Tender Slow-Cooked Pork Chops in Rich Gravy

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Tender Slow-Cooked Pork Chops in Rich Gravy

This recipe transforms humble pork chops into a melt-in-your-mouth masterpiece. Slow-cooked in a savory, herb-infused gravy, they become incredibly tender and full of flavor. It’s the ultimate comfort food that feels both rustic and elegant.

Prep Time: 15 minutes
Cook Time: 3-4 hours (Low) or 6-8 hours (High)
Total Time: 3 hours 15 minutes (minimum)
Serves: 4-6

Ingredients

For the Pork & Seasoning:

· 4-6 bone-in pork chops, about ¾-inch thick (about 3 lbs total)
· 1 tsp kosher salt
· ½ tsp black pepper
· 1 tsp garlic powder
· 1 tsp dried thyme
· ½ tsp smoked paprika
· 2 tbsp all-purpose flour (for dredging)
· 2 tbsp olive oil or unsalted butter

For the Slow Cooker:

· 1 large yellow onion, sliced
· 8 oz (225g) cremini or button mushrooms, sliced (optional)
· 4 cloves garlic, minced
· 1 ½ cups low-sodium chicken broth
· ¼ cup dry white wine, dry sherry, or additional broth
· 2 tbsp soy sauce or Worcestershire sauce
· 1 tbsp Dijon mustard
· 2 sprigs fresh rosemary or 1 tsp dried
· 2 bay leaves

For the Gravy (at the end):

· 3 tbsp cornstarch or all-purpose flour
· 3 tbsp cold water
· ½ cup heavy cream, half-and-half, or full-fat sour cream (optional, for creamier gravy)
· Fresh parsley, chopped (for garnish)

Instructions

  1. Season & Sear the Pork:
  2. Pat pork chops completely dry with paper towels. This is crucial for a good sear.
  3. In a small bowl, combine salt, pepper, garlic powder, thyme, and smoked paprika. Rub the mixture evenly over both sides of the chops.
  4. Sprinkle the flour lightly over both sides of each chop, shaking off any excess.
  5. Heat the olive oil in a large skillet over medium-high heat. Sear the chops for 2-3 minutes per side, until a golden-brown crust forms. You may need to do this in batches. Don’t overcrowd the pan. Transfer seared chops to a plate.
  6. Build the Slow Cooker Layers:
  7. In the bottom of your slow cooker, spread out the sliced onions and mushrooms (if using).
  8. Place the seared pork chops on top of the vegetables. Scatter the minced garlic over the chops.
  9. In a measuring cup or bowl, whisk together the chicken broth, wine, soy sauce, and Dijon mustard. Pour this mixture around (not directly on top of) the chops.
  10. Add the rosemary sprigs and bay leaves to the liquid.
  11. Slow Cook:
  12. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The pork is done when it is fork-tender and easily pulls away from the bone. Cooking on low is recommended for the most tender result.
  13. Make the Gravy & Finish:
  14. Once cooking is complete, carefully transfer the pork chops to a serving platter and tent loosely with foil. Remove the rosemary stems and bay leaves from the slow cooker.
  15. Turn the slow cooker to HIGH (if it wasn’t already). In a small bowl, make a slurry by whisking the cornstarch with cold water until smooth.
  16. Whisk the slurry into the hot liquid in the slow cooker. Cover and cook for an additional 15-20 minutes, until the gravy has thickened.
  17. Optional Creamy Finish: For a richer gravy, stir in the heavy cream or sour cream after it has thickened. Heat through for another 5 minutes.
  18. Taste the gravy and adjust seasoning with salt and pepper if needed.
  19. Serve:
  20. Spoon the rich gravy over the pork chops. Garnish with fresh chopped parsley.
  21. Serve hot over mashed potatoes, egg noodles, rice, or with roasted vegetables to soak up all the delicious gravy.

Tips & Variations:

· Chop Choice: Bone-in, thick-cut chops (rib, loin, or shoulder) are best for slow cooking as they stay juicier. Avoid thin, boneless chops as they can overcook and dry out.
· Searing is Key: Don’t skip the sear! It builds deep flavor and a beautiful fond in the pan that translates to the gravy.
· Wine Substitute: If avoiding alcohol, use additional chicken broth with a teaspoon of red or white wine vinegar for acidity.
· Vegetable Add-Ins: Add carrots or potatoes (cut into large chunks) with the onions for a complete meal.
· Instant Pot Method: Use the “Sauté” function to sear the chops. Deglaze the pot with the broth mixture, then add all ingredients. Cook on High Pressure for 12-15 minutes, followed by a 10-minute natural release. Thicken gravy using the “Sauté” function after removing the chops.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy may thicken when cold; thin it with a little broth when reheating.

Enjoy this soul-warming, fuss-free meal where the slow cooker does all the work to deliver the most tender pork chops imaginable.

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