Slow Cooker Pork Chops with Mushroom Gravy

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.

   Start 2-minute timer
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.

   Start 5-minute timer
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.

   Start 4-hour timer
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.

   Start 30-minute timer