Welsh Family Kitchen

Slow Cooker Pork Chops Ingredients: 1/2 cup all-purpose flour 1/2 tsp. seasoned salt 1/2 tsp. ground black pepper 1/4 tsp. cayenne pepper, optional 1/2 tsp. chopped, fresh thyme leaves, plus more for garnish 2 Tbsp. vegetable oil 1 Tbsp. butter 8 1-inch thick boneless pork loin chops (about 3lbs) 1 large onion, sliced 1 10.75 oz. can cream of mushroom soup 1 1/4 cups chicken broth 3 Tbsp. Worcestershire sauce 4 sprigs fresh thyme Cooked egg noodles or mashed potatoes, for serving Procedures: In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate. Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat. Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like. Notes: 2026-07-03: Added to our cookbook. 07/03/2026