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Slow Cooker Pork Chops with Mushrooms

Slow Cooker Pork Chops with Mushrooms

Tender pork chops simmer gently with cremini mushrooms, onions, garlic, thyme, and a light savory gravy in the slow cooker. This comforting dinner is simple to prepare and finishes with a silky sauce that is excellent over mashed potatoes, rice, or egg noodles.

Prep: 20 min · Cook: 250 min · Total: 270 min · Serves: 6

Ingredients

  • 1.5 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
  • 2 tbsp fresh parsley (chopped)
  • 0.75 tsp black pepper (freshly ground)
  • 2 tbsp water (cold)
  • 1 piece bay leaf
  • 1 tbsp worcestershire sauce
  • 6 pieces boneless pork loin chops (about 6 ounces each, 1 inch thick)
  • 1.25 tsp kosher salt (divided)
  • 0.33 cup sour cream (room temperature)
  • 2 tsp fresh thyme (chopped)
  • 3 cloves garlic (minced)
  • 16 oz cremini mushrooms (sliced)
  • 1 tbsp dijon mustard
  • 1 large yellow onion (thinly sliced)

Instructions

  1. Pat the 6 boneless pork loin chops dry with paper towels on a cutting board, keeping the raw pork separate from ready-to-eat foods, then season both sides with 1 tsp kosher salt and 0.75 tsp black pepper.
  2. Wash your hands, the cutting board, and any utensils that touched raw pork with hot soapy water before handling the vegetables or other ingredients.
  3. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  4. Place 3 pork chops in the skillet in a single layer and sear without moving until the underside is golden brown, 2 to 3 minutes, then turn with tongs and sear the second side for 2 minutes; transfer the chops to a 6-quart slow cooker.
  5. Add the remaining 1 tbsp olive oil to the same 12-inch skillet over medium-high heat, sear the remaining 3 pork chops for 2 to 3 minutes on the first side and 2 minutes on the second side, then transfer them to the slow cooker; the pork will not be fully cooked at this stage.
  6. Reduce the skillet heat to medium, add the 16 oz sliced cremini mushrooms and 1 large thinly sliced yellow onion, and cook, stirring with a wooden spoon, until the mushrooms release their liquid and the onion begins to soften, 6 to 8 minutes.
  7. Add the 3 minced garlic cloves to the skillet and cook over medium heat until fragrant, about 30 seconds, scraping the bottom so the garlic does not brown.
  8. Pour 1.5 cups low-sodium chicken broth into the skillet, then stir in 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tsp chopped fresh thyme, and the remaining 0.25 tsp kosher salt; simmer over medium heat for 2 minutes while scraping up the browned bits from the pan.
  9. Pour the mushroom mixture evenly over the pork chops in the 6-quart slow cooker, tuck in 1 bay leaf, cover with the lid, and cook on low heat for 3.5 to 4 hours, until the pork is tender and an instant-read thermometer inserted into the thickest chop registers at least 145°F (63°C).
  10. Transfer the pork chops with tongs to a clean platter, tent loosely with foil, and let them rest for 3 to 5 minutes so the juices settle while you finish the sauce.
  11. Remove and discard the bay leaf, then set the slow cooker to high; whisk 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth, stir the slurry into the mushroom sauce, cover, and cook for 10 to 15 minutes until the sauce bubbles at the edges and thickens enough to coat a spoon.
  12. Turn the slow cooker to warm, whisk 0.33 cup room-temperature sour cream into the sauce until smooth, and let it heat for 2 to 3 minutes without boiling so the sauce stays creamy.
  13. Return the rested pork chops and any accumulated juices to the slow cooker, spoon the mushroom sauce over the top, and warm for 2 to 3 minutes until the chops are coated and hot.
  14. Serve the pork chops on warm plates with the mushroom gravy spooned over them and finish each serving with a sprinkle of the 2 tbsp chopped fresh parsley.

Nutrition (per serving)

  • Calories: 369
  • Protein: 39 g
  • Fat: 20 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Sodium: 708 mg

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