Creamy Garlic Parmesan Pork Chops

These Crock Pot Creamy Garlic Parmesan Pork Chops are a simple way to enjoy tender, juicy pork chops smothered in a rich and flavorful sauce. They cook low and slow, which keeps the chops moist and allows them to soak up all the garlicky, cheesy goodness. This recipe has been a favorite of mine when I want an easy dinner that feels a little special without a lot of fuss.

I first made these during a busy weeknight, and I loved how the pork chops stayed juicy even after hours of cooking. Now they often appear in my meal rotation when I want something comforting but easy.

Ingredients

• Thick boneless pork chops: Thick chops keep the meat juicy and tender, and bone in chops could work too depending on your preference
• Italian seasoning: Gives a classic herby flavor that pairs beautifully with garlic and cheese
• All purpose flour: Helps create a light coating on the chops to thicken the sauce
• Salted butter: Adds richness to the sauce, but unsalted butter with a pinch of salt works as well
• Onion powder: Brings depth to the sauce without adding chunks
• Fresh garlic: Provides the best bright and robust garlic flavor, but jarred garlic can be a quick substitute
• Heavy cream: Creates a thick, luscious base for the sauce; milk can be used but sauce will be thinner
• Cream cheese: Adds extra creaminess and tang, but an extra splash of heavy cream works if you prefer
• Chicken broth: Adds savory moisture and flavor to the sauce, low sodium or homemade is preferred
• Shredded parmesan cheese: Essential for its salty, nutty flavor that completes the sauce; Romano or mozzarella are possible alternatives

Instructions

Sear the Pork Chops:

Pat pork chops dry to help them brown well. Season both sides with salt, pepper, half a teaspoon of Italian seasoning, and flour. Rub the seasoning evenly into the surface of each chop. Heat a heavy skillet over medium heat and melt a tablespoon of butter, coating the pan bottom. Add two chops and sear without moving them for two to three minutes until they easily release from the pan. Flip and sear the other side for two to three minutes until golden. Remove the chops to a plate and repeat with remaining chops.

Cook the Garlic:

Lower heat to medium low and add one more tablespoon of butter to the pan. Add the minced garlic and cook for thirty seconds to one minute until fragrant but not browned, which helps build the sauce’s aroma.

Make the Cream Sauce:

Pour in heavy cream, cream cheese, chicken broth, onion powder, and the remaining tablespoon of Italian seasoning. Whisk constantly and bring to a gentle simmer. Let the mixture cook for about ten minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Gradually whisk in parmesan cheese a quarter cup at a time, allowing it to melt and blend smoothly. Taste and adjust salt and pepper as needed.

Assemble the Crock Pot:

Spray the bottom of a 5 to 6 quart slow cooker with nonstick spray. Arrange the seared pork chops in the bottom, overlapping slightly if needed. Pour the creamy sauce evenly over the chops. Cover and cook on high for one and a half to two hours or low for three to four hours. The pork chops are ready when a meat thermometer reads 145 degrees Fahrenheit.

I adore the fresh garlic in this sauce because it truly breathes life into the dish. The first time I made this, my whole family kept sneaking bites straight from the slow cooker before dinner was even ready. It’s one of those recipes that brings everyone to the table happily.

Storage Tips

Store leftovers in an airtight container in the fridge and consume within four to five days. For longer storage, freeze in a freezer safe container for up to three months. To reheat, thaw completely and warm gently on the stove or microwave until heated through, stirring occasionally to keep sauce smooth.

Ingredient Substitutions

If you do not have fresh garlic, use good quality jarred minced garlic but reduce the amount slightly as it can be stronger. Substitute cream cheese with an extra half cup of heavy cream for a slightly lighter sauce. Use milk instead of heavy cream to reduce richness but expect a thinner consistency. For parmesan cheese alternatives try Romano or mozzarella depending on your taste preference.

Serving Suggestions

This creamy pork chop dish pairs wonderfully with roasted baby potatoes and simple steamed green beans. Mashed potatoes are also a classic accompaniment and soak up every bit of the sauce. For a fresh contrast, serve with a crisp green salad or garlic bread on the side.

This easy slow cooker dinner is both comforting and elegant, perfect for busy weeknights. Leftovers reheat well and taste great the next day.

FAQs About This Recipe

→ Can this be made without a slow cooker?

Yes, sear the pork chops first, prepare the sauce separately, then combine and simmer until chops reach 145°F for tender results.

→ How to prevent pork chops from drying out?

Use thick-cut chops and cook slowly to allow the sauce to infuse moisture, keeping the meat tender and juicy.

→ What sides pair well with creamy pork chops?

Roasted baby potatoes, steamed green beans, salad, or mashed potatoes complement the rich flavors beautifully.

→ Can chicken be substituted in this dish?

Yes, cook the chicken similarly ensuring it reaches an internal temperature of 165°F for safe consumption.

→ How long can leftovers be stored?

Keep leftovers in an airtight container refrigerated for 4-5 days or freeze up to 3 months for best quality.