Smothered pork chops are bone-in cuts slow-cooked in a rich, creamy gravy with caramelized onions, bell peppers, and garlic until fork-tender. This hands-off comfort dish requires minimal prep and delivers maximum flavor.
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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.
Cool completely and store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium-low heat, adding a splash of broth if the gravy thickens too much.
slow cooker · large skillet (for searing chops and sautéing aromatics)
Yes, but reduce cooking time by 1–2 hours and check for doneness at 4 hours. Bone-in chops stay juicier and more flavorful during the long braise.
They should be fork-tender and easily pull away from the bone. Internal temperature should reach 145°F, though slow-cooked pork often goes higher without drying out.
Yes. Sear the seasoned chops in butter and oil, sauté aromatics, add liquid, then braise covered on low heat for 45–60 minutes until tender.
Mashed potatoes, rice, egg noodles, or crusty bread work well to soak up the creamy gravy.
Yes. Cool completely, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a slow cooker.
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