These Crock Pot Pork Chops are smothered in the best gravy made with onion and mushrooms. Serve over rice or mashed potatoes for a truly comforting dinner!
4pork chopsat least 1 inch thick, boneless or bone-in (about 3 pounds in total)
2tablespoonsoil
1teaspoonground paprika
1teaspoongarlic powder
1teaspoononion powder
½teaspoonsalt
ground black pepperto taste
1small onionsliced
2cupsmushroomssliced, about 8oz
1clovegarlicminced
4tablespoonsflour
½cupdry white wineoptional (substitute more broth)
1(14-oz) can low sodium chicken broth
2teaspoonsbutter
Instructions
Season pork: Rub pork chops all over with 1 tablespoon oil. Combine ground paprika, garlic powder, onion powder, salt and pepper in small bowl. Season chops all over.
Brown meat: Heat remaining tablespoon oil in large skillet over medium-high heat. Brown pork chops 2-3 minutes each side. Remove and set aside.
Start gravy: 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.
Add to slow cooker: Place mushroom and onion mixture in bottom of slow cooker. Add pork chops on top, topping each chop with ½ tsp of butter.
Slow cook: Cover slow cooker and cook on LOW setting for 1.5-3 hours (boneless pork chops 1 ½-2 hours; bone-in 2 ½-3 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.
Finish: 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 tablespoon cornstarch and 1 tablespoon 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 tablespoon at a time). Serve pork chops with gravy.
Video
Notes
Ingredient notes
Pork chops: Use thick-cut pork chops only! They must be at least 1 inch thick, or you’ll risk dry chops. Boneless or bone-in both work.
Mushrooms: Feel free to leave these out if you’re not a fan.
White wine: Skip the wine and use more broth instead, if you prefer.
Recipe tips
Pork doesn't have to cook through in skillet, just brown outside.
Use a whisk to dissolve all of the flour lumps after adding broth to gravy. Else, it will not thicken evenly.
Do not overcook pork chops – or they’ll turn out dry and tough!
Resting time after cooking allows meat to relax before slicing. Please do not skip.