Pork Chops With Mushrooms & Carrots (Slow Cooker)

Prep Time
Cook Time
7h 25m
Ready In

"Recipe source: Cooking Light (September 2016)"

Original recipe yields 4 servings


  • Serving Size: 1 (422.2 g)
  • Calories 1078.9
  • Total Fat - 67.3 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 218 mg
  • Sodium - 634.4 mg
  • Total Carbohydrate - 56.2 g
  • Dietary Fiber - 9.8 g
  • Sugars - 5.7 g
  • Protein - 65.2 g
  • Calcium - 228.8 mg
  • Iron - 7.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 2.3 mg

Step 1

In a slow cooker ( 6 quart) that has been coated with cooking spray combine the first 3 ingredients (-flour). Stir in the next 6 ingredients (-oregano sprigs).

Step 2

In a skillet over medium high heat. Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to skillet ; cooking 2-5 minutes per side. Place chops in slow cooker.

Step 3

Add wine to skillet over medium high heat and cook for under one minute; scrapping pan to loosen browned bits. Spoon mixture over pork chops in the slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.

Step 4

Cook egg noodles according to package directions; drain.

Step 5

Remove chops from slow cooker and keep warm. Remove and discard sprigs. Add heavy cream, remaining salt (1/2 teaspoon) and remaining pepper (1/2 teaspoon) to the slow cooker; stirring to combine. Stir in cooked egg noodles.

Step 6

Divide noodle mixture among 4 plates, top each portion with 1 pork chop and drizzle with remaining sauce in slow cooker. Sprinkle with thyme leaves.

Tips & Variations

No special items needed.



We enjoyed this dish! I subbed the shiitake mushrooms for crimini as we can not get shiitake here. The chops were very tender and juicy. I will be making this again but will add more wine as a personal preference. We thoroughly enjoyed the fresh herbs and cream sauce. Made for Billboard Recipe Tag.

review by:
(28 Aug 2016)