Slower Cooker Mushroom Basil Pork Chops
6 to 8 boneless pork chops
1 package lipton onion soup mix
1/4 tsp. black pepper
2 cans cream of mushroom soup
1 cup water
1 tsp. dried basil
2 bay leaves
In small bowl, combine soups and 1 cup water. Whisk until smooth. Set aside.
Place pork chops in frying pan, sprinkle with a little season salt and pepper. Brown slightly on both sides. Place 3 to 4 pork chops on bottom of crock pot. Sprinkle with half package of onion soup mix. Pour half soup mixture over meat and repeat.
Sprinkle with black pepper, basil and add bay leaves.
Cook on low 6-8 hours, depending on the size of your pork chops. Check after 6 hours, pork chops are done when they fall apart.
Serve with yellow rice and veggies.
Tip: This recipe can also be made with chicken, just skip browning and replace the cream of mushroom soup with cream of chicken. Use as a gravy for Hawaiian Haystacks, mashed potatoes or rice.