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 or cream of mushroom soup
½ cup beef broth (can use low or no sodium and/or chicken broth)

Directions

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 or mushroom 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.