Creamy Crock Pot Pork Chops with Potatoes and Mushrooms
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4 Servings
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Calories
760 kcal
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Course
Main Course
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Cuisine
American
Creamy Crock Pot Pork Chops with Potatoes and Mushrooms
Description
This recipe starts by sautéing diced yellow onion and chopped baby bella mushrooms in avocado oil until deeply golden, then adding minced garlic briefly. The vegetables are set aside while pork chops are seared in the same skillet until golden on both sides. The sauce combines full-fat coconut milk, chicken or beef broth, cider vinegar, all-purpose flour for thickening, dried parsley, and sea salt, whisked and brought to a boil until thickened.
All components are combined in a slow cooker with cubed Yukon gold potatoes and cooked until the pork chops are tender and the potatoes fully cooked. The dish blends savory pork with earthy mushrooms and creamy sauce, offering a comforting, hearty meal.
Using bone-in or boneless pork chops is acceptable, with a preference for bone-in noted. Baby gold potatoes can be used without chopping. Parsley can be substituted with oregano. These options provide flexibility depending on ingredient availability.
Ingredients
Slow Cooker Pork Chops:
- 24 ounces potato chopped into 2-inch chunks, Yukon gold variety
- 2 Tbsp avocado oil
- 4 to 5 pork chops
- 1 yellow onion diced, large
- 8 ounces baby bella mushroom chopped
- 5 cloves garlic minced
For the sauce:
- 1 coconut milk 15-ounce can, full-fat
- ½ cup chicken broth or beef broth
- 1 Tbsp cider vinegar or lemon juice
- 2 Tbsp all-purpose flour gluten-free
- 1 Tbsp parsley dried
- ½ tsp salt to taste, sea salt
Instructions
Sauté the Vegetables:
- Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown. Add the garlic and continue cooking for another 1 to 2 minutes. Transfer the veggies to a bowl and set aside until ready to use.
Sear the Pork Chops:
- Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary. Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet. Sear for 2 to 3 minutes per side, until golden-brown.
Make the Sauce:
- While the vegetables are sautéing and the meat is browning, make the sauce. To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well. Bring to a full boil and whisk constantly until sauce thickens - this should only take a couple of minutes! Set sauce aside until ready to use.
Slow Cook Everything:
- Place the potatoes at the bottom of the crock pot.
- Transfer the seared pork chops to the crock pot, placing them on top of the potatoes.
- Add the sautéed vegetables followed by the sauce.
- Stir as best you can, then secure the lid on the slow cooker.
- Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!
Notes
- If using baby gold potatoes, they don’t require chopping before cooking.
- Both boneless and bone-in pork chops can be used; bone-in is preferred for flavor.
- Dried parsley may be substituted with dried oregano if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 760kcal | 38% |
| Carbohydrates | 40g | 13% |
| Protein | 51g | 102% |
| Fat | 42g | 65% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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