Ingredients
4 boneless pork chops (about 1 inch thick)
Salt and pepper, to taste
1 tbsp olive oil (optional, for searing)
8 oz mushrooms, sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup chicken broth
1 tsp dried thyme
½ tsp paprika
½ cup heavy cream
2 tbsp cream cheese or sour cream (optional, for extra creaminess)
2 tbsp cornstarch + 2 tbsp water (optional, to thicken sauce)
Instructions
Optional sear: Heat olive oil in a skillet over medium-high heat. Sear pork chops 2–3 minutes per side until lightly golden. This adds flavor but isn’t necessary.
Layer in the crockpot: Place pork chops at the bottom. Top with sliced mushrooms, onions, and minced garlic.
Add liquids and seasonings: Pour chicken broth over everything. Sprinkle with thyme, paprika, salt, and pepper.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until pork chops are tender.
Make it creamy: About 30 minutes before serving, stir in heavy cream and cream cheese or sour cream. If you like a thicker sauce, mix cornstarch and water to form a slurry and stir it in. Let it cook until sauce thickens.
Serve: Spoon creamy mushrooms and sauce over the pork chops. Pair with mashed potatoes, rice, or roasted vegetables.