Ingredients
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4 Pork
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1 teaspoon Kosher Salt
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½ teaspoon freshly ground Black Pepper
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½ teaspoon Paprika
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1 tablespoon Olive Oil
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¾ cup Beef Broth
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1 (10.75-ounce) can cream of Mushroom Soup
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1 (10.75-ounce) can cream of Celery Soup
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2 teaspoons Worcestershire Sauce
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1 small Onion
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2 Garlic
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2 cups Cremini Mushrooms
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2 teaspoons chopped fresh Rosemary
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Cooked Rice
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Thyme
Directions
Canned soups add flavor to the most basic of recipes. I love to stock up on different types when they go on sale and keep a supply of my favorites ready to use for recipes just like this. Feel free to substitute your favorite soup flavors.
Steps
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1
Done
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Lightly spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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Season the pork chops with the salt, pepper, and paprika. |
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3
Done
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In a large skillet, heat the olive oil over medium heat. Add the pork chops and cook until brown, about 3 minutes on each side. Transfer the pork chops to a plate. |
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4
Done
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In a large bowl, whisk together the broth, cream of mushroom soup, cream of celery soup, and Worcestershire sauce until combined. |
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5
Done
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Layer the onion, garlic, and mushrooms in the slow cooker. |
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6
Done
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Top with the pork chops, then the soup mixture. |
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7
Done
|
Sprinkle with the rosemary. |
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8
Done
|
Cover and cook on Low for 7 to 8 hours or on High for 3½ to 4 hours. |
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9
Done
|
Cover and cook on Low for 7 to 8 hours or on High for 3½ to 4 hours. |
