For best results, choose extra thick-cut bone-in pork chops with some fat on them for these slow cooker pork chops. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.
The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.
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What Ingredients Do I Need for these Slow Cooker Pork Chops?
2 T. extra virgin olive oil
2-3 cloves garlic, crushed
2½ – 3 lbs. 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
What Side Dishes Go Best with Bone-in Pork Chops?
I am not sure about you but when I was a kid I would watch ‘The Brady Bunch’. I always remembered the one episode where Alice was making pork chops and Peter said what is for dinner? Alice said Pork Chops and applesauce so then Peter said it but with an accent, “Ahhh pork chops n’ applesauce”. Well for years whenever we had pork chops we would always have applesauce with them.
But no worries if you aren’t a fan of applesauce you can always do baked potatoes. Another great side are homemade mashed potatoes. The portabello mushrooms will be so delicious on top of the baked or mashed potatoes. Or you may just want to eat them all on their own. Laying your pork chops with the portabello mushroom gravy atop of a bed of white, brown rice or egg noodles would be a delicious idea.
Another great idea is having apple muffins, especially if you don’t opt for the applesauce idea.
What Size Crockpot Should I Use?
- 2 T. extra virgin olive oil
- 2-3 cloves garlic, crushed
- 2½ - 3 lbs. 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
- 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!
4 hours on high or 6 hours on low.
For this recipe, I would use a 5-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double your recipe a 10-quart crockpot may be more what you are looking for.