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Creamy Mushroom Pork Chops with Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher

Ingredients
  

  • 4 boneless pork chops
  • 1 can cream of mushroom soup
  • 8 ounces sliced mushrooms
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 medium russet potatoes
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Add the cream of mushroom soup, sliced mushrooms, chicken broth, garlic powder, dried thyme, salt, and black pepper to the slow cooker. Stir to combine.
  • Place the pork chops on top of the mixture in a single layer.
  • Cover and cook on low for 6 to 7 hours until the pork is tender.
  • About 30 minutes before serving, peel and cube the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes.
  • Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth.
  • Spoon the mashed potatoes onto plates and top with a pork chop and some of the creamy mushroom sauce. Sprinkle with chopped fresh parsley.

Notes

For a thicker sauce, remove the pork chops at the end and stir a cornstarch slurry into the slow cooker liquids, then cook on high for 10 minutes. Use bone-in pork chops if you prefer more flavor, but check that they fit flat in your slow cooker. Leftovers reheat well with a splash of milk to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher