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  • 4 Smithfield pork chops (preferably bone in)
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • Salt and pepper
  • Flour for dredging
  • 4 potatoes, sliced with skins on
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (10.75 oz.) cream of mushroom soup
  • 1 packet onion gravy mix
  • 2 cups beef broth
  • 1 teaspoon dried leaf thyme
  • Garnish:
  • 3 tablespoons parsley, chopped



Heat oil and butter in a large skillet over medium high heat. Season pork chops with salt and pepper and dredge in flour. Fry pork chops in oil until browned. While chops are browning, add the potatoes and onions to the slow cooker. Place browned pork chops over potatoes and onions and top with remaining ingredients. Cook on the low setting of your slow cooker for 3-4 hours. Garnish with chopped parsley and serve.