Slow Cooker Pork Chops with Mushroom Gravy

Ingredients

• 4 thick-cut boneless pork chops
• 8 oz cremini mushrooms (sliced)
• 1 yellow onion (sliced)
• 3 fresh garlic cloves (minced)
• 0.5 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 10.5 oz cream of mushroom soup (1 can)
• 1 tbsp olive oil (for searing)
• 1 tbsp cornstarch (mixed with water for slurry)
• Kosher salt (to taste)
• freshly ground black pepper (to taste)

Steps

1. 1

   Season the thick-cut boneless pork chops generously on both sides with Kosher salt and freshly ground black pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown (they do not need to be cooked through). Transfer the chops to the slow cooker.

3. 3

   In the same skillet, add a little more oil if needed and sauté the sliced yellow onions and cremini mushrooms until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Deglaze the skillet with the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.

5. 5

   Stir in the cream of mushroom soup until well combined with the onion and mushroom mixture.

6. 6

   Pour the gravy mixture over the pork chops in the slow cooker.

7. 7

   Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the pork chops are tender.

8. 8

   If a thicker gravy is desired, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the slow cooker 30 minutes before serving.

Notes

Serve over mashed potatoes, egg noodles, or rice to soak up the mushroom gravy. If using low-sodium broth, you may need to adjust the final seasoning with more salt.

Nutrition per serving

• main
• slow-cooker
• pork
• high-protein
• comfort-food
• dinner
• easy-meal-prep