Slow Cooker Smothered Pork Chops with Baby Potatoes

I have officially entered “autumn mode.” It happens every August, don’t ask me why. I’m at the point where I am sick of the deck garden, my harvest wasn’t as large as I had anticipated, I’m tired of fertilizing every week, watering every day, and while I’m not all that eager for cold weather, I am ready to open the windows and let in some fresh air. I’m also ready to head toward the slow cooker and comfort food, and nothing says comfort food like a plate of tender, juicy pork chops, smothered in a rich, creamy mushroom sauce, paired with melt-in-your-mouth baby potatoes. This slow cooker recipe is a lifesaver for busy weeknights or cozy weekends when you want a hearty meal with minimal effort. The combination of savory pork, earthy mushrooms, and flavorful gravy makes this dish a family favorite. Plus, the slow cooker does all the heavy lifting, leaving you with a delicious dinner and a kitchen that smells amazing!

Slow Cooker Smothered Pork Chops with Baby Potatoes

4 large bone-in rib pork chops
1 8-oz. pkg. sliced mushrooms (baby bellas recommended)
1 yellow onion, sliced
1 1-oz. envelope ranch dressing mix
½ t. garlic powder
½ t. freshly ground black pepper

Pinch smoked paprika
1 1-oz. envelope pork gravy mix
1 10.5-oz can cream of mushroom soup
½ c. water
1 lb. Melissa’s Baby Dutch Yellow Potatoes (or as many as desired)
 
Scatter the sliced mushrooms and onions evenly across the bottom of a 6-quart slow cooker.

Pat the pork chops dry with paper towels. Sprinkle both sides generously with the ranch dressing mix, garlic powder, and black pepper.

Place the pork chops on top of the mushrooms and onions in the slow cooker.

In a medium bowl, whisk together the cream of mushroom soup, pork gravy mix, and ½ cup water until smooth. Pour the mixture over the pork chops.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after 4 hours on low or 3 hours on high; pork chops should be tender and reach an internal temperature of 145°F.

About 30 minutes before serving, add the baby potatoes to the slow cooker, nestling them into the sauce.

Carefully remove the pork chops and potatoes to a serving platter. Spoon the creamy mushroom sauce over the pork chops and potatoes. Garnish with fresh parsley if desired, and enjoy! 

Serves 4

Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

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