It can’t get simpler than throwing everything in the slow cooker and letting it do the work for you. Slow Cooker Pork Chops with Mushroom Sauce are not only super easy but SUPER delicious, too!
We do not shy away from the other white meat in this house. Yup! This week, Shelby from Grumpy’s Honeybunch is hosting this week which is all about easy pork chop recipes. There’s breakfast chops, slow cooker chops, barbecue chops, breaded chops, and even Japanese style chops. There’s a pork chop recipe for all your needs.
The hubs and I have pork chops or some form of pork at least once a month. That meant this recipe was already on the menu before this event was even posted. How convenient is that? I didn’t even have to research and ponder what to make. I love it when recipes and events come together like that.
This recipe has been in the “testing” phase for quite a while now. Every time I made I had to tweak something just slightly for the next test. More broth, less broth, more mushrooms, chunkier mushrooms, different mushrooms, thin chops, thick chops; these are just a few of the changes I’ve made each time I tried it. This was the most amazingly delicious version of this recipe that I was completely happy with sharing.
I have to share. When Mom was here for my birthday, we took a class at Sur La Table. It was Fast and Fabulous recipes which I talked about in this post. When we were finished with the class, both of us had to have the countertop appliance they featured in the course. It helps that it was 20% off because we took the class, too. I can’t wait to find another class to take. I’m looking for a bread class…
So, this appliance replaces my slow cooker with something that is a slow cooker, sauté pan, pressure cooker, and rice cooker. That’s just crazy. What’s even more crazy is that I haven’t gotten one until now! What was I thinking? Why was I holding back? I love this cooker! I’ve used it least once a week since I got it. Sometimes twice a week.
It also makes my pathetic memory not such a #dinnerfail. I am always forgetting to thaw something, chop something, or just completely forget I was making a slow cooker meal at all. Yes. I have done that. My brain truly is a sieve! I’m not kidding.
If I forget to take the meat out, I can take it out that morning and use the pressure cooker function to make dinner. This actually happened recently. I almost scrapped dinner entirely, but then decided I’d try out the pressure cooker function. That recipe will be shared later after I perfect it. I quite often forget to set the timer up on the rice cooker. No big deal any more! I can easily make it in the pressure cooker or simply use the rice function on the cooker.
In the case of this recipe, I had everything ready to go and was easy to put it all together that morning, delay the cooker – Oh? I didn’t tell you about that? Yes! There is a delay cook setting so you can have it start later in the day. That’s why I love this over my slow cooker because I couldn’t set the time I wanted it to start. I had a programmable slow cooker but only programmable to how long I want it to cook at what setting.
No, this post was really supposed to be about these chops, but I can’t get the chops without going through how much I love this appliance that will make any meat, not only pork chops, quick and easy meals. It was the first time I used the slow cooker function and it rocked cooking these pork chops.
You can see how easy it was the put this together. I put the chops in the liner, topped them with the herbs and mushrooms then poured the broth mixture over top. Then I put the lid on, set the delay, and went to work. When I came home, they were perfectly cooked, the sauce was silky smooth and delicious, and dinner was on the table after the noodles were cooked.
Oh yeah, baby. That’s what dinner looked like. The chops were super thick and delicious. No. I didn’t eat the whole chop. I did eat all the noodles though. They were covered in that thick, rich, mushroom gravy that was so good!! I could drink it from the pan good.
Now, the gravy is so good because I use one of those mushroom gravy packets. Yes. I cheated and used one of those packets. And to be honest, I have to tell you, I’ll do it again. It has amazing mushroom flavor that enhances the mushrooms in this recipe. It also thickens the recipe as it cooks. It’s a win win!
See what I mean? And those pork chops are super fork tender! You can see that the meat is falling off the bone and screaming, “EAT ME!” I saved a little time and bought some pre-chopped mushrooms, which is perfect. They are chopped thicker so they can stand up to the slow cooker and not disintegrate.
Whether you use a slow cooker or a new kitchen gadget like I did, these pork chops are super easy and delicious. Your family will ask for this meal again and again. And you’ll be happy to oblige because they are not only quick to whip up but super easy. Just layer it in the slow cooker, set it, and let your slow cooker do the work for you.
What’s your favorite pork chop recipe?
- 2 pounds bone-in, thick cut pork chops
- 10.5 ounces cream of mushroom soup
- 3/4 ounces mushroom gravy mix
- 1 cup milk
- 8 ounces thick, sliced mushrooms
- 3 to 4 sprigs of fresh thyme
- 1 sprig fresh rosemary
- 8 ounces uncooked egg noodles
- 1 tablespoon butter
- 2 teaspoons garlic salt
- Place pork in the liner of a slow cooker.
- Strip the leaves from the stems of the thyme and rosemary. Finely chop the herbs and sprinkle over the pork.
- Combine the soup with the gravy mix and the milk. Stir with a whisk until combined.
- Sprinkle the mushrooms over the pork and pour the gravy mix over the mushroom.
- Cook on low 6 to 8 hours or on high 4 to 6 hours; until the pork chops are fork tender.
- While the pork is cooking, cook the pasta per the package directions omitting the salt and fat. Stir in the butter and garlic salt and set aside.
- Once the pork is cooked through, stir in the sour cream.
- Divide the noodles evenly between 4 plates. Top with one chop per plate and top with sauce.
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