Crock Pot Pork Chops and Mushrooms
Savor the irresistible comfort of Crock Pot Pork Chops and Mushrooms, a hearty and flavorful dish perfect for busy weeknights or cozy gatherings. This slow-cooked recipe pairs tender, seared boneless pork chops with a rich and velvety mushroom sauce, made from a combination of cream of mushroom soup, chicken broth, and aromatic seasonings like garlic, thyme, and paprika. White or cremini mushrooms and caramelized onions infuse each bite with deep, earthy flavor, while a cornstarch slurry ensures the sauce is luxuriously thick. With just 15 minutes of prep, your crock pot does the rest, delivering fall-apart-tender pork chops in six hours. Serve this comforting dish over mashed potatoes or rice, and garnish with fresh parsley for a touch of freshness. Perfect for fans of easy slow cooker recipes, hearty family meals, and mushroom lovers alike!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 8 ounces white or cremini mushrooms
- 10.5 ounces cream of mushroom soup
- 0.5 cups chicken broth
- 1 medium onion
- 2 cloves garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Season both sides of the pork chops with paprika, salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove and set aside.
Clean and slice the mushrooms. Peel and thinly slice the onion. Mince the garlic cloves.
In the same skillet, sauté the onions, garlic, and mushrooms for 3-4 minutes until softened and fragrant. Remove from heat.
In a small mixing bowl, whisk together the cream of mushroom soup and chicken broth until smooth.
Place the seared pork chops in the bottom of the crock pot. Top with the sautéed mushroom mixture.
Sprinkle the dried thyme over the mixture and pour the soup mixture over the top, ensuring the pork chops are well-coated in the sauce.
Cover and cook on low for 6 hours or until the pork chops are tender and cooked through.
To thicken the sauce, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crock pot during the last 15 minutes of cooking.
Serve the pork chops topped with the creamy mushroom sauce. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
