Instructions
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Layer the Meat: Place your pork chops in an even layer at the bottom of the slow cooker. If you have extra time and want deeper flavor, you can sear them in a pan for 2 minutes per side first, but it’s not strictly necessary.
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Season: Evenly sprinkle the entire packet of dry onion soup mix over the chops.
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Add the Liquids: In a small bowl, whisk together the cream of mushroom soup and the beef broth until smooth. Pour this mixture over the seasoned pork chops.
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Slow Cook: Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. You want them tender enough to pull apart with a fork, but be careful not to overcook lean chops, as they can dry out.
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The Finishing Touch: Once the cooking time is up, remove the chops to a plate. Stir the sour cream into the liquid remaining in the slow cooker to create a rich, velvety gravy.
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Serve: Pour a generous amount of the onion gravy over the pork chops. This is best served over a bed of mashed potatoes, egg noodles, or steamed rice to soak up every drop.
Pro Tip: If you want a thicker gravy, you can whisk 1 tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking.
