Pork

Pork Chops and Gravy

Name: Pork Chops and Gravy
Prep time: 12 min
Cook time: 6 h
Total time: 6 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 bone-in pork chops, 1 inch thick; 2 tbsp vegetable oil; 2 yellow onions, sliced; 8 oz mushrooms, sliced; 2 1/2 cups chicken broth; 1 tbsp Worcestershire sauce; 1 tsp dried thyme · 1 tsp garlic powder; 2 tsp salt · 1 tsp black pepper; 3 tbsp cornstarch; 3 tbsp cold water; 1/2 cup heavy cream

Use thick bone-in chops. Thin boneless chops are the reason people think slow cooker pork chops are dry.

Serves6

Prep12 min

Low6 hr

High3 hr

Pot6 qt

What goes in

6 bone-in pork chops, 1 inch thick
2 tbsp vegetable oil
2 yellow onions, sliced
8 oz mushrooms, sliced
2 1/2 cups chicken broth
1 tbsp Worcestershire sauce
1 tsp dried thyme · 1 tsp garlic powder
2 tsp salt · 1 tsp black pepper

Stir in at the end

3 tbsp cornstarch
3 tbsp cold water
1/2 cup heavy cream

Thickness is the whole game

A one inch bone-in chop has enough fat and bone to survive six hours. A half inch boneless chop is dry in two. This is not a recipe you can make with the cheap thin ones.

How to make it

Season the chops with the salt and pepper and sear them in the hot oil, 3 minutes a side.
Scatter the onions and mushrooms in the pot and lay the chops on top.
Whisk the broth, Worcestershire, thyme and garlic powder together and pour it around the chops. Lid on.
Low 6 hours or high 3 hours.
Lift the chops out and keep them warm. Whisk the cornstarch slurry into the liquid and cook 15 minutes on high.
Stir the cream through the gravy off the heat, then pour it over the chops.

Swap it

Bone-in country-style ribs work the same way. Leave the cream out for a darker, sharper gravy.