Crock Pot Smothered Pork Chops and Potatoes (serves 8)
4-6 tablespoon Olive oil
8 ¾”-thick cut, bone-in rib eye pork chops
Salt and Pepper to taste
2 (10.5oz) cans Cream of chicken with herbs soup
½ cup heavy whipping cream
2 cups milk
4 cloves minced garlic
4-6 russet potatoes, rinsed, scrubbed and sliced into ½” thickness
2 yellow onions, sliced
3 cups shredded Colby/Jack cheese or cheddar, divided
Heat oil in a large skillet over high heat. Season chops with salt and pepper. Brown both sides of the chops, 1 minute on both sides. Remove from pan and set aside.
In a large bowl, whisk together the cream of chicken soup, heavy cream, milK and minced garlic. Set aside.
Slice potatoes and onions. 8 chops won’t fit into one slow cooker, so I used 2 5-quart slow cookers. Spread half the potatoes and half the onions into the bottom of each crock pot. Season with salt and pepper. Spread some of the sauce mixture on top of the potatoes. Sprinkle with 1 cup of the shredded cheese. Place 4 pork chops in single layer on top of cheese. Spread some of the sauce mixture over chops and cover with 1 more cup cheese. Cover with remain sauce mixture and top with remaining 1 cup cheese. Cover the crock pot and cook on low 4-6 hours. When done, remove chops from crock pot, stir the potatoes and serve. Make sure to spread some extra cream sauce on top.