Slow Cooker Bone-In Pork Chops

Slow cooking thick cut bone-in pork chops results in a tender and juicy dish.. A quick sear and some sauteed mushrooms add extra layers of flavor. And sauce, you must have sauce with pork chops. A light cream-cheese gravy rounds out the dish and can be easily thickened to suit your taste. Slow cooker bone-in pork chops are a hearty weeknight meal with little prep and lots of flavor. Enjoy!

Tips for Making Slow Cooker Bone-In Pork Chops

• Choose thickly cut pork chops, around one inch or more, with a bit of fat. This will result in a juicy, tender chops. Thin chops or cutlets often can get tough or simply fall apart in the slow cooker.
• To thicken the sauce, simply mix one part cornstarch with two parts cold water and add to the slow cooker at the end of cooking. Cook on high for a minute or so and stir.
• Snip or slice two cuts into the outer band of fat on the chops to prevent buckling while cooking.
• Use a disposable slow cooker liner to avoid messy cleanup. I use the liners from Reynolds, which are available in most grocery stores and online.

Ingredients for Bone-In Slow Cooker Pork Chops

2 T. extra virgin olive oil
3 cloves garlic, peeled and crushed
2½ – 3 lbs. thick-cut bone-in pork chops
8 oz. fresh mushrooms, sliced (Baby Portobello or common/button)
½ cup chicken broth
½ cup half & half or heavy cream
8 oz. cream cheese, cut into small cubes
2 T. fresh parsley, finely chopped (optional garnish)

How to Make Slow Cooker Pork Chops

1. 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.
2. 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.
3. Add the sliced mushrooms to the skillet and season with additional salt and black pepper. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
4. 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.
5. 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.
6. Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
7. Temper the 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.
8. 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!