|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Before they go into the slow cooker, however, they're quickly browned in a skillet to develop some flavor and color. Then, they're transferred to the slow cooker and covered with some broth, water, and the contents of an instant onion soup packet. All of these ingredients combine to create the basis of delicious sauce as the pork chops cook. At the very end, cornstarch and butter are whisked into the sauce to thicken it and give it some more flavor.
Gather the ingredients.
Heat olive oil in a skillet over medium heat. Add pork chops and sprinkle with freshly ground black pepper. Brown chops, turning to brown both sides, about 5 to 7 minutes total.
Transfer browned chops to a medium to large slow cooker.
In a bowl or 2-cup measure, combine soup mix, broth, and water. Pour over chops.
Cover and cook on low for 6 to 7 hours, or on high for about 3 to 3 1/2 hours.
Transfer pork chops to a serving plate or platter and keep warm.
Strain juices and skim off fat. Put juices in a saucepan and bring to a simmer. Stir in cornstarch mixture and cook, stirring, until thickened. Stir in butter until melted.
Pour sauce over chops and serve.
How to Store and Freeze Pork Chops
Cooked pork chops will keep in the refrigerator, well-wrapped, for three to four days. You can reheat them in a low oven (about 350 F), covered loosely with foil so they don't dry out. They should reheat in less than 10 minutes.
Pork chops can be frozen for three months, as long as they are wrapped well and in a zip-close freezer bag or an airtight container. Thaw in the refrigerator and reheat in the oven as directed above.