Easy Crock Pot Pork Chops

Crock pot pork chops over mashed potatoes with herbs and mushroom sauce.

Easy Crock Pot Pork Chops

This hearty slow-cooked pork recipe combines tender pork chops with a creamy, savory mushroom sauce, perfect for cozy dinners. With simple ingredients and a rich flavor, it’s an easy dish to prepare and pairs beautifully with mashed potatoes for a comforting meal.

5 from 1 vote

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Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: servings

Author: Deborah Rainford

Ingredients

For the Pork

2 tablespoon olive oil
4 thick boneless pork chops
¼ teaspoon salt
¼ teaspoon black pepper

For the Sauce

1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoon plain, all-purpose flour
360 ml 1 ½ cups chicken stock
200 g 7 oz white or brown mushrooms, sliced
½ tablespoon tomato puree, paste
½ tablespoon white wine vinegar
¼ teaspoon black pepper
60 ml ¼ cup double (heavy) cream

To Serve

2 tablespoon freshly chopped parsley
Mashed potato
Green vegetables, such as sprouts or green beans

Instructions

Brown the Pork

Heat 2 tablespoon olive oil in a large frying pan over high heat. Season both sides of the pork steaks with salt and pepper, then brown them for 2 minutes on each side. Transfer to the slow cooker.

Prepare the Sauce

In the same pan, add 1 tablespoon oil and reduce the heat to medium. Cook the sliced onion for 5 minutes until softened, then add the garlic and cook for another minute. Sprinkle in the flour, stirring to coat the onions.

Add Stock

Gradually pour in the chicken stock, stirring constantly. Transfer this mixture to the slow cooker. Add the mushrooms, tomato puree, vinegar, and black pepper, stirring to combine.

Slow Cook

Cover and cook on high for 3-4 hours or on low for 5-6 hours.

Finish & Serve

Stir in the cream, garnish with parsley, and serve with mashed potatoes and green vegetables.

Notes

Pork Selection: Opt for thick-cut pork chops or shoulder steaks with good marbling for tender results.
Make-Ahead: Cool the dish, cover, and refrigerate. To reheat, cover and bake at 180°C (375°F) for 20-25 minutes or warm on the stove for 15-20 minutes, stirring occasionally. Add water or stock if needed.
Freezing: Cool and freeze in an airtight container. Defrost overnight in the fridge and reheat as above.

Nutrition

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