Crockpot Triple-Seasoning Creamy Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Prepare the ingredients by rinsing the baby potatoes and patting them dry. If the pork chops are very thick, you may choose to trim excess fat from the edges, though leaving a small amount can help keep the meat moist during the long cooking time.

Have the seasoning packets opened and the mushroom soup ready to pour. Clear a small space on your counter for assembly to make the layering process smooth and efficient.

Instructions

Layering the base

1. 1Layer the ingredients
   Place the boneless pork chops into the bottom of the slow cooker insert, ensuring they are arranged in an even layer. Tuck the baby potatoes around the sides of the pork chops to ensure they cook evenly in the sauce.
   Look for Arrange the chops so they cover the base of the crockpot.
   Tip Adding the potatoes around the edges allows them to absorb the juices while the meat cooks.

The pork chops should be arranged in a flat, even layer across the bottom of the slow cooker. The baby potatoes should be tucked into the gaps around the chops, creating a stable foundation. Ensure that the meat is not bunched up or overlapping excessively, as this can lead to uneven cooking. The ingredients should look neatly placed and ready to receive the seasoning and sauce mixture for the long, slow braise ahead.

Seasoning and saucing

2. 2Season and pour
   Combine the ranch, Italian, and gravy seasoning mixes in a small bowl, then sprinkle the mixture evenly over the pork chops and potatoes. Pour the cream of mushroom soup over the top to coat all ingredients thoroughly.
   Look for Ensure the seasoning covers the meat and potatoes evenly before adding the soup.
   Tip Mixing the packets beforehand ensures the seasoning is distributed consistently across the dish.

The seasoning mixture should be distributed evenly across the surface of the meat and potatoes. The cream of mushroom soup should cover the ingredients, filling the spaces between the chops and potatoes.

It does not need to be stirred in, as the sauce will naturally settle and combine with the cooking juices as the temperature rises. The slow cooker insert should look well-coated, with no dry seasoning patches visible on the surface of the ingredients.

Slow braising

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Ensure the pork reaches an internal temperature of 145°F (63°C). Let the pork chops rest for 3 minutes before serving.
   Look for The pork is tender and easily pierced with a fork when done.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the chop to ensure it is cooked safely.

The dish is finished when the pork is fork-tender and the sauce has thickened into a rich, creamy consistency. The potatoes should be fully cooked, soft, and infused with the savory flavors of the gravy. The internal temperature must reach 145°F (63°C). Once finished, allow the pork to rest for 3 minutes. The kitchen should smell savory and aromatic, indicating that the flavors have properly melded during the slow-cooking process.

Common mistakes

A common mistake is overcrowding the slow cooker by stacking the pork chops too high; keep them in a single layer to ensure even cooking. Another error is lifting the lid too frequently, which releases necessary heat and moisture, significantly increasing the total cooking time.

Avoid using excessively lean pork chops, as they may become dry; if using lean cuts, be extra vigilant about the cooking time to prevent overcooking, and always verify the internal temperature with a thermometer.

How to tell it’s done

The pork chops are fully cooked when they reach an internal temperature of 145°F (63°C) when measured with a meat thermometer. At this stage, the meat should be opaque throughout and tender enough to be easily cut with a fork.

The gravy should be thick and clinging to the meat, while the potatoes should be soft and easily pierced. If the meat offers resistance, continue cooking for an additional 30 minutes and check again to ensure optimal texture and safety.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest