Tuesday, February 11, 2014

All - In One Pork Chop Dinner {Cooked in the Crock Pot}

Happy Tuesday everyone!!! Today I want to share an easy and delicious recipe for an All In One Crock Pot Pork Chop Dinner. I saw this recipe a while back on Hickory Holler Farm and tweaked it a little bit more to my liking.  

I love my crock pot and I love pork chops, but sometimes I run out of ideas on how to prepare them. My husband likes good old fried pork chops, but I prefer baked pork chops. What I love even more is letting someone else do all the cooking, so that's where my crock pot comes in the picture.

I've always been a fan of crock pot recipes, but cooking an entire dinner in one, well that was new to me. I have only attempted this cooking method one time with a Crock Pot Hash Brown Casserole and a Smoked Sausage packet on top. Everyone loved it, so I was hoping this recipe would be no different.

This cooking concept is really simple and can be done in any 6 quart crock pot. Just layer all your items starting with the meat on the bottom, and then layer the potatoes and corn on top of the meat in foil packets. Cover tightly, set on low and cook for 6 hours. That's it!!!


The pork chops were so moist, the potatoes and corn cooked perfectly and the gravy was wonderful. The best part was once I took everything out of the crock pot and plated the food all I had to do was clean the crock pot and toss out the foil. 

I'm so excited about the results that I can't wait to adapt this method with different cuts of meat, vegetables and potatoes. Let's get started with the step by and just how easy this whole meal came together.  


To start season the pork chops with Montreal steak seasoning to taste on both sides. Heat a large skillet over medium heat and add a bit of olive oil. When the pan is nice and hot, place the pork chops in the skillet and sear the chops.

Turn the pork chops over and sear the other side. Remove to a plate and set aside. Add the pork chops to a 6 quart crock pot that has been lightly sprayed with non stick spray or use a crock pot liner. Pour the golden mushroom soup over the pork chops, and scatter the onions and mushrooms (if using) on top.

On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Gather the ends of the foil together to make a foil pouch. Using a second sheet of aluminum foil add the ears of corn. 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.

Place the potato pouch directly over the pork chops and gravy. Add the corn pouch on top of the potato pouch. Tightly cover the crock pot and turn on low. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender. 


Remove everything from the crock pot unwrap and serve. The pork chops, potatoes and corn cooked perfectly. 





All-In One Crock Pot Pork Chop Dinner

4 - 5 pork chops (not thin chops I used assorted pork chops)
4 - 5 medium russet potatoes or red potatoes, cut into wedges
5 - 6 mini frozen ears of corn
1 - 10.75 oz can condensed golden mushroom or beefy mushroom soup
1 - small - medium onion sliced
1 - cup sliced mushrooms, optional
olive oil, to sear the pork chops
Montreal steak seasoning
2 - tablespoons butter
aluminum foil
 
Season pork chops with Montreal steak seasoning on both sides. Heat a large skillet over medium heat and add a bit of olive oil. 

When the pan is hot, place the pork chops in the skillet and sear the chops. Turn the pork chops over and sear the other side. Remove to a plate and set aside. 

Add the pork chops to a 6 quart crock pot that has been lightly sprayed with non stick spray or use a crock pot liner. Pour the golden mushroom soup over the pork chops, scatter the onions and mushrooms (if using) on top.

On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Gather the ends of the foil together to make a foil pouch. 


Using a second sheet of aluminum foil add the ears of corn. 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.

Place the potato pouch directly over the pork chops and gravy. Add the corn pouch on top of the potato pouch. 


Tightly cover the crock pot and turn on low. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender.

Cook's Note: I started my crock pot on high for the first hour then reduced the temperature to low for the final 4 hours of cooking. It took 5 hours total and my meal was fully cooked.  


Inspired by: Hickory Holler Farm

 
 
Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.

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20 comments:

Lea Ann said... #

I know that you love your HB crock pot, I think I have seen you post about it before. I have one too, only the design on mine is a little different. Do you find that it cooks hot? I haven't been able to get the times adjusted quite right. It seems that the low cooks at a high temp. What is your experience?

Debbie Lassiter said... #

What can be used instead of the mushroom soup?

Tina Butler said... #

@Debbie, The original recipe called for cream of mushroom soup, but I like golden mushroom instead. You can more than likely substitute with any cream soup (celery or chicken). You can might even be able to use beef or mushroom gravy.

@LeAnn, I haven't really had any problems with my crock pot cooking tot hot. I will have to keep and eye out next time and see how it cooks. I don't really use the high setting with this crock pot except when I want to get the crock pot nice and hot and get the meal started. I mainly use the low setting.

Colleen said... #

Luv it when you can cook a whole meal all in one pot. Makes for easy clean-up and few pans to wash.
Wanted to mention that you can also use cranberry sauce for your pork chops if not in favor of using canned, creamed soups
ColleenB.
Texas

Tina Butler said... #

Thank you Colleen and what a great idea.

Mimi G said... #

What a great idea....can't wait to make this. I, also, prefer golden mushroom to cream of mushroom soup. Thanks for sharing.

Anonymous said... #

I love the idea of using foil to separate the potatoes & veggies, I love my crock, but I don't like the veggies & potatoes & meat to all taste the same and that is what seems to happen when I mix it all together.

Ron said... #

I use cream of mushroom 'AND', cream of celery, 'both'.

Susan said... #

When you made the Crock Pot Hashbrown Casserole with a smoked sausage packet on top, how did you prepare the packet? Was the smoked sausage frozen? Did you add seasonings? My husband and I love hashbrown casserole and smoked sausage, so this sounds perfect for us!

Tina Butler said... #

I just made a foil packet and added just the smoked sausage. I do not slice it I actually leave them whole with no seasoning. If you want you could add a bit of brown sugar and apple juice, but it is just fine plain. Seal up the packet and add to the top of the Hash Browns. I make my foil packets just like they do in the following link: http://www.tablespoon.com/recipes/easy-spinach-and-tomato-turkey-packets/12f82c46-0ae2-444f-a5d1-0c729e57b552

Anonymous said... #

What delicious recipes. Could you just come to my house and cook dinner every evening?
Grandma.

Christina Dowdican said... #

If like me you don't care for the Steak Seasoning on your veggies. try sprinkling packet of dry Hidden Valley Ranch on your Potatoes or corn or even on both with the butter. :-)

MNValentine63 said... #

Should try this with cream of onion soup. (It's a thing, if you've never heard of it - Campbells makes it, and it's got a lot more flavor than cream of mushroom...) Sounds fantastic.

christy said... #

Can I use frozen corn or maybe green beans instead of corn on the cob?

Anonymous said... #

Sounds delicious!

Anonymous said... #

Now that's my kind of cooking easy.

sunnysc243 said... #

Made it and loved it! I used beefy mushroom soup instead because I like it better than the golden mushroom. Will be making again! thanks for sharing!

Becky Dalton said... #

Are you wrapping the porch chops in foil too? Looks like it would be a mess if you put the pouch of potato over the porkchop and soup.

Tina Butler said... #

No I am not wrapping the pork chops in foil. I just add the pork chops to the bottom of the crock pot and add the soup after browning. It isn't a mess after it is all cooked.

Jen Reimer said... #

Can you use fresh corn instead of frozen?