Slow-Cooker Creamy Mushroom Marsala Pork Chops Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you plan to sear the pork chops, heat a large skillet over medium-high heat with a drizzle of oil. Slice the mushrooms and mince the garlic. Measure out the Marsala wine and beef broth.

Have the heavy cream and butter at room temperature so they blend smoothly into the sauce at the end. Set out your serving dishes and prepare your chosen sides—garlic mashed potatoes or buttered pappardelle noodles are classic choices.

Instructions

Layer and slow-cook

1. 1Layer the ingredients
   Place the pork chops in the bottom of a 6-quart slow cooker. Scatter the sliced cremini mushrooms and minced garlic over the top. Pour the sweet Marsala wine and beef broth around the chops, making sure the liquid comes up around the meat but does not fully submerge it. Season with a pinch of kosher salt and black pepper.
   Look for The liquid should be fragrant with Marsala and the mushrooms piled over the pork.
   Tip For extra flavor, sear the pork chops in a hot skillet until browned on both sides before adding them to the slow cooker.
2. 2Season and cover
   Sprinkle the top with a little more salt and pepper if desired. Cover the slow cooker with the lid. Set the temperature to LOW and cook for 6 hours, until the pork is fork-tender and easily pulls apart. Let it rest for 3 minutes before slicing.
   Look for The pork should be very tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking—each peek adds 20 minutes to the cooking time.

At the end of the first phase, the slow cooker will be filled with a fragrant mixture of Marsala, broth, and mushrooms. The pork chops should be submerged in liquid and the mushrooms will have softened and released their juices.

The aroma of garlic and wine will fill your kitchen. Before moving on, check that the pork is fork-tender—if it still resists, let it cook another 30 minutes and check again.

Finish the sauce

3. 3Finish the sauce
   After 6 hours, carefully remove the pork chops to a plate and cover loosely with foil. Stir the heavy cream and butter into the slow cooker liquid. Let the sauce simmer on HIGH, uncovered, for 10–15 minutes, until it thickens slightly and becomes velvety. Return the pork chops to the sauce and warm through for 5 minutes. Let it rest for 3 minutes before slicing.
   Look for The sauce should coat the back of a spoon and look glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until thickened.

After adding the cream and butter, the sauce will transform from a thin broth to a glossy, velvety sauce. It should coat the back of a spoon and have a rich, pale tan color. The butter will add a beautiful sheen. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, let it simmer a few more minutes; if too thick, add a splash of broth.

Serve and enjoy

4. 4Serve
   Serve the pork chops and sauce over garlic mashed potatoes or buttered pappardelle noodles. Ladle extra mushroom Marsala sauce over the top. Let the pork rest for at least 3 minutes before slicing or shredding.
   Look for The sauce should be creamy and full of mushrooms, and the pork should be fork-tender.
   Tip For a thicker sauce, let it simmer longer before adding the pork back.

The pork chops should be beautifully glazed with the creamy Marsala sauce, and the mushrooms should be tender and flavorful. When you plate them over mashed potatoes or noodles, the sauce should pool around the base. The dish should look rustic and inviting, with a rich, savory aroma. Let the pork rest for at least 3 minutes before serving to ensure maximum juiciness.

Common mistakes

One common mistake is lifting the lid during cooking, which lets heat escape and adds time. Another is using lean, thin pork chops that can dry out—stick with thick chops. If the sauce turns out too thin, don’t panic: simmer it uncovered on HIGH for 10–15 minutes to reduce, or whisk in a cornstarch slurry.

Conversely, if the sauce becomes too thick, add a splash of broth or water to loosen it. Finally, don’t skip the resting time—it allows the juices to redistribute, keeping the pork moist.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart, which usually takes about 6 hours on LOW. To be safe, use an instant-read thermometer: the internal temperature should read at least 145°F (63°C).

Because the slow cooker continues to cook the meat after you add the cream, you can also check that the pork is cooked through by cutting into the thickest chop—there should be no pink in the center. The sauce should be thick enough to coat the back of a spoon and taste rich and savory with a hint of sweetness from the Marsala.

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