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Dump-and-Go Smothered Pork Chops - Cozy, Hands-Off Comfort Food

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4–6 pork chops (bone-in or boneless, about 1 inch thick)
  • 1 large yellow onion, thinly sliced
  • 1 packet onion soup mix (about 1 ounce)
  • 1 can (10.5 ounces) cream of mushroom soup (or cream of chicken)
  • 1 cup low-sodium chicken broth (or water)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon black pepper
  • Salt to taste (start light if your soup mix is salty)
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (for cornstarch slurry, optional)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Choose your cooking method. This recipe works in a slow cooker on LOW for 6–7 hours (or HIGH for 3–4), or in the oven at 325°F (163°C) for about 1.5–2 hours. Pick whichever fits your schedule.
  2. Layer the onions. Place the sliced onions on the bottom of your slow cooker or a 9x13-inch baking dish. This acts as a flavorful bed and keeps the chops juicy.
  3. Add the pork chops. Lay the chops in a single layer over the onions. It’s okay if they overlap slightly, but a single layer cooks more evenly.
  4. Mix the sauce. In a bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Taste a tiny bit and adjust salt if needed.
  5. Dump the sauce and go. Pour the mixture evenly over the pork chops. Make sure everything is coated.
  6. Cook. Slow cooker: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until the chops are tender.
  7. Oven: Cover the baking dish tightly with foil and bake at 325°F (163°C) for 90–120 minutes, until fork-tender.
  8. Optional thickening. If you want a thicker gravy, remove the chops to a plate. Stir 2 tablespoons cornstarch with 2 tablespoons water, then whisk into the hot sauce. For slow cooker: turn to HIGH and cook 10–15 minutes. For oven: pour the sauce into a saucepan and simmer 3–5 minutes until thickened.
  9. Finish and serve. Return chops to the sauce if removed. Garnish with parsley. Serve over mashed potatoes, rice, or egg noodles with the onions and gravy spooned on top.