Description
Tender pork chops in a silky mushroom sauce made effortlessly in a slow cooker.
Ingredients
Scale
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 16 ounces mushrooms (cremini or button), sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup low-sodium chicken broth (or water)
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon Dijon mustard (optional but recommended)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil or butter (for searing)
- Fresh parsley, chopped, for garnish
Instructions
- Season the pork chops by patting them dry and sprinkling both sides with salt, pepper, and smoked paprika if using.
- Sear the chops in a skillet with heated olive oil or butter for 2–3 minutes per side until golden.
- Add sliced mushrooms and onions to the bottom of your slow cooker, followed by garlic and thyme.
- In a bowl, whisk together the cream of mushroom soup, chicken broth, Dijon, and cream cheese until combined.
- Place the seared chops on top of the vegetables, then pour the sauce mixture over everything.
- Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the pork is tender.
- Stir the sauce, taste, and adjust seasoning if necessary.
- If you want the sauce thicker, uncover and cook on HIGH for an additional 15–20 minutes, or add a cornstarch slurry.
- Serve by spooning the creamy mushroom sauce over the pork and garnish with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg