“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Slow Cooker Pork Chops


  • 1/2 c. all-purpose flour
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper, optional
  • 1/2 tsp. chopped, fresh thyme leaves, plus more for garnish
  • 2 tbsp. vegetable oil
  • 1 tbsp. butter
  • 8 1-inch thick boneless pork loin chops (about 3lbs)
  • 1 large onion, sliced
  • 1 10.75 oz. can cream of mushroom soup
  • 1 1/4 c. chicken broth
  • 3 tbsp. Worcestershire sauce
  • 4 sprigs fresh thyme
  • Cooked egg noodles or mashed potatoes, for serving


In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate.

Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat.

Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.

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