Slow Cooker/Crockpot Pork Chops With Onion Sauce
Created by Chef shapeweaver on January 5, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 5h
- Recipe #16595
Ingredients
- DREDGE
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon tarragon
- 1/2 teaspoon seasoned salt,or to taste
- 1 teaspoon garlic powder
- OTHER INGREDIENTS
- 1 can (10 3/4 ounce) Golden Mushroom soup (Campbell's)
- 1/3 cup water,optional
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 large egg, well beaten
- 3 tablespoons milk
- 4 pork chops (center cut, 1/2 inch thick)
- 2 tablespoons oil (canola oil)
- 1 cup sweet white onion
- 1 teaspoon tarragon, divided
How to Make
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Step 1: In a shallow bowl mix together dredge ingredients and set aside.
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Step 2: Mix together in a small bowl soup,water(if using),pepper,and garlic powder.
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Step 3: In another small bowl mix together beaten egg and milk.
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Step 4: Coat chops in egg mixture then dredge both sides of chops in seasoned flour
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Step 5: In a large skillet,heat oil over medium heat and if desired season with more pepper and seasoned salt and lightly brown chops on both sides.
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Step 6: Remove and drain on paper towels.
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Step 7: In a 3 quart crockpot which has been prepared with cooking spray,place 1/3 of the soup mixture.
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Step 8: Then top with two of the chops,half the onions,1/3 more of the soup mixture then sprinkle with 1/2 teaspoon of the tarragon.
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Step 9: Top that with the remaining two chops,the remaining onion,the rest of the soup mixture,and sprinkle with last 1/2 teaspoon tarragon.
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Step 10: Cover and cook on low for 5 hours.
Nutritional Facts
- Serving Size: 1 (385.5 g)
- Calories 726.8
- Total Fat - 42.7 g
- Saturated Fat - 11.1 g
- Cholesterol - 233.6 mg
- Sodium - 484.8 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 2.4 g
- Sugars - 3.2 g
- Protein - 60.6 g
- Calcium - 163.5 mg
- Iron - 2.7 mg
- Vitamin C - 3.5 mg
- Thiamin - 1.1 mg