Description
Thick bone-in pork chops browned, then slow cooked with onions and mushrooms and finished in a from-scratch gravy. No canned soup.
Ingredients
Scale
- 4 bone-in pork chops, about 1 inch thick (about 2 1/2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 tablespoon chopped fresh parsley, to serve
Instructions
- Pat the pork chops dry and season both sides with the salt, pepper, garlic powder and paprika.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the chops for 2 to 3 minutes per side, in batches if needed, and move them to the slow cooker.
- Turn the heat down to medium and add the rest of the oil, the onion and the mushrooms. Cook, stirring now and then, for about 5 minutes, until they start to soften. Add the garlic and cook for 30 seconds.
- Pour in 1/2 cup of the broth and scrape up the browned bits from the bottom of the pan.
- Spoon the onion and mushroom mixture over the chops. Add the remaining broth, the Worcestershire sauce and the thyme.
- Cover and cook on LOW: 5 to 6 hours for shoulder (blade) chops, until fork-tender, or 2 1/2 to 4 hours for loin chops, until they reach 145F.
- Move the chops to a platter and cover loosely with foil.
- Pour the cooking liquid, onions and mushrooms into a saucepan and bring to a simmer. Stir the cornstarch into the cold water, whisk it into the pan and simmer for 1 to 2 minutes, until the gravy is thick. Taste and add salt if needed.
- Spoon the gravy over the chops and sprinkle with parsley.
Notes
- The cut decides the cook time. Shoulder (blade) chops want the long cook. Lean loin chops dry out if they go much past 145F.
- On HIGH, roughly halve the times.
- Leftovers keep 3 to 4 days in the fridge. Reheat gently in the gravy.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American