Amish Pork Chops
What’s for dinner at your house tonight? In the mood for something tangy and delicious? Well, I am still using my easiest recipes these days as the stars of our meal time. A few years ago I compiled a list of all the easiest recipes I had in order to make life less complicated for us when we brought home baby #3. The list has been tweaked a few times. I’ve added to it, and taken a few meals off. But one thing remains, freezer meals and crock pot meals reign supreme when it comes to ease!
Before I was ever brave enough to attempt to do huge freezer-ready meal prep by myself, I started going to places like Dream Dinners and Dinner Studio. The concept was amazing to me at the time. Spend two hours rotating from one station to the next and walk out with 12 meals. Fast, easy & yummy!
We’ll one meal stood out to me and my family –Amish Pork Chops. After making the meal several times at the studio, I finally called the company and asked for the recipe. The manager blessed me by allowing me to have it. I've only made slight changes to this recipe through the years. It is still one of my go-to meals, when I’m looking to pull out my crock pot to make dinner a cinch.
Hope you enjoy it!! Be sure to let me know if you try it! & let me know if you have any new great meals for me to add to my easy, crock pot meal list!
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Amish Pork Chops
Yield: 6 1x- Category: Crock Pot
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*This is a super easy meal and a family favorite! Even picky eaters have liked this one! * Great meal to put together and freeze!
Ingredients
- 2 – 2 1/2 lbs. pork chops (I use boneless, but you can use chops with bones – it’ll just be a tight fit)
- 12oz (can or box) cream of mushroom soup, condensed (I try to use organic to avoid MSG)
- 1 cup ketchup (again, organic to avoid HFCS)
- 1 1/2 Tbsp. Worcestershire sauce
- 1 onion, chopped
Instructions
- Throw everything into the CROCK POT!
- I stir the wet ingredients a bit to start, and again at some point in the cooking process
- Cover and cook on low for 6-8 hours or until pork chops are fully cooked (or high for 4-6hrs.)
- Pork chops should be cooked to an internal temperature of 160 degree.
Notes
If you are short on time, this recipe can be made in a the oven at 375 degrees for 2 hours. I put it in a large casserole dish or a 9×13 pan. Be sure to mix the wet ingredients first in this case, and then pour over the pork chops.
If you are starting with frozen pork chops, you might want to lean toward the maximum time suggested for the crock pot (don’t use from frozen if using the oven).
This meal is a great freezer meal. I just put the raw pork chops in a large ziplock, mix the wet ingredients and dump it in. Squeeze it a bit to coat the chops. Be sure to double bag your concoction and label it with the name and instructions. I like to lay my frozen meals flat to save on space. To cook: pull it out of the freezer, thaw over night and put it in the crock pot in the morning.*This is a very healthy, easy meal, and a family favorite!
Goes Great With:
Serve this yummy recipe with rice (white or brown), a steamed veggie (broccoli, asparagus or fresh green beans) and a big green salad.
The sauce is so tasty you can actually get away with serving this over brown rice without many complaints.
If you like this recipe, you'll love my Top 10 “Freezer Meal to Crock Pot” Recipes! Be sure to check it out!
What Crockpot Do I Use?
Here’s my favorite crockpot! Our fancy, programable 6 qt. crockpot broke last year. I search and tried to find an 8 qt replacement. I actually sent back two different crockpots that I’d ordered. Their lids did not seem to fit the pot properly and too much of the liquid would evaporate during the cooking time. Not good. I finally found this Hamilton Beach 8 qt. crockpot. I love it! It’s not fancy, but it’s affordable and does the job! I love that it is 8 quarts. I can finally fit large roasts in it, and lots of liquid if needed. The “pot” itself is removable for easy cleaning, too!
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Carol A. says
February 18, 2014 at 8:38 amGoing grocery shopping this morning and I’m going to pick up ingredients to try it tomorrow!
Let you know how it comes out….Love You Carol
Judie says
February 18, 2014 at 8:48 amMy husband, Tom, is allergic to mushrooms. Do you think I could use cream of chicken soup instead?
Kaycee says
February 18, 2014 at 8:51 amCarol-It’s a super yummy recipe! Hope you like it. The sauce is so good with the rice.
Kaycee says
February 18, 2014 at 9:08 amJudie-You can always try cream of chicken soup. It will probably change the favor a bit. It should work. The other thing you could try would be a cream substitute. I found this cream soup substitute recipe that you can try. Let me know what you try…and how it tastes. 🙂
Cream Soup Substitute:
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I used 1%)
1/4 teaspoon salt
1/4 teaspoon black pepper
In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.
From: http://centercutcook.com/cream-soup-substitute/