Slow Cooker Pork Chops

Ingredients

2 T. extra virgin olive oil

2-3 cloves garlic, crushed

4 thick-cut bone-in pork chops

Sea salt and black pepper, to taste

8 oz. baby Portobello mushrooms, sliced

½ c. chicken broth, preferably organic

½ c. heavy cream

8 oz. cream cheese, cut into small cubes

2 T. fresh parsley, finely chopped

Instructions

Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.

Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.

Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.

Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.

Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.

Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.

Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.

Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!

Notes

Cheesy Italian Sausage

My Grandma’s Version of Seafood Gumbo

Picadillo Stuffed Anaheim Peppers with Jalapeno Ranch Cream

4 hours on high or 6 hours on low.

Nutrition Information:

Serving Size: 1 pork chop with mushroom sauce

Frequently Asked Questions:

Can I use boneless pork chops instead of bone-in?

Yes, you can substitute boneless pork chops for bone-in ones in this recipe.

Adjust the cooking time accordingly, as boneless chops may cook faster.

Is it necessary to brown the pork chops before slow cooking?

Browning the pork chops before slow cooking enhances the flavor and appearance of the dish.

It creates a delicious sear, but if you’re short on time, you can skip this step, although the result may differ slightly.

Can I use different mushrooms if I don’t have baby Portobellos?

Absolutely, feel free to use any mushrooms you prefer or have on hand.

Cremini, button mushrooms, or a mix of wild mushrooms can be excellent alternatives.

What can I serve with Slow Cooker Pork Chops?

This dish pairs well with mashed potatoes, rice, pasta, or a side of steamed vegetables.

Choose your favorite sides to complement the creamy mushroom sauce.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can adapt this recipe for an Instant Pot.

Sear the pork chops using the sauté function, then pressure cook on high for about 15-20 minutes.

Adjust the time based on the thickness of the pork chops and your Instant Pot model.