Crock Pot Pork Chops and Potatoes For Two
Crock Pot Pork Chops and Potatoes for Two is an easy (smaller) dinner to make. It’s a super hearty whole meal-in-one and it makes its own gravy!
AN EASY SLOW COOKER DINNER FOR TWO
This Crock Pot Pork Chops and Potatoes for Two is the perfect recipe for when you are craving some good ole comfort food but don’t want to make enough for a small army. These flavorful pork chops will make your house smell so delicious as they cook! The pork chops come out so tender!
So many recipes are made for large families but there are thousands (if not millions) of couples or singles that just don’t need so much food and don’t want to be wasteful. Or maybe you just don’t want leftovers or have to freeze anything for later, right? I’ll be honest, I am not a huge fan of leftovers myself. But we still want to make delicious food that we know and love. So I hope you love this one as much as we do!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
There is a reason I went with bone-in thick cut pork chops and that is because this is a whole meal being made with potatoes. We need the pork chops to cook along with the potatoes and not to dry out before the potatoes have had a chance to cook and get tender. If a thinner cut or boneless pork chops are used, they may be fully cooked well before the potatoes are ready. You can certainly try it but I do not recommend it. The bone does a couple of things here: it is adding flavor, and it adds moisture which keeps pork chops from drying out. If you aren’t adding the potatoes, then you can certainly use regular cut or boneless.
Sure! This is what helps build the gravy base, but you can swap it out for any other cream of something soup. Cream of celery, cream of mushroom, or any other cream soup that you think would taste good with this would work just fine.
You can but I really suggest taking the time to brown the chops. Browning them makes a difference in not just flavor, but it adds a nice touch visually. In addition, it helps seal in those juices and keeps them tender and moist.
This is actually a full meal all in itself but you can add a salad or any of your favorite side dishes to go alongside it if needed. Maybe some steamed veggies or perhaps some crusty bread with butter!
I have not tested this recipe in the oven – only a slow cooker so I could not tell you how to do that.
Any leftovers should be stored in an airtight container in the fridge for up to 3 days. Keep them longer in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- small sweet onion – if you don’t like onions, just leave them out.
- large russet potatoes– I have only ever made this with russet potatoes but Yukon gold or red should also work fine.
- thick-cut bone-in pork chops – it needs to be thick cut and bone-in. Pork chops are a very lean cut of meat and so they may get done way before the potatoes get soft enough to eat. With a thicker cut of pork chops, they will cook evenly together. If you are making this without the potatoes, you can make this with the regular cut pork chops. I go into more detail above in the FAQ section.
- salt, pepper, garlic powder and onion powder – you can use any of your favorite seasoning blends. If you need a no salt option, try using Mrs. Dash seasoning.
- cream of chicken soup– use your favorite brand or make your own homemade Cream of Chicken Soup (also please use low or no sodium options if you need them).
- beef broth – you could also use chicken broth, vegetable broth and/or low or no sodium options.
HOW TO MAKE CROCK POT PORK CHOPS AND POTATOES FOR TWO
Spray a 6-quart slow cooker with cooking spray. Add the sliced onion and potatoes to the slow cooker and toss to combine. Season the pork chops on both sides with the salt, pepper, garlic powder, and onion powder.
In a large skillet over medium-high heat, add the oil. Once hot, sear the pork chops on both sides until golden brown. Place the pork chops on top of the potatoes and onions.
In a medium bowl, whisk together the cream of chicken soup and beef broth. Pour the sauce over the pork chops. Place on low for 4-6 hours or high for 3-4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
Serve immediately with some of the sauce as a gravy.
CRAVING MORE RECIPES?
- White Chicken Enchiladas For Two
- Polish Casserole For Two
- Baked Ziti For Two
- Lasagna For Two
- Crock Pot Chicken Alfredo for Two
- Crock Pot Pork Chops
- Pan Fried Pork Chops
- Air Fryer Ranch Pork Chops
- Air Fryer Pork Chops
- Honey Garlic Pork Chops
- Country Fried Pork Chops (+Video)
- Crock Pot Cubed Steak
Crock Pot Pork Chops and Potatoes for Two
Ingredients
- 1 small sweet onion, thinly sliced thinly sliced
- 2 large russet potatoes, scrubbed and cut into 1/2 inch half moons
- 2 thick-cut bone-in pork chops
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon vegetable oil
- 10.5 ounce can cream of chicken soup (can use low or no sodium)
- ½ cup beef broth (can use low or no sodium and/or chicken broth)
Instructions
- Spray a 6-quart slow cooker with cooking spray. Add 1 small sweet onion, thinly sliced and 2 large russet potatoes, scrubbed and cut into 1/2 inch half moons to the slow cooker and toss to combine.
- Season 2 thick-cut bone-in pork chops on both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
- In a large skillet over medium-high heat, add 1 Tablespoon vegetable oil. Once hot, sear the pork chops on both sides until golden brown.
- Place the pork chops on top of the potatoes and onions.
- In a medium bowl, whisk together 10.5 ounce can cream of chicken soup and 1/2 cup beef broth. Pour the sauce over the pork chops.
- Place on low for 4-6 hours or high for 3-4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
- Serve immediately with some of the sauce as a gravy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this meal for my fiance and she couldn’t stop raving at how good it was. She grew up with crock pot meals being pretty bland so she was pleasantly surprised and asked me to make it again!
Yay! That is fantastic Jon! I really appreciate you taking the time to come back and comment and I’m happy you changed her mind about crock pot meals!
Loved the recipe! Next time I will try the recipe with chicken.
Thanks so very much Joan! I really appreciate you taking the time to come by and leave a comment – it really does mean so much!
I make this alot but in the oven at 350 for 1 hour. I also use new potatoes so I don’t need to peel and cream of mushroom soup. Delish!
Thank you! Do you cover it?
I”ve been making this with mushroom soup and fresh mushrooms, along with a half cup white wine. so good.
Thanks Rick!
This sounds great. how do I make changes for 6????
Hi Wendy! I specifically created this for two. There are lots of recipes out there that cater to 6 & I’m sure there are plenty out there similar to this one but this is one of the few recipes just for two. Theoretically you could triple it for 6 but I’ve only tested this particular recipe for the two. 🙂
can boneless pork chops be used?
Hi Jen! I actually talk about all of that above in the Frequently Asked Questions section as well as in the ingredient listing:)