Smothered Pork Chops
This one is a throwback to my upbringing in Western Kentucky. We were in that middle ground between the south and the midwest. A 100 acre cornfield was 100 feet from my parents front door, but in many ways we were very Southern as well. I mean it was Kentucky. Now that I've lived here in Nashville for the past few decades, I miss some of these home cookin' kind of dishes. While I normally don't advocate for the use of the crock pot; in this case, dust it off and use it. You'll thank me later.
Ingredients
- 1 Pound Pork Chops
- 1 10.5 Oz Can Cream of Mushroom Soup
- 1.5 Cups Ham Stock Or Any Stock will do
- 1 Packet Brown Gravy Mix
- 2 TBSP Cornstarch
- 1/4 cup water
- Tucker’s Jalapeno Salt
Instructions
- Rinse and pat dry Pork Chops. Season both sides with a liberal amount of Tucker’s Jalapeno Salt.
- Whisk together Brown gravy mix, stock, and cream of mushroom soup in slow cooker.
- Add seasoned pork chops.
- Cook on high for 4 hours or on low for 8 hours.
- Once cooked, carefully remove pork chops to a plate.
- Combine corn starch and water in a small mixing bowl or measuring cup to create a slurry.
- Add slurry to slow cooker, whisk to combine and allow to cook for 20-30 minutes to thicken gravy.
- Serve pork chops with mashed potatoes or rice. Garnish with parsley and green onion.