2021 North Shore 8th Ward Relief Society Cookbook

crock-pot pork chops & gravy
INGREDIENTS
4 bone-in pork chops
1 ounces packet onion soup mix
1 (14-ounce) can low sodium chicken broth
1 (10.5-ounce) can cream of chicken soup,
1 ounces packet dry pork gravy mix
1 teaspoon garlic powder
3 tablespoons cornstarch
3 tablespoons cold water
low sodium
DIRECTIONS
In a 5–6-quart oval slow cooker, combine onion soup mix, chicken broth, cream of
chicken soup and pork gravy mix. Whisk together until combined. Season both sides
of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do
your best to spread them out and cover with the gravy mixture. Cover and cook on low
about 4-6 hours. Just before the pork chops are done—whisk together the corn starch
and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in
the slow cooker and stir gently. Cover and switch the slow cooker to high and cook for
another 30 minutes (until gravy has thickened.) Serve with mashed potatoes, rice,
a salad, steamed broccoli or mixed vegetables.
NOTE: This is one of those fix-it and forget it type crock pot recipes. It helps to have a
digital Crock-Pot these days. You can cook it for a certain amount of time so and then
it will automatically go to a keep-warm setting. I like the bone-in pork chops for this
recipe. I find that it really gives this dish a lot of flavor but if you prefer boneless you
can certainly do that. But I definitely do not recommend a thin cut pork chop. Just be
careful when taking them out when they are finished cooking. The meat will be very
tender so I like to scoop them out with a spatula.
MEAT & FISH 61