All - In One Pork Chop Dinner {Cooked in the Crock Pot} Recipe
Happy Tuesday everyone!!! Today I want to share an easy and delicious recipe for an All In One Crock Pot Pork Chop Dinner. I saw this recipe a while back on Hickory Holler Farm and tweaked it a little bit more to my liking.
I love my crock pot and I love pork chops, but sometimes I run out of ideas on how to prepare them. My husband likes good old fried pork chops, but I prefer baked pork chops. What I love even more is letting someone else do all the cooking, so that's where my crock pot comes in the picture.
I've always been a fan of crock pot recipes, but cooking an entire dinner in one, well that was new to me. I have only attempted this cooking method one time with a Crock Pot Hash Brown Casserole and a Smoked Sausage packet on top. Everyone loved it, so I was hoping this recipe would be no different.
This cooking concept is really simple and can be done in any 6 quart crock pot. Just layer all your items starting with the meat on the bottom, and then layer the potatoes and corn on top of the meat in foil packets. Cover tightly, set on low and cook for 6 hours. That's it!!!
The pork chops were so moist, the potatoes and corn cooked perfectly and the gravy was wonderful. The best part was once I took everything out of the crock pot and plated the food all I had to do was clean the crock pot and toss out the foil.
I'm so excited about the results that I can't wait to adapt this method with different cuts of meat, vegetables and potatoes. Let's get started with the step by and just how easy this whole meal came together.
To start season the pork chops with Montreal steak seasoning to taste on both sides. Heat a large skillet over medium heat and add a bit of olive oil. When the pan is nice and hot, place the pork chops in the skillet and sear the chops.
Turn the pork chops over and sear the other side. Remove to a plate and set aside. Add the pork chops to a 6 quart crock pot that has been lightly sprayed with non stick spray. Pour the golden mushroom soup over the pork chops, and scatter the onions and mushrooms (if using) on top.
On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Gather the ends of the foil together to make a foil pouch. Using a second sheet of aluminum foil add the ears of corn. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch.
Place the potato pouch directly over the pork chops and gravy. Add the corn pouch on top of the potato pouch. Tightly cover the crock pot and turn on low. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender.
Remove everything from the crock pot unwrap and serve. The pork chops, potatoes and corn cooked perfectly.
- All-In One Crock Pot Pork Chop Dinner
- 4 - 5 pork chops (not thin chops I used assorted pork chops)
- 4 - 5 medium russet potatoes or red potatoes, cut into wedges
- 5 - 6 mini frozen ears of corn
- 1 - 10.75 oz can condensed golden mushroom soup
- 1 - small - medium onion sliced
- 1 - cup sliced mushrooms, optional
- olive oil, to sear the pork chops
- Montreal steak seasoning
- 2 - tablespoons butter
- aluminum foil
Season pork chops with Montreal steak seasoning on both sides. Heat a large skillet over medium heat and add a bit of olive oil.
When the pan is hot, place the pork chops in the skillet and sear the chops. Turn the pork chops over and sear the other side. Remove to a plate and set aside.
Add the pork chops to a 6 quart crock pot that has been lightly sprayed with non stick spray. Pour the golden mushroom soup over the pork chops, scatter the onions and mushrooms (if using) on top.
On a sheet of aluminum foil add the potato wedges, add one tablespoon butter and sprinkle a bit of Montreal Steak Seasoning on top. Gather the ends of the foil together to make a foil pouch.
Using a second sheet of aluminum foil add the ears of corn. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch.
Place the potato pouch directly over the pork chops and gravy. Add the corn pouch on top of the potato pouch.
Tightly cover the crock pot and turn on low. Cook for 6 hours (depending on your crock pot) or until the pork chops are fully cooked and the potatoes and corn are tender.
Cook's Note: I started my crock pot on high for the first hour then reduced the temperature to low for the final 4 hours of cooking. It took 5 hours total and my meal was fully cooked.
Inspired by: Hickory Holler Farm
Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.