This is another one of those super simple, easily adaptable recipes. In fact, I can think of three different ways to serve it. All of them would be delish. We chose the simplest serving method – sandwiches.
But you could also make the pork and gravy and serve it as whole pork chops with your favorite sides. Then repurpose the leftovers as sandwiches.
Or you could make open-faced sandwiches with mashed potatoes. Like a Manhattan. I think there are other terms for this type of sandwich, but I can’t think of them right now. Leave a comment if you know of some.
I used 2.5 lbs of boneless pork chops and 1 jar of gravy. If you like it more gravy-ish, just add a second jar. And if you’re serving them as open-faced sandwiches with mashed potatoes, you’ll want the second jar of gravy.
For a side dish, I cooked some farmer’s market veggies in a skillet. It was a quick meal that we really liked.
This really can’t get any easier! I love recipes like this.
- 2.5 lbs. boneless pork chops
- salt and pepper to taste
- 1/2 tsp. thyme, optional
- 12 oz jar pork gravy (use a second jar if you like more gravy)
- Place all ingredients except buns in the slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Shred meat and serve on buns.