1 TBS cooking oil
1 TBS butter
4-6 bone-in pork chops
salt, pepper, garlic powder: to season both sides of chops
2 (1oz) pkts dry onion soup mix
14 oz chicken broth
1 (10 oz) can cream of chicken soup
1 (12 oz) jar beef gravy
1/4 cup water: to rinse jar of excess gravy
1/4 cup corn starch
1/4 cup water
fresh parsley: to garnish
In a large skillet, cast iron pan or large pot, heat oil and butter to a sizzle.
Season both sides of pork chops with salt, black pepper, and garlic powder.
Place 2-3 pork chops into skillet and cook for 3-4 minutes until browned on one side.
Flip over pork chops and cook an additional 3-4 minutes until browned on that side.
Remove from pan. Cook the remaining pork chops.
Spray crockpot with a non-stick cooking spray and place browned pork chops into crockpot.
Browning the pork chops give a nice flavor and sear to lock in flavors and juices.
In a large bowl whisk together onion soup mix, chicken broth, cream of chicken soup and jar of gravy with 1/4 cup of water (to rinse out extra gravy from jar).
Pour mixture over the pork chops in the crockpot. Place lid on crockpot and cook on low for 4-6 hours depending on thickness of pork chops.
Pork chops will be fork tender when done.
Remove pork chops from crockpot. Mix together corn starch and water to make a slurry. Whisk in the slurry to thicken the gravy in the crockpot. Add pork chops back into crockpot and cook for additional 30 min.
Serve over mashed potatoes or rice. Garnish with parsley and Enjoy