Crock Pot Creamy Garlic Parmesan Pork Chops
You won’t be able to get enough of these easy, flavorful, and tender Crock Pot Creamy Garlic Parmesan Pork Chops that simmer in the most delicious creamy sauce!
AN EASY SLOW COOKER PORK CHOP DINNER
These Crock Pot Creamy Garlic Parmesan Pork Chops are tender, flavorful, and nearly foolproof. I am always looking for new ways to make pork chops (that aren’t dry and tasteless!) The ingredients are simple (nothing fancy!) and the flavor Is incredible (it works with chicken too!) It’ll quickly become a staple in your meal plan rotation!
These were outstanding! I made them exactly to your recipe. I didn’t change anything and they were perfect just the way they are. Huge hit with the family!
– Claire
FREQUENTLY ASKED QUESTIONS:
Definitely. You would need to pretty much cook the pork chops mostly all the way first and set them aside and then make the cream sauce. Once the sauce is ready, add the cooked chops back in and cover and continue to cook until the pork chops reach an internal temp of 145F.
No. I really try to go with a thick cut pork chop which helps as well. And that’s the nice thing about using a Crock Pot, it is kinda hard to overcook the pork chops. Instead, they’ll infuse some of the flavor from the sauce and stay moist from the sauce. Plus, since they cook slowly, they don’t dry out as easily as they do in the oven or on the stovetop.
The options you can use for these pork chops are endless. I served it with Roasted Baby Potatoes and a bag of steamed green beans that I just popped in the microwave. A salad and Dinner Rolls are always a good option. Try some Italian Green Beans, Bacon Garlic Green Beans, or go all out with a Green Bean Salad. Instead of the baby potatoes, classic Stovetop Mashed Potatoes are a good option or if you have another Slow Cooker, break it out and make some Crock Pot Million Dollar Mashed Potatoes– trust me they are WORTH it!
Sure can. Cook the same way. You just want to make sure the chicken reaches an internal temperature of 165F degrees.
Leftovers should be stored in an airtight container and can be kept in the fridge for up to 4-5 days. You can freeze leftovers for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- thick boneless pork chops– I like a thicker cut pork chop for this recipe. This cut is best to keep them moist and tender. Also, I think bone-in chops could be used. You could even try a pork loin or tenderloin. If you change things up, you will need to change the cooking time most likely. It’s easiest to play it by ear. I would not use a thin cut pork chops as they will dry out more easily.
- Italian seasoning – this seasoning goes best with the other flavors but I think this is an easy recipe to change up and play with the seasoning. I think cajun or creole seasoning would be a good substitute.
- all purpose flour
- salted butter– you can use unsalted butter and add a pinch of salt if you think it’s necessary, later. If you desire, you can use olive oil in place of butter.
- onion powder
- garlic– I like fresh as it gives the most flavor. It really does make a difference but if you just can’t be bothered, the jarred stuff can be used in a pinch.
- heavy cream – whenever I have heavy cream in a recipe, folks ask about using milk instead. So I will say, yes, you can use milk but the sauce WILL be thinner and it won’t have that thick richness that you get with heavy cream. If you are fine with that, then certainly use milk.
- cream cheese – Use these Tips to Soften Cream Cheese Quickly if you need them. If cream cheese isn’t your thing, you can substitute an additional ½ cup of heavy cream instead, but it will alter the flavor a little.
- chicken broth– as always, you can use low or no sodium chicken broth or use Homemade Chicken Broth. If you feel the sauce is too thick, add an additional ¼ to ½ cup of chicken broth.
- shredded parmesan cheese – if you aren’t a fan of parmesan cheese, you can leave it out or try something like a Romano cheese or even finely shredded mozzarella.
HOW TO MAKE CROCK POT CREAMY GARLIC PARMESAN PORK CHOPS:
Prepare the pork chops by patting them dry on both sides with paper towels. Sprinkle pinches of salt, pepper, ½ teaspoon Italian Seasoning and the flour over both sides of each pork chop. Rub it all over the pork chop. Heat a heavy bottomed skillet (I used cast iron) over medium heat. Add one Tablespoon butter to the pan and swirl it around so that the melted butter covers the bottom. Add two pork chops at a time to the pan and allow to sear, undisturbed, for 2-3 minutes. Then flip and sear the other side for 2-3 minutes. You’ll know the pork chop is ready to be flipped when it easily releases from the pan. Remove to a plate. NOTE: You’re not cooking them all the way through, just browning them for added color and flavor.
Add another Tablespoon of butter to the pan and allow it to melt before searing the second batch of pork chops for the same amount of time per side. Once the pork chops are seared, remove them to a plate and set aside. Turn the heat to low and add the last Tablespoon of butter to the pan. Add the garlic and cook for 30 seconds to a minute until fragrant.
Add the heavy cream, cream cheese, chicken broth, onion powder and remaining 1 Tablespoon Italian seasoning. Use a whisk and allow it to come to a simmer and cook for 10 minutes. It will condense and thicken. You will know that your sauce is ready when it is able to coat the back of a spoon. Add the parmesan cheese ¼ cup at a time. Whisk and allow it to melt. When everything is melted and creamy, taste and add additional pinches of salt and pepper as desired.
Add nonstick cooking spray to the bottom of a 5-6 quart crock pot. Place the pork chops in the bottom. Try to have them lie flat, but they can slightly overlap. Pour the sauce over the top of the pork chops. Cover and cook on high for 1.5 -2 hours or 3-4 hours on low. The chops will be done when a meat thermometer reads 145F degrees. Serve with roasted potatoes and green beans.
CRAVING MORE RECIPES?
Crock Pot Creamy Garlic Parmesan Pork Chops
Ingredients
- 4 thick cut boneless pork chops (about 1.5-2 inches thick)
- salt and pepper, to taste
- 1 ½ Tablespoons Italian seasoning (divided use)
- 2 Tablespoons all purpose flour
- 3 Tablespoons salted butter (divided use)
- 5 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces (1/2 block) cream cheese, softened to room temperature
- 1 cup chicken broth (can use low or no sodium)
- 1 Tablespoon onion powder
- ¾ cup shredded parmesan cheese
Instructions
- Prepare 4 thick cut boneless pork chops by patting them dry on both sides with paper towels.
- Sprinkle all the pork chops evenly with salt and pepper, to taste, ½ Tablespoon Italian Seasoning and 2 Tablespoons all purpose flour. Rub it all over the pork chops.NOTE: If you prefer, you can mix the salt, pepper, Italian seasoning and flour in a bowl then sprinkle it all over the pork chops then rub it in.
- Heat a heavy bottomed skillet (like cast iron) over medium heat.
- Add one Tablespoon salted butter to the pan and swirl it around so that the melted butter covers the bottom.
- Add two pork chops at a time to the pan and allow to sear, undisturbed, for 2-3 minutes. Then flip and sear the other side for 2-3 minutes. You’ll know the pork chop is ready to be flipped when it easily releases from the pan. Remove to a plate. NOTE: You’re not cooking them all the way through, just browning them for added color and flavor.
- Add another Tablespoon of salted butter to the pan and allow it to melt before searing the remaining two pork chops for the same amount of time per side.
- Once the pork chops are seared, remove them to a plate and set aside.
- Turn the heat to low and add the last Tablespoon of salted butter to the pan. Add 5 cloves garlic, minced and cook for 30 seconds or until fragrant.
- Add in 1 cup heavy cream, 4 ounces (1/2 block) cream cheese, softened to room temperature, 1 cup chicken broth, 1 Tablespoon onion powder and remaining 1 Tablespoon Italian seasoning. Use a whisk and allow it to come to a simmer and cook for about 8-10 minutes (whisking occasionally). It will condense a bit and thicken.
- You will know that your sauce is ready when it is able to coat the back of a spoon.
- Add ¾ cup shredded parmesan cheese slowly (about ¼ cup at a time). Whisk and allow it to melt then add in more.
- When everything is melted and creamy, taste and add additional pinches of salt and pepper as desired.
- Spray nonstick cooking spray to the bottom of a 5-6 quart crock pot. Place the pork chops in the bottom. Try to have them lie flat, but they can slightly overlap.
- Pour the sauce over the top of the pork chops (I like to make sure some of the sauce gets in between the pork chops too). Cover and cook on high for 1.5-2 hours or 3-4 hours on low. Low is the better option if you have time. The chops will be done when a meat thermometer reads 145F degrees.
- When ready, serve pork chops with sauce poured over top.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Cook on low for 3-4 hours or high for 2-3 hours.
- Serving size is 1 pork chop per serving.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
this dish is so fantastic. best pork chop dish I’ve made. thank you for the recipe.
Thanks so very much Dean! That means a lot that you took the time to come back and comment!
I love this recipe. The pork chops came out so tender, and the sauce is restaurant quality. I will be making these for family and friends.
These were outstanding! I made them exactly to your recipe. I didn’t change anything and they were perfect just the way they are. Huge hit with the family!
I made this Crock-Pot Creamy Garlic Parmesan Pork Chop recipe yesterday, and wow—5/5. This isn’t your typical dump-and-go slow cooker meal, but the extra steps were worth the lift.
I used four thawed pork chops and pan-seared them in a Dutch oven with extra-virgin olive oil after coating them in a flour, salt, and pepper mix. I didn’t measure—just seasoned to taste and spoon-pressed the coating on the chops before searing. No lid, just controlled the splatter because I like a clean kitchen.
For the sauce, I went heavy on fresh garlic (well over five cloves), used a bouillon cube with water instead of broth, and swapped onion powder for garlic powder. I also used grated parmesan instead of shredded, and it still turned out amazing. I added Italian seasoning, garlic salt with parsley, and extra pepper. I thickened it with the leftover seasoned flour mixture, giving it a gravy-like texture with the perfect consistency. I cooked the sauce a little longer so the cream cheese fully incorporated before transferring everything to the Crock-Pot.
Cooked on high for 2 hours, then low for 1 hour. The pork came out tender, flavorful, and absolutely delicious.
Paired it with fresh green beans tossed in olive oil, garlic salt with parsley, and pepper, air-fried at 350°F for 8 minutes. Perfect side.
This recipe took a little more effort than expected, but it delivered big-time flavor. Would absolutely make again.
Well Jim, next time I am coming to your house for dinner – ha! What a wonderful comment and I am so thrilled you love it! I am the same when it comes to garlic, I can never have too much 🙂
Can these be made with a pork roast or a tenderloin?
Will there be enough sauce left over to put on the mashed potatoes or should I double the recipe perhaps?
It should be but I haven’t tested it, sorry
These look delish, but are they nice and juicy after being in the crock pot that long. hate dried out pork chops., really almost like them Med, or Med rare. Since these days with inspection they are safe to eat Med.
I’m not with Instagram right now, and I miss you and your recipes
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