Slow Cooker Pork Chops with Mushroom Gravy

Serves 4 in about 8 hours. A slow cooker recipe built around smoked paprika and dijon mustard.

Ingredients

• 4-6 bone-in pork chops (at least 1” thick)
• Salt & black pepper (just a little, for the chops)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cups chopped mushrooms (6 ounces)
• 2 cans cream of mushroom soup (try my homemade recipe)
• ½ teaspoon smoked paprika
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• 1 teaspoon creole seasoning
• 1 tablespoon worcestershire sauce
• 2 teaspoons dijon mustard
• ¾ cup no-salt beef broth (or low sodium)

Method

1. Season the pork chops with salt and black pepper. Warm the olive oil in a large skillet and brown the pork chops on both sides. Set them in the slow cooker.
2. While the skillet is still hot you can sauté the onion, though this step is optional.
3. Tip in the onion and the chopped mushrooms to the slow cooker.
4. While the chops are browning, mix up the gravy by adding to a medium bowl, the mushroom soup, smoked paprika, garlic powder, onion powder, Creole seasoning, Worcestershire sauce, and Dijon mustard. Beat together.
5. Beat in the beef broth until well combined, then pour mixture into the slow cooker.
6. Set the lid on the slow cooker and cook on Low for 6-8 hours, High 3-4 hours stirring once, if possible.
7. Plate the pork chops with the gravy that makes itself while the pork chops are cooking. Just whisk it and pour it over the meat, and it is also delicious over mashed potatoes and rice.

More slow cooker ideas are in the slow cooker collection.