If I had had a kitchen to cook in, I probably would have made a side of garlic green beans. You could do Hawaiian rolls along with this as well. Mostly because I didn’t want any of that gravy to go to waste. I got some dinner rolls from the bakery at our grocery store to go with this. This pork and potatoes dish was just the right meal. So I wanted to come up with a real fork and knife meal, even though we were eating off paper plates for a while. So I really wanted to get away from just making soups every night, because as much as my family loves soups, you just don’t want it every night of the week. Place potatoes in the bottom of the pot and pour 1 cup water over them. Brown the chops one at a time on each side. While our kitchen was getting remodeled, I had to use my slow cooker for a big portion of our meals. Press brown/saute and add butter to the pot. This meal is perfect for a cold weeknight or a family Sunday supper. And mushroom gravy thickens up nicely with the starch of the potatoes adding a layer of flavor to it. The pork chops come out so tender and juicy. This slow cooked Smothered Pork & Potatoes is definitely a classic. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender.Some meals are just classic and timeless. Tightly cover the crock pot and turn on low.Heat oil in a large skillet over medium-high heat. Stir in the sliced potatoes and the onions. Add the corn pouch on top of the potato pouch. In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper. Place the potato pouch directly over the pork chops and gravy.Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch. Using a second sheet of aluminum foil add the ears of corn.Gather the ends of the foil together to make a foil pouch. On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top.Pour the golden mushroom soup over the pork chops, scatter the onions and mushrooms (if using) on top. Add the pork chops to a 6 quart or larger crock pot that has been lightly sprayed with non stick spray or use a crock pot liner. Moms Oven Pork Chops and Potatoes is a smothered pork chop scalloped potato recipe with only 4 ingredients that is baked low and slow.Turn the pork chops over and sear the other side. When the pan is hot, place the pork chops in the skillet and sear the chops.Heat a large skillet over medium heat and add a bit of olive oil. Season pork chops with Montreal steak seasoning on both sides. In a large mixing bowl, add the mushroom soup, mushrooms, chicken broth and ranch seasoning mix.Cookin on high for 3-4 hours, on low for 5-6 hours giving a stir halfway through cooking. Pour this over ingredients in your slow cooker. In a mixing bowl whisk together the cream of chicken soup, milk, ranch seasoning, garlic powder, and salt and pepper. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender. Add pork chops, then potatoes, and last green beans to slow cooker. Tightly cover the crock pot and turn on low. Add the corn pouch on top of the potato pouch.
Place the potato pouch directly over the pork chops and gravy. Evenly spread the green beans and potatoes on top of the pork chops. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch. Spray a 6 quart slow cooker with non stick cooking spray, then place the pork chops on the bottom. Using a second sheet of aluminum foil add the ears of corn. On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Pour the golden mushroom soup over the pork chops, and scatter the onions and mushrooms (if using) on top. Spoon remaining sauerkraut mixture over pork. from the heat for 3-4 minutes on each side or until browned place over potatoes.
Add the pork chops to a 6 quart or larger crock pot that has been lightly sprayed with non stick spray or use a crock pot liner. In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. When the pan is nice and hot, place the pork chops in the skillet and sear the chops. To start season the pork chops with Montreal steak seasoning to taste on both sides.
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