Slow Cooker Pork Chops Over Potatoes
A wholesome and effortless slow-cooked meal featuring succulent pork chops nestled over layers of soft, seasoned potatoes, all bathed in a rich, savory gravy. Ideal for a hearty, family-style dinner with minimal prep and maximum comfort.
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Servings: 6
Ingredients
- 2 tablespoons chopped flat-leaf parsley for finishing
- 2 tablespoons unsalted butter cut into small bits
- 1 teaspoon dried thyme or mixed Italian herbs
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon ground black pepper
- 1 teaspoon fine sea salt
- ½ cup whole milk
- 1 cup condensed cream of mushroom soup or substitute with cream of chicken
- 1½ cups low-sodium chicken broth
- 2 garlic cloves finely minced
- 1 medium-sized yellow onion sliced into thin strips
- Approximately 6 medium white potatoes peeled and sliced into ¼-inch rounds
- 4 to 6 pork chops bone-in or boneless, totaling around 2 pounds
Instructions
- Lightly coat the interior of the slow cooker insert with non-stick spray or a thin layer of butter to prevent sticking.
- Distribute the potato slices evenly across the base of the slow cooker. Layer the onion slices and minced garlic evenly over the potatoes.
- Dust the layered vegetables with salt, pepper, paprika, and dried herbs to season thoroughly.
- Place the pork chops directly atop the seasoned potato-onion mixture in a single layer.
- In a mixing bowl, combine the chicken broth, condensed soup, and milk. Stir or whisk until the mixture is fully blended and smooth.
- Pour the prepared sauce uniformly over the pork chops and vegetables, ensuring even coverage.
- Dot the top with the butter pieces, distributing them evenly for richness throughout the dish.
- Cover with the slow cooker lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is tender and the potatoes are soft when pierced with a fork.
- Use a spatula to gently lift the pork chops from the cooker. Serve each portion with a helping of the creamy potatoes. Garnish with the chopped parsley before serving.
Notes
For the best texture, ensure the potato slices are evenly cut. Either Yukon Gold or Russet potatoes work well for this dish.