Pork Parisienne
6-8 boneless pork chops
Salt and pepper
Paprika
1 can cream of mushroom soup
1 small can sliced mushrooms
1 cup sour cream
陆 cup water
Sprinkle pork with salt, pepper, and paprika. Place in crockpot. Mix soup, water, mushrooms, and sour cream. Pour of pork chops. Sprinkle with paprika. Cover and cook low for 6-8 hours. Serve over rice or noodles.
For chicken parisienne: Substitute the pork for 6 boneless, skinless chicken breastsGreat crockpot pork chop recipe?
CROCK POT PORK CHOPS
4 to 6 pork chops
1 box pork Stove Top stuffing
1 can sm. white potatoes
1 can Golden mushroom soup
1 can cream of mushroom soup
1 onion, sliced in rings
Brown pork chops lightly. Salt and pepper to taste. Prepare stuffing as directed on box. Mix the 2 cans of soup together with 1 can of water. Cut potatoes in half. Pour some soup mixture in the bottom of your crock pot. Place a few spoonfuls of stuffing on top of soup mixture. Then place 2 pork chops on top of stuffing. Add a few potatoes and some onions and then pour some soup mixture over the pork chops. Continue in this order until all ingredients are used. Turn on low and let cook 5 to 6 hours. Serve with vegetables and rolls.Great crockpot pork chop recipe?
CROCKPOT BARBEQUED PORK CHOPS
6 pork chops Barbeque sauce
Trim fat from pork chops. Brown on both sides in skillet. Put 2 tablespoons barbeque sauce in bottom of crockpot. Place one chop on the barbeque sauce and spread another 1-2 tablespoons sauce on top. Repeat with all chops. Spread a little extra on last chop. Cook on high for one hour; then on low for 3 more hours OR cook on high for 2 hours. Serve with baked potatoes
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
This is so simple..and super yummy.
***Slow Cooker Chops***
INGREDIENTS
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with rice soup
DIRECTIONS
In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours
Braised Pork Chops.
Ingredients:
6 lean pork chops (about 1 inch thick)
1/3 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic salt
2 tablespoons shortening
1 can cream of chicken soup
Directions:
Mix flour, salt, mustard, and garlic salt. Dredge chops with mixture. Heat shortening in skillet and brown chops on both sides. Place chops in slow cooker and add soup. Cook on low 6-8 hours or on high 3-4 hours.
Take boneless pork chops, season with Salt and Pepper.
add sauerkraut to the crock pot and bury the pork chops in the sauerkraut and cook on low 8 hours.
So good...
This is easy %26amp; delicious!
Smothered Pork Chops
1 pkg. (1-1/2 lbs) boneless pork chops
1 can cream of mushroom soup
1/2 can milk
2 Tbls. butter or margerine
1 tsp. ground sage
1 onion, sliced
Melt butter in heavy skillet. Brown pork chops on both sides and remove from skillet. Stir sage into the butter left in the skillet. Add cream of mushroom soup and 1/2 can milk. Stir soup mixture until well-blended. Place pork chops in crock pot %26amp; pour soup mixture over the top. Top with sliced onions. Cover and cook on low for 8 hours. Serve with hot rice.
Pork Chops in Gravy
Pork Chops
Salt %26amp; Pepper
Flour
Cooking oil
Beef broth
1. Add salt %26amp; pepper to flour.
2. Roll the pork chops in the seasoned flour.
3. Brown the pork chops on both sides in a frying pan with
the cooking oil.
4. When done pour the leftover oil into a bowl and measure
back into the pan by tablespoons to make gravy.
5. Add one tablespoon of flour for each table spoon of oil in
the frying pan.
6. Add salt %26amp; pepper.
7. Stir for about one minute to brown the flour.
8. Add one cup of beef broth for every tablespoon of flour
used in the gravy.
9. Stir until thickened and pour over the pork chops.
Cook in a crock pot or in a 300 degree oven for a few hours.
If you have enough room in your crockpot peel a couple of potatoes and toss them in too.
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