This is VERY yummy and So EASY!!! Think just a few hours ahead and have a few ingredients on hand - most of which may be in your cupboard already. It doesn't seem like it could be that great, but Dan and I have just loved this dish every time!
Fall Apart Port Chops: (4 servings)
2 tsp oil
4 center cut bone-in pork chops (I usually have the boneless in my freezer).
1 can (10 3/4 oz) cream of mushroom soup (or chicken - I really like it with the chicken)
1/4 Cup water
1/4 Cup cooking wine -OR- apple juice -OR- I have always used apple cider vinegar since that is what I have in my cupboard.
- Heat oil in large skillet over med-low heat. Brown pork chops on both sides; drain excess fat, the season as desired (I often use all or combo of the following: S&P, garlic powder, thyme, and some cumin with a little bit of chili powder, and basil - I rub it into the meat). Transfer pork to slow cooker.
- Whisk together soup, water, and juice/vinegar in a bowl. Pour mixture over the pork.
- Cover; cook on HIGH 3 hours or until meat is tender (longer for very thick chops).
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