Slow Cooker Pork Chops in Cream Sauce with Potatoes and Mushrooms

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These slow cooker pork chops in cream sauce with potatoes and mushrooms are the perfect comfort food.  Layers of creamy mushroom sauce over melt in your mouth pork chops and tender yellow potatoes come together for a delicious meal the whole family will love.

It takes a little prep to put this meal together, but then you can relax knowing that dinner is done.  Add a side  of roasted green beans or glazed carrots to round out the meal.  

Can you use bone-in pork chops instead of boneless?  

You can use bone-in pork chops, but because the meat cooks so tender, some of it will fall off the bones while cooking, making it hard to find the bones when serving.  I think it's much easier to serve if you use boneless pork chops.  We processed our own pig that we raised and our processor cut our pork chops bone-in, so I have been removing the bones myself when making this dish.  It is really easy to remove the bones using kitchen shears (affiliate link).  You can also use pork steak in place of pork chops, but I would still remove the bones.  

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Slow Cooker Pork Chops in Cream Sauce with Potatoes and Mushrooms

Serves: 6-8
Ingredients:
2-3 lb. yellow potatoes, peeled and diced
Fresh ground salt and pepper
6-8 boneless pork chops
1 Tbsp. Butter or olive oil
8 oz. Mushrooms, sliced
1 onion, diced


Cream Sauce:
1 Tbsp. Olive oil or butter
6 cloves garlic, minced
1/4 C. Cooking Sherry
1 C. Heavy whipping cream
4 oz. cream cheese
1/2 C. Chicken broth
1 T. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. Tony Chachere's Creole seasoning (affiliate link)
3/4 C. Grated parmesan cheese

1. Put potatoes in the slow cooker.
2. Grind a few grinds of salt and pepper over potatoes.  
3. Next layer pork chops.  You can also use bone-in or cut the bones out of the pork chops.
4. Then saute mushrooms and onions in butter or olive oil until caramelized.  
5. Season mushrooms and onions with fresh ground salt and pepper.  
6. Layer the mushrooms and onions over the pork chops.

To make the cream sauce:

1. Saute garlic in olive oil about a minute until fragrant.  
2. Then add cooking sherry to deglaze the pan.
3. Next add the rest of the sauce ingredients except parmesan.  Simmer stirring occasionally for a few minutes until sauce bubbles.
4. Turn off heat and stir in parmesan.
5. Pour the cream sauce over the mushroom layer in slow cooker.  
6. Cook on low for 5-6  hours.  

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