This slow cooker creamy garlic pork chops and potatoes recipe is my go-to when I want a Valentine’s-worthy dinner with almost no effort and only four ingredients. Thick-cut boneless pork chops slowly braise with potatoes in a rich, garlicky cream sauce until everything is tender, succulent, and spoon-soft. It’s a very American, homey take on classic cream-and-garlic pan sauces you’d find in a bistro, but streamlined for a weeknight: no browning, no flour, and almost no cleanup. You layer, pour, cover, and let the slow cooker do the work while your kitchen fills with the scent of garlic and cream.
Serve these creamy garlic pork chops and potatoes straight from the slow cooker into shallow warm bowls so the sauce can pool around the meat and vegetables. A sharply dressed green salad—think arugula or mixed lettuces with a lemony vinaigrette—cuts through the richness nicely. If you want to stretch the sauce, add a side of crusty bread or a small bowl of buttered green beans or steamed broccoli to catch every bit of the garlicky cream. A crisp white wine like a Sauvignon Blanc or a dry rosé pairs well with the savory richness, while sparkling water with a squeeze of citrus keeps the meal feeling light but still special.
Slow Cooker Creamy Garlic Pork Chops and Potatoes
Servings: 4
Ingredients
2 pounds thick-cut boneless pork chops (about 4 large chops, 1 to 1 1/2 inches thick)
2 pounds baby potatoes, halved (or small Yukon Gold potatoes, cut into large chunks)
2 cups heavy cream
8 cloves garlic, finely minced or pressed
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon freshly ground black pepper (optional, to taste)
Directions
Prepare the slow cooker: Lightly grease the insert of a 5- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the potatoes: Add the halved baby potatoes (or chunked Yukon Golds) to the bottom of the slow cooker in an even layer. This creates a bed for the pork chops and allows the potatoes to soak up the creamy garlic sauce as it cooks.
Season the pork chops: Pat the thick-cut boneless pork chops dry with paper towels. Sprinkle both sides lightly with kosher salt and freshly ground black pepper if using. This simple seasoning helps bring out the natural flavor of the pork without adding extra ingredients.
Arrange the pork chops: Lay the seasoned pork chops in a single layer directly on top of the potatoes. It’s fine if they overlap slightly, but try to keep them mostly in one layer so they cook evenly and stay juicy.
Make the creamy garlic mixture: In a medium bowl or large measuring cup, whisk together the heavy cream and minced garlic until the garlic is evenly distributed. The cream will carry the garlic flavor through the entire dish as it simmers.
Add the sauce to the slow cooker: Slowly pour the creamy garlic mixture over the pork chops and potatoes, making sure to coat the surface of the meat and allowing the cream to seep down between the potatoes. Do not stir; you want the layers to remain intact so the pork gently braises on top.
Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are very tender and the potatoes can be easily pierced with a fork. The cream will thicken slightly and take on a glossy, velvety texture as it mingles with the pork juices and starch from the potatoes.
Rest and thicken slightly: Turn off the heat and let the dish sit, covered, for 10 minutes. This brief rest allows the sauce to settle and cling to the pork and potatoes, giving you that restaurant-style, heavily glazed look.
Serve: Gently lift the pork chops out with a wide spatula or tongs, being careful as they will be very tender and may start to pull apart. Spoon the potatoes and plenty of the creamy garlic sauce into warm shallow bowls or onto plates, nestling a pork chop on top or alongside. Spoon extra sauce over the meat so it glistens and serve immediately while steaming hot.
Leave a Comment