Creamy Garlic Mushroom Pork Chops

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Recipe: Creamy Garlic Mushroom Pork Chops

Tender, juicy pork chops bathed in a savory, herb-flecked cream sauce.

  • Prep time: 15 minutes

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 4

Ingredients

  • 4 Thick-cut boneless pork chops

  • 1 lb Cremini or white button mushrooms, sliced

  • 4 cloves Garlic, minced

  • 1 cup Chicken broth

  • 1 can (10.5 oz) Cream of mushroom soup (or homemade roux)

  • 1/2 cup Heavy cream or sour cream

  • 1 tsp Dried thyme or rosemary

  • Salt & Pepper to taste

  • 1 tbsp Olive oil (for searing)

  • Fresh parsley for garnish

Instructions

  1. Sear (Optional but Recommended): Season pork chops with salt and pepper. Heat oil in a skillet over medium-high heat. Brown the chops for 2–3 minutes per side. This locks in flavor and provides that golden color seen in your photo.

  2. Layer: Place the sliced mushrooms and minced garlic at the bottom of the slow cooker. Lay the pork chops on top.

  3. Mix & Pour: In a small bowl, whisk together the chicken broth, cream of mushroom soup, and dried herbs. Pour this mixture over the chops.

  4. Slow Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours.

  5. Finish: About 15 minutes before serving, stir in the heavy cream (or sour cream) to add richness.

  6. Serve: Garnish with fresh parsley. Serve over mashed potatoes, egg noodles, or steamed rice.

Tips & Notes

  • Chop Choice: Use thick-cut chops (at least 1 inch). Thin chops tend to dry out quickly in a slow cooker.

  • The Sauce: If the sauce is too thin at the end, whisk 1 tbsp of cornstarch with 1 tbsp of water and stir it into the pot on the High setting for 10 minutes.

  • Mushrooms: Don’t be afraid to use a mix of mushrooms (Shiitake, Oyster, etc.) for a deeper “umami” flavor.

Nutritional Info (Per Serving)

Estimates based on standard ingredients.

  • Calories: 420 kcal

  • Protein: 32g

  • Fat: 28g

  • Carbohydrates: 9g

  • Fiber: 1g

Benefits of This Dish

  • High Protein: Pork is an excellent source of lean protein and B vitamins.

  • Low Carb Friendly: This recipe is naturally low in carbohydrates (especially if you swap the canned soup for a heavy cream reduction).

  • Mushroom Power: Mushrooms provide antioxidants and selenium, which support the immune system.

Common Q&A

Q: Can I use chicken instead of pork? A: Absolutely. Boneless, skinless chicken thighs work beautifully with this exact same sauce and timing.

Q: Why did my pork come out tough? A: Usually, this happens if the chops are too thin or if they were cooked too long on the “High” setting. Slow and low is the best way to keep pork tender.

Q: Can I make this dairy-free? A: Yes. Use a dairy-free “cream” of mushroom soup and sub the heavy cream for full-fat coconut milk or a splash of cashew cream.

Q: What side dishes pair best? A: Because the sauce is so rich, it pairs perfectly with roasted asparagus, garlicky green beans, or a simple mashed cauliflower.

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