step 1 Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.
step 2 Heat olive oil in a skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown. Remove and set aside.
step 3 In the same skillet, sauté chopped onion for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds.
step 4 In a bowl, whisk together cream of mushroom soup, chicken broth, Worcestershire sauce, and sautéed onions and garlic.
step 5 Pour half of the sauce into the bottom of the slow cooker. Add the pork chops, then pour the remaining sauce over the top.
step 6 Cover and cook on low for 6-7 hours or on high for 3-4 hours, until pork chops are tender.
step 7 Serve hot, spooning extra gravy over the pork chops. Garnish with chopped parsley.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth or water if needed to loosen the gravy. This dish also freezes well for up to 2 months.
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