In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.
When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.
Crockpot Pork Chops with Mushroom Sauce
- 4-6 boneless pork chops
- 1 can mushroom soup
- 3/4 cup white wine
- 1- 4oz. can sliced mushrooms
- 2 Tablespoons quick cooking tapioca
- 2 teaspoons Worcestershire sauce
- 1 beef bouillon granules or 1 beef bouillon cube
- 1/4 teaspoon minced garlic
- 3/4 teaspoon dried thyme, optional
Place pork chops in slow cooker.
Combine remaining ingredients and pour over pork chops.
Cook on low for 8-10 hours.
Serve over rice or noodles.