Slow Cooker Pork Chops with Guinness and Sautéed Escarole Recipe

Slow Cooker Pork Chops with Guinness and Sauteed Escarole
Molly Aronica


For the pork chops:

  • 4 boneless pork chops, about 1 ½ pounds
  • Salt and pepper
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 pint Guinness stout
  • ½ pound mushrooms, quartered
  • 2 medium baking potatoes, cut lengthwise and sliced into 1-inch-wide wedges
  • 2 cups water

For the escarole:

  • 1 large head of escarole
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • Salt, to taste
  • Crushed red pepper flakes


Slow Cooker

Believe it or not, I only recently started eating pork (I'm pretty sure that admitting to this may be sacreligious among foodies) due to my childhood aversion to the pig pen at a local farm in Stamford, Conn. This is a great recipe for people who, like myself, prefer pork with savory ingredients rather than sweet. Over a bed a garlicky escarole, with the earthiness of the Guinness and mushrooms, boneless pork chops are in their element.

Click here to see Recipe SWAT Team: Pork Chops


For the pork chops:

Season both sides of the pork chops liberally with salt and pepper, set aside. Meanwhile, melt butter in a large skillet over medium heat, then add the pork chops to sear (about 2 minutes on each side, just until browned). Remove chops from the skillet and set aside. Add onions to the pan and sauté until soft and translucent, about 5-7 minutes. Then season with salt and pepper before adding the Guinness. When the beer begins to simmer, add the mushrooms and cook for 2 more minutes.

Add the potatoes in a layer at the bottom of the slow cooker and season with salt and pepper. Pour the mixture of mushrooms, onions, and Guinness on top of the potatoes, followed by the pork chops and two cups of water. Place the slow cooker on low for three hours.

For the escarole:

Rinse the escarole to get rid any dirt or grit and remove the core. Roughly chop or tear the leaves into bite-sized pieces. Boil one quart of salted water in a medium pot over high heat. Add the escarole and cook for 6-8 minutes, then transfer to a colander to drain. To the same pot, sauté the garlic cloves in the oil until lightly toasted. Return the escarole to the pot and cook until just combined. Serve immediately with the pork chops.


Calories per serving:

582 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 124g 191%
  • Carbs 116g 39%
  • Saturated 46g 232%
  • Fiber 13g 52%
  • Trans 2g
  • Sugars 13g
  • Monounsaturated 53g
  • Polyunsaturated 13g
  • Protein 162g 324%
  • Cholesterol 561mg 187%
  • Sodium 2,780mg 116%
  • Calcium 299mg 30%
  • Magnesium 343mg 86%
  • Potassium 5,337mg 152%
  • Iron 10mg 56%
  • Zinc 15mg 100%
  • Phosphorus 1,983mg 283%
  • Vitamin A 306µg 34%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 4mg 265%
  • Riboflavin (B2) 3mg 148%
  • Niacin (B3) 60mg 300%
  • Vitamin B6 7mg 344%
  • Folic Acid (B9) 172µg 43%
  • Vitamin B12 4µg 64%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 29%
  • Vitamin K 32µg 41%
Have a question about nutritional data? Let us know.
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