Slow Cooker Swiss Mushroom Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level, heat-resistant surface away from any water sources.

Take the pork chops out of the refrigerator about 20 minutes before you start to take the chill off, which helps the meat cook more evenly. Have your mushrooms sliced and your soup and cheese ready on the counter so you can assemble the dish quickly.

Instructions

Layering the pork

1. 1Prepare the slow cooker
   Place the boneless pork chops into the bottom of the slow cooker, arranging them in a single, even layer to ensure they cook uniformly. If the chops are overlapping significantly, try to fan them out to allow maximum surface area contact with the heating element at the bottom of the vessel.
   Look for The pork chops should be arranged fanned out across the base of the slow cooker insert.
   Tip Ensure the pork chops are patted dry before placing them into the slow cooker to avoid excess liquid.

The pork chops should be laid out in a single layer at the bottom of the slow cooker. Ensure there is no debris on the edges of the insert and that the cord is safely positioned away from the heat source before you begin the cooking cycle.

Adding the sauce base

2. 2Add sauce and mushrooms
   Evenly scatter the sliced mushrooms over the top of the pork chops. Following this, take the condensed cream of mushroom soup and spoon it directly over the mushrooms and meat. Use the back of a spoon to spread the soup slightly so that it covers the chops and mushrooms thoroughly, creating a thick, protective layer that will keep the meat moist during the cooking process.
   Look for The soup should create a thick, consistent layer covering the mushrooms and the pork chops below.
   Tip Do not add any additional water or broth, as the mushrooms and meat will release enough moisture.

The mushrooms should be spread evenly and the soup should be distributed across the top. Check that the soup covers the majority of the pork to ensure the meat stays submerged in the creamy base, which prevents the surface from drying out during the slow cooking process.

Finishing with cheese

3. 3Final cook and cheese
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the pork reaches an internal temperature of 145°F (63°C), place a slice of Swiss cheese on top of each chop. Cover again for 5 minutes until the cheese is melted, then let the meat rest for at least 3 minutes before serving.
   Look for The pork is tender and the Swiss cheese is melted and bubbling over the creamy mushroom sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the chop to ensure it is cooked through correctly.

The cheese should be placed on the chops only during the final minutes of cooking. Watch for the cheese to become completely melted and slightly bubbling.

Ensure the internal temperature of the pork has reached the safe threshold of 145°F (63°C) before you consider the dish ready to serve.

Common mistakes

Avoid overcooking the pork, as even in a slow cooker, lean chops can become dry if left for too long. If you are using a high-heat setting, check the chops earlier to prevent them from becoming stringy.

Another common mistake is adding too much liquid; the mushrooms and pork will release plenty of moisture, so the condensed soup is sufficient to create the perfect sauce consistency without thinning it out.

How to tell it’s done

The pork chops are done when they are fork-tender and reach an internal temperature of 145°F (63°C) when measured with a meat thermometer at the thickest point. The sauce should be thick and creamy, and the mushrooms should be soft.

Always let the meat rest for 3 minutes after removing it from the slow cooker to allow the juices to redistribute, ensuring every bite remains moist and flavorful.

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