The Best Slow Cooker Pork Chops with Mushroom Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
The Best Slow Cooker Pork Chops with Mushroom Gravy
Description
This recipe begins by seasoning pork chops and searing them quickly in a hot pan to develop a crust. The chops are then layered over sliced onions in a slow cooker with chicken broth and white wine, where they cook slowly until tender and reach a safe internal temperature.
After cooking, the pork chops are removed, and the cooking liquid along with softened onions is blended until smooth. In the original pan used for searing, butter is melted and sliced cremini mushrooms are sautéed with garlic until browned. Then the blended liquid and onion puree is added back with heavy cream, cornstarch slurry, rosemary, Parmesan cheese, salt, and pepper to create a thick, flavorful mushroom gravy.
This dish is suitable for serving with mashed potatoes and green vegetables, making a well-rounded, comforting meal. The slow cooker keeps the meat juicy while the mushroom gravy adds an earthy, creamy touch that complements the pork well.
Ingredients
For the pork chops
- 2-4 pork chops bone in or boneless
- 1 tsp. salt
- 1 tsp. black 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. garlic minced
- 2 cups crockpot liquid
- 1/2 cup heavy cream
- 1 Tbsp. cornstarch mixed with 2 Tbsp. water
- 1 Tbsp. rosemary fresh, chopped
- 2 Tbsp. Parmesan Cheese grated, fresh
- salt to taste
- black pepper to taste
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.
Notes
- Serve pork chops with mashed potatoes and a green vegetable such as green beans, asparagus, or a salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1pork chop with gravy | |
| Calories | 441kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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