Ingredients
Pork Chops
- 4 bone-in pork chops, about ¾–1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Garlic Butter Sauce
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
Method
1. Season the Pork
Pat the pork chops dry with paper towels.
Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
2. Sear the Pork Chops
Heat olive oil in a skillet over medium-high heat.
Sear the pork chops for 2–3 minutes per side, until nicely browned. They don’t need to be cooked through yet.
3. Make the Garlic Butter
Reduce the skillet heat to medium.
Add the butter and minced garlic. Cook for about 30–60 seconds, just until fragrant.
Add the chicken broth, Worcestershire sauce, Dijon mustard, Italian seasoning, thyme, and black pepper.
Stir well and scrape up any browned bits from the bottom of the pan.
4. Transfer to Slow Cooker
Place the pork chops in the slow cooker.
Pour the garlic-butter sauce over the pork chops.
5. Slow Cook
Cover and cook on:
- LOW: 3–4 hours
- HIGH: 1½–2½ hours
Cook until the pork reaches a safe internal temperature of 145°F (63°C), followed by a short rest.
6. Finish the Sauce
Carefully remove the pork chops.
Stir fresh parsley and lemon juice into the cooking juices.
For a thicker sauce, simmer the liquid in a saucepan and whisk in a slurry made from 1 tbsp cornstarch + 2 tbsp cold water.
7. Serve
Place the pork chops on a serving plate and spoon the hot garlic-butter sauce generously over them.
Garnish with fresh parsley.
Cooking Tips
- Don’t overcook pork chops: They are lean and can become dry if left in the slow cooker too long.
- Searing first adds a deeper browned flavor.
- Bone-in chops generally stay juicier than very thin boneless chops.
- Use fresh garlic for the best flavor.
- A little lemon juice at the end balances the richness of the butter.
- Let the pork rest for 3–5 minutes before serving.
Serving Suggestions
These pork chops go perfectly with:
- Creamy mashed potatoes
- Roasted potatoes
- Steamed green beans
- Buttered corn
- Roasted broccoli
- Rice
- Dinner rolls
Spoon the garlic-butter juices over the potatoes or rice for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently with a little chicken broth or extra sauce to help keep the pork moist.
Approximate Nutrition Information
Per serving, based on 4 servings:
| Nutrient | Approx. Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 39 g |
| Carbohydrates | 5 g |
| Fat | 34 g |
| Saturated Fat | 14 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 700 mg |
| Potassium | 600 mg |
| Iron | 2 mg |
| Calcium | 35 mg |
Nutrition is approximate and will vary depending on pork chop size, trimming, butter, broth, and other ingredients.
FAQs
1. Can I use boneless pork chops?
Yes, but boneless chops can cook faster and dry out more easily. Start checking them earlier.
2. Can I make this without butter?
Yes. Use olive oil instead, although the sauce will be less rich and buttery.
3. How do I make the sauce thicker?
Simmer the cooking liquid and add a cornstarch slurry. Cook until it reaches your preferred consistency.
4. Can I add vegetables?
Absolutely. Potatoes, carrots, mushrooms, or green beans can be added for a complete meal.
5. Why are my pork chops tough?
They may have been cooked too long. Pork chops are lean, so cooking them well beyond the point of doneness can make them dry and tough.
6. Can I use boneless chicken instead?
Yes. Chicken breasts or thighs can be substituted, but adjust the cooking time and cook until the chicken reaches 165°F (74°C).