Description
Tender slow cooker pork chops in a rich, velvety mushroom gravy. A comforting, set-it-and-forget-it meal perfect for busy weeknights.
Ingredients
Scale
- 4 pork chops, about 1-inch thick, bone-in or boneless
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for slurry)
- Fresh parsley for garnish (optional)
Instructions
- Pat pork chops dry and season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook 5-7 minutes until softened and browned. Add garlic and cook 30 seconds. Transfer mixture to slow cooker.
- Add another tablespoon olive oil to the same skillet. Sear pork chops 2-3 minutes per side until browned. Transfer to slow cooker on top of mushroom mixture.
- Reduce heat to medium. Pour 1/2 cup chicken broth into skillet, scraping up browned bits. Simmer 1 minute, then pour into slow cooker.
- In a bowl, whisk together remaining 1/2 cup broth, cream of mushroom soup, Worcestershire sauce, thyme, and rosemary. Pour over pork and mushrooms. Stir gently.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until pork is fork-tender.
- About 15-20 minutes before serving, remove pork chops to a plate and cover loosely with foil. If desired, whisk cornstarch and cold water to make a slurry. Turn slow cooker to HIGH, stir in slurry, and cook 10 minutes until thickened. Stir in heavy cream. Season with salt and pepper to taste.
- Return pork chops to slow cooker, spoon gravy over them, and warm through. Serve over mashed potatoes, rice, or egg noodles. Garnish with parsley if desired.
Notes
Searing the mushrooms and pork chops is essential for deep flavor. For thicker gravy, use a cornstarch slurry at the end. Let cream come to room temperature before adding to prevent curdling. Leftovers keep in the fridge for up to 3 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gra
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 15
- Fiber: 1
- Protein: 40
Keywords: slow cooker pork chops, creamy mushroom gravy, easy pork chop recipe, comfort food, weeknight dinner