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Sunday dinner is my favorite. During the week, I don’t always put the most thought into dinner — it gets done, and it usually tastes just fine, but I always feel so rushed while making it.
However, on Sunday, I really like to put a little extra time and thought into it. While I don’t always (okay, maybe never) spend hours preparing it, I sometimes like the house to smell delicious when we walk in the door from church, and the crock pot helps accomplish that.
While we usually have a roast on Sunday, a few weeks ago, I decided to try something new. There were pork chops on sale when I went to the grocery store, and I thought it was the perfect time to try and make up a yummy new recipe. When we went to Target, I saw a package of Kraft’s Rosemary and Garlic Parmesan on sale, and it seemed like it would be the perfect companion to the porkchops.
As soon as we got home from church, I knew it was a success…and these were officially added to our Sunday dinner rotation:
After just about four hours in the slow cooker, these pork chops were super moist, and the gravy that was created was almost good enough to just eat on its on. I made some corn and mashed potatoes, which turned out to be the perfect companion.
I used very thin pork chops, which caused some of the break to up a little bit, and the cooking time was only about four hours on low. If you have thicker pork chops, add time accordingly.
1 Package of Kraft's Rosemary and Garlic Parmesan Seasoning
3 tsp Italian Seasoning
Place defrosted pork chops in a single layer on the bottom of a crock pot. Pour cream of mushroom soups, 1 can of water, seasoning packet, and Italian seasoning on top. Cook on low 4-6 hours, depending on thickness of pork chops. After meat is thoroughly cooked, if sauce is not thick enough, add a tablespoon of flour. If it's too thick, add small amounts of water to thin it.
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