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

There’s something about the rich, comforting embrace of smothered pork chops that just feels like a warm hug after a long day. This dish, a staple at cozy Sunday dinners, brings back memories of gatherings at my grandmother's house, where the aroma of simmering gravy promised a meal full of laughter and love. In my own kitchen, I’ve found ways to simplify and adapt these cherished recipes to fit a hectic schedule without sacrificing that slow-cooked taste. Perfect for anyone looking to prepare a hearty, no-fuss meal, this slow cooker version with mushroom gravy is a testament to modern convenience meeting traditional comfort.

Pair these tender pork chops with a side of creamy mashed potatoes or buttered egg noodles to soak up all that delicious gravy. For a well-rounded meal, add steamed green beans or a crisp salad. And, if you're feeling adventurous, a chunk of crusty bread to dip into the sauce won’t go amiss.

Slow Cooker Smothered Pork Chops with Mushroom Gravy
Servings: 4

- 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.

- 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.

Embracing the art of slow cooking has been a game-changer in my busy life, and this dish is a comforting classic that doesn't disappoint. It’s like carrying forward a piece of culinary tradition into our fast-paced world, one slow-cooked meal at a time. Enjoy the richness of life and flavors, my friends!