Description
This Crock Pot Rosemary Pork Chops recipe offers a simple and flavorful slow-cooked meal perfect for busy days. Tender pork chops are seared for enhanced flavor, then slow-cooked with red potatoes, dried rosemary, onion flakes, and a creamy mushroom sauce, resulting in a hearty and comforting dish that serves six.
Ingredients
Meat
- 6 pork chops
Vegetables
- 1½ pounds petite red potatoes (or about 8 medium red potatoes), washed and halved
- 4 ounces canned sliced mushrooms (undrained)
Seasonings and Sauces
- 2 teaspoons dried rosemary
- 1/4 cup dried chopped onions (onion flakes)
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
Other
- 10 ounces canned cream of mushroom soup
Instructions
- Brown the pork chops: Lightly grease a frying pan and heat it over medium heat. Brown each pork chop for about 2 minutes on each side. This step is to sear the meat for better flavor, not to cook it fully.
- Prepare the potatoes: While the pork chops are browning, wash and cut each red potato in half, ensuring they are ready to be layered in the slow cooker.
- Layer potatoes and pork chops: Place the halved red potatoes evenly on the bottom of the slow cooker. Arrange the browned pork chops on top of the potatoes.
- Season the pork chops: Sprinkle the pork chops with dried rosemary, dried chopped onions, salt, and pepper to add depth and flavor.
- Prepare the sauce: In a small bowl, mix the canned cream of mushroom soup, Worcestershire sauce, and the undrained canned sliced mushrooms with their juice until combined.
- Pour sauce over pork chops: Evenly pour the mushroom soup mixture over the pork chops and potatoes in the slow cooker.
- Cook low and slow: Cover the slow cooker and cook on LOW for 4 to 6 hours, or until the pork chops and potatoes are fully cooked and tender.
Notes
- For additional flavor, you may add a splash of white wine or chicken broth to the mushroom sauce mix.
- Adjust the seasoning to taste, especially salt and pepper, depending on your preference.
- If you prefer smaller potato pieces, you can quarter them, but cooking time may slightly reduce.
- This dish pairs well with steamed green vegetables or a fresh garden salad for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
