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Slow Cooker Pork Chops

Course Main Course
Cuisine American
Prep Time 15 minutes
Servings 4

Ingredients

  • 4 bone-in or boneless pork chops about 1 inch thick
  • 1 tablespoon olive oil or butter
  • 8 ounces fresh mushrooms sliced, optional
  • 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
  • ½ cup chicken broth
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons cornstarch optional
  • 2 tablespoons water optional
  • Fresh parsley chopped, for garnish

Instructions

  1. Season both sides of the pork chops with salt, pepper, and paprika.
  2. Heat the olive oil or butter in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, until lightly browned. This step adds extra flavor but can be skipped.
  3. Place the sliced onion and minced garlic in the bottom of a slow cooker.
  4. Arrange the pork chops and mushrooms on top of the onions.
  5. In a small bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, and thyme. Pour the mixture over the pork chops.
  6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the pork chops are tender and cooked through.
  7. For thicker gravy, remove the pork chops from the slow cooker. Mix the cornstarch and water together to make a slurry, then stir it into the sauce. Cook on high for 10–15 minutes, until thickened.
  8. Return the pork chops to the slow cooker and spoon the gravy over them.
  9. Garnish with fresh parsley and serve.