Some meals are just classic and timeless. This slow cooked Smothered Pork & Potatoes is definitely a classic. The pork chops come out so tender and juicy. And mushroom gravy thickens up nicely with the starch of the potatoes adding a layer of flavor to it. This meal is perfect for a cold weeknight or a family Sunday supper.
While our kitchen was getting remodeled, I had to use my slow cooker for a big portion of our meals. So I really wanted to get away from just making soups every night, because as much as my family loves soups, you just don’t want it every night of the week. So I wanted to come up with a real fork and knife meal, even though we were eating off paper plates for a while. This pork and potatoes dish was just the right meal.
I got some dinner rolls from the bakery at our grocery store to go with this. Mostly because I didn’t want any of that gravy to go to waste. You could do Hawaiian rolls along with this as well. If I had had a kitchen to cook in, I probably would have made a side of garlic green beans. I just add two cans of green beans (drained), a stick of butter, salt, pepper, and minced garlic to a sauce pan over medium-low and let them simmer for about 15 minutes.
Now Let’s Get Cookin’!
Smothered Pork & Potatoes
- 1 Slow Cooker (at least 6 qts)
- 2 lb Russet Potatoes cut in 1-inch cubes
- 2 cups Mushrooms sliced
- ½ Yellow onion diced
- 6 Bone-in Pork Chops
- 1 qt Broth vegetable or beef
- 1 tsp Celery Salt
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tbsp cornstarch
- Add potatoes, onions and mushrooms to slow cooker. Layer pork chop on top of the vegetables. Sprinkle with seasoning. Add broth, Secure lid and cook on low for 6 hours.
- Remove pork chops, and most of the potatoes and mushrooms. Add cornstarch to a cup and ladle some of the broth from the slow cooker (about half a cup). Mix together into a slurry. Pour slurry into slow cooker and stir to combine. Replace lid and let thicken for 5 minutes.
- Serve each pork chop with a portion of mushrooms and potatoes and ladle mushroom gravy over the top. Garnish with a sprinkle of parsley, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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