Slow Cooker Pork Chops With Mushrooms And Carrots

Name: Slow Cooker Pork Chops With Mushrooms And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsalted chicken stock; 1 1/2 teaspoons sherry vinegar; 3 tablespoons all-purpose flour; Cooking spray; 3/4 pound carrots, peeled and cut into 2-in. pieces; 1/2 pound shiitake mushrooms, stems removed and caps quartered; 1/2 cup chopped onion; 2 garlic cloves, minced; 4 thyme sprigs; 2 oregano sprigs; 1 tablespoon olive oil; 4 (6-oz.) bone-in center-cut pork chops; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 1/4 cup dry white wine; 6 ounces uncooked whole-wheat egg noodles; 2 tablespoons heavy cream; 2 teaspoons fresh thyme leaves

Servings: persons

1 1/2 cups unsalted chicken stock
1 1/2 teaspoons sherry vinegar
3 tablespoons all-purpose flour
Cooking spray
3/4 pound carrots, peeled and cut into 2-in. pieces
1/2 pound shiitake mushrooms, stems removed and caps quartered
1/2 cup chopped onion
2 garlic cloves, minced
4 thyme sprigs
2 oregano sprigs
1 tablespoon olive oil
4 (6-oz.) bone-in center-cut pork chops
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup dry white wine
6 ounces uncooked whole-wheat egg noodles
2 tablespoons heavy cream
2 teaspoons fresh thyme leaves

1
Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, onion, garlic, thyme sprigs, and oregano sprigs.
2
Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.
3
Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on LOW for 7 hours or until vegetables are tender.
4
Cook egg noodles according to package directions, omitting salt and fat. Drain.
5
Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked egg noodles. Divide noodle mixture among 4 plates; top each with 1 pork chop, and drizzle with any remaining sauce in slow cooker. Sprinkle evenly with thyme leaves.

1019

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups unsalted chicken stock, 1 1/2 teaspoons sherry vinegar, 3 tablespoons all-purpose flour, Cooking spray, and more.

Yes, Slow Cooker Pork Chops With Mushrooms And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!