crockpot porkchop supper

4.2 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 339.6
  • Total Fat: 5.4 g
  • Cholesterol: 33.0 mg
  • Sodium: 445.8 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 19.5 g

View full nutritional breakdown of crockpot porkchop supper calories by ingredient
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Number of Servings: 6


    6 pork loin chops
    6 med red potatoes cut into eighths
    1 can cream of mushroom ( I use lowfat)
    1 jar canned mushrooms
    2tbsp chicken broth
    1/2 tsp worcestershire
    1/2 tsp garlic powder
    3 tbsp flour
    2 c. frozen sweet peas


1.heat 12 inch nonstick skillet over med-high heat cook porkchops 2-4 minutes turning once until brown
2.Spray 4-5 quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl mix soup garlic powder, worcestshire, and flour, broth and mushroom. Put 1/2 soup mixture on potatoes then put chops on top. Put remaining soup mix over chops.
3.Cover and cook on low for 6-7 hours
4. remove pork from cooker; keep warm. stir in peas. Cover and cook on low for 15 min till the peas are no longer tender. Serve with pork

Number of Servings: 6

Recipe submitted by SparkPeople user BROOKLYN08.

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Member Ratings For This Recipe

  • Good
    Why would you cook until the peas are no longer tender like it says in step 4? - 10/20/13

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  • Incredible!
    mine were definately not dry.. were falling off the bone moist! ..and loved the peas in it, the burst of slightly sweet flavor from the peas complimented the dish very well.. family loved it, will definately make it again! - 3/22/11

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  • Very Good
    The family liked this one (even my chop-hating hubby). I thought it was a tad dry, but still a keeper! - 12/29/09

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  • Incredible!
    Super easy - Super good. The pork chops were so tender you could cut them with a fork. I did use fresh mushrooms rather than canned, and didn't use the peas at all because I forgot to get them at the store. Next time will try the peas. Thanks!! - 4/10/08

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