Recipe Background
He has a hearty laugh and he fills you with comfort. Now, let Date Night Pork Chops seal the deal. Thick, bone-in pork chops are slowly and lavishly cooked in a creamy, earthy, mushroom-and-onion-infused sauce for an unforgettable leading meal role any date night would love. When you are looking for something special, Date Night Pork Chops will kindly provide just what you've been searching for. It's a date!
He has a hearty laugh and he fills you with comfort. Now, let Date Night Pork Chops seal the deal. Thick, bone-in pork chops are slowly and lavishly cooked in a creamy, earthy, mushroom-and-onion-infused sauce for an unforgettable leading meal role any date night would love. When you are looking for something special, Date Night Pork Chops will kindly provide just what you've been searching for. It's a date!
Ingredients
- 1 tablespoon olive oil
- 4 (3/4-pound) thick pork chops bone-in
- salt to taste
- black pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 3/4 cup low-sodium beef broth
- 2 cups mushrooms sliced
- 1 small onion sliced
- 1 tablespoon cornstarch optional
- 1 tablespoon water optional
- mashed potatoes optional, to taste, cooked and hot, for serving
- fresh thyme optional, to taste, for garnish
Directions
- In a large skillet over medium-high heat, add the olive oil.
- On a large platter, add the pork chops and season them on both sides with the salt, the black pepper, the paprika, and the garlic powder.
- Add the seasoned pork chops to the heated olive oil and sear them on both sides, about 3 minutes per side.
- Transfer the pork chops to a clean, large platter.
- In the same large skillet, add the cream of mushroom soup, the cream of chicken soup, and the beef broth to the drippings in the pan and whisk to combine, while scraping the bottom to release any of the brown bits.
- Cook the sauce until combined, about 2-4 minutes.
- In a 6-quart slow cooker, evenly layer the mushrooms and the onions.
- In a single layer, add the browned pork chops on top of the mushroom-onion layer.
- Evenly add the soup mixture over the top of the pork chop layer.
- Cover and cook until the pork is tender and reaches an internal temperature of 145 degrees F, about 7-8 hours on low.
- During the last few minutes of the cooking process, for an optionally thicker sauce, in a small bowl, add the cornstarch and the water and whisk to combine.
- Add the slurry mixture to the sauce mixture and whisk to combine.
- Cook the sauce until thickened, about 5 minutes.
- Serve the pork chops and the mushroom-onion sauce with the mashed potatoes, garnished with the thyme.
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