Crock-Pot Parmesan Pork Chops

Crock-Pot Parmesan Pork Chops

 Crock-Pot Parmesan Pork Chops

One of our favorite Sunday meals is Pork chops.  We often can find them marked down at the grocery store on Saturday so Sunday after church I come up with a new way to make Pork Chops.  I knew I had some shredded Parmesan that I needed to use up, so I decided to incorporate it into the recipe.  These Crock-Pot Parmesan Pork Chops turned out very creamy, flavorful and were finished off fast.  I used Bone-In chops, but boneless could be used as well.  These would even work with boneless skinless chicken breasts in a pinch.  I used a 7 quart crock-pot.  If you have a smaller crock-pot, use less chops.

More great Crock-Pot Pork Chop Recipes

Crock-Pot Parmesan Pork Chops

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6

Crock-Pot Parmesan Pork Chops

Ingredients

6-8 Bone-In Pork Chops, thawed
2 Cans of Cream of Mushroom Soup
1 Cup of Bread Crumbs
3/4th Cup of Parmesan Cheese Grated
1 Packet of McCormick Gourmet Chicken and Potato's Seasoning Pack (or 1 TBS of Italian Seasoning)
2 Teaspoons of Paprika
Pam

Instructions

  1. In a bowl combine bread crumbs, Parmesan cheese, McCormick Seasoning Pack and Paprika.
  2. Spray crock-pot with Pam.
  3. Lay the first layer of Pork chops (you only want 2 layers so squish those in as needed).
  4. Spread one can of Cream of Mushroom Soup over the chops.
  5. Shake half the dry ingredients that are in your bowl.
  6. Lay your next layer of Pork chops.
  7. Spread the other can of Cream of Mushroom soup over the chops.
  8. Cover the rest of the mixture with your dry ingredients.
  9. Cook on low for 4-6 hours.
http://crockpotladies.com/crockpot-parmesan-pork-chops/

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Comments

  1. ilona Watzlawick says

    I have a couple questions about this recipe: may I assume that the Cream of Mushroom Soup is “condensed” Cream of Mushroom Soup? also, I only have one can of condensed Cream of Mushroom soup, do you think a can of Tomato Soup would do for a substitute? Thanks in advance for any feedback

    • says

      Yes, that would be condensed cream of mushroom soup. You could substitute a can of tomato soup but it will be thinner as well as change the flavor profile of the dish.

    • Lady Sarah says

      Hmmmm we didn’t find it salty at all (no extra salt is added), but you could do a low sodium cream of mushroom soup if that is a concern.

  2. says

    Hi Sarah, I am not a very good cook and I worry about the 4-6 hours, do I stop cooking at about 5 hrs and check or just do the 6hrs?.
    from ‘the not so good cook’
    Rene from OZ xo

    • Lady Sarah says

      I would go ahead and do the 6 hours. You can also use a meat thermometer to check the inside temperature of the meat. I find Pork seems to cook pretty efficiently in the crock.

  3. Glenda McQueen says

    I made these today and my husband raved about it, I did the recipe almost exactly, I used the Italian seasoning instead of what you used (because that’s what I had on hand). The chops were so tender the meat came right off the bone, it was really delicious!! I will definitely be making this again, thank you!!

  4. says

    This might sound silly, but are you supposed to add the water to the can of soup or just add the can? Sorry I am a terrible cook! Also, can you cook these on high if you’re in a time crunch?

  5. Jennifer says

    Can these be done with boneless chops too. I have small children and don’t cook bone in for fear of choking. Would it dry the meat out too much to do boneless?

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