Slow Cooker Pork Chops are the ultimate comfort food, effortlessly combining savory flavors with the convenience of a slow cooker. This dish stands out for its ability to transform simple pork chops into tender, succulent pieces of meat bathed in a creamy mushroom sauce.
Ingredients
Scale:
4 bone-in or boneless pork chops, about 1 inch thick
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 can (10.5 oz) cream of mushroom soup
1 cup beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup sliced mushrooms
1 cup sliced onions
2 cups baby carrots
2 cups diced potatoes (optional)
Instructions
Pat the pork chops dry with paper towels. Season both sides generously with garlic powder, onion powder, paprika, salt, and pepper.
In a large skillet over medium-high heat, add a tablespoon of oil. Sear the pork chops for 2-3 minutes on each side until golden brown. This step adds depth to the flavor but can be skipped if you're short on time.
In the bottom of the slow cooker, place the sliced onions, mushrooms, baby carrots, and diced potatoes (if using). These vegetables will absorb the flavorful juices during cooking.
Place the seasoned pork chops on top of the vegetables in the slow cooker.
In a bowl, whisk together the cream of mushroom soup, broth, Worcestershire sauce, thyme, and rosemary. Pour this sauce over the pork chops and vegetables, ensuring everything is well-coated.
Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. The pork should be tender and the internal temperature should reach 145°F (63°C).
Once cooked, carefully remove the pork chops and vegetables from the slow cooker. If desired, you can thicken the sauce by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cooking it on high for an additional 15 minutes.
