Smothered Pork Chops

Season both sides of the pork chops generously with garlic powder, onion powder, creole seasoning, and black pepper.

In a large skillet or the sear-function of a slow cooker, heat butter and olive oil over medium-high heat.

Sear the pork chops for a few minutes on each side until a nice brown crust forms. Remove the pork chops and set them aside.

In the same pot, add the chopped onion and green bell pepper. Sauté for about 5 minutes until softened.

Add the minced garlic and cook for another minute until fragrant.

Place the seared pork chops on top of the cooked vegetables in the slow cooker.

In a separate bowl, whisk together the cream of mushroom soup, cream of chicken with herbs soup, and the brown gravy mix until smooth.

Pour and spread the gravy mixture evenly over the top of the pork chops.

Cover and cook on high for 5-6 hours or on low for 6-7 hours, until the pork is fall-apart tender.

Once cooked, remove the pork chops. Stir the gravy in the pot, then serve the pork chops smothered in the gravy.