Slow Cooker Hunter’s Pork Chops with Mushrooms and Bacon Step-by-step instructions

Before you start

Before starting, pat the pork chops dry and trim any excess fat if desired. Slice the mushrooms and cut the bacon into pieces. Measure the gravy mix and broth. No need to preheat the slow cooker; just have all ingredients ready.

Set out a 6-quart slow cooker and ensure it's clean. This recipe is straightforward, so minimal prep is required. Have a cutting board and chef's knife handy for the mushrooms and bacon. If using a homemade gravy mix, combine the dry ingredients in a small bowl.

Instructions

Layer and Season

1. 1Layer the Pork Chops
   Place the boneless pork loin chops in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. The chops should fit snugly but not overlap too much.
   Look for The pork chops cover the bottom of the insert evenly.
   Tip If the chops are very thick, consider cutting them in half so they cook evenly.
2. 2Add Mushrooms and Bacon
   Scatter the sliced mushrooms and bacon pieces evenly over the pork chops. No need to stir; layering keeps the flavors distinct and the bacon will render as it cooks.
   Look for Mushrooms and bacon cover the pork in an even layer.
   Tip Use thick-cut bacon for a meatier texture, but any bacon works.
3. 3Sprinkle Gravy Mix
   Sprinkle the dry gravy seasoning mix evenly over the mushrooms and bacon. This will create a savory, rich gravy as it cooks.
   Look for The seasoning dusts the top of the ingredients evenly.
   Tip If using a mix with added salt, be mindful of additional salt later.
4. 4Pour Broth
   Pour the beef broth over everything. Do not stir; the liquid will help create steam and cook the pork gently.
   Look for The broth pools around the edges, not covering the top completely.
   Tip Use low-sodium broth to control saltiness.

You should see pork chops covering the bottom of the insert, topped with a layer of mushrooms and bacon. The gravy mix and broth are added, but the liquid doesn't cover the top. The aromas of bacon and mushrooms are just starting to meld. Everything is in place for a slow, even cook.

Slow Cook

5. 5Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, or until the pork is tender and easily pulls apart with a fork. The internal temperature of the thickest chop should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The pork is opaque, tender, and the gravy is bubbling slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep heat steady.

After 6 to 7 hours on low, the kitchen smells richly savory. The pork is tender and easily pierced with a fork, and the gravy is bubbling gently.

The mushrooms have softened and released their liquid, and the bacon is fully cooked. The pork should be opaque and juicy, with no pink remaining.

Rest and Serve

6. 6Rest and Serve
   Once cooked, turn off the slow cooker and let the pork rest in the gravy for at least 3 minutes before serving. This allows the juices to redistribute. Serve hot, spooning the mushroom-bacon gravy over each chop.
   Look for The gravy is thick and glossy, and the pork is fork-tender.
   Tip For a thicker gravy, whisk a slurry of cornstarch and water into the hot liquid and cook for a few minutes.

The pork rests in the hot gravy, allowing the juices to settle. The gravy has a glossy sheen and a thick, spoonable consistency. The meat is fork-tender and pulls apart easily. The dish is ready to serve, with the mushroom-bacon gravy coating each chop beautifully.

Common mistakes

A common mistake is lifting the lid too often to check on the pork, which releases heat and can extend cooking time. Another is overcooking thin chops, which can become dry; use the temperature check as your guide.

Also, avoid adding too much liquid, as the mushrooms and bacon release their own juices. If the gravy is too thin at the end, a cornstarch slurry can thicken it. If too salty, balance with a splash of water or cream.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part. The meat should be opaque white with no pink in the center, and it should shred easily with a fork.

The mushrooms will be soft and the bacon cooked through. Let the pork rest in the gravy for at least 3 minutes before serving to allow the juices to redistribute. If the pork is not tender after the recommended time, continue cooking for another 30 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest