Step by step

Method

4 steps

1. 1

   Optional but worth it: heat 1 tablespoon oil in a skillet over medium-high and sear 4 pork chops (about 1 inch thick) 2 minutes per side until browned. You're building flavor, not cooking them through.

2. 2

   Lay the chops in a slow cooker. Whisk 1 can (10.5 oz) cream of mushroom or chicken soup, ½ cup chicken broth, 1 packet onion soup mix (or 2 tablespoons dried onion plus 1 teaspoon bouillon), 1 teaspoon garlic powder, and ½ teaspoon black pepper. Pour over the chops so they're mostly covered.

3. 3

   Cook on low 6–7 hours or high 3–4 hours until the pork is fork-tender and pulls easily — not dry and stringy. Bone-in chops usually stay juicier.

4. 4

   Serve the chops with the gravy over mashed potatoes or rice; garnish with chopped parsley. You want fall-apart tender chops in a savory onion gravy — not tough dry meat or a gluey canned-soup paste.