Slow Cooker Garlic Butter Pork Chops

Creamy mushroom garlic sauce with melt-in-your-mouth pork chops.

Ingredients:

For the Pork Chops:

4 boneless or bone-in pork chops (about 1-inch thick)

Salt and black pepper to taste

2 tablespoons olive oil (for searing)

4 cloves garlic, minced

1 tablespoon unsalted butter

8 oz (225g) mushrooms, sliced (baby bella or white mushrooms work well)

1 small onion, diced

1 teaspoon dried thyme (or Italian seasoning)

For the Sauce:

1 cup chicken broth (low sodium)

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard (optional, but adds flavor)

½ cup heavy cream or half-and-half

2 tablespoons all-purpose flour or cornstarch (for thickening)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Pork Chops:

Season the pork chops with salt and pepper.

In a skillet over medium-high heat, add olive oil.

Sear pork chops for about 2–3 minutes on each side until golden brown. Don’t cook them through — just enough for color.

Transfer the pork chops to the slow cooker.

2. Prepare the Mushroom Garlic Mixture:

In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.

Add onions and cook until softened (about 3–4 minutes).

Add mushrooms and thyme; cook until mushrooms are browned (5–7 minutes).

Transfer this mixture over the pork chops in the slow cooker.

3. Make the Sauce:

In a bowl, whisk together chicken broth, Worcestershire sauce, Dijon mustard, and flour/cornstarch until smooth.

Pour the sauce mixture over the pork and mushrooms in the slow cooker.

4. Slow Cook:

Cover and cook on Low for 6–7 hours or High for 3–4 hours until pork chops are tender.

5. Finish with Cream:

In the last 15–20 minutes of cooking, stir in the heavy cream.

Let it heat through and thicken slightly. Taste and adjust seasoning with salt and pepper.

6. Garnish and Serve:

Sprinkle chopped parsley on top before serving.

Serve with mashed potatoes, rice, or over egg noodles for a hearty meal.