instructions
Season both sides of the pork chops with half of the garlic salt, half of the onion powder, and half of the black pepper.
Add olive oil to skillet and heat over medium-high until shimmering.
Add pork chops to hot oil and allow to cook for 3 minutes per side. Remove skillet from heat and set aside.
To make the gravy, combine cream of mushroom soup, cream of chicken soup, chicken broth, Kitchen Bouquet, remaining garlic salt, onion powder, and pepper in a medium saucepan. Stir to combine, cooking over medium-high heat, just enough to heat through.
Add sliced onions and mushrooms to the bottom of the slow cooker. Place browned pork chops on top of the mushrooms and onions. Pour gravy all over the pork chops.
Cover the crockpot and cook on low for 6-7 hours, or on high for 4-5 hours.
Video
Notes
We used regular cut pork chops. You can use thick cut if you like. However thin cut pork chops might be a bit delicate for the crockpot and may fall apart easily.
Kitchen Bouquet, which is a mixture of vegetable stock, spices, and herbs that helps to add flavor and rich color to gravies or stews.
Store leftover crockpot pork chops in an air-tight container kept in the refrigerator for 3-4 days.