Slow Cooker Pork Chops with Garlic Parmesan Sauce – Slow Cooker Pork Chops

So, About These Slow Cooker Pork Chops…

I know what you’re thinking: oh great, another pork chop recipe. But hang on! Let me tell you—these Slow Cooker Pork Chops with Garlic Parmesan Sauce have saved my bacon (sorry) more than once. I remember the first time I made them—I was halfway through cleaning up a Lego minefield in the living room and needed something that wouldn’t mind if I neglected it for a few hours. The house ended up smelling like my neighbor’s fancy Italian kitchen (if you’ve never experienced that, just imagine garlic and cheese, but better), and everyone actually showed up at the table on time. Even the picky one. Also, my dog wouldn’t stop pacing under the table but, honestly, who can blame him?

Why You’ll Find Yourself Making This Over and Over (Like Me!)

Honestly, I make this when I just… can’t. You know those days? It’s a set-and-forget dinner—no babysitting, no fancy chef moves. My family (even my cousin who claims to hate pork) goes absolutely batty for it because the sauce is basically a hug in food form. Seriously, who says no to creamy, garlicky, cheesy magic? And if you’re the kind of person who finds dry pork chops a crime against dinner (I am), this sauce totally rescues them. Plus, sometimes I throw in extra garlic (because you can’t have too much, right?) and nobody complains. Okay, maybe the garlic hasn’t saved every moment—I once mixed up baking powder for flour in a side once, but we don’t talk about that…

What You’ll Need (But You Can Totally Tweak These)

• 4 thick-cut pork chops (bone-in, boneless, whatever you love. Thin ones dry out a bit—learned that the hard way)
• 1 cup chicken broth (I’ve used veggie broth in a pinch. My aunt even swears by beef broth, though I think she’s just stubborn)
• 1/2 cup heavy cream (sometimes, half-&-half if that’s all I’ve got)
• 4-5 cloves garlic, minced (or more. Or less. Do what your heart tells you. Jarred minced stuff works if you’re tragically out of fresh, but it’s not the same—just sayin’)
• 3/4 cup Parmesan cheese, grated (pre-grated, the cheap container kind, or full-on hand-grated. My grandmother would claim it must be Parmigiano Reggiano; honestly, anything cheesy works)
• 2 tbsp butter (I sometimes use olive oil instead, especially when the butter keeps disappearing)
• 1 tsp dried Italian herbs (or none—sometimes I forget this step entirely and it’s still tasty)
• Salt and pepper to taste (my cousin dumps half the salt shaker in, but don’t be like him)
• Optional: a handful fresh parsley for serving

How To Make These (With A Few Confessions)

1. Okay, first: grab your slow cooker. No worries if yours is ancient or fancy, the magic still happens. Layer those pork chops right on the bottom.
2. This is the bit where I try to be organized—whisk together the broth, cream, garlic, butter (melt it for easier mixing), Italian herbs, and a good pinch of salt and pepper. Don’t fuss; a fork will do if you can’t find the whisk (I never can). Pour this sauce all over the chops.
3. Sprinkle the Parmesan over everything. Sometimes it ends up in clumps—just poke it around or, as my kid says, ‘squiggle it.’
4. Pop the lid on. Set your slow cooker to low for about 5–6 hours, or high for just under 3. I always use low if I remember to start early, but high has rescued me at 4pm more than once.
5. About halfway through, I sometimes sneak a peek (don’t tell the crockpot police!) and spoon a little sauce over the chops. Not required, though. If it looks weird and separated—don’t panic. It comes together in the last hour, promise.
6. When the pork is fork-tender and the kitchen smells like you’re hosting Sunday dinner, you’re done. Taste for salt, add parsley if you want, and serve it up!

A Few Handy Notes You Didn’t Know You Needed

• Once, I forgot the cheese until an hour before the end and tossed it in late. The sauce still worked, somehow (though chunkier—actually sort of liked it!).
• If your sauce seems thin, you can mix a spoonful of cornstarch with cold water and stir it in about 30 minutes before it’s done. Or just eat it with a spoon.
• I find this actually tastes better the next day, though that rarely happens in my house.

Mixing Things Up: Variations I’ve Actually Attempted

• I tried adding mushrooms, once, and everyone thought it was brilliant—except my youngest, who just picked them out (can’t please everyone, eh?).
• Swapping pork for chicken works fine. Thighs are juicier, but breasts work too. Just watch the cook time—it’s a little faster.
• I once tossed in a splash of white wine. Fancy, but nobody noticed except me. Wine’s always hit or miss in slow cookers, honestly.
• Tried a dairy-free version with coconut milk… yeah, not my best idea. The flavors sort of, um, argued with each other.

Do You Really Need a Slow Cooker? (Not Always)

If you haven’t got a slow cooker—no panic. Just use a big covered Dutch oven in your oven at 150C/300F for 2–3ish hours. Or, if you’re living risky, a heavy pot on the stove, just keep it low and check hourly. (I’ve done it—just don’t wander off!)

Storing the Leftovers (Ha!)

IF—big if—there are leftovers, stick everything in an airtight container in the fridge. Should be fine for up to 3 days, but honestly, it’s never seen the third day here. Sauce gets even thicker overnight, which I sort of love. I’m always checking tips online just in case, and that’s my go-to for all food storage questions.

Serving Ideas (Let’s Get Cozy)

I almost always serve these over mashed potatoes. Sometimes rice if I’m out of spuds. Saw someone use pasta once and… it worked! Sometimes we drag a crust of bread through the sauce for ‘testing’ before dinner. But, and here’s a real family secret, a pile of sautéed greens on the side makes the whole dish feel, um, slightly healthier.

Mistakes You Don’t Have To Make (I Already Have)

• Don’t use thin pork chops. Trust me, they’ll turn into chewy soles by hour four.
• I once tried hurrying the sauce by cranking the heat; had gritty, separated cheese floating on top. Patience is your pal here.
• If you lift the lid too often, things get less saucy somehow. I always forget this, but it’s true!

Questions I Actually Get Asked (Sometimes By Me, Let’s Be Honest)

Can I use boneless pork chops? Absolutely! They cook a bit faster, so start checking 30 minutes early if you’re on high.

What if I forgot to thaw the pork? On second thought, it’s safer to thaw. I’ve done it half-frozen in a pinch, but it’ll throw off cook times and texture, so not my favorite.

Can I double this for a party? Yep, but use a bigger slow cooker and maybe stir halfway just so the sauce gets around. Watch the timing—crowded pots cook slower. Here’s a really helpful slow cooker guide I use if sizing gets confusing.

Milk instead of cream—will it work? Kinda. It’ll taste lighter, but the sauce won’t be as thick or rich. But it’s still dinner!

(Minor Tangent: Garlic Crushes)

I recently discovered the garlic press I was using was, um, not actually a garlic press but an old lemon squeezer. No wonder it always made a mess. Anyway, real garlic presses are worth it—even the cheap ones. Or just mince by hand if, like me, gadgets disappear in your drawers regularly.

Happy slow cooking—and if you mess up along the way, remember: all cheese sauces are forgiving. (Unless you use coconut milk. Never again.)

★★★★★ 4.70 from 20 ratings

Slow Cooker Pork Chops with Garlic Parmesan Sauce – Slow Cooker Pork Chops

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

Tender pork chops cooked low and slow in the slow cooker, smothered in a creamy garlic parmesan sauce for a comforting and flavorful dinner.

🖨️ Print Pin Recipe

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1
   Pat pork chops dry and season both sides with salt, black pepper, and Italian herbs.
2. 2
   In a large skillet over medium-high heat, heat olive oil. Sear pork chops for 2-3 minutes on each side until golden brown. Transfer to the slow cooker.
3. 3
   In a small bowl, whisk together heavy cream, minced garlic, and grated parmesan cheese until smooth.
4. 4
   Pour the garlic parmesan sauce over the pork chops in the slow cooker, ensuring they are well coated.
5. 5
   Cover and cook on low for 4 hours or until the pork chops are tender and cooked through.
6. 6
   Garnish with chopped parsley before serving. Serve with mashed potatoes or steamed vegetables if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430cal

Protein: 38 gg

Fat: 29 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 4 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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