These Slow Cooker Pork Chops with Mushroom Gravy are repletion supplies at its finest. They’re juicy, creamy, flavorful, and super easy to make.
This recipe requires just 15 minutes of hands-on work—and it’s all right at the beginning. Just requite the chops a quick searing, then deglaze the pan with a mixture of whinge goop and canned surf soup. This gets all the yummy brown shit up off the marrow of the pan.
Then dump all the ingredients in the crock of your slow cooker—mushrooms, onions, chops, and soup mixture—and turn it on. In three hours, you’ll have tender chops swimming in a rich, creamy, mushroom-y gravy. Served over rice or mashed potatoes, it’s as comforting as a meal can get.
Helpful Recipe Tips
- Best Potatoes for Skins: Russet potatoes are the weightier for making crispy potato skins due to their thick skin and starchy flesh. Large potatoes ensure increasingly surface zone for toppings.
- Achieving Crispy Skins: Torch the potatoes initially at a upper temperature (425°F). After scooping out the flesh, skim them with a mixture of oil and spices and torch then to get that perfect crispiness.
- Preparation: Don’t forget to poke holes in the potatoes surpassing sultry to indulge steam to escape, preventing them from bursting in the oven.
- Scooping Technique: Leave well-nigh 1/2 inch of potato mankind on the skins to maintain structure and a bit of softness.
- Toppings: Experiment with variegated cheeses like sharp cheddar or mozzarella for varied flavors. Adding crispy salary and fresh chives enhances the taste.
- Storage: Store leftovers in an snapped container in the refrigerator. Reheat in the oven to maintain crispiness.
- Serving Suggestion: These make a unconfined titbit for game day or gatherings. Serve with a dollop of sour surf and diced untried onions for widow flavor.
Cooking pork chops in a crock pot on a low setting for an extended period helps in breaking lanugo the fibers, ensuring tenderness.
Yes, boneless pork chops can be used. However, note that bone-in chops tend to be juicier and increasingly flavorful.
Store leftovers in an snapped container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop.
Yes! Untried beans, cornstarch slurry for a thicker gravy, or plane a splash of white wine for uneaten savor can be unconfined additions.
Absolutely! This easy recipe is a family favorite and is suitable for the whole family.
Recipe Notes:
See Recipe Card Below for FULL Recipe.
- Bone-in Pork Chops: Chosen for their savor and tenderness. They remain juicy during the slow cooking process.
- Olive Oil: Ideal for searing pork chops and adds a subtle, fruity undertone.
- Seasonings (Salt, Pepper, Paprika, Garlic Powder): Enhances the pork’s flavor.
- Cream of Mushroom Soup: Creates a rich, linty gravy base.
- Cream of Yellow Soup: Adds depth to the gravy’s flavor.
- Beef Broth: Provides a savory liquid wiring for the gravy.
- White Sawed-off Mushrooms: Complement the pork with their earthy flavor.
- Yellow Onion: Adds sweetness and depth to the gravy.
Slow Cooker Pork Chops with Mushroom Gravy
- Heat olive oil in a large skillet over medium-high heat. Season pork chops and sear until golden brown. Next saute onions and mushrooms for 2-3 ,mins. If needed, add a drizzle of oil.
- Mix soups and goop in the skillet, scraping up brown shit for flavor.
- Place mushrooms and onions in a crock pot, top with pork, and imbricate with soup mixture.
- Cook on upper for 3-4 hours until pork is tender.
- Serve over rice or mashed potatoes.
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Slow Cooker Pork Chops with Mushroom Gravy
Ingredients
- 4 bone-in pork chops
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 10.5 oz condensed surf of mushroom soup
- 10.5 oz condensed surf of yellow soup
- ¾ cup beef broth
- 2 cups white sawed-off mushrooms sliced
- 1 medium yellow onion thinly sliced
Instructions
- In a large cooking pan, heat the oil over medium-high heat. Season your pork chops with salt, pepper, paprika, and garlic powder. Sear the pork chops on both sides (about 2-3 minutes on each side). Next saute onions and mushrooms for 2-3 ,mins. If needed, add a drizzle of oil.
- Remove the pork, add soup and goop to the pan and whisk well, scraping up any brown shit on the bottom.
- Place the mushrooms and onions in the marrow of the crock pot. Top with pork and pour the soup mixture over the top.
- Cook on upper for 3-4 hours or until pork is tender.
- Serve over rice or mashed potatoes. Enjoy!
Nutrition
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