Slow Cooker Garlic Butter Pork Chops with Rich Brown Gravy
This slow cooker garlic butter pork chops recipe delivers tender, juicy meat swimming in a deeply flavored brown gravy that’s perfect for weeknight dinners. The combination of garlic, mushrooms, and thyme creates a restaurant-quality sauce that makes this comfort food dish absolutely irresistible. Best of all, your slow cooker does most of the work while you go about your day.
Ingredients
- 4 bone-in pork chops, about 1.5 inches thick
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1 large onion, sliced
- 2 cups beef broth
- 1 cup mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear them for 3 minutes per side until golden. Transfer to slow cooker.
- In the same skillet, melt remaining 2 tablespoons butter and sauté minced garlic for 1 minute until fragrant.
- Add sliced onions and mushrooms, cook for 5 minutes until softened.
- Sprinkle flour and tomato paste over the vegetables, stir well and cook for 2 minutes.
- Pour in beef broth, add thyme and mustard, stir to combine and bring to a simmer.
- Pour the mixture over pork chops in slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- In the last 30 minutes, stir in cornstarch slurry to thicken the gravy. Cook uncovered until gravy reaches desired thickness.
- Taste and adjust seasoning with salt and pepper before serving.
Practical Tips
Searing matters: Don’t skip the initial searing step. This creates a golden crust that locks in flavor and gives the pork chops a more appealing appearance.
Thicken strategically: Add the cornstarch slurry in the last 30 minutes rather than at the beginning to prevent the gravy from becoming too thick during the long cooking process.
Enhance with cream: For extra richness, stir in a splash of heavy cream or sour cream just before serving to elevate the gravy’s texture and taste.
How to Store It
Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much. This dish also freezes well for up to 2 months.
Common Questions
Can I use boneless pork chops instead? Yes, boneless chops work fine, but reduce the cooking time by about 1 to 2 hours since they cook faster than bone-in chops.
What if I don’t have beef broth? Chicken broth is an excellent substitute and will create a lighter, slightly different flavor profile that’s equally delicious.
Can I cook this on high instead of low? Absolutely. Cook on high for 3 to 4 hours, checking for doneness around the 3-hour mark to avoid overcooking the pork.