The Best Slow Cooker Pork Chops with Mushroom Gravy

Name: The Best Slow Cooker Pork Chops with Mushroom Gravy
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 people
Ingredients: 2-4 pork chops (bone in or boneless); 1 tsp. salt; 1 tsp. pepper; 1 medium yellow onion, sliced; 1 cup chicken broth; 1/2 cup white wine; 2 Tbsp. butter, unsalted; 10 oz. cremini mushrooms, sliced thinly; 1 Tbsp. minced garlic; 2 cups liquid from the crockpot*; 1/2 cup heavy cream; 1 Tbsp. cornstarch (mixed with 2 Tbsp. water); 1 Tbsp. rosemary, chopped (fresh); 2 Tbsp. Parmesan cheese (grated, fresh); salt and pepper, to taste

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings
4 people
Calories
441 kcal
Course
Main Course
Cuisine
American

The Best Slow Cooker Pork Chops with Mushroom Gravy

Ulric Williams

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Easy and Healthy Slow Cooker Pork Chops (can use bone in pork chops or boneless pork chops) made with a mushroom gravy all in your slow cooker or crock pot. Great with mashed potato and vegetables

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Ingredients

Servings

For the pork chops

2-4 pork chops (bone in or boneless)
1 tsp. salt
1 tsp. pepper
1 medium yellow onion, sliced
1 cup chicken broth
1/2 cup white wine

For the Mushroom Gravy

2 Tbsp. butter, unsalted
10 oz. cremini mushrooms, sliced thinly
1 Tbsp. minced garlic
2 cups liquid from the crockpot*
1/2 cup heavy cream
1 Tbsp. cornstarch (mixed with 2 Tbsp. water)
1 Tbsp. rosemary, chopped (fresh)
2 Tbsp. Parmesan cheese (grated, fresh)
salt and pepper, to taste

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Instructions

Pat dry both sides of pork chops and add salt and pepper to each side
Coat the bottom of a medium saucepan with oil, turn on to high heat. Pan and oil MUST be hot to get a great sear.
Once pan and oil are hot, add pork chops, sear each side for ~1-2 minutes. Remove from heat, turn stove off (set pan aside to be used for mushroom gravy).
Place sliced onion into the slow cooker covering the bottom surface. Add pork chops on top of onion.
Pour in chicken broth and wine. Cook on low heat for 1-2 hours, or until internal temperature of pork chops reach 145° F.
Remove pork chops from crock pot. Using an immersion blender, blend the broth and onions in the crockpot until smooth. Set aside. (You can also pour the liquid into a standing blender and blend until smooth).
In the same saucepan that was used to sear pork chops, melt butter over medium-high heat. Once butter is melted, add sliced mushrooms and saute for ~4-5 minutes. Add in minced garlic, saute with mushrooms.
Pour in remaining liquid from crock pot, stir, while scraping the bottom of the pan for ~1-2 minutes. Make cornstarch slurry by whisking 1 Tbsp. cornstarch and 2 Tbsp. cold water together with a fork. Whisk in heavy cream and cornstarch slurry, simmer until sauce begins to thicken.
Once sauce is thick, add in rosemary, parmesan cheese, salt and 1 pepper. Adjust seasoning if needed. Serve on top pork chops.