Here’s a full recipe for Slow Cooker Pork Chops in a Thick Sauce, tender and full of flavor:
Slow Cooker Pork Chops in Thick Sauce
Ingredients
For the pork chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and black pepper to taste
- 1 tablespoon olive oil (optional, for searing)
For the sauce:
- 1 can (10.5 oz / 300 ml) cream of mushroom soup (or substitute with cream of chicken)
- 1 cup beef or chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)
Instructions
1. Optional sear
- Season pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear chops 2–3 minutes per side until browned (optional but enhances flavor).
2. Prepare the slow cooker
- Place chopped onions and garlic at the bottom of the slow cooker.
- Lay pork chops on top.
3. Make the sauce
- In a bowl, mix cream of mushroom soup, broth, paprika, thyme, and Worcestershire sauce.
- Pour sauce over the pork chops.
4. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours until pork is tender.
5. Thicken the sauce
- About 30 minutes before serving, mix cornstarch with cold water to make a slurry.
- Stir the slurry into the sauce in the slow cooker.
- Cover and cook on high for 20–30 minutes until sauce thickens.
6. Serve
- Serve pork chops hot with thick sauce over mashed potatoes, rice, or pasta.
- Garnish with fresh parsley if desired.
Tips for Best Results
- For extra flavor, add sliced mushrooms or bell peppers to the sauce.
- Bone-in chops retain more moisture and flavor, but boneless also works.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid drying out the pork.
If you want, I can also give a quick 4-hour slow cooker version perfect for busy weeknights that keeps the pork chops juicy and the sauce rich.