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–+ servings
Close up photo of rosemary pork chops and red potatoes on white platter.

Crock Pot Rosemary Pork Chops

By: Jessica Ashcroft
5 from 1 vote
These Rosemary Pork Chops have all of the flavors of a Sunday dinner without all of the work! A creamy mushroom and rosemary sauce cover tender pork chops and red potatoes in this easy Crock Pot recipe.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 330 kcal

Ingredients
 
 

  • 6 pork chops
  • 1½ pounds petite red potatoes, or about 8 medium red potatoes
  • 2 teaspoons dried rosemary
  • ¼ cup dried chopped onions, (onion flakes)
  • Salt and pepper, to taste
  • 10 ounces canned cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • 4 ounces canned sliced mushrooms, undrained

Instructions
 

  • Brown pork chops in a lightly greased frying pan over medium heat, about 2 minutes on each side. (You’re not cooking the meat through, but rather searing each side briefly for extra flavor.)
  • While the pork chops are browning, wash and cut each red potato in half.
  • Place the potatoes on the bottom of the slow cooker and then place the pork chops on top of the potatoes.
  • Sprinkle the pork chops with dried rosemary, dried chopped onion, salt, and pepper.
  • Mix cream of mushroom soup, Worcestershire sauce, and mushrooms with the juice in a small bowl.
  • Pour the soup mixture over the pork chops.
  • Cover and cook on LOW for 4-6 hours, or until meat and potatoes are cooked through.

EQUIPMENT

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 24g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 510mg | Potassium: 1146mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
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