Name: Smothered Pork Chops in Mushroom Sauce
Prep time: 20 min
Cook time: 3 h 30 min
Ingredients: 6 boneless pork chops, 3/4-inch thick (about 6 ounces each); 1/4 cup all-purpose flour; 1/2 teaspoon steak seasoning; 1/2 teaspoon kosher salt; 3 teaspoon olive oil; 1/2 cup sliced onion; 8 ounce sliced mushrooms; 1 (14-1/2-ounce) can beef or chicken broth; Fresh thyme, for garnish

Smothered Pork Chops in Mushroom Sauce

Cook tender pork chops in a succulent and creamy mushroom sauce with this slow cooker recipe.

By: Addie Gundry

Editor's Note: Learn how to make easy slow cooker pork chops with this surprisingly simple recipe. This recipe for pork chops in mushroom sauce combines the ease of a slow cooker with this homemade taste of fresh ingredients to make a sophisticated dinner when you're short on time. While this recipe needs to cook in the slow cooker for just under 4 hours, the prep time is just 20 minutes!

If you're having a rough day and just need a recipe that feels like a hug, then these Smothered Pork Chops are all you need to turn it around. The thick-and-creamy mushroom sauce will warm you up from the inside out.

Serves6

Preparation Time20 min

Slow Cooker Time LOW3 hr 30 min

Ingredients

6 boneless pork chops, 3/4-inch thick (about 6 ounces each)
1/4 cup all-purpose flour
1/2 teaspoon steak seasoning
1/2 teaspoon kosher salt
3 teaspoons olive oil
1/2 cup sliced onion
8 ounces sliced mushrooms
1 (14-1/2-ounce) can beef or chicken broth
Fresh thyme, for garnish

Instructions:

Spray the insert of a 6-quart slow cooker with cooking spray.
Place the pork chops in a large zip-top plastic bag and add the flour, steak seasoning, and salt. Close the bag and shake to coat the pork chops completely.
In a large nonstick skillet, heat 1 1/2 teaspoons of the olive oil over medium-high heat. Remove the pork chops from teh zip-top bag and brown in the skillet until golden brown, about 3 minutes per side. Reserve the bag of seasoned flour.
Transfer the pork chops to the slow cooker and arrange them in one layer over the bottom. In the same skillet, cook the onion over medium-high heat, stirring, for 2 minutes, until translucent. Add the remaining 1 1/2 teaspoons olive oil and the mushrooms and cook, stirring, for 2 minutes more, until the mushrooms begin to brown. Sprinkle the onion and mushrooms with the reserved flour mixture and cook until the flour has been absorbed, about 1 minute. Add the broth and cook, stirring, until the mixture comes to a boil and begins to thicken, 3 to 5 minutes.
Pour the mixture into the slow cooker over the pork chops, cover, and cook on low for 3 to 3 1/2 hours, depending on the thickness of the pork chops.
Serve garnished with fresh thyme.