Description
Tender bone-in pork chops are seared and slow-cooked in a creamy mushroom sauce, resulting in a comforting and flavorful dish perfect for any occasion.
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work well)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season both sides of each pork chop with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, sauté sliced onions for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms; cook for 5-7 minutes until mushrooms are tender.
- Pour in chicken broth, scraping the skillet to deglaze. Stir in heavy cream, Worcestershire sauce, thyme, and rosemary. Simmer for 2-3 minutes.
- Place seared pork chops in the bottom of the crock pot.
- Pour mushroom sauce over the pork chops, ensuring they are well coated.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, check the sauce. If desired, mix cornstarch with water to create a slurry and stir into the sauce to thicken.
- Carefully remove pork chops from the crock pot using tongs.
- Stir the sauce, adjust seasoning if necessary, and serve pork chops topped with mushroom sauce and garnished with fresh parsley.
Notes
- This dish pairs well with mashed potatoes, rice, or egg noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes