Smothered Chops with Mushroom Gravy

INGREDIENTS

  • 4-6 bone-in pork chops 1″ thick
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 large yellow onion, thinly sliced
  • 8 ounces sliced mushooms
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 10.75 oz. can cream of mushroom soup
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. corn starch
  • 1/2 cup fresh parsley, chopped
  • olive oil

DIRECTIONS

  1. Season both sides of the pork chops with salt and pepper
  2. Add 2 Tbsp. Olive Oil in a frying pan over medium high heat. Add pork chops two at a time and sear both sides until golden brown 2-3 minutes. Transfer to a slow cooker.
  3. In the same skillet add the sliced onions and mushrooms and sauté until they begin to soften. Add the minced garlic and continue sautéing 1-2 minutes more.
  4. Pour the chicken broth into the skillet, stirring to lift the brown bits off the bottom. Add the cream of mushroom soup and Worcestershire sauce, mix well and bring it to a simmer then pour the mixture over the chops in the slow cooker.
  5. Cover and cook on low for 6 hours until the pork chops are tender – cook longer if you want them to begin falling apart with a fork.
  6. Mix the water and corn starch in a small bowl to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking to thicken the gravy.

Notes

  • For a lighter version use boneless port chops and reduce the cooking time accordingly to avoid over cooking.
  • For a deeper flavor add 1/2 cup of dry white wine to the onion and mushroom mixture before adding it to the slow cooker.
  • For more gravy double the broth, soup and corn starch slurry.
  • These are awesome with whipped or baked potatos, and your favorite veggies.