Slow Cooker French Onion Pork Chops

Cooked pork chop on white plate with mushrooms and melted cheese.

5 from 12 votes

Slow Cooker French Onion Pork Chops

Slow Cooker French Onion Pork Chops are an easy set and forget dinner recipe! With onions, mushrooms, juicy pork and melted cheese.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Western

Keyword: slow cooker french onion pork chops

Servings:

Calories: 298kcal

Author: Adrianne

Ingredients

4 medium brown onions skin peeled and sliced into rings, Note 1
200 grams/8 oz swiss brown mushrooms thinly sliced, Note 2
4 boneless pork chops Note 3
½ teasoon salt Note 4
½ teaspoon black pepper Note 5
2 tablespoons brown sugar Note 6
2 tablespoons/30 grams butter unsalted and diced, Note 7
1 teaspoon garlic powder Note 8
1 teaspoon dried thyme Note 9
¼ cup/60 ml chicken stock (chicken broth) Note 10

To serve (optional)

mashed potatoes
black pepper
fresh parsely stems trimmed, leaves finely chopped

Instructions

Vegetables: use a knife and cutting board to peel and slice the onions into rings. Then use the knife to thinly slice the mushrooms.
Season: lay each pork chop flat on a cutting board. Season with salt and pepper then use a pair of tongs to flip to the other side and season this side of each chop with salt and pepper also.
Layers: spread the sliced onions out across the base of the slow cooker insert. Then sprinkle the brown sugar over the top, add the diced butter, garlic powder and dried thyme.
Chicken stock: pour the chicken stock into the slow cooker.
Pork chops: next use the tongs to place each pork chop into the slow cooker, on top of the onion layer.
Cook: place the lid on and set the timer for either 4 hours on high temperature or 8 hours on low. In the final 30 minutes of the cook time, remove the lid, fold a piece of cheese in half and place it on top of each pork chop. Then transfer the mushrooms into the slow cooker, place the lid back on and let the cheese melt and mushrooms cook for the final 30 minutes.
To serve: to serve the pork chops, use a silicon turner to gently remove each chop and place it onto a clean, dry chopping board. Spread a layer of hot mashed potatoes onto 4 serving plates. Then divide the onion mixture from the slow cooker across the 4 plates. Next top the onions with the cooked pork chop per plate, sprinkle with cracked pepper and add some finely chopped parsely across the top.

Video

Notes

Note 1 - Onions: ok, so you might think 4 onions is a lot for one recipe! Ha, I can see why you might think that. However, the aim is to have a bed of melted onions with a sweet flavor to put each cooked pork chop on top of. These means that each person will end up with approximately 1 onion for their chop. As they are soft and tender they loose that harsh onion flavor and are the perfect accompaniment to the juicy cheese topped chops!
Note 2 - Mushrooms: swiss brown mushrooms work well with the recipe and their colours compliment the rest of the colours in the recipes also! You can use white button mushrooms if you prefer too. You can also double the amount of mushrooms if you wish too.
Note 3 - Pork chops: we want to use boneless pork chops. They cook extremely well in the crock pot and will fall apart as you prod them with your fork!
Note 4 - Salt and pepper: we use salt and a little bit of black pepper to season the pork chops. We need to do both sides. Cooking salt (kosher salt) is the better choice over regular table salt.
Note 5 - Brown sugar: we want to give the onions somewhat of a caramelised flavor and the brown sugar and butter is the way we achieve this in the slow cooker.
Note 6 - Butter: unsalted butter is recommended as we are already using salt to season the pork chops and we don't want the recipe to be 'to salty'.
Note 7 - Garlic powder: a little garlic powder is used for flavor in the recipe. This can dry out if in the bottle but not used for a while, so check your bottle before you head to the shops. It it has dried out - throw it and get another one.
Note 8 - Thyme: dried thyme is an excellent pantry staple and lends itself to a wide variety of flavor combinations. It is the perfect dried herb to use with the pork and mushrooms..
Note 9 - Chicken stock: we use a little chicken stock (chicken broth) which helps the onions soften and gives us a few juices to spread on the plate when we are serving the pork.
Note 10 - Cheese: I like to use gouda cheese as it has a great texture, doesn't slip right off the pork and compliments the other flavors in the dish. Other options that will work are swiss cheese, jarlsberg, cheddar or tasty cheese (reasonably thin slices, folded in half).

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