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Ready for another easy-to-make, crockpot friendly freezer recipe?
Pork chops in the crockpot can be slightly more challenging than chicken or beef, simply because it is easier to overcook them, which can make them dry and tough. This delicious creamy mushroom sauce adds lots of flavor and moisture, but it is also important to cook them just enough. For pork it can be helpful to have a meat thermometer on hand so that you can take them out of the crockpot once they hit 145 degrees. If you don’t have one, don’t fret too much, just set the timer on the low end and check them regularly to prevent overcooking.
Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!
To make it as part of a freezer cooking day, just split the sauce & pork into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious thrown straight into the slow cooker.
Here is what you need:8 pork loin chops (regular or thick–not thin cut) 1 large sweet onion 2 cans condensed cream of mushroom soup 2 cups chicken broth 2 tablespoons olive oil 8oz. package sliced mushrooms, rinsed well 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper
Step 1: Chop onion; set aside.
Step 2: Whisk together mushroom soup, olive oil, and chicken broth; stir in mushrooms, onions, and spices.
Step 3: Divide pork chops into 2 gallon size freezer bags ( be sure to label bags first.) Divide cream of mushroom mixture over pork chops.
Step 4: Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours, until pork is fully cooked. Be careful not to overcook–this is not a recipe that should be left to cook all day!
Creamy Mushroom Pork Chops
- 8 pork loin chops not thin cut
- 1 large sweet onion
- 2 cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 tablespoons olive oil
- 8 oz. package sliced mushrooms rinsed well
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Chop onion; set aside.
- Whisk together mushroom soup, olive oil, and chicken broth; stir in mushrooms, onions, and spices.
- Divide pork chops into 2 gallon size freezer bags ( be sure to label bags first.) Divide cream of mushroom mixture over pork chops.
- Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours, until pork is fully cooked. Be careful not to overcook!