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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!
FREQUENTLY ASKED QUESTIONS:
I don’t have a slow cooker, can I make this on the stovetop? 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. Do these pork chops dry out? 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. What sides go with Creamy Garlic Parmesan Pork Chops? 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! Can this be made with chicken? Sure can. Cook the same way. You just want to make sure the chicken reaches an internal temperature of 165F degrees. How long do leftovers last? 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.
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Crock Pot Creamy Garlic Parmesan Pork Chops
Pork chops made in the slow cooker with a creamy garlic parmesan sauce.
Course Dinner, Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutes
Servings 4
Calories 697kcal
Author Brandie Skibinski
Ingredients4 thick cut boneless pork chops (about 1.5-2 inches thick)salt and pepper, to taste1 ½ Tablespoons Italian seasoning (divided use)2 Tablespoons all purpose flour3 Tablespoons salted butter (divided use)5 cloves garlic, minced1 cup heavy cream4 ounces (1/2 block) cream cheese, softened to room temperature1 cup chicken broth )can use low or no sodium)1 Tablespoon onion powder¾ cup shredded parmesan cheese
InstructionsPrepare 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 (I used 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 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.
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.
NutritionCalories: 697kcal | Carbohydrates: 13g | Protein: 39g | Fat: 55g | Sodium: 785mg | Fiber: 1g | Sugar: 3g
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