Recipe Background
When the air gets nippy and autumn starts to turn chilly, you need the right dish to warm you up bottom to top! That's where these Fall Favorite Pork Chops come in, for sure! These ultra-tender, sweet and savory chops are slow cooked in a creamy and fantastically savory sauce with mushrooms for a hit of beefy goodness. You'll be amazed how the luxurious sauce alone makes you feel warm and happy! Fall Favorite Pork Chops are meant to become your favorite!
When the air gets nippy and autumn starts to turn chilly, you need the right dish to warm you up bottom to top! That's where these Fall Favorite Pork Chops come in, for sure! These ultra-tender, sweet and savory chops are slow cooked in a creamy and fantastically savory sauce with mushrooms for a hit of beefy goodness. You'll be amazed how the luxurious sauce alone makes you feel warm and happy! Fall Favorite Pork Chops are meant to become your favorite!
Ingredients
- 6 (7-ounce) pork loin chops bone-in
- 1 teaspoon kosher salt
- 2 tablespoons canola oil
- 3/4 cup beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) condensed cream of chicken soup
- 2 cloves garlic minced
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 (8-ounce) carton fresh mushrooms sliced
- 1 large onion halved then sliced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Directions
- Season the pork chops on both sides with the salt.
- In a large skillet, over medium heat, add the canola oil.
- In batches, add the pork chops to the hot oil and cook, flipping them once, until browned evenly on both sides, about 3-4 minutes per side.
- Transfer the browned pork chops to a 7-quart slow cooker and repeat until all of the pork chops are browned.
- Add the broth to the skillet and cook, while scraping the bottom of the pan with a wooden spoon, until the browned bits are released and incorporated into the broth.
- Add the cream of mushroom soup, the cream of chicken soup, the garlic, the paprika, and the black pepper to the broth and stir to combine.
- Pour the soup mixture over the pork chops in the slow cooker.
- Add the mushrooms and the onions to the slow cooker.
- Cover the slow cooker and cook on low until the meat is tender and reaches a minimum internal temperature of 145 degrees F, about 5-7 hours.
- Transfer the pork chops to a plate.
- In a small bowl, add the cornstarch and the cold water and whisk to combine until smooth.
- Gradually add the slurry mixture into the cooking liquids in the slow cooker and stir to combine.
- Add the pork chops back to the cooking liquids in the slow cooker.
- Cover the slow cooker and cook on high until the sauce is slightly thickened, about 30 minutes.
- Serve.
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