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SLOW COOKER, OR INSTANT POT, PORK CHOPS IN CHICKEN NOODLE SOUP Recipe

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This recipe for SLOW COOKER, OR INSTANT POT, PORK CHOPS IN CHICKEN NOODLE SOUP is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 thin-cut, boneless, Pork Chops
1/2 tsp. Lawry's Salt
1/2 tsp. Black Pepper
2 Tbsp. EVOO
2 Tbsp. Butter
1/2 Onion, finely sliced
1 tsp. Minced Garlic
1-2 cans Mushrooms, sliced and rough chopped, as desired
French’s Yellow Mustard, as needed
3-4 cans Chicken Noodle Soup (quantity varies)
Salt and pepper to taste
Directions:
Directions:
Heat oil and butter in large cast iron skillet over medium-high heat.

Season chops with pepper and Lawry's salt.

Add onions to skillet and saute' until softened. Add mushrooms and garlic and saute' an additional 2-3 minutes. Remove and set a side.

Add more EVOO and butter to skillet if necessary. Add chops and brown, about 2-3 minutes per side. (See Alternate below.) Transfer to Slow Cooker or Instant Pot.

Deglaze skillet with chicken broth and add to pot. Add soup, onions and mushrooms. Bring to boil; then set to "Slow Cook" or "Simmer" and time for 2 hours minimum. Taste and add salt, pepper and mustard to taste. Cover stirring occasionally.

Serve with baked or mashed potatoes pouring soup over potatoes, or merely as soup in soup bowls alone.

Alternate: Prior to transferring chops to pot, cut them into 1/2" squares to make a true soup to be served in soup bowls rather than serving as whole chops and soup as gravy over potatoes and chops.
Number Of Servings:
Number Of Servings:
3

 

 

 

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