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one broad irregular cooked pork shoulder blade chop with several distinct muscle sections separated by softened fat seams and a small flat angular blade-bone cross-section embedded within the meat, partly covered with glossy dark brown gravy and thick browned cremini and shiitake mushroom slices on an ordinary plate, with no long curved rib bone, single round loin eye, cream sauce, parsley or side dishes
Rachel Kim

Slow Cooker Pork Chops With Mushroom Gravy

Brown the mushrooms until their water has cooked away before they join these chops, then use their browned drippings for a dark gravy without canned cream soup. A mix of cremini and shiitake gives the sauce texture, with rosemary kept inside the braise instead of scattered over the finished pork.
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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.