Ingredients
- 4 thick-cut pork chops
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 can cream of mushroom soup, about 10.5 oz / 300 g
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
1. Season the pork chops
Pat the pork chops dry. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
2. Sear the meat
Heat olive oil and butter in a skillet over medium-high heat. Sear the pork chops for about 2–3 minutes per side, until nicely browned. They do not need to be fully cooked yet.
3. Prepare the slow cooker
Place the sliced onion and minced garlic in the bottom of the slow cooker. Arrange the browned pork chops on top.
4. Make the gravy
In a bowl, whisk together:
- Cream of mushroom soup
- Chicken broth
- Heavy cream
- Worcestershire sauce
- Thyme
Pour the mixture evenly over the pork chops.
5. Slow cook
Cover and cook on:
- LOW: 5–6 hours
or - HIGH: 2 1/2–3 1/2 hours
Cook until the pork is tender and reaches a safe internal temperature.
6. Thicken the gravy
Mix the cornstarch with 2 tablespoons of cold water until smooth. Stir it into the hot gravy during the last 15–20 minutes of cooking.
7. Serve
Spoon plenty of creamy gravy over each pork chop and serve hot.
Serving Ideas
Serve with mashed potatoes, rice, buttered noodles, roasted vegetables, or green beans.
Prep Time: 15 minutes
Cook Time: 5–6 hours on low
Servings: 4