Slow Cooker Pork Chops with Mushrooms and Carrots

By joanmarie

Total Time
7 Hours 25 Mins
Yield
Serves 4 (serving size: 1 pork chop and about 1 1/2 cups noodle mixture)

Ingredients

• 1 1/2 cups unsalted chicken stock
• 1 1/2 teaspoons sherry vinegar
• 3 tablespoons all-purpose flour
• Cooking spray
• 3/4 pound carrots, peeled and cut into 2-in. pieces
• 1/2 pound shiitake mushrooms, stems removed and caps quartered
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 thyme sprigs
• 2 oregano sprigs
• 1 tablespoon olive oil
• 4 (6-oz.) bone-in center-cut pork chops
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/4 cup dry white wine
• 6 ounces uncooked whole-wheat egg noodles
• 2 tablespoons heavy cream
• 2 teaspoons fresh thyme leaves

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1
Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, onion, garlic, thyme sprigs, and oregano sprigs.

Step 2
Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.


Step 3
Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on LOW for 7 hours or until vegetables are tender.

Step 4
Cook egg noodles according to package directions, omitting salt and fat. Drain.


Step 5
Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked egg noodles. Divide noodle mixture among 4 plates; top each with 1 pork chop, and drizzle with any remaining sauce in slow cooker. Sprinkle evenly with thyme leaves.