Crock Pot Pork Chops (with gravy)
| 4 | pork chops thick with bone-in is best, about 3 lbs |
| salt & pepper to taste | |
| ½ tsp | paprika |
| ½ tsp | garlic powder |
| 1 tbsp | olive oil |
| 5½ oz | canned cream of mushroom soup |
| 5½ oz | canned cream of chicken soup |
| ¾ cup | beef broth I prefer low sodium |
| 2 cups | mushrooms sliced |
| 1 small | onion sliced |
| Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). |
| Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom. |
| Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top. |
| Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles. |