This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.

Recipe Summary

prep:
30 mins
cook:
6 hrs 10 mins
total:
6 hrs 40 mins
Servings:
6
Yield:
6 pork chops
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.

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  • Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.

Editor's Note

The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.

Nutrition Facts

309 calories; protein 18.5g 37% DV; carbohydrates 25.2g 8% DV; fat 12.3g 19% DV; cholesterol 36.1mg 12% DV; sodium 740.5mg 30% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2009
I will absolutely make this again but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops then cooked them for 5 hours on low but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them) onion 3 cloves of garlic (once clove would never be enough for me) olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary olive oil salt and pepper. Super yummy but I changed the proportions of the ingredients and cooking method so only 4 stars. Read More
(59)

Most helpful critical review

Rating: 3 stars
06/11/2010
Not bad. The sauce was nice and rich and adding sauted mushrooms and onions like recommended by other viewres really heightens the taste and adds a bit of sweetness. I added a dollop of sourcream and sprinkled paprika on the individual servings and my family liked it quite a bit. I do think we prefer chicken marsala but the pork was not bad. Read More
(8)
77 Ratings
  • 5 star values: 36
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0
Rating: 4 stars
03/05/2009
I will absolutely make this again but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops then cooked them for 5 hours on low but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them) onion 3 cloves of garlic (once clove would never be enough for me) olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary olive oil salt and pepper. Super yummy but I changed the proportions of the ingredients and cooking method so only 4 stars. Read More
(59)
Rating: 4 stars
10/26/2009
To be honest I haven't tasted the finished product yet... it's in the crockpot now and it smells heavenly. I took several reviewers' suggestions -- saute onions mushrooms garlic and add low-sodium beef broth -- they made good sense. But I was surprised by the amount of flour I had left over after dredging 8 boneless chops; I threw away about 3/4 cup seasoned flour. No wonder so many said the seasoning seemed non-existant. I think there was plenty of seasoning but next time I'll mix it in 1/4 cup flour -- that should be plenty and it will perk up the spice level. Thank you for the recipe D- Read More
(44)
Rating: 5 stars
04/13/2008
This was great! Couldn't believe how tender the pork was! My husband said reminded him of a pork roast b/c it was so tender. Put in crock pot at 11:15 & took out at about 5:30 after having cooked on low. I did not use butterfly chops used thicker cut as thought would be better for cooking so long as the recipe says. The gravy was very good & plenty for the two of us! Served with pasta green beans & garlic breadsticks. It was very good! Read More
(35)
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Rating: 4 stars
05/21/2008
I took the advise of other reviewers and sauted the onions garlic and mushrooms prior to adding them to the pot. I also increased the garlic and doubled the mushrooms. This was quite tasty but I couldn't really taste the Marsala even though I doubled the amount (we really like Marsala). Next time I may use a less expensive wine. Otherwise this came out delicious and the gravy was yummy. Thanks for the recipe! Read More
(25)
Rating: 4 stars
03/02/2008
This was yummy but a note to those who have new crock pots 6 hours on low was waaay too long. It dried out the meat immensely. You might want to try 4 to 5 instead. And the sauce could stand to be a bit thicker. Might want to add some flour after you pull the pork out to thicken it up. Flavors were great though. Read More
(22)
Rating: 5 stars
02/24/2008
This is delicious!!! I think it is very important to carmelize (brown in oil) the onions first it really adds to the appearance. The next time I make this I will use extra garlic and salt. Thanks for the great recipe. Read More
(21)
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Rating: 5 stars
05/17/2008
Very tender and tasty! And sooo easy to make! Served it with garlic buttered noodles and had none leftover! Will definitely be made again many times I am sure!!! Thanks! Read More
(14)
Rating: 5 stars
08/06/2009
I've had this in my recipe box to try for nearly 3 weeks - all b/c of not having the marsala wine - which is a MUST! I finally got around to making this last night -and I'm sold! The pork was SO tender and the sauce was a perfect compliment! For the mushrooms I chose to use baby ports which I sauteed in butter. I made this exactly as instructed - and it was wonderful! I read another poster had problems w/ the sauce being runny...the reason why -this poster acknowledged having added MORE wine than was called for - I think the problem is solved. This will be added to my "tried & true" crockpot recipe collection. Thanks for sharing! Read More
(14)
Rating: 5 stars
03/26/2010
This was very good. I only made a small change and that I didn't use Marsala wine because I didn't have any. I used a very nice Italian wine I had open. The flavor was terrific. Read More
(13)
Rating: 3 stars
06/11/2010
Not bad. The sauce was nice and rich and adding sauted mushrooms and onions like recommended by other viewres really heightens the taste and adds a bit of sweetness. I added a dollop of sourcream and sprinkled paprika on the individual servings and my family liked it quite a bit. I do think we prefer chicken marsala but the pork was not bad. Read More
(8)