Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving.