Slow Cooker Pork Chops in Onion Mushroom Gravy Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature to help the slow cooker reach the target temperature faster. Have your slow cooker placed on a stable, heat-resistant surface away from any edges. Verify that the inner crock is clean and dry.

Gather your measuring tools and a small mixing bowl for the gravy base to ensure a smooth, clump-free consistency before pouring it over the meat. Clear enough space in your kitchen to maneuver comfortably without splashing the gravy.

Instructions

Preparation and Arrangement

1. 1Prepare the slow cooker
   Arrange the bone-in pork chops in a ring at the bottom of the slow cooker crock to ensure even heat distribution and consistent cooking throughout the braising process.
   Look for Chops arranged in a single layer
   Tip Use a slow cooker with a removable ceramic crock for easier cleanup.

The pork chops should be arranged in a circular pattern at the bottom of the slow cooker to promote even cooking. Ensure the meat is not stacked on top of itself, as this can lead to uneven heat distribution and potential food safety issues. The slow cooker should be plugged in and ready to be set once the gravy is added.

Gravy Incorporation

2. 2Mix and pour the gravy
   In a separate container, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until well combined. Pour this mixture evenly over the pork chops in the slow cooker.
   Look for Gravy mixture is smooth and fully covers the meat
   Tip Ensure the soup is fully incorporated with the broth to prevent clumping.

The gravy mixture must be whisked until completely smooth, with no visible lumps of onion soup mix or undiluted mushroom soup. When poured over the pork, the liquid should cover the base of the chops. The mixture should smell savory and aromatic, indicating that the seasoning is well-balanced before the long cooking process begins.

Braising and Resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 hours or high for 3 hours. Once finished, ensure the pork chops reach a minimum internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving with a generous ladle of the mushroom onion gravy.
   Look for Meat is tender and pulls away from the bone
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the chop.

After the cooking time, the pork should be fork-tender and the gravy should have thickened into a rich, cohesive sauce. Verify the internal temperature with a thermometer.

Once done, let the meat rest outside the slow cooker for at least 3 minutes. The aroma should be savory and inviting, with no signs of burnt edges or separated liquid.

Common mistakes

A common mistake is using pork chops that are too thin, which leads to dry meat. Another error is failing to combine the gravy ingredients thoroughly before adding them, which can result in pockets of undissolved soup mix.

Avoid lifting the lid during the cooking process, as this releases heat and moisture, significantly increasing the required cooking time. Finally, do not overcrowd the slow cooker, as this prevents the gravy from circulating properly around the meat.

How to tell it’s done

The pork chops are fully cooked when they reach an internal temperature of 145°F (63°C) at the thickest part of the chop. Visually, the meat should appear opaque throughout and pull away easily from the bone when tested with a fork.

The gravy should be thick, bubbly, and have a rich, deep brown color. Ensure the meat rests for at least 3 minutes before serving to allow the juices to redistribute, ensuring the most tender bite possible.

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