Don’t have a slow cooker? You can make these crock pot pork chops with mushroom soup in a 425☏ oven instead.Not a fan of creamy sauces? Make these pork chops with brown gravy, pesto garlic sauce, or Carolina mustard BBQ sauce.Reheated frozen pork chops might still taste good, but the texture will be off. When frozen for any significant amount of time, the creamy gravy will become grainy or might separate. Unfortunately, these crock pot pork chops with gravy are not very freezer-friendly. They’re best reheated in the oven or stovetop with an additional splash or two of water as needed. □How to StoreĪny leftover pork chops can be stored in an airtight container in the fridge for up to 4 days. Oh, and be sure to serve this hearty meal alongside a vegetable side dish like, green beans or carrots, garlic bread, stuffing, or homemade applesauce for a tasty dinner. Try serving these creamy pork chops over pasta, rice, or mashed potatoes to soak up the tasty sauce. These slow cooker pork chops taste terrific served with various sides and starches. Cover and cook until the pork is tender.Whisk together the cream of celery and mushroom soup in a small bowl.Brown the pork on both sides and then transfer it to the slow cooker.Add the pork chops to the pan and season with salt, pepper, and garlic powder.In a large skillet, sauté the onions in the olive oil until translucent.□How to Make Crock Pot Cream of Mushroom Pork Chops Seasoning - A savory mixture of garlic powder, salt, and pepper.Olive Oil - Infuses tons of flavor and softens the onions perfectly.
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