Creamy Garlic Parmesan Slow-Cooker Pork Chops

 Ingredients — 4 servings

Pork chops

• 4 bone-in pork chops, about 2.5–3 cm (1–1¼ in) thick

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp onion powder

• 2 tbsp olive oil

• 1 tbsp butter

Creamy sauce

• 3 cloves garlic, finely minced

• 1 small onion, finely diced — optional

• 1 cup (240 ml) chicken broth

• 1 cup (240 ml) heavy/whipping cream

• ½ cup (50–55 g) finely grated Parmesan

• 1 tbsp Dijon mustard

• 1 tsp Italian seasoning

• ½ tsp dried thyme

• ½ tsp black pepper

• ¼–½ tsp salt, to taste

• 1 tbsp chopped fresh parsley

• 1 tbsp cornstarch + 2 tbsp cold water, only if you need to thicken the sauce

Optional additions

For an even richer sauce:

• ½ cup sliced mushrooms

• ½ tsp chili flakes

• 1 tsp Worcestershire sauce

• 1–2 tbsp cream cheese

 Method

1. Season the pork

Pat the pork chops very dry with paper towels.

Mix together the salt, pepper, garlic powder, paprika and onion powder. Rub the mixture evenly over both sides of the chops.

2. Brown the chops

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the pork chops and sear for approximately 2–3 minutes per side, until nicely browned.

They don’t need to be fully cooked at this point—the slow cooker will finish them.

Remove the chops and set aside.

3. Make the sauce

Reduce the skillet heat to medium.

Add the minced garlic and onion. Cook for about 30–60 seconds, just until fragrant.

Pour in the chicken broth and scrape the browned bits from the bottom of the pan.

Stir in:

• heavy cream

• Dijon mustard

• Italian seasoning

• thyme

• black pepper

Bring the mixture just to a gentle simmer.

Don’t boil the cream aggressively, as it can separate.

4. Transfer to slow cooker

Place the browned pork chops in the slow cooker.

Pour the creamy sauce over them.

Cover and cook:

• LOW: 3½–4½ hours

• HIGH: 2–2½ hours

Cooking time varies considerably with the thickness of the chops. Pork should reach a safe internal temperature of 145°F / 63°C, followed by a 3-minute rest.

5. Add Parmesan

About 15–20 minutes before serving, stir the Parmesan into the sauce.

Taste and adjust salt and pepper.

If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the sauce. Cover and cook for another 10–15 minutes.

6. Finish

Sprinkle generously with fresh chopped parsley.

Spoon plenty of the sauce over each pork chop before serving.

 Serving suggestions

The sauce is especially good with:

• Mashed potatoes

• Buttered rice

• Egg noodles

• Pasta

• Roasted potatoes

• Steamed broccoli

• Green beans

• Garlic bread

For the closest presentation to your photo, place the chops in a shallow serving dish and spoon the sauce over the top, then finish with fresh parsley and a little freshly cracked black pepper.

 Important texture tip

For very tender pork, bone-in chops are preferable to thin boneless chops. Avoid cooking them much longer than necessary, because pork loin chops can become dry when overcooked.

Nutrition — approximate per serving

Assuming 4 pork chops and the full sauce recipe:

These figures are estimates and can change substantially depending on the size/fat content of the pork chops, Parmesan, cream and amount of salt used.

 Nut information

No tree nuts or peanuts are required in this recipe.
For a nut-free meal, check the labels of your broth, Parmesan, seasonings and any packaged ingredients for cross-contact warnings.