Slow Cooker Creamy Garlic Parmesan Pork Chops

Creamy Garlic Parmesan Pork Chops

These thick pork chops get a quick skillet sear for browned edges, then cook in a slow cooker with garlic and broth. Heavy cream and Parmesan go in after the pork is done, making a pale sauce that coats the whole chops and pools around them. Start checking early: chop thickness and slow-cooker performance matter more than the estimated cooking time.

Ingredients

• 4 boneless pork chops, about 1½ inches thick (2 to 2½ pounds total; about 1kg)
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon black pepper, plus more to finish
• 1 tablespoon neutral oil
• 2 tablespoons unsalted butter (30g)
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour (15g)
• ½ cup low-sodium chicken broth (120g)
• ½ teaspoon Italian seasoning
• 1 cup heavy cream (240g)
• ¾ cup finely grated Parmesan, loosely packed (75g)
• 2 tablespoons chopped fresh parsley

Thick chops are less likely to dry out during slow cooking. Grate the Parmesan finely so it melts more readily into the sauce.

How to Make Creamy Garlic Parmesan Pork Chops

1. Season and sear: Pat the chops dry and season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the chops for 2 to 3 minutes per side, in batches if needed, until browned but not cooked through. Transfer to a 4- to 6-quart slow cooker and arrange mostly in one layer, with only loose overlap.
2. Make the garlic broth base: Reduce the skillet heat to medium-low. Discard any especially dark, scorched bits if you want a paler sauce, then melt the butter. Cook the garlic briefly until fragrant, without letting it brown. Whisk in the flour, then gradually whisk in the broth and Italian seasoning until smooth. Pour over the chops.
3. Slow-cook the pork: Cover and cook on LOW for about 4 to 5 hours. Begin checking around 3½ hours. Insert an instant-read thermometer into the thickest part of each chop; remove each one when it reaches 145°F (65°C). Let the chops rest for 3 minutes. Do not leave a smaller chop in the cooker just to match the estimated time.
4. Finish the sauce: Stir the cream into the cooking liquid, then add the Parmesan gradually, stirring gently until melted. Keep the cooker on LOW or WARM only as needed to smooth the sauce; do not let it boil. It should lightly coat a spoon while still flowing around the chops. If it is too thick, stir in a small splash of cream or milk.
5. Serve: Return the rested chops briefly to coat them. Arrange them whole in the slow-cooker insert or a dark, deep serving dish, leaving some browned edges visible. Spoon sauce over and around them, then scatter with parsley and a little more black pepper.

Timing and Chop Thickness

The 4- to 5-hour window is a guide, not a doneness test. Thinner chops can finish sooner, and loosely overlapping chops may not all reach temperature at once. For bone-in chops, check the thickest part of the meat without touching the bone. Remove each chop at 145°F and give it the full 3-minute rest.

Why Add the Cream and Parmesan Last?

The pork cooks in the garlic-broth base so the dairy does not spend hours in the slow cooker. Stirring in the cream and cheese at the end, without boiling, helps keep the sauce smooth rather than grainy or separated.

What to Serve With the Pork Chops

Mashed potatoes, rice, or pasta will catch the extra sauce. Add green beans, broccoli, or asparagus alongside. For another saucy option, try Cream of Mushroom Pork Chops. If you prefer a crisp coating, see Crispy Parmesan-Crusted Pork Chops.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container for 3 to 4 days. Reheat gently in a covered skillet or saucepan over low heat, or microwave in short 30-second increments. The sauce thickens when chilled; stir in a splash of cream or milk to loosen it, and avoid boiling.

Freezing the chops in the cream sauce may change its texture. For better quality, freeze the cooked pork separately and make fresh sauce after thawing.

Nutrition

Approximate nutrition per serving, based on 1 pork chop with one-fourth of the sauce: 740 calories, 62g protein, 50g fat, and 6g carbohydrates. Per 100g of finished dish: approximately 220 calories, 18g protein, 15g fat, and 2g carbohydrates. Values vary with chop size, fat content, and the amount of sauce served.