Smoky Bacon Cheddar Pork Chops with Green Beans
Equipment
- Slow Cooker
- Skillet
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 8 slices bacon
- 1 pound fresh green beans, trimmed
- 1 can (10.5 oz) cream of cheddar soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it once cooled. Leave 2 tablespoons of bacon drippings in the skillet.
- Season the pork chops with smoked paprika, garlic powder, salt, and black pepper. Brown the chops in the bacon drippings for 2 minutes per side.
- Place the green beans in the bottom of the slow cooker. Arrange the browned pork chops on top of the beans.
- In a bowl, whisk together the cream of cheddar soup and milk until smooth. Pour the mixture over the pork chops.
- Cover and cook on low for 6 hours. In the last 30 minutes, sprinkle the shredded cheddar cheese and crumbled bacon over the chops. Replace the lid and continue cooking until the cheese melts.
Notes
Cook the bacon fully crisp before adding it at the end so it keeps its crunch against the creamy sauce. If the green beans finish softer than you like, add them during the last 2 hours instead. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet