Trim excess fat from chops.
In large skillet heat oil and brown both sides of chops.
Put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops.
Mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.
In a large bowl mix all ingredients except for pork chops.
Place pork chops in crock pot.
top with soup mixture.
Cook on low for 5 hours.
Serve over noodles or rice.
Spray crock pot with non-stick spray.
In a skillet, combine rices with butter.
Saute over medium-high heat, stirring occasionally, until rice is golden brown.
Remove from heat and stir in onion, mushrooms, sage, salt, pepper, and 1/2 teaspoon thyme. Pour rice mixture into slow cooker.
Arrange chops over rice.
Combine consomme and Worcestershire sauce and pour over chops.
Cover and cook on low 7-9 hours or on high 4-5 hours.
Combine remaining thyme with paprika and nutmeg; sprinkle over chops before serving.
Baste each side of pork chops with peach preserves; place in crock pot.
Add peaches and reserved syrup.
Cook on low 6-8 hours.
Garnish with extra peaches when serving.
Soak chops in salt water (1 tablespoon
In large skillet, heat oil over medium-high heat; brown pork chops.
Transfer to crock pot.
Add onions, garlic, apricots and prunes to pork chops.
Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
Remove pork chops to plate and keep warm.
Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
Serve with chops.
Combine all ingredients in a bowl except for pork chops.
Stir until well mixed.
Place pork chops in bottom of crock pot.
Pour liquid mix over pork chops.
Cook in crock pot on Low for 4-6 hours or until meat is cooked and tender.
easoning salt and pepper. Brown pork chops with a little oil in
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high
Place 2 cups warm water in bottom of crock pot.
Place pork chops in crock pot.
Sprinkle onion soup mix on top of pork chops.
Pour stuffing mix on top and pour water on top of stuffing mix.
Cook on High for 2 hours and then cook on low for about 4 more hours.
Usually the stuffing comes out mushy and moist, just the way my family likes it.
If you don't want to change temps while cooking, just cook on low for 6-8 hours.
Prepare Stove Top stuffing by mixing all ingredients together. Place stuffing in bottom of crock-pot.
Brown and season pork chops to taste.
Place pork chops on top of stuffing.
Cover and cook on low until meat is tender, 2 to 3 hours.
Coat pork chops with a mixture of flour and salt and garlic powder.
Brown quickly in oil in a large skillet.
Place browned pork chops in crock-pot.
Add soup plus 1/2 can of water.
Cover and cook on low for 8 hours.
Place pork chops in crock-pot.
Add cream of mushroom soup over pork chops.
Cook until tender.
Thicken broth with flour or cornstarch and a little water to make a paste.
Trim fat from pork chops, coat in flour (I season with salt and pepper) and brown pork
Layer pork chops in crock pot.
Cover with sliced onions and celery.
Pour soup over.
Cook on low 5-6 hours.
Can serve pork chops separately, but they are usually so tender that they fall apart into large pieces. We cook additional rice and serve the chops and sauce over it. Is a great combination between a stew, soup and meat!
Place the pork chops in the crock pot.
Sprinkle with onions and garlic over and around the chops.
In a bowl mix together all remaining ingredients except the salt; pour over the chops.
Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).
Season with salt to taste if desired.
Serve over rice.
Mix the first four ingredients.
Coat pork chops with flour mixture and fry in skillet until brown.
Place in crock-pot.
Pour chicken and rice soup over chops and cook on low for 8 hours or on high for 4 hours.
Marinate pork chops in seasoning about 4 hours (example, 8:00 a.m. to 12 noon).
Put pork chops in crock-pot and cook on low about 5 hours.
Pork chops will be very tender.
In skillet, brown pork chops on both sides in hot oil.
Drain fat.
In your crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.
Add potatoes and onion, stirring to coat.
Place browned pork chops on tops of potato mixture.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Serve with salad or side dish of your choice.( I place some of the sauce on top of the pork chops when I served these).
Sprinkle pork chops with garlic powder, salt and pepper.
In a large skillet, brown the pork chops in oil on both sides.
In a bowl, combine the ketchup, brown sugar and liquid smoke.
Pour half of the sauce into the bottom of a slow cooker.
Top with pork chops and remaining sauce.
Cover and cook on low for 4-1/4 to 5 hours or until meat is tender.
Season pork chops and batter in flour.
Fry in grease until both sides are brown.
Place 4 to 5 browned pork chops in 1/4 cup water in crock-pot.
Add 1 can cream of celery soup, 1/2 of chopped onion, 1/4 cup celery and 1/4 cup bell pepper.
Repeat with remaining ingredients, adding the Cheddar cheese soup to the top of mixture.
Cover and cook on high 5 to 6 hours.
Cook on low heat if cooking chops overnight.
The chops will fall away from the bone when done.