When it comes to this recipe, it’s all gravy

With the school year in full swing, it’s time for running to athletic events and concerts, hoping there’s some time in between for a decent meal.

The best part about fall arriving is that the crockpot can go into full swing, and we can still eat real food even when we’re on a crazy schedule.

This past week, as I found myself rushing off for another Friday night on the sidelines, I ended up grabbing fast food, and I wished I would have had time to go home and eat a quick meal of this week’s recipe instead.

Not long ago, I tried making this great pork chops recipe in my crockpot, and it was a really good, filling meal. Plus, the leftovers reheated really well, which always makes a recipe a winner in my book.

We enjoyed this on a warm day, but I can’t wait to make it once the weather gets a little colder. It’s one of those meals that warms you through.

This week’s recipe comes from Betty Crocker. You can find the original at http://bit.ly/2cldzrk. I doubled the garlic in my version.

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Slow Cooker Pork Chops


4 bone-in pork chops (I used boneless, and it still worked fine.)

black pepper to taste

4 cloves garlic, minced

1, 18-ounce can of cream of mushroom soup

1 cup uncooked rice

2 tablespoons cornstarch

2 tablespoons water


Season the pork chops on both sides with pepper.

Put pork chops into slow cooker, add garlic and soup evenly over the chops.

Cook on low for about 8 hours or until the pork is tender.

A little before the pork chops are done, prepare the rice according to package directions.

Remove the pork chops from the crock and set aside in a warm spot.

Dissolve the cornstarch in the water and then add to the leftover sauce in the crockpot. Whisk the mixture together and then let it cook another few minutes until it thickens a little.

Serve the pork chops over rice with the mushroom sauce poured over top.

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The best part about these pork chops is that the recipe makes its own gravy, which really makes it a filling meal when you combine it with the rice. I’m all for gravy when I can get it, and if making gravy is something that normally intimidates you, this is the easiest version you can create.

Maybe this week I’ll be home long enough to prep my crockpot with some pork chops so I don’t find myself in yet another drive-thru.

After all, pork chops smothered in gravy is fast food I can get behind.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.