The Best Pork Chop Dinner - EVER! Recipe - Food.com (2024)

83

photo by Jonathan Melendez

1. What if I want to finish this stove top or in the oven instead of a crock pot? What would the cook time be?

   annettevesely

2. I don't own a crock pot. Can this be made in the oven? How long and at what temperature? Thank you!

   nila.paradowski

3. unpeeled,cut into thin slices, like if you were making scalloped potatoes, 1/8 or 1/4. How many lbs for 6 potatoes. Thank you so much

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   Snowflake04

4. How thick a porkchop, what type potatoes

   Janet C.

5. How would you tweak this to pressure cook in Instant Pot?

   Peter D.

see 1 more questions

Reviews

1. This was a terrific recipe and so easy to make! It made excellent gravy for both the potatoes and the pork. The pork chops were fork tender and absolutely delicious!. Thanks for posting.

   Sheila2

2. This turned out great with almost no effort. I used cream of mushroom soup because I didn't have cream of chicken. Also, next time I don't think I'll brown the pork chops first. Since they stay in the crockpot so long, they will get done in there and I will have eliminated some of the fat. Great recipe.

   Tootie Capps

3. This was sooooo good! I had to alter it a bit because I didn't have some of the ingredients. I used Red Pepper & Basil mustard and cream of mushroom soup. Itturned out great! The pork chops were very tender.I'll definately make this again! Thanks :)

   Carol

4. My husband and I both quite liked this meal, although my teenage son was, unfortunately, not too impressed. He said the Dijon mustard taste was way too strong for him; something to take into consideration for anyone who's not a big mustard lover. This was very easy to prepare, and smells great as it cooks. I just prepared a green veg and dinner was ready! The only modification I made was to brown the pork chops in a nonstick skillet with just a small amount of olive oil, instead of the oil and butter called for in the recipe. The chops were moist and the potatoes were very tender. Thanks, Christina!

   Lennie

5. This was an excellent recipie. It was a geat way to come home to a terrific meal after work. My husband and I both loved it!

   Kayci McKinely

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Tweaks

1. I made this it was great will do again. I didn't crock pot it. I lightly floured the chops then pan seared them until browned took off the heat. Did the rest but I added bay leaf put chops back on the stove poured the gravy mixture over them and simmered for 30 min then shut the stove off we weren't ready to eat so it rested for 30 minutes very tender and juicy the mustard made it along with the bay leaf and soup. I didn't add potatoes because my hunny likes fried chops so I figured I'd fry the potatoes and have on the side. He had toasted garlic bread to sop up all the extra gravy. Thumbs up this is a winner even though I didn't crockpot it

   Mendi S.

2. Great recipe! I used my own homemade cream of chicken soup and replaced the chicken broth with dry sherry (yum!). I saved half of the sauce to pour over the pork chops. The chops came out so tender!

   DeliciousAsItLooks

3. My family loved this!!!!! I have to admit after reading all the changes in the reviews, I was not sure about this recipe; however, I needed a crockpot dinner and was tired of beef and chicken, so I gave it a try with changes of my own. I did not brown the chops and instead of using chicken broth, I used Lipton's Savory Herb with Garlic soup mix. Since the soup mix comes with onions, garlic and salt, I left that out too. I also cooked the potatoes separate--mashed them and served the mustard gravy on top--Yum! What a flavorful meal! I cut down the prep time to five minutes!!

   Clueless in the Kit

4. absolutely delicious! the basil was what gave this dish that extra oomph! i did away with the mustard though (didn't have any on hand), and used low-fat mushroom soup instead of cream of chicken soup. will definitely prepare this dish on a regular basis! :)

   purpledino

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