This is a recipe that my mom has been cooking up for years. This recipe was the reason I wanted an electric skillet as it is the perfect thing to cook these pork chops in. Make sure you pick bone-in pork chops, as the bones will bring more flavor to the dish. Also to flavor the pork, you will be using cream of mushroom soup. Click here for my recipe for cream of mushroom.
4-6 bone-in pork chops
1 recipe of cream of mushroom soup (or two cans of store bought if you must)
freshly ground black pepper
Heat up your oil in an electric skillet or slow cooker. You only need a little bit of oil, we aren’t deep frying these. Add a bit of kosher salt to each side of the pork chop. When it is hot, place as many pork chops that will fit, but don’t crowd the pan. Cook for a couple minutes to give the pork chop a chance to brown then flip over and repeat. Do this until all the pork chops have been browned. This browning will bring more flavor to the pork.
Now place all your pork chops into your cooking device and add your cream of mushroom soup over them. Add some freshly ground black pepper to taste and cook on low (or 200 degrees) for 4-8 hours. You know the pork is done when it falls right off the bone. Mashed potatoes make a great side dish for this meal, just add some of the pan drippings to your potatoes as a gravy.