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Creamy Crock Pot Pork Chops with Potatoes and Mushrooms

Creamy Crock Pot Pork Chops with Potatoes and Mushrooms is hearty comfort food at its finest! Full of caramelized onion and garlic flavors with the most delightful creamy mushroom sauce, this amazing slow cooker pork chop recipe is one for the history books. 😉

Crock Pot Pork Chops with Potatoes and Mushrooms - a hearty, healthy slow cooker recipe that is so filling and flavorful!

Alternative Title: Otherworldly Creamy Caramelized Onion Garlic Herb Slow Cooker Pork Chops. 

Or, Alternative Title #2: The Only Crock Pot Pork Chops Recipe You’ll Ever Need.

There’s something about the combination of tender pork chops with delicious caramelized onions and potatoes with the finest garlicky mushroom cream sauce that makes for the perfect bite!

Truthfully, I haven’t made pork chops since my Maple Balsamic Pork Chops with Blueberry Olive Tapenade circa 2017.

Slow Cooker Pork Chops with creamy garlic sauce, potatoes, and mushrooms

What can I say? I’m more of a shredded pork girl.

My Instant Pot Carnitas, Instant Pot Pulled Pork and Apples, and Instant Pot Pulled Pork with Pineapple are so rich in flavor that they leave you feeling completely addicted.

All of this is to say, this creamy dreamy slow cooker pork chops recipe is scintillating enough even for those of us who are particular about our pork.

This recipe requires more steps and more components than my typical easy dinner recipes, but I promise it’s worth it.

If you love pork, potatoes, creamy sauces, caramelized onions, and/or mushrooms, it’s worth it!

In fact, the concept behind this recipe is no different than your standard Crock Pot Beef Stew. 

Let’s chat about the ingredients.

Slow Cooker Pork Chops with garlic cream sauce, potatoes and mushrooms. A healthy, filling comfort food recipe.

Crock Pot Pork Chops Ingredients:

Yukon Potatoes: Our carb of the meal 😉 Potatoes are incredibly satiating without being overly calorically dense, which is why they’re a solid choice when choosing carb sources.

I use mini gold potatoes, which don’t need to be chopped. If you use regular Yukon gold potatoes, chop them into large chunks (about 2-inches).

Avocado Oil: Used for sautéing the onion, mushrooms, and garlic and for searing the pork chops, avocado oil is a phenomenal high temperature cooking oil. It is perfect for applications like this where we’re cooking over high heat.

Yellow Onion, Mushrooms, Garlic: Huge flavor makers! Onion, mushrooms and garlic generate bold, rich flavors with a rustic twist for the most amazing sensory experience. Your house will smell like solid gold!

Pork Chops: The protein source here! Pork chops can be finicky when cooking them in a skillet because you must get just the right cook lest they turn out overly dry and – well – bland. I love this recipe because you’re guaranteed a flavorful, tender result. 

You can use either bone-in or boneless pork chops. Whenever the option presents itself, I always go with bone-in because the meat generally turns out more flavorful and tender.

For the Sauce: Full-fat canned coconut milk, gluten-free all-purpose flour (for thickening), chicken broth, Italian seasoning, sea salt, cider vinegar.

This combination is what gives us that creamy, amazing garlic herb sauce that happens to be dairy-free. 

Be sure to use full-fat canned coconut milk rather than coconut milk in a carton for the best result. Non-dairy milks are very lean, but full-fat canned coconut milk has the fat content we need for a delicious sauce.

If you do dairy, feel free to replace the canned coconut milk with half & half. Just be sure to heat the sauce slowly and don’t bring it to a full boil if you use dairy.

The gluten-free all-purpose flour is used to thicken the sauce. You can also use regular all-purpose flour, tapioca flour, or arrowroot flour.

Slow Cooker Pork Chops with creamy garlic sauce, potatoes, and mushrooms

Let’s hurry up and do some slow cooking!

How to Make Creamy Crock Pot Pork Chops:

Sauté the Vegetables:

Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown.

Add the garlic and continue cooking for another 1 to 2 minutes.

Transfer the veggies to a bowl and set aside until ready to use.

Sauté the onion and mushrooms until caramelized

Sear the Pork Chops:

Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary.

Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet.

Sprinkle the pork chops with salt

Sear for 2 to 3 minutes per side, until golden-brown.

Sear the pork chops until golden-brown

Make the Sauce:

While the vegetables are sautéing and the meat is browning, make the sauce.

To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well.

Bring to a full boil and whisk constantly until sauce thickens – this should only take a couple of minutes! Set sauce aside until ready to use.

Slow Cook Everything:

Place the potatoes at the bottom of the crock pot.

Transfer the seared pork chops to the crock pot, placing them on top of the potatoes. 

Place potatoes at the bottom of the crock pot then place the seared pork chops on top

Add the sautéed vegetables and mushrooms followed by the sauce.

Transfer the sautéed onion and mushrooms on top
Pour the creamy sauce on top

Stir as best you can, then secure the lid on the slow cooker.

Stir everything around in the crock pot

Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

Set it and forget it!

Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!

Recipe Tips:

If you’d like to minimize cleanup, you can use the same skillet for cooking the vegetables, searing the pork chops, and preparing the sauce. Do note that this will require more time as you’ll be performing each task one at a time.

On the other hand, to minimize prep time, you can use two separate skillets to sear the pork chops and sauté the onion and mushrooms and a separate pot for the sauce. 

If you’re running low on prep time, you can skip the process of sautéing the onion, mushrooms and garlic. I personally love the flavor that sautéed onions and mushrooms bring to a dish, but tossing them into the slow cooker raw works perfectly fine too.

That’s it! Tender, flavor-blasted chops engulfed in a cozy creamy sauce.

Slow Cooker Creamy Pork Chops with dairy-free sauce, potatoes, and mushrooms

While there are more steps than my typical dinner recipe, each step is very straightforward and easy. I’m betting this process is nothing new to you.

I see this as being a great meal prep recipe and also amazing for any weeknight meal to feed the family or entertain guests. Set it and forget it recipes just make life so easy!

If you love slow cooked meat recipes, also check out my Slow Cooker Ropa Vieja (Cuban Shredded Beef), Slow Cooker Barbacoa Beef Burrito Bowls, Slow Cooker Lamb Curry, and my Slow Cooker Bison Roast with Mashed Rutabaga.

May your slow cooking season be rich and bountiful!

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!

Ingredients

Slow Cooker Pork Chops:

  • 24 ounces Yukon gold potatoes, chopped into 2-inch chunks*
  • 2 Tbsp avocado oil
  • 4 to 5 pork chops**
  • 1 large yellow onion, diced
  • 8 ounces baby bella mushrooms, chopped
  • 5 cloves garlic, minced

For the sauce:

  • 1 (15-ounce) can full-fat coconut milk
  • ½ cup chicken broth or beef broth
  • 1 Tbsp cider vinegar or lemon juice
  • 2 Tbsp gluten-free all-purpose flour
  • 1 Tbsp dried parsley***
  • ½ tsp sea salt, to taste

Instructions

Sauté the Vegetables:

  1. Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown. Add the garlic and continue cooking for another 1 to 2 minutes. Transfer the veggies to a bowl and set aside until ready to use.

Sear the Pork Chops:

  1. Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary. Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet. Sear for 2 to 3 minutes per side, until golden-brown.

Make the Sauce:

  1. While the vegetables are saut̩ing and the meat is browning, make the sauce. To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well. Bring to a full boil and whisk constantly until sauce thickens Рthis should only take a couple of minutes! Set sauce aside until ready to use.

Slow Cook Everything:

  1. Place the potatoes at the bottom of the crock pot.
  2. Transfer the seared pork chops to the crock pot, placing them on top of the potatoes. 
  3. Add the sautéed vegetables followed by the sauce.
  4. Stir as best you can, then secure the lid on the slow cooker.
  5. Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  6. Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!

Notes

*If using baby gold potatoes, there is no need to chop the potatoes ahead of time.

**Use boneless or bone-in pork chops. I prefer bone-in.

***You can also use dried parsley or dried oregano in place of Italian seasoning.

Nutrition Information

Yield 4

Serving Size 1 of 4

Amount Per Serving

Calories 760Total Fat 42gCarbohydrates 40gNet Carbohydrates 36gFiber 4gSugar 5gProtein 51g

Creamy Crock Pot Pork Chops with Potatoes and Mushrooms is hearty comfort food at its finest! Caramelized onion and garlic with creamy sauce. Dairy-free, gluten-free, delicious!

 



Source
Creamy Crock Pot Pork Chops with Potatoes and Mushrooms is written by Julia for www.theroastedroot.net

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