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Crock Pot Pork Chops and Potatoes

Prep Time 10 minutes
Servings 6

Ingredients

  • Pork Chops I like the boneless kind that are about 1/2-3/4 inch thick {one per person in your family and then a few extras for left overs}
  • Red Potatoes {2 potatoes per family member and then 4 extras for left overs}
  • Carrots {1 per person in your family or a large handful of baby carrots.}
  • Garlic Salt
  • Salt and Pepper
  • 3 cans Cream of Chicken soup concentrate
  • 3 cups Water
  • 2-3 Tablespoons Butter

Instructions

  1. Brown both sides of the pork chops in the butter, sprinkle garlic salt generously on each side of the chops. I brown mine until they have dark brown edges.
  2. After your chops are browned, place them in the bottom of your crock pot.
  3. Add approximately 3 cups of water to the pan that you browned your meat in.
  4. Stir until the juices, butter, and garlic salt are released from the pan and into the water. {It will look brown}.
  5. Pour 3 small cans of Cream of Chicken soup into a separate bowl. Add the seasoned water into the soup and stir until mixed well. {set aside briefly}
  6. Slice the potatoes into thin slices and place in the crock pot on top of the browned pork chops.
  7. Add the carrots.
  8. Pour your soup mixture over the top of the potatoes and carrots and stir well.
  9. Add salt and pepper to the top.
  10. Cook on high for 4-6 hours depending on the amount of pork chops. I cook mine for 6 hours with 6 pork chops.

Recipe Notes

By Ken Tuttle