Crockpot Pork Cutlets in Mushroom Gravy
Pork cutlets in the crockpot turn out tender instead of dry, because they braise in gravy instead of frying. This pork cutlet crockpot recipe uses mushrooms, onions and a simple sour cream finish.
6
servings15
minutes5
hoursFloured pork cutlets simmer with onions, mushrooms and broth until tender. A splash of cream finishes the gravy.
Ingredients
6 boneless pork cutlets, about 2 lb total, 1/2 inch thick
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil
1 medium yellow onion, sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 cup chicken broth
1 tbsp Dijon mustard
1 tsp dried thyme
1/2 cup heavy cream
2 tbsp cornstarch mixed with 2 tbsp cold water
Chopped parsley, for garnish
Directions
- Pat the cutlets dry. Mix the flour, salt, pepper and paprika and coat each cutlet.
- Heat the oil in a large skillet over medium-high heat. Brown the cutlets 1 1/2 minutes per side. They only need color, not cooking through.
- Spread the onions, mushrooms and garlic in a 6-quart slow cooker.
- Lay the cutlets over the vegetables, overlapping slightly.
- Whisk the broth, mustard and thyme and pour it over the pork.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours. The pork must reach 145 degrees F and be tender with a fork.
- Move the cutlets to a plate.
- Stir the slurry into the liquid and cook on HIGH 10 minutes until thickened.
- Turn off the heat, stir in the cream, and return the pork to the gravy.
- Spoon extra gravy over each cutlet and sprinkle with parsley.
Notes
- Thin cutlets overcook fast, so check at 4 hours on LOW. Boneless pork chops pounded thin work in place of cutlets. Swap the cream for a half cup of sour cream added off the heat. Leftovers keep 4 days and freeze for 2 months. Serve with mashed potatoes, rice or buttered noodles.
Why cutlets need less time than a roast
Pork cutlets are thin, lean slices from the loin or leg. They have little fat and no bone, so they cook in a fraction of the time a shoulder roast needs. Four to five hours on LOW is plenty, and longer turns them dry and stringy. It also means you can have dinner ready by evening without a long day at the stove. The recipe is hands-off after the quick sear.
The mushroom gravy is what keeps them moist. The cutlets braise in a bath of onions, broth, and mushrooms, and the cream goes in at the end for a silky sauce you can pour over everything.
Ingredient notes
Pork cutlets: Look for pieces about a half inch thick and similar in size. If the cutlets are uneven, pound the thick ones lightly.
Cremini mushrooms: They add earthy flavor and a meaty bite. Slice them thick so they do not disappear.
Dijon mustard: It gives the gravy a gentle tang that works well with pork.
Chicken broth: Low-sodium lets you control the seasoning at the end.
Heavy cream: Stir it in after the cooking is done. Cream added at the start can separate over hours of heat.
Flour and paprika: Season the flour before you dredge. The paprika gives the crust a warm color and the flour thickens the gravy. Garlic and thyme: Both are small additions, but they give the gravy an aromatic base. Use fresh garlic and dried thyme.
Tips for the best result
Flour and sear: A quick dredge and a golden sear on each side keep the cutlets from turning pale and give the gravy a base. Sear in two batches so the pan does not crowd and the crust turns golden.
Check early: Start testing at four hours on LOW. The pork is done at 145°F and tender when a fork slides in. Remove the pork when it hits 145°F and rest it for five minutes, so the juices stay in the meat.
Overcooking is the most common mistake: Thin cuts dry out fast. When in doubt, pull them out and let them rest while you thicken the sauce. Taste the gravy at the end and adjust the salt, since the broth reduces as it sits.
Pork cutlet crockpot recipes, swaps and variations
Boneless pork chops pounded thin can replace the cutlets. Swap the cream for half a cup of sour cream or a splash of whole milk for a lighter gravy. Add a spoonful of whole-grain mustard for extra bite. Do not use thick bone-in chops, since they need a different timing and will leave the gravy overcooked. For a tangier gravy, add a squeeze of lemon. For a richer one, add a spoonful of cream cheese.
For a smoky twist, use smoked paprika and add a few slices of cooked bacon on top at the end. Both flavors work well with the mushroom gravy.
What to serve with it
Spoon the cutlets and gravy over mashed potatoes, egg noodles, or rice. Roasted green beans or steamed broccoli give a fresh side. A piece of crusty bread helps clean the plate. Add buttered green peas or roasted carrots on the side.
Storing, freezing and reheating
Store in the gravy for up to four days in the refrigerator, or freeze for three months. Reheat gently in a covered skillet over low heat with a splash of broth. High heat toughens the pork again. Slice leftover cutlets and use them in sandwiches with a spoonful of cold gravy.
Crockpot Pork Cutlets in Mushroom Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless pork cutlets, all-purpose flour, salt, black pepper
Tips for Crockpot Pork Cutlets in Mushroom Gravy
Thin cutlets overcook fast, so check at 4 hours on LOW. Boneless pork chops pounded thin work in place of cutlets. Swap the cream for a half cup of sour cream added off the heat. Leftovers keep 4 days and freeze for 2 months. Serve with mashed potatoes, rice or buttered noodles.
Crockpot Pork Cutlets in Mushroom Gravy FAQ
How long does Crockpot Pork Cutlets in Mushroom Gravy take?
Crockpot Pork Cutlets in Mushroom Gravy takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Pork Cutlets in Mushroom Gravy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pork Cutlets in Mushroom Gravy?
15 ingredients, led by boneless pork cutlets, all-purpose flour, salt, black pepper. Amounts are in the recipe card above.
