I love whipping up this meal, it's such a breeze and nothing goes to waste.

Make a copy of this dish.
Smothered pork chops, with their thick, warming embrace, are like a warm embrace at the end of a hard day. The comforting scent of boiling gravy always carried with it the promise of a joyous gathering at my grandmother's house, where this dish, a mainstay of Sunday meals, evokes warm memories. Despite my busy schedule, I've learned to simplify and adapt these beloved recipes so that they still have that slow-cooked flavor. This mushroom gravy slow cooker variation is the epitome of contemporary comfort food—perfect for when you just want something hearty and no bother.
For a perfect accompaniment to these juicy pork chops, try some buttered egg noodles or mashed potatoes. Steamed green beans or a refreshing salad will complete off the meal. Also, some crusty bread to dip into the sauce is always a good idea, especially if you're in the mood for something daring.
Promotional Information

Pork Chops Smothered in Mushroom Gravy Cooked in a Slow Cooker for 4 Servings

This recipe calls for two tablespoons of olive oil, four bone-in pork chops that are approximately an inch thick, and a teaspoon each of salt and powdered black pepper.
Eight ounces of sliced mushrooms One big onion, finely sliced
- Minced garlic, 2 cloves
Chicken broth (one cup) and cream of mushroom soup (one can, 10.75 ounces)
2-Teaspoons dijon mustard
- Two tablespoons of water - one tablespoon of cornstarch
For garnish, chop some fresh parsley.
What to do
1. Add salt and pepper to the pork chops' surfaces on both sides.
2. In a skillet set over medium-high heat, warm the olive oil. Sear the pork chops for two to three minutes each side, or until they get a golden brown color. Place the slow cooker on high heat.
3. Put the mushrooms and cut onion into the same skillet. Fry for around 5 minutes, or until they start to get a little softer and darker. Sauté the minced garlic for one more minute, or until it begins to release its aroma.
4. While swirling to remove any browned pieces from the bottom of the skillet, pour the chicken stock into the pan. Combine the Worcestershire sauce and cream of mushroom soup. Before adding the pork chops to the slow cooker, bring the sauce to a simmer.
5. Simmer, covered, for 6-8 hours on low heat or 3-4 hours on high heat, or until pork chops reach desired doneness.
To make a slurry, step 6 is to combine cornstarch and water in a small bowl. Add it to the slow cooker and stir it in during the final half hour of cooking time to thicken the sauce.
7. Top the pork chops with fresh parsley and serve them drenched in the creamy mushroom gravy.
Tips and Variations
- To make it lighter, substitute boneless pork chops and cook them for a shorter period of time to prevent them from being overdone.
- A To enhance the flavor, try enhancing the mushroom and onion combination before placing it in the crockpot with a dash of dry white wine or sherry.
- A Make the mushroom and onion mixture the night before and put it in the fridge if you don't have much time in the mornings. All you have to do is throw everything into the slow cooker first thing in the morning and turn it on.
- A The next day for lunch, top a bowl of delicious pork chops and mashed potatoes with leftovers (if you happen to have some!). They also make fantastic sandwiches.

This recipe is a traditional comfort food that never fails to satisfy, and learning how to slow cook has changed my life. One leisurely dinner at a time is like bringing a little of culinary heritage into our modern, fast-paced society. My friends, savor every bite of life's bounty!