This Simple Pantry Ingredient Makes Slow-Cooker Pork Chops Ultra Creamy - Tasting Table

Condensed cream soup contains fat, starch, and cream, creating a smooth thick texture. Starch absorbs liquids, while the soup helps pork chops remain moist during slow cooking. In a slow cooker, the soup absorbs meat juices, concentrating flavor and preventing drying. Bone-in pork chops work best because they add flavor to the sauce and help keep meat tender, while boneless chops may cook faster and finish less tender. Cooking for about four hours on low can produce a richer flavor, and larger chops for two pounds may need six to eight hours on low. Different cream soup flavors can be used, including mushroom, chicken, bacon, or celery, and two cans can be combined for balance.

"They can be notoriously finicky and often end up too dry or tough with some cooking methods. Cooking them in a slow cooker with a can of cream soup results in savory, moist pork chops with very little effort. Whether you choose cream of mushroom, cream of chicken, or another flavor, you don't even need to add anything else."

"Condensed cream soups are made with fat, starch, and cream for a smooth, thick texture. Starch absorbs liquids, and the soup helps the pork chops stay moist as they cook. Remember that you normally add a can of water to prepare condensed soup. In the slow cooker, the soup absorbs the meat juices, concentrating the flavor while preventing the pork from drying out."

"Having a few kinds of soup on hand for cooking is always a good idea. Even if you do not usually like cream of mushroom soup, slow-cooking pork chops with a cream soup sauce for about four hours on low creates a much richer flavor. You can try it with other cuts of pork like tenderloin, too. As the soup blends with the natural juices of the meat, it creates a savory, creamy sauce that tastes very different from the soup straight out of the can."

"Bone-in pork chops work best for this preparation. They add extra flavor to the sauce and help keep the meat tender. You can use boneless chops, but they may cook faster and be less tender when finished. You may need to adjust cooking times to nail it, but for a couple of pounds of larger chops, six to eight hours on low should come out the way you want them."

Read at Tasting Table