Slow Cooker Smothered Pork Chops with creamy Marsala Sauce
Tender pork in a rich creamy gravy with mushrooms and Marsala. This super-easy slow cooker pork recipe is perfect comfort food family fare.
Servings: 4
Calories: 418kcal
Ingredients
- 4 thick pork shoulder steaks , boneless
- 2 tbsp flour , plain / all purpose
- ½ tsp salt
- ⅓ tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- ⅓ cup (80ml) dry Marsala wine see notes
- 4 large shallots , finely diced
- 14 oz (400g) mushrooms sliced
- 3 cloves garlic , minced
- 2 tsp tomato paste
- ½ tbsp cornstarch (cornflour)
- 1 cup (250ml) chicken broth (stock)
- ¼ cup (60ml) cream heavy / double
- salt and pepper , to taste
- 1 tbsp flat leaf parsley , chopped to garnish
Instructions
- Pat the pork shoulder steaks dry with kitchen paper and allow the meat to come to room temperature before cooking.
- Dust the steaks with flour on both sides, or place the flour in a shallow plate and dredge the pork, shaking any excess flour off. Season with the salt and and freshly ground pepper.2 tbsp flour, 4 thick pork shoulder steaks, ½ tsp salt, ⅓ tsp black pepper
- Add butter and olive oil to the slow cooker and heat using the "sear" setting. Add the steaks and sear them for 2-3 minutes on each side, until golden brown, then set them aside. You may need to do this in batches.1 tbsp unsalted butter, 1 tbsp olive oil
- Alternatively, heat the butter and oil in a large skillet and pan fry the steaks.
- Deglaze the slow cooker (or the pan if you have used one) with a splash of the Marsala, scraping any browned bits with the back of a wooden spoon. This is where a lot of the flavor comes from so don’t skip it!⅓ cup (80ml) dry Marsala wine
- Add the chopped shallots and sliced mushrooms. Cook for 5 minutes, stirring occasionally until softened. Stir in the minced garlic and tomato paste.4 large shallots, 14 oz (400g) mushrooms , 3 cloves garlic, 2 tsp tomato paste
- Place the pork steaks on top of the mushrooms. Add the remaining wine and chicken broth, cover the slow cooker and cook on high for 2-3 hours or the low setting for 4-5 or until the pork is completely tender when pierced with a knife.1 cup (250ml) chicken broth
- Dilute the cornstarch in a little cold water. Add the cornstarch slurry to thicken the sauce if needed, and cook on the high setting for 10 minutes or until the sauce thickens..½ tbsp cornstarch
- Stir in the cream and check the seasoning, adding salt and pepper to taste. Garnish with the chopped parsley and serve with mashed potatoes or rice.¼ cup (60ml) cream, salt and pepper, 1 tbsp flat leaf parsley
Notes
Storing and freezing
Store leftovers in an airtight container in the refrigerator for up to three days, adding a little water when reheating. I would also suggest not using a microwave to reheat, as it might make the steaks tough. I usually avoid freezing recipes that contain cream as it can become a bit grainy when reheating.Substitutions and variations
You can replace the Marsala with sherry or dry white wine. If you prefer not to cook with alcohol, you can use chicken broth instead with a teaspoon of sherry vinegar.Nutrition
Calories: 418kcal | Carbohydrates: 18g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 415mg | Potassium: 1163mg | Fiber: 2g | Sugar: 6g | Vitamin A: 444IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg
