Slow Cooker Pork Chops with Garlic Parmesan Sauce

I’ll be honest with you, I used to think pork chops were tricky. They had a reputation for turning dry or bland, and I wasn’t sure they were worth the effort. But then I stumbled on this slow cooker version, paired with a rich garlic Parmesan sauce, and everything changed. Suddenly, pork chops went from “meh” to melt-in-your-mouth tender, coated in a creamy, garlicky blanket of goodness.

The beauty of this recipe is that it takes something so simple, basic pork chops and transforms them into a comforting, restaurant-worthy meal. The slow cooker does all the heavy lifting, while you get to enjoy the aromas slowly filling your kitchen. By the time you lift the lid, you’ll find chops that are fork-tender and a sauce that’s just begging to be spooned over mashed potatoes, rice, or even crusty bread.

This dish feels special without being fussy. It’s the kind of recipe I turn to on busy days when I still want dinner to feel like a treat.

Why You’ll Love This Recipe

Here’s why I think you’ll be making these slow cooker pork chops on repeat:

• Hands-off cooking – Once everything’s in the slow cooker, you’re free to go about your day.
• Tender, juicy pork – The low-and-slow method guarantees no more dry chops.
• Creamy, garlicky sauce – Parmesan, garlic, and cream come together for comfort in a spoonful.
• Family-friendly – The flavors are cozy and approachable—great for kids and adults alike.
• Versatile – Pairs well with pasta, potatoes, rice, or veggies, depending on your mood.

Tools You’ll Need

Don’t worry, no fancy equipment required—just a few basics:

• Slow cooker (crockpot) – The star of the show. It turns ordinary pork chops into fall-apart tender magic.
• Mixing bowl – For whisking the sauce ingredients together before adding them.
• Measuring cups & spoons – To keep the sauce flavors balanced.
• Whisk – Helps blend the creamy sauce so it’s smooth.
• Tongs – For transferring pork chops without tearing them apart.

Ingredients

(Serves 4 – adjust as needed)

• 4 pork chops (bone-in or boneless, about 2 lbs / 900 g total)
• 2 tbsp (30 ml) olive oil
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• ¾ cup (75 g) freshly grated Parmesan cheese
• 4 garlic cloves, minced (or 1 tbsp garlic paste)
• 1 tsp Italian seasoning
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp (30 g) unsalted butter
• 2 tbsp (15 g) all-purpose flour (for thickening sauce, optional)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sear the pork chops (optional but recommended).
   Heat olive oil in a skillet over medium-high heat. Brown each pork chop for 2–3 minutes per side.
   Personal note: I love this step because it locks in flavor and gives the sauce extra richness—but if you’re pressed for time, you can skip it.
2. Mix the sauce.
   In a mixing bowl, whisk together chicken broth, cream, Parmesan, garlic, Italian seasoning, salt, and pepper until smooth.
3. Add to slow cooker.
   Place pork chops in the slow cooker, pour the sauce over them, and make sure they’re well coated.
4. Cook low and slow.
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until pork is tender.
   Don’t worry if the sauce looks thin at first—it thickens as it cooks.
5. Thicken the sauce (optional).
   If you’d like a thicker sauce, mix butter and flour in a small pan to make a roux, then stir it into the sauce before serving.
6. Garnish and serve.
   Sprinkle fresh parsley on top and serve warm with your favorite sides.

Serving Ideas

• Spoon over mashed potatoes or buttery egg noodles for maximum comfort.
• Pair with steamed green beans, roasted broccoli, or a simple salad for balance.
• Serve with crusty bread—you’ll want to mop up every drop of that sauce.

Variations & Customization

• Cheese swap: Try Pecorino Romano instead of Parmesan for a sharper flavor.
• Add veggies: Toss in mushrooms, spinach, or sun-dried tomatoes for extra heartiness.
• Make it lighter: Use half-and-half or evaporated milk instead of cream.
• Spicy kick: Add a pinch of red pepper flakes to the sauce.

Storage & Make-Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop or in the microwave—add a splash of broth if the sauce has thickened too much.
• Freeze: Pork chops freeze well (up to 2 months). Thaw overnight in the fridge before reheating.

Pro Tips & Mistakes to Avoid

Here are the little “insider secrets” I’d share if we were cooking together:

• Sear if you can. It only takes a few minutes, but the flavor payoff is huge.
• Use fresh Parmesan. Pre-grated cheese doesn’t melt as smoothly into the sauce.
• Don’t overcook. Even in the slow cooker, pork chops can go from tender to mushy if left too long.
• Check seasoning at the end. Parmesan is salty, so adjust after cooking rather than over-seasoning early.

Recipe at a Glance

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 6–7 hours (low) or 3–4 hours (high)
• Total time: ~6.5–7.5 hours

Nutrition (per serving, approx):

• Calories: 480
• Protein: 38 g
• Fat: 32 g
• Carbs: 6 g

Final Thoughts

If you’ve ever wanted a recipe that feels like comfort food but still looks impressive, these slow cooker pork chops with garlic Parmesan sauce are it. They’re creamy, flavorful, and practically effortless.

So, dust off your slow cooker, grab some chops, and give this recipe a try. When you do, I’d love to hear how it turned out—did your family fight over the last bit of sauce like mine did? Drop a comment or share your spin on it. I promise, once you make these, pork chops will never feel boring again.