Pork Chops with Mushroom and Onion Gravy (Slow Cooker)
I love a good hands-off recipe and these slow cooker pork chops are no exception. Tender, juicy pork chops are slow cooked in a rich, creamy and savoury gravy that’s so good, I could eat it with a spoon.
4 (1" thick) pork chops (~ 3 lbs)
2 Tbsp. oil
1 tsp. ground paprika
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. sea salt
ground black pepper to taste
1 small onion, sliced
2 cups mushrooms, sliced, about 8oz
1 clove garlic, minced
4 Tbsp. all-purpose flour, unbleached
½ cup dry white wine or substitute more broth
1 (14 oz) can chicken broth
2 tsp. butter
Rub pork chops all over with 1 Tbsp. oil. Combine ground paprika, garlic powder, onion powder, salt and pepper in small bowl. Season chops all over.
Heat remaining tablespoon oil in large skillet over medium-high heat. Brown pork chops 2-3 minutes each side. Remove and set aside.
Place onions, mushrooms and garlic in skillet. Cook until softened, about 5 minutes. Stir in flour. Add wine to pan, scratching any browned bits off the bottom. Whisk in broth, removing any lumps of flour. Bring to a boil once, then simmer for 2-3 minutes until thickened and bubbly.
Place mushroom and onion mixture in bottom of slow cooker. Add pork chops on top, topping each chop with ½ tsp of butter.
Cover slow cooker and cook on LOW setting for 1½-3 hours (boneless pork chops 1½-2 hours; bone-in 2½-3 hours). Pork chops are done when they reach an internal temperature of at least 145°F. Do not overcook, chops are done as soon as they reach required temperature and only get dry and tough when overcooked.
Remove chops from crock. Set aside on a plate and tent with foil to rest for 10-15 minutes. Stir through gravy. If desired, stir a slurry of up to 1 Tbsp. cornstarch and 1 Tbsp. cool water into gravy. Cook on HIGH, uncovered for 10-15 minutes, until gravy has thickened further and pork chops are rested. (If gravy is too thick, thin with broth, 1 Tbsp. at a time). Serve pork chops with gravy.
Makes 4-6 servings.
Cook's Notes:
Storage:
- Leftovers can be refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
- These are not my favourite chops to reheat and serve the next day; I find that they're just a bit too dry and tough at that point. If you do end up with leftovers, I recommend pulling them into shreds and using them in burritos, tacos, soups and salads.
The Best Pork Chops for Slow Cooking:
- Bone-in Blade or Shoulder Chops: If you have the choice, go for bone-in blade or shoulder chops. These can be hard to find, so snap them up and freeze them when you do. The cut comes from closer to the shoulder (as the name implies), where the muscles are a bit tougher and have more connective tissue. This is a good thing for slow cooking since it means the cuts become more tender as they cook.
- Sirloin Chops: These are also a good choice if you can find them. They come from the hip area at the opposite end of the loin region, and also do well when slow-cooked.
- Bone-in Rib Chops: Second best to blade or sirloin chops are bone-in rib chops. This is what you see in the photos here and can be found at most grocery stores. The loin meat is very lean without a lot of fat or connective tissue, so it can wind up a bit tough and dry.
- Loin Chops: If you are a pork connoisseur and love your chops medium-rare, then you’ll want to avoid loin chops altogether. If, however, you prefer your pork well-done, then I think you’ll be very happy using rib chops here.
- Boneless Chops: Avoid boneless chops all together. The bone acts as an insulator protecting the meat during cooking and helping to slow moisture loss; boneless chops just become chewy and unsatisfying in the slow cooker.