Savory and Saucy Slow Cooked Pork Chops

Season each side of the pork chops with salt and pepper. Using an ovenproof pan over medium-high heat, add enough oil to barely coat the bottom. Sear each side of the pork chops until golden brown. (If it seems like your pork chops are sticking, don’t try to scrape it up! It’s not done browning.)

Once all of the pork chops have browned, set aside. In the same pan, add butter and onions, stirring frequently until golden brown. Stir in garlic, mustard and mushrooms. Cook for just a minute or two.

Add chicken stock and heavy cream. Stir until combined, then lay the pork chops into the sauce.

Bake for about 2 hours at 275ºF—yes, low and slow! Halfway through baking, stir together water and flour until smooth. Pour it around the sides of the pan and try to stir it in a little under the pork chops. I never get it perfect and it still somehow manages to turn into a creamy, evenly thick sauce.

Serve pork chops and gravy with mashed potatoes. Enjoy!

Note regarding the baking time: I’ve left them in longer, and I’ve left them in less. They are just as good, just make sure they are tender. This recipe is perfect for when you’re not sure exactly what time dinner will be. It’s got some wiggle room.