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Amazing Slow Cooked Pork and Creamy Mushrooms

A delicious slow-cooked pork chop recipe with a yummy creamy mushroom sauce.

For best results, choose extra thick-cut bone-in pork chops with some fat on them for this slow cooker pork recipe. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.

I also recommend only cooking on low heat for 4-6 hours for the tenderest and tastiest results.

The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops have finished cooking.

Delicious Slow Cooked Pork and Mushrooms

Slow-Cooked Pork and Creamy Mushrooms

A delicious slow-cooked pork recipe with a rich creamy mushroom sauce. Gluten and refined sugar-free and is delicious with cooked basmati rice or mashed potatoes.
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Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Main Course
Cuisine British
Servings 4 people
Calories 875 kcal

Equipment

  • Chef's Knife
  • Large Frying Pan (Skillet)
  • 5-6 Litre/Quart Slow Cooker or Instant Pot
  • Slotted Spatula
  • Platter or Large Plate

Ingredients
 
 

  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic crushed
  • 1 1/2 kg thick-cut bone-in pork chops 4 chops
  • 250 g baby Portobello mushrooms sliced
  • 1/2 cup chicken stock/broth preferably organic
  • 1/2 cup double/heavy cream
  • 250 g cream cheese one pack - cut into small cubes
  • 2 tbsp fresh parsley finely chopped
  • sea salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large frying pan/skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
  • Season the chops with salt and black pepper on both sides. Add to the hot pan with the garlic-infused oil. Sear the chops on each side until nicely browned, about 4 minutes each side. Transfer the chops to a platter and set aside.
  • Add the sliced Portobello mushrooms to the frying pan/skillet and season with additional salt and black pepper to taste. Sauté, stirring occasionally, until the mushrooms release their liquid and develop a nice colour, about 6 minutes.
  • Deglaze the frying pan/skillet by pouring in the chicken stock/broth and gently scraping the pan with a spatula to loosen the flavourful brown bits from the bottom. Remove from the heat and set aside.
  • Transfer the pork chops to a 5-6-litre/quart slow cooker crock or Instant Pot and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
  • Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
  • Temper the double/heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
  • Transfer the chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes and your choice of sides. Enjoy!

Notes

Notes:
The preparation time is about 30 minutes when including about 15 minutes to brown the chops.

Nutrition

Calories: 875kcalCarbohydrates: 7gProtein: 64gFat: 65gSaturated Fat: 28gCholesterol: 304mgSodium: 490mgPotassium: 1320mgFiber: 1gSugar: 4gVitamin A: 1454IUVitamin C: 3mgCalcium: 141mgIron: 2mg
Keyword Slow Cooker Pork
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