Description
Tender and flavorful pork chops slow-cooked to perfection in a rich mushroom and onion gravy. This Crock Pot Pork Chops recipe features seasoned pork chops browned for depth of flavor, then slow-cooked with a savory white wine and chicken broth gravy loaded with mushrooms and onions. The result is a comforting, easy-to-make dinner that’s juicy and full of delicious savory notes.
Ingredients
Scale
Pork Chops and Seasoning
- 4 pork chops (at least 1 inch thick, boneless or bone-in, about 3 pounds total)
- 2 tablespoons oil (divided)
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Ground black pepper (to taste)
Vegetables and Gravy
- 1 small onion, sliced
- 2 cups mushrooms, sliced (about 8 oz)
- 1 clove garlic, minced
- 4 tablespoons flour
- 1/2 cup dry white wine (optional, substitute with more broth if preferred)
- 1 (14-oz) can low sodium chicken broth
- 2 teaspoons butter
Instructions
- Season pork: Rub pork chops all over with 1 tablespoon of oil. In a small bowl, combine ground paprika, garlic powder, onion powder, salt, and pepper. Season the pork chops thoroughly on all sides with this spice mixture.
- Brown meat: Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown the pork chops for 2-3 minutes on each side until golden. Remove the chops from the skillet and set aside.
- Start gravy: In the same skillet, add the sliced onion, mushrooms, and minced garlic. Cook until the vegetables soften, about 5 minutes. Stir in the flour and cook briefly. Pour in the white wine, scraping up any browned bits from the skillet bottom. Whisk in the chicken broth, removing any lumps, and bring to a boil. Then reduce heat and simmer for 2-3 minutes, until thickened and bubbly.
- Add to slow cooker: Transfer the mushroom and onion mixture to the bottom of the slow cooker. Arrange the browned pork chops on top and place 1/2 teaspoon butter on each chop.
- Slow cook: Cover the slow cooker and cook on LOW for 1.5 to 3 hours—1.5 to 2 hours for boneless pork chops and 2.5 to 3 hours for bone-in. Pork chops are done when they reach an internal temperature of 145°F. Avoid overcooking to prevent dryness.
- Finish: Remove pork chops and place on a plate; tent loosely with foil and let rest for 10-15 minutes. Meanwhile, stir the gravy thoroughly. If desired, mix up to 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry, then stir into the gravy. Cook uncovered on HIGH for 10-15 minutes until thickened. Thin gravy with broth if needed. Serve the pork chops topped with the mushroom gravy.
Notes
- Use bone-in pork chops for more flavor, but boneless chops cook faster.
- Do not skip browning the pork chops; it adds vital depth to the dish.
- If you prefer no alcohol, omit the white wine and substitute with additional chicken broth.
- Check pork chops’ temperature with a meat thermometer to ensure perfect doneness.
- Resting the meat before serving helps retain juices and tenderness.
- Adjust gravy thickness by adding or reducing the cornstarch slurry and cooking time.
