Slow cooker chops

Prep: 15 mins
Cook: 300 mins
Slow cooker chops
Juicy slow cooked pork chops in a rosemary sauce takes a mid-week meal to a new level.

600g (about 4) pork chops

Herb rub

Handful, fresh rosemary leaves

2 tbsp dried oregano

1 tbsp salt

1 tsp freshly ground black pepper

Rosemary sauce:

3 tbsp butter

2 tbsp plain flour

1 tsp olive oil

1 small onion, finely chopped

3 cloves garlic, finely chopped

140ml chicken stock

200ml cream

½ tsp ground dried rosemary

¼ tsp ground dried sage

2-3 tablespoons roux (see below)

6 mushrooms, sliced

Mix the herb rub together and spread over the pork chops.

Brown the pork chops in a skillet for 5 minutes turning once.

To make the roux, melt the butter in a small saucepan over a medium heat.

Add the flour and whisk until smooth then remove from heat.

For the cream sauce, cook the onion and garlic in the olive oil until slightly soft.

Add the chicken stock and reduce by half over medium heat.

Add the cream, rosemary and sage.

Let simmer and thicken after adding the roux and the mushrooms.

Place the pork chops in the slow cooker and then pour the sauce and mushrooms over the top.

Cook on low for 5 hours.

This goes well with mash and salad.


Preparation Time
15 minutes

Cooking Time
300 minutes

Main ingredients
Dairy, Flour, Vegetables, Spice, Stock/Broth

Recipe Type
Dinner, Entertaining, Family Dinners, Slow cooking

Level of Difficulty


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