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Slow Cooker Pork Chops With Mushroom Gravy on a plate
Andrew Fowler

Slow Cooker Pork Chops With Mushroom Gravy

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Prep Time 25 minutes
Cook Time 6 hours 35 minutes
Total Time 7 hours
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1 tbsp neutral oil
  • 8 oz cremini mushrooms thickly sliced
  • 4 oz shiitake mushrooms stems removed and caps sliced
  • 1 small shallot minced
  • 1/2 cup dry red wine
  • 1 cup low-sodium beef broth
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season chops with salt and pepper. Heat oil in a skillet over medium-high heat and brown chops for 2 minutes per side in 2 batches, then transfer to a 6-quart slow cooker.
  2. Cook mushrooms in the same skillet for 8 to 10 minutes until their liquid evaporates and edges brown. Add shallot for 1 minute, then wine and scrape the pan; simmer for 2 minutes.
  3. Pour mushroom mixture over chops with broth and rosemary. Cover and cook on low for 6 hours, checking at 5 hours, until fork-tender and at least 145°F, usually closer to 190°F for this marbled cut.
  4. Lift pork carefully to a platter and rest for at least 3 minutes. Transfer mushrooms and cooking liquid to a saucepan, skim excess fat and bring to a simmer.
  5. Mix cornstarch with cold water, stir into the simmering liquid and cook for 2 minutes until lightly thickened. Spoon mushrooms and gravy over the chops.