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Slow Cooker Pork Chop Stroganoff

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Slow Cooker Pork Chop Stroganoff | bakeatmidnite.com | #pork #stroganoff #slowcooker #crockpot
Slow Cooker Pork Chop Stroganoff

These savory stroganoff-style pork chops are a real family pleaser. Easy too!

I think I love pork chops about as much as I do chicken! They had a great sale at a local store a couple of weeks ago so I have a freezer full of them.

Mushrooms were on sale too–the baby bellas–and I wanted to use them so I didn’t forget them! Food has a way of getting lost in my fridge 🙂

The secret to the great taste in these chops is twofold–using bone-in chops because bone imparts great flavor to any gravy or sauce and funny enough, the package of pork gravy!

 

Slow Cooker Pork Chop Stroganoff | bakeatmidnite.com | #pork #stroganoff #slowcooker #crockpot
Big flavors from few ingredients!

For the best flavor, make sure to brown the chops then deglaze the skillet with the water. It’s an extra step, but it is SO worth it. You won’t get the great flavor if you just stick the chops in the cooker raw. I’ve taken to browning all meat I put in the crock pot. The difference in taste is enormous. It’s worth the time!

 

Slow Cooker Pork Chop Stroganoff | bakeatmidnite.com | #pork #stroganoff #slowcooker #crockpot
Just a few ingredients

Remember your slow cooker is a fantastic summer kitchen appliance because it doesn’t heat your kitchen! I always tended to think it was more of a winter thing because of the type of food usually cooked in it. I was wrong! For summer meals, it’s the best thing since sliced bread!

Slow Cooker Pork Chop Stroganoff
 
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Ingredients
  • 4 large bone-in rib pork chops
  • 1 tbs butter
  • 8 oz sliced mushrooms (I used baby bellas)
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 envelope pork gravy mix
  • ½ cup water
  • ⅓ cup sour cream
Instructions
  1. Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of soup mixture.
  2. Brown pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms
  3. Deglaze the skillet with the ½ cup water; pour over pork chops in slow cooker.
  4. Cover and cook on low 6-8 hours. Remove pork chops to serving platter. Mix in the ⅓ cup sour cream, mixing until smooth. Serve sauce on top of chops.



Slow Cooker Pork Chop Stroganoff | bakeatmidnite.com | #pork #stroganoff #slowcooker #crockpot
Slow Cooker Pork Chop Stroganoff

 

Slow Cooker Pork Chop Stroganoff | bakeatmidnite.com | #pork #stroganoff #slowcooker #crockpot

 

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Comments

      • Judith Hanneman says

        September 10, 2015 at 4:43 am

        Definitely! I tasted it before and it was super. I love sour cream (I know not everyone does) so I added it, but it is perfectly delish without it!

        • Karolina says

          October 8, 2015 at 1:29 am

          I am.not sure if I made a mistake or not but I seasoned my pork chops with Vegeta all purpose seasoning . Do you think it’s going to effect the dish much?

          • Judith Hanneman says

            October 8, 2015 at 1:53 am

            I learned something new because I had to google that…and BTW it sounds terrific and I’m going to get some. The only thing I can think of is it may be a tad salty, but throw a raw potato or 2 in there and that probably will take care of the problem!

  3. Judith Hanneman says

    June 7, 2015 at 12:51 am

    It tastes really good without the sour cream (I tasted before I added it so I can vouch for it). If you can do dairy, then greek yogurt could be substituted or cream cheese.

  5. Judith Hanneman says

    June 9, 2015 at 12:28 am

    Sure, but the resulting gravy may not taste as rich. If you do use boneless, make sure to check them in about 5 hours as they may be done faster. Especially if you're using center cut boneless. That seems to dry out if cooked too long.

  9. Judith Hanneman says

    June 9, 2015 at 3:05 pm

    Yep Stacy, and what I usually do is stir in any powdered seasonings–like here the gravy mix–right into that so it's nicely blended and you have no parts with a big clump of seasoning which didn't dissolve.

  12. Judith Hanneman says

    June 12, 2015 at 7:26 pm

    Definitely–but it would need time and water modifications. What I'd do is brown the chops then do them for maybe 10 min @15 psi along with the mushrooms with about 1/2 cup water, then make up the gravy after the chops are cooked using the stock in the pressure cooker.

  16. sdennis says

    June 19, 2015 at 12:45 am

    Just want to clarify; do I prepare soup according to directions on can and then add gravy mix along with the 1/2 cup water to deglaze pan? I just didnt want to add too much liquid

  17. Judith Hanneman says

    June 19, 2015 at 1:39 am

    You don't use any additional water, so don't make up the soup per can directions! Just use the 1/2 cup water to deglaze the pan and add that to the crock pot 🙂

  18. Judith Hanneman says

    June 19, 2015 at 1:50 am

    Danielle-to deglaze the pan, after you finish browning meat, you take the meat out and leave the heat on under it, then you add the water/stock/wine (the liquid) and scrape up all the browned bits at the bottom of the pan–this liquid adds tons of flavor.

  22. mrslcakes says

    July 6, 2015 at 1:48 pm

    Judith, in reading some of the comments I noticed that you answered the same question with two different answers so I don't know which answer to go by.
    Stacy asked: When making the soup mixture do you add the water/milk as if you were making soup.
    Your response was:Yep Stacy, and what I usually do is stir in any powdered seasonings–like here the gravy mix–right into that so it's nicely blended and you have no parts with a big clump of seasoning which didn't dissolve.

    Yet sdennis asked: Just want to clarify; do I prepare soup according to directions on can and then add gravy mix along with the 1/2 cup water to deglaze pan? I just didnt want to add too much liquid
    Your response was:You don't use any additional water, so don't make up the soup per can directions! Just use the 1/2 cup water to deglaze the pan and add that to the crock pot 🙂

    So could you please clarify this. I want to put it on this morning for dinner today.

  23. Judith Hanneman says

    July 6, 2015 at 2:00 pm

    Thanks for asking–sometimes what's clear to me because I make this, isn't to others, so here is what you do:

    There's no additional water *except* the 1/2 cup specified in the recipe. You don't mix the can of soup like the can directs.

    What I do is mix the soup and the gravy mix only, add it to the crock pot then I use the 1/2 cup of water to deglaze the pan that I browned the chops in. Then I add that liquid to the crock pot.

    I hope you enjoy this–it's really delicious!

  24. Jim Vrioni says

    July 31, 2015 at 2:27 pm

    Have you ever tried deglazing the pan with white wine or chicken stock instead of plain water? What are your thoughts on doing this?

  28. lesley says

    September 10, 2015 at 8:43 pm

    I just made this recipe but used chicken breasts and chicken gravy. And it’s delicious! The only thing I recommend is to slice breasts in half so they are flat and thin.

    • Judith Hanneman says

      September 10, 2015 at 9:11 pm

      That sounds really good and I am trying that for sure!!! I totally agree about cutting the chicken like that and I tend to do it with any recipe I use chicken breast for. I hammer them to a uniform thickness too, that way it cooks evenly. And not to mention the size of some of those breast So!!! One could feed 2 or 3 people!!,

  29. Kymmy says

    September 12, 2015 at 1:22 am

    made this about a week ago and served it with rice and broccoli…it was sooooooooooo good! The chops melted right off the bone and got lost in the crock pot…but it was super delicious. Will definitely make again! Thanks for sharing!!

    • Judith Hanneman says

      September 12, 2015 at 4:37 am

      This is such a good one! Take a look in the comments to see what Lesley did…this recipe is SO versatile!!! So glad you enjoyed this.

    • Judith Hanneman says

      September 17, 2015 at 7:53 pm

      They were sort of in between–maybe 1/2-inch thick. These were actually the rib end chops fro m what most stores do as “assorted pork chops”

  31. Melissa says

    October 4, 2015 at 10:50 pm

    My chops seemed completely cooked (almost dry) after 3 1/2 hours on low. What did I do wrong?

    • Judith Hanneman says

      October 4, 2015 at 11:23 pm

      Were they thin-sliced chops Melissa? If so and they were boneless center cut, they would cook fast and tend to be dry. When I slow cook, I try to use a thicker (3/4-1″ thick) rib chops that have a little fat on them. Also there’s a really *wide* variance in how slow cookers cook. Some cook hot–even on low. It could be a combination of all these things, but they are the first things that come to mind

  32. Peggy says

    October 10, 2015 at 2:18 am

    This was incredible. My husband loved it and wanted me to make it again next week. I usually go pretty low sodium so it was a little saltier than I’m used to my hubby said it was perfect. Added it to the “GO TO” recipe list!

    BTW when I signed up for email notifications, after I did the captcha there is a box that explains about checking your email to confirm subscription and then when I clieked the “close” link, it totally shut the browser down instead of taking me back to the recipe page. I hd to dig through my browsing history to find you again!

    • Judith Hanneman says

      October 10, 2015 at 2:36 am

      I’ll check out that email thing–I’m always glad when someone alerts me to this kind of stuff so I can look into it. I recently migrated it so that may be the problem or if it was the pop up, I just installed that too, so I’ll check it out.

      I got out of the over-salting habit when my late husband had to go on a restricted diet. Most times I just use low-sodium products, but don’t list that in the ingredients. The gravy mix…well, what can I say? But I find using the low sodium soup evens out the saltiness of the gravy mix. But I’m so glad you both liked it. This is a wonderful recipe…so simple, but so delicious!

  33. Kandy says

    October 14, 2015 at 8:48 pm

    So I’m wanting this for dinner tonight. LOL Can this be converted to oven recipe? What temp and how long would you it need to cook?

    • Judith Hanneman says

      October 14, 2015 at 9:08 pm

      I’d actually choose the stove top to the oven with this because of the gravy–and it’d be quicker too. Brown the pork chops as in the recipe, and the mushrooms, then deglaze the pan with the water…remove the chops so you can stir in the soup mix and gravy packet so it’s smooth and the chops don’t get in the way. Then put the chops back, bring to a boil, then reduce the heat and cover the skillet. It should take about 30 minutes to cook the chops, then you can remove the chops and stir in the sour cream.

  37. Diane F says

    October 18, 2015 at 9:08 pm

    if mine are a little thicker do I just adjust the cooking time. As you can tell I don’t cook much.

    • Judith Hanneman says

      October 18, 2015 at 9:19 pm

      They should be done in the allotted maximum time, but do check them at the minimum time too since all slow cookers cook differently! Don’t worry–it’s really hard to mess up this dish, which is why I love it so much! <3

  38. Sara Jones says

    October 28, 2015 at 6:22 pm

    Have you ever tried some sherry for the deglazing? I know sherry is used commonly for stroganoff and was curious if you would recommend it.

  39. lorraine says

    November 1, 2015 at 8:15 pm

    Thanks for this delicious recipe Judith.

    I have made it at least 6 times as is, and it is really a fabulous recipe, but yesterday I was really pressed for time when company called and I had to get it going to serve all of us since I did not have 6+ hours to spare to prepare it in the slow cooker, so I improvised.

    In view of that I also wanted extra stroganoff mushroom gravy sauce so I doubled the cans of mushroom soup and the gravies, and of course also doubled the liquid portion as well.

    I wanted to save time and use both my pressure cooker on sauté function along with my pressure cooker’s slow cook function, and that saved me a great amount of time….so here is what I did to combo cook this in a very fast way which was to slow for only 2 hours after pressure cooking the veggies and meat.

    BTW you can also use this recipe for making with the pork chops trimmed of all fat, or also use it to also make a delicious beef stroganoff using your choice of beef sliced thin, cubed, or just cut into medium size chunks.

    Directions:

    Spray inner pressure cooker pot with original Pam spray.

    In pressure cooker add a few drops of olive oil and sauté 1 large diced onion with 2 cloves of freshly minced garlic, 1 lb sliced button mushrooms and add a pinch of salt over the mushrooms sautéing and stirring just until the mushrooms have released their liquid.

    When cooked remove with liquid accumulated and set aside for later.

    Add a bit more oil if needed, and sauté browning the pork chops, or the cubed London broil meat if making beef stroganoff.

    When meat is browned well add 1 1/2 cups seasoned chicken broth or water, and pressure cook on high setting for 18 minutes letting pressure drop naturally.

    Remove the pork chops and discard the broth.

    In a dish mix together the Campbell’s condensed cream of mushroom soup with the McCormicks gravy , and I used McCormicks Mushroom gravy mix for even more mushroom flavoring.

    Begin layering the food in the steps outlined in Judith’s recipe using the pressure cooker’s slow cooking mode, or use your own slow cooker if your pressure cooker does not have a slow cook mode.

    Slow cook covered for 2 hours then when it goes to keep warm function check to see if the gravy needs to be thickened. If it does I use about 1 tablespoon Argo corn starch and a bit of cold water mixed together, and slowly stirred in, until the gravy is thickened to my liking.

    Final step is to slowly add in the sour cream and stir to incorporate and mix everything well.

    Serve over hot wide egg noodles, rice, pasta, orzo, or mashed potatoes, and I also topped it off with fresh parsley when served.

    (I serve this over hot cooked no yolk egg noodles).

    Great flavor, and an absolute delicious time saving recipe.

    BTW my Company and family loved this so much.

    My Company even asked for the recipes, so I gave Judith’s version and mine featuring 1 pot pressure cooking followed by same one pot slow cooking.

    I hope you all enjoy this way I prepared it as well as Judith’s delicious original recipe which I still use if I have hours to spare to sit guard and watch over the slow cooking process.

    P.S. Now I never leave the house with any device left cooking without adult supervision, due to a defective slow cooker fire in my last home which occurred while I was at work, and no one thank goodness was home. (Material items are replaceable, but human lives and pet’s lives are not).

    Now I ensure to be home and keep a close eye on anything cooking by electric with its own built in timer.

    • Judith Hanneman says

      November 1, 2015 at 8:36 pm

      Thank you so much for this detail of what you did Lorraine!! I’m always reminding readers never to bypass the comments because lots of folks say how they changed the recipe to suit them and many of the changes are so fantastic, it’s better than the original!

      • lorraine says

        November 2, 2015 at 12:23 am

        My Dear Judith,

        What a wonderful kind reply……but not better than the original, because your recipe is the original and the very best!!!

        I hope my one pot version makes life easier for many who need your delicious recipe cooked fast.

        Also if others need to make a fast sliced beef stroganoff recipe, I have included that too…that also is a winning recipe.

        Blessings to you Judith, and again many thanks for your fabulous delicious tasting slow cooker recipe, and your kind warm wonderful reply!

  40. Melanie says

    November 22, 2015 at 6:13 pm

    If I wanted to serve this as a sauce over some pasta, would I need to double the liquid? Thanks!

  44. KAREEMAH says

    January 16, 2016 at 6:56 pm

    OMG I just finished these and they are absolutely delicious. They are supposed to be for Sunday dinner but not sure if they are going to make it until tomorrow.

  46. Kelly Messer says

    February 16, 2016 at 9:21 pm

    This looks amazing! Just got it all into the crock for dinner tonight. I added a tablespoon of dijon to the soup/gravy sauce and deglazed with a 1/4 cup of bourbon & 1/4 cup of water – because bourbon and chops just SING to me! 🙂 Super excited to taste the finished product. Thanks for sharing your recipe.