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Slow Cooker Pork Chops and Gravy

Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 bone-in pork chops about 3 pounds (1.36 kg) total
  • Salt to taste
  • Ground black pepper to taste
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 Tbsp olive oil 15 ml
  • 1 can condensed cream of mushroom soup 10.5 ounces (298 g), undiluted
  • 1 can condensed cream of chicken soup 10.5 ounces (298 g), undiluted
  • ¾ cup reduced-sodium beef broth 177 ml
  • 2 cups sliced fresh mushrooms about 140–150 g
  • 1 small onion sliced
  • 1 Tbsp cornstarch about 8 g, optional
  • 1 Tbsp cold water 15 ml, optional

Method
 

  1. Heat the olive oil in a heavy 12-inch skillet over medium-high heat. Season both sides of the pork chops with salt, black pepper, paprika, and garlic powder.
  2. Brown the chops for about 3 minutes per side, working in batches if necessary. Transfer the browned pork from the skillet.
  3. Add both undiluted condensed soups and the reduced-sodium beef broth to the skillet. Whisk while scraping the browned bits from the bottom.
  4. Spread the mushrooms and onion in a 6-quart slow cooker. Place the pork on top, pour in the gravy mixture, cover, and cook on LOW for 7–8 hours. The pork should be fork-tender and reach at least 145°F (63°C).
  5. Remove the chops carefully. If desired, whisk the cornstarch with cold water, stir it into the gravy, and allow it to thicken for about 5 minutes. Serve the pork with the mushrooms, onion, and gravy.