Slow Cooker Creamy Mushroom Pork
Tender pork chops are slow-cooked with mushrooms, onion, garlic, and broth, then finished with cream, Dijon mustard, and thyme for a rich family dinner.
Equipment
- Measuring cups
- Measuring spoons
- skillet
- slow cooker
- spatula
- Whisk
Ingredients
- 4 pork chops bone-in or boneless
- 1 tablespoon olive oil
- 1 onion sliced
- 225 g mushrooms sliced
- 2 garlic cloves minced
- 1 cup low-sodium gluten-free chicken broth
- ½ cup heavy cream
- 2 tablespoons gluten-free Dijon mustard
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- Black pepper to taste
Instructions
- Season the pork chops with salt and black pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the pork chops for 2–3 minutes per side until lightly browned.
- Transfer the pork chops to the slow cooker.
- Add the onion and mushrooms to the same skillet.
- Cook for 5–7 minutes until softened.
- Add the garlic and cook for 1 minute.
- Pour the chicken broth into the skillet.
- Scrape the browned pieces from the bottom into the broth.
- Pour the mushroom mixture over the pork chops.
- Cover and cook on LOW for 6–8 hours.
- Whisk the cornstarch and water together until smooth.
- Stir the cornstarch mixture, heavy cream, Dijon mustard, and thyme into the slow cooker.
- Cover and cook on HIGH for 15–20 minutes until the sauce thickens.
- Check that the pork has reached a safe internal temperature.
- Serve the pork chops with the creamy mushroom sauce.
Notes & Wine Advice
Serving Suggestions
Serve the pork chops with mashed potatoes, mashed cauliflower, steamed rice, buttered noodles, green beans, or roasted vegetables. Crusty bread is also useful for soaking up the mushroom sauce.Recipe Notes
Browning the pork before slow cooking develops a deeper flavor. Full-fat heavy cream produces the smoothest sauce. If the sauce becomes too thick, stir in a small amount of warm chicken broth before serving.Variations
Use boneless pork loin chops for easier serving or bone-in chops for additional flavor. Add spinach during the final thickening stage or replace some of the mushrooms with sliced leeks.Wine Advice
A silky Pinot Noir complements the earthy mushrooms without overwhelming the pork. A lightly oaked Chardonnay pairs naturally with the cream sauce and Dijon mustard.Nutrition values
Calories: 420 kcal | Carbohydrates: 9 g | Protein: 37 g | Fat: 27 g | Saturated Fat: 11 g | Sodium: 610 mg | Sugar: 3 g