Drunk Monkey Garlic & Mushroom Pork Chops

Drunk Monkey Garlic & Mushroom Pork Chops
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Votes: 1
Rating: 5
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Drunk Monkey Garlic & Mushroom Pork Chops
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
  2. Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
  3. Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
  4. Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

  1. Your recipe looks delicious! I so wish I could find mushrooms like those in the US. I bet they are amazing!

    • Thanks, Gwen, just my twist with the thick loin chops, your recipe 😉 Those mushrooms in the photo are Shimeji and are my go to mushrooms when I make condensed cream of mushroom soup. The 4 main mushrooms I use are Shimeji, Shiitake, King Oyster, and Straw. Straw mushrooms are perfect in soups, excellent flavor. Button mushrooms are actually higher cost.

  2. I made this on 14 Oct 2017, really good flavor from the wine, I was pleasantly surprised with this. Even the Thai family enjoyed this dish. I added the Variant to the Recipe Notes regarding using very thick cut chop, which is what I used. Overall, a delicious and satisfying meal.

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