I love whipping up this meal, it’s such a breeze and nothing goes to waste.


– 4 bone-in pork chops, about 1-inch thick
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 8 ounces mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 can (10.75 oz) cream of mushroom soup
– 2 teaspoons Worcestershire sauce
– 1 tablespoon cornstarch
– 2 tablespoons water
– Fresh parsley, chopped (for garnish)


1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Add pork chops and sear on both sides until golden brown, about 2-3 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the sliced onion and mushrooms. Sauté until they begin to soften and brown, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour the chicken broth into the skillet, stirring to lift any browned bits off the bottom. Add the cream of mushroom soup and Worcestershire sauce, mixing well. Bring the mixture to a simmer, then pour it over the pork chops in the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender.
6. Mix cornstarch and water 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.
7. Serve the pork chops smothered in the rich mushroom gravy, garnished with fresh parsley.
Variations & Tips
– For a lighter version, you can use boneless pork chops and reduce the cooking time accordingly to avoid overcooking.
– To deepen the flavor, consider adding a splash of dry white wine or sherry to the mushroom and onion mixture before adding it to the crockpot.
– If you’re short on time in the mornings, prep the onion and mushroom mix the night before and store it in the fridge. In the morning, you can quickly assemble everything in the slow cooker and set it to cook.
– Leftovers (if you have any!) make fabulous sandwiches or can be used as a topping for a savory pork chop and mashed potato bowl for lunch the next day.

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