Ingredients
- 4 boneless pork chops, about 3/4-inch thick
- 1 large yellow onion, thinly sliced
- 1 packet French onion soup mix (1 oz)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
You will also need a slow cooker, a skillet for searing, a whisk, and a mixing bowl.
Instructions
Follow these steps for tender chops and a rich, flavorful gravy.
Spread the sliced onions evenly across the bottom of your slow cooker. Add the minced garlic. The onions act as a bed for the pork chops, so the chops sit above the bottom of the pot, which helps them cook gently and evenly.
Pat the pork chops dry and season both sides with black pepper. Drying the chops helps them brown properly. Heat the olive oil in a skillet over medium-high heat and sear the chops for 2 to 3 minutes per side, until lightly browned. This step adds extra flavor, and it is worth the few extra minutes, though you can skip it if you’re short on time. Don’t cook the chops through in the skillet, since they will finish in the slow cooker.
In a bowl, whisk together the condensed cream of mushroom soup, French onion soup mix, beef broth, and Worcestershire sauce until well combined. Whisk until smooth, so there are no dry clumps of soup mix.
Place the pork chops over the onions in a single layer, overlapping slightly if needed. Pour the French onion gravy mixture evenly over the top, making sure the chops are well coated.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the pork chops are tender and reach an internal temperature of 145°F (63°C). Let them rest for at least 3 minutes before serving. Because boneless chops are lean, begin checking them toward the early end of the time range, since slow cookers vary and overcooked pork can turn dry and tough. An instant-read thermometer is the best way to know for sure.
If you prefer a thicker gravy, remove the pork chops temporarily. Mix the cornstarch with the cold water, stir it into the sauce, and cook on HIGH for another 10 to 15 minutes, until thickened. Place the chops on a plate and loosely cover them with foil to keep them warm while the gravy thickens.
Return the pork chops to the gravy and spoon the rich onion sauce over each piece. Garnish with fresh parsley and serve over mashed potatoes, rice, or egg noodles for a comforting family dinner.