This is a lovely tender pork dish with lots of mushrooms and plenty of sauce. The pork steaks melt in the mouth after a long, slow cook in the crockpot.
Serve over mashed potato or alongside a baked potato for the best comfort food dinner.
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Let the slow cooker do all the hard work with this lovely meaty recipe!
I usually make lots of casseroles and curries in my slow cooker, and I suppose this is a kind of casserole. But leaving the pork as whole steaks – rather than using chunks – makes it feel less like a casserole!
The pork steaks are cooked slowly with mushrooms, garlic and stock, then finished with a touch of cream to give it a silky smooth finish.
š Ingredients
The pork chops
- Go for nice thickly cut pork chops with a bit of marbling (this will result in juicier, more tender meat).
- You can use bone-in pork chops, boneless pork chops (i.e. pork loin steaks) or pork shoulder steaks. Pork shoulder steaks are my favourite cut, as they’re usually marbled, but haven’t got that thick rim of fat you get on chops and loin steak.
The mushrooms
I like to use medium-sized chestnut mushrooms – sliced fairly thickly. You can use baby/button mushrooms, white or brown mushrooms, or chunks of portobello mushrooms – whatever you have available. Even frozen or tinned (drained) sliced mushrooms work.
šŗ Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
š©āš³PRO TIP You can add some extra vegetables directly in the slow cooker to save cooking side dishes. See recipe notes in the recipe card at the bottom of the post for ideas.
š½ļø What to serve it with
If you’re happy with a little bit more hands-on time, you can also make this recipe in a frying pan in about 25 minutes. The pork will have a bit more bite to it, as it’s cooked quickly, but it’s still delicious. Check out my 25-minute smothered pork here.
š² More fantastic Pork recipes
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Slow Cooker Smothered Pork Chop Recipe
This slow cooker smothered pork is a tasty dinner with lots of mushrooms and plenty of sauce. The pork steaks are melt-in-the-mouth!
INSTRUCTIONS
- Brown the pork first. Heat the oil in a large frying pan over a high heat.
2 tbsp olive oil
- Sprinkle both sides of the pork steaks with salt and pepper.
4 thick boneless pork shoulder or loin steaks, Ā¼ tsp salt, Ā¼ tsp black pepper
- Place in the pan and fry for 2 minutes each side, until browned. Remove from the pan and place in the slow cooker.
- Now make the sauce. Add the the oil to the pan you fried the pork in and turn the heat down to medium.
1 tbsp olive oil
- Add in the sliced onion and fry for 5 minutes, stirring often, until the onions have softened.
1 large onion
- Add the minced cloves of garlic. Fry for a further minute, whilst stirring.
3 cloves garlic
- Sprinkle the flour over the onions and stir together to coat.
2 tbsp plain (all-purpose) flour
- Slowly pour in the stock whilst stirring.
360 ml (1 Ā½ cups) chicken stock
- Pour the liquid from the pan into the slow cooker.
- Add the sliced mushrooms, tomato puree, white wine vinegar and the black pepper to the slow cooker. Stir together.
200 g (7 oz) white or brown mushrooms, Ā½ tbsp tomato puree (paste in USA), Ā½ tbsp white wine vinegar, Ā¼ tsp black pepper
- Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the lid and stir in the cream, then serve topped with a sprinkling of fresh parsley.
60 ml (Ā¼ cup) double (heavy) cream, 2 tbsp freshly chopped parsley
- I like to serve mine with mashed potato and sprouts.
Mashed potato, Green vegetables ā such as sprouts or green beans
ā Notes
- Go for nice thickly cut pork chops with a bit of marbling (this will result in juicier, more tender meat).
- You can use bone-in pork chops, boneless pork chops (i.e. pork loin steaks) or pork shoulder steaks. Pork shoulder steaks are my favourite cut, as they’re usually marbled, but haven’t got that thick rim of fat you get on chops and loin steak.
Can I make it ahead?
Yes!Ā Make the dish, then quickly cool, cover and refrigerate.
Remove from the fridge 30 mins before you want to reheat it to take the chill off it, thenĀ reheat, covered, in the ovenĀ at 180c/375F for about 20-25 minutes, until piping hot throughout. You’ll need to stir the sauce a couple of times during re-heating, and you may need to add in a splash of water or stock to help loosen the sauce.
Alternatively you canĀ reheat in a panĀ (covered) over a medium-low heat for about 15-20 minutes, until piping hot throughout. Stir a few times and add a splash of water or stock if needed.
Will it freeze?
Yes, you can make the dish ahead (or save leftovers), then cool, place in an airtight container and freeze.
Defrost overnight in the refrigerator, then reheat as per the ‘make-ahead’ instructions above.
Ingredient swaps/additions
- Swap out the mushrooms for other vegetables – such as chunks of courgette (zucchini).
- Swap out the pork steak for rump steak or cubes or stewing steak.
- Add in some extra vegetables too if you like. Chunks of potato, courgette (zucchini), baby carrots and green beans work great!
- Swap out the cream for creme fraiche for a slightly tangier finish.
Nutritional information is per serving – WITHOUT the serving suggestions of mashed potato and greens. This recipe serves 4.
Nutrition
Calories: 419kcalCarbohydrates: 9gProtein: 35gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 118mgSodium: 347mgPotassium: 812mgFiber: 1gSugar: 3gVitamin A: 409IUVitamin C: 7mgCalcium: 38mgIron: 2mg