Garlic Parmesan Slow Cooker Pork Chops Recipe – Easy & Irresistible Dinner

The first time the aroma of garlic and parmesan wafted through my kitchen, thanks to my slow cooker, I actually stopped what I was doing and just breathed it in. There’s something magical about the way these flavors meld together—especially when pork chops turn melt-in-your-mouth tender after hours in a slow cooker. I stumbled onto this garlic parmesan slow cooker pork chops recipe on a chilly weekend when I needed comfort food that practically made itself. Let’s be honest, when life gets busy (which is pretty much always), anything that packs big flavor and doesn’t require me hovering over the stove is a win.

Over the years, I’ve tested this recipe more times than I can count—tweaking the seasoning, trying different cheese blends, and even experimenting with boneless versus bone-in chops. The result? A pork chop dinner with a rich, creamy parmesan sauce and enough garlic to make your tastebuds happy, but not so much that you’re warding off vampires for days. It’s perfect for families, meal preppers, and anyone who just wants a fuss-free dinner that tastes like something you’d order at a cozy bistro.

If you’re looking for a new weeknight staple, this garlic parmesan slow cooker pork chops recipe checks all the boxes: it’s easy, it’s packed with flavor, and it’ll have your family asking for seconds (and maybe even thirds). Whether you’re a slow cooker pro or just getting started, this is one recipe you’ll want to keep on repeat. Trust me—after making it for friends, family, and even picky eaters, it’s now a non-negotiable in my dinner rotation.

Why You’ll Love This Garlic Parmesan Slow Cooker Pork Chops Recipe

After years of recipe testing (and a few hilarious kitchen fails), I can honestly say these pork chops are in a league of their own. Here’s why you’ll want to make them again and again:

• Quick & Easy: Just toss everything in your slow cooker and let it do the work. Perfect for busy weeknights or lazy Sundays when you’ve got better things to do than babysit dinner.
• Simple Ingredients: No need for a fancy grocery run. Most of what you need for these garlic parmesan slow cooker pork chops is already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a potluck with friends, or a holiday meal where you want to impress without stress, these pork chops fit the bill.
• Crowd-Pleaser: Kids love them, adults rave about them, and even my neighbor who claims to “hate pork” asked for the recipe after trying these!
• Unbelievably Delicious: The combo of juicy pork, creamy parmesan sauce, and garlicky goodness makes every bite pure comfort food. You know that feeling when you close your eyes and savor a forkful? That’s what you get here.

What sets this recipe apart is the method—slow cooking means the pork chops turn out incredibly tender (no more dry, chewy pork!). Blending fresh garlic with real parmesan and a hint of Italian seasoning creates a sauce that’s rich without being heavy. I also like to add a splash of chicken broth for that extra layer of savory goodness. My little secret? A squeeze of lemon juice at the end to brighten up the whole dish.

This garlic parmesan slow cooker pork chops recipe isn’t just easy, it’s reliable. You can prep it in the morning, go about your day, and come home to a dinner that smells amazing and tastes even better. It’s my go-to for those nights when I want something special, but don’t have the energy to fuss around the kitchen. And honestly, I think you’re going to love it just as much as I do.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that crave-worthy, creamy texture—no complicated steps or hard-to-find items required. Here’s what you’ll need to make the best garlic parmesan slow cooker pork chops:

• Pork Chops (4-6, bone-in or boneless, about 1-inch thick): Bone-in gives a bit more flavor, but boneless works great too. I prefer center-cut for even cooking.
• Parmesan Cheese (1 cup, freshly grated): Freshly grated is key for the best melt and flavor. Pre-shredded can be used in a pinch, but it won’t melt as smoothly.
• Garlic (4-5 cloves, minced): Don’t skimp—fresh garlic is what really makes this dish shine. Jarred garlic works if you’re short on time, but the flavor is milder.
• Chicken Broth (1 cup, low-sodium): Adds moisture and helps create a silky sauce. Vegetable broth is a good swap if you prefer.
• Heavy Cream (1/2 cup): For that irresistible creaminess. You can substitute half-and-half for a lighter version, but it won’t be quite as rich.
• Butter (2 tablespoons, unsalted): Adds richness and helps blend the flavors. If using salted butter, reduce the added salt just a bit.
• Italian Seasoning (1 teaspoon): A blend of dried basil, oregano, and thyme brings out the best in both the pork and the sauce.
• Salt and Black Pepper (to taste): Start with 1/2 teaspoon of each, then adjust at the end.
• Lemon Juice (1 tablespoon, fresh): Optional, but it brightens the sauce and balances the richness. I love the subtle tang it adds at the end.
• Fresh Parsley (for garnish): Totally optional, but it adds color and a fresh flavor pop.

If you want to change things up, there’s plenty of room to swap ingredients:

• Use pork loin or even thick-cut chicken breasts if pork isn’t your thing.
• For a gluten-free version, double-check your broth and seasonings.
• Dairy-free folks can use coconut cream and nutritional yeast instead of parmesan and cream—just know it’ll taste a bit different!
• Out of fresh garlic? Use 1-1.5 teaspoons garlic powder, but add it to the sauce, not the pork, for best results.

When possible, I opt for organic pork and real parmesan (not the shelf-stable shaker kind). Trust me, it makes a difference in the final flavor. And hey, don’t stress if you only have what’s on hand—this recipe is super forgiving!

Equipment Needed

You don’t need a chef’s kitchen for this garlic parmesan slow cooker pork chops recipe—just a few basics:

• Slow Cooker (4-6 quart): I usually use my trusty 6-quart Crockpot, but any similar size works. If you have a programmable model, even better for set-it-and-forget-it dinners.
• Mixing Bowl: For stirring together the sauce ingredients before pouring over the pork.
• Measuring Cups and Spoons: Essential for nailing the sauce to pork ratio.
• Sharp Knife and Cutting Board: For mincing garlic and chopping parsley.
• Tongs or a Spatula: Makes it easier to place and remove the chops without breaking them.

If you don’t have a slow cooker, you can use a Dutch oven on low heat in the oven (set at 275°F/135°C), but I find the classic slow cooker gives the most tender results. Don’t forget to give your slow cooker insert a quick spray with nonstick cooking spray, or use a liner for easy cleanup (those things are a lifesaver for sticky cheese sauces!). If your slow cooker is on the smaller side, just be sure the pork chops fit in a single layer for even cooking.

For budget-friendly options, I’ve used an inexpensive slow cooker from the local store for years—no need to splurge unless you’re slow-cooking multiple times a week. And if you’re a gear geek like me, a digital thermometer is handy for checking doneness, though with slow cooking, it’s rarely an issue.

How to Make Garlic Parmesan Slow Cooker Pork Chops

1. Prep the Pork Chops:
   
   Pat 4-6 pork chops (about 2 lbs/900 g total) dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If you have time, let them sit at room temperature for 10-15 minutes. This helps them cook more evenly.
2. Mix the Sauce:
   
   In a medium bowl, combine 1 cup (240 ml) chicken broth, 1/2 cup (120 ml) heavy cream, 1 cup (90 g) freshly grated parmesan, 4-5 minced garlic cloves, 2 tablespoons (28 g) melted butter, and 1 teaspoon Italian seasoning. Whisk until smooth. (If your parmesan is clumpy, don’t worry—it’ll melt as it cooks!)
3. Layer in the Slow Cooker:
   
   Spray the slow cooker insert with nonstick spray. Place pork chops in a single layer at the bottom. Pour the garlic parmesan sauce over the top, making sure the chops are mostly covered. Use a spoon to spread the sauce evenly.
4. Cook:
   
   Cover and cook on low for 5-6 hours or high for 2.5-3 hours. Pork chops are done when they reach 145°F (63°C) internally and are fork-tender. Avoid overcooking—check at the low end of the time range if your chops are thinner.
5. Check and Adjust:
   
   About 30 minutes before serving, give the sauce a quick stir. If it seems thin, crack the lid open for the last half hour to let it thicken, or stir in a tablespoon of cornstarch mixed with 2 tablespoons cold water. If it’s too thick, add a splash of broth.
6. Finish and Serve:
   
   Just before serving, stir in 1 tablespoon fresh lemon juice to brighten the sauce (optional, but so good!). Sprinkle with chopped fresh parsley for color.
7. Serve:
   
   Lift the pork chops out gently with tongs or a spatula. Spoon the creamy garlic parmesan sauce over the top. Serve hot.

Preparation Notes: If you notice the sauce separating (sometimes happens with lower fat dairy), a quick stir usually brings it back together. For extra flavor, you can brown the pork chops in a skillet for 2-3 minutes per side before slow cooking—but honestly, I skip this step most days and it still turns out delicious!

Troubleshooting: If the pork seems tough, it probably needs a bit more time. If it’s falling apart, you’ve gone a bit over, but trust me—it’ll still taste fantastic!

Cooking Tips & Techniques

Here’s where a little experience goes a long way. After making this garlic parmesan slow cooker pork chops recipe more times than I can count, I’ve picked up a few tricks:

• Choose the Right Chops: Thicker, bone-in pork chops are less likely to dry out during slow cooking. If you use thin or boneless chops, start checking for doneness early.
• Don’t Overcrowd: Lay the chops in a single layer for even cooking. If you have to stack them, rotate halfway through if possible.
• Fresh Parmesan Melts Best: Pre-shredded cheese can sometimes get clumpy. I always grate mine fresh—yes, it’s a little extra work, but worth it.
• Keep the Lid Closed: It’s tempting to peek, but every time you lift the lid, you let heat out and add cooking time. Only open it if you need to stir the sauce or check doneness near the end.
• Balance the Sauce: If the sauce is too thick, thin it with a splash of broth. Too thin? Stir in a cornstarch slurry. Don’t be afraid to tweak it at the end!
• Timing Is Everything: All slow cookers run differently. The first time you make this, check the pork at the earliest suggested time. You can always cook longer, but you can’t un-cook an overdone chop!

I once left the pork in for 8 hours by accident (hello, school pickup chaos) and while the flavor was still fantastic, the chops were falling apart like pulled pork. Not a disaster, but definitely a different vibe! Multitasking is easy with this recipe—get it started in the morning, then forget about it until dinner.

Consistency is all about using similar-sized chops and sticking to the sauce ratio. If you’re making a bigger batch, just double the sauce ingredients and make sure your slow cooker can handle the extra volume.

Variations & Adaptations

This garlic parmesan slow cooker pork chops recipe is super flexible! Here are some of my favorite twists:

• Dairy-Free: Substitute coconut cream for the heavy cream and use nutritional yeast or a dairy-free parmesan alternative. The flavor changes a bit, but the sauce still comes out creamy.
• Low-Carb/Keto: Use heavy cream, skip the cornstarch thickener, and serve with cauliflower mash instead of potatoes or rice.
• Herb Lovers: Add a handful of chopped fresh basil or thyme to the sauce, or throw in a sprinkle of crushed red pepper for a little heat.
• Chicken Variation: Swap pork chops for boneless, skinless chicken breasts or thighs. Cooking time may be slightly less, so check after 4 hours on low.
• Allergen Substitutions: For nut allergies, avoid nut milk substitutes. For gluten sensitivity, make sure your broth and seasonings are gluten-free.

I’ve tried adding a handful of spinach in the last 30 minutes of cooking for a pop of color and extra nutrients—it wilts right into the creamy sauce and is so tasty. If you’re cooking for picky eaters, leave out the lemon juice and let everyone add their own at the table.

Serving & Storage Suggestions

These garlic parmesan slow cooker pork chops are best served hot, straight from the slow cooker. I love plating them over creamy mashed potatoes, egg noodles, or even steamed rice to soak up all that luscious sauce. If you’re feeling fancy, a sprinkle of fresh parsley and a wedge of lemon on the side looks gorgeous, especially for a dinner party.

Pair with a crisp green salad or simple steamed veggies (broccoli or green beans are my go-tos), and maybe some crusty bread if you’re in a carb-loving mood. For drinks, a chilled white wine or sparkling water with lemon works beautifully.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so add a splash of broth or cream when reheating. To reheat, pop everything in a covered skillet over low heat, or microwave in 30-second bursts, stirring each time. For longer storage, freeze cooked pork chops and sauce in a freezer-safe bag or container for up to 2 months—just thaw overnight in the fridge before reheating gently.

Honestly, I think the flavors get even better the next day. If you’re meal prepping, portion the chops and sauce with your favorite side for easy lunches all week.

Nutritional Information & Benefits

Each serving of garlic parmesan slow cooker pork chops (about 1 pork chop with sauce) provides roughly:

• Calories: 410
• Protein: 38g
• Fat: 24g
• Carbohydrates: 4g
• Fiber: 0g

Pork is a great source of lean protein, B vitamins, and minerals like zinc and selenium. Parmesan cheese adds calcium and protein, while garlic brings antioxidants and immune-boosting properties. This recipe is naturally low in carbs and gluten-free (as long as your broth and seasonings are safe), making it a solid choice for keto or low-carb eaters. Just keep in mind the dairy and potential allergens if you’re serving a crowd.

I love that this recipe delivers comfort food vibes without a lot of empty calories or processed ingredients. It’s hearty, satisfying, and fits right into my balanced eating routine—especially on cold nights or when I’m craving something rich but not heavy.

Conclusion

If you’re on the hunt for a dinner that’s both easy and impressive, garlic parmesan slow cooker pork chops are the answer. It’s that rare recipe that’s fuss-free enough for a weeknight but special enough for guests—plus, you can tweak it to fit whatever you’ve got in the pantry. I keep coming back to this one for the sheer joy of a hot, cheesy, garlicky meal that everyone at the table loves (even my picky eater can’t resist!).

So, give it a try—make it your own, swap in your favorite sides, and don’t be afraid to experiment. I’d love to hear how it goes for you! Drop a comment below, share your twists, or tag me if you post a photo. Here’s to more delicious, low-stress dinners and happy, full bellies. You’ve got this!

FAQs About Garlic Parmesan Slow Cooker Pork Chops

Can I use frozen pork chops in this recipe?

It’s best to use thawed pork chops for food safety and even cooking. If using frozen, thaw them completely in the refrigerator first.

What’s the best way to thicken the sauce if it’s too runny?

Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking. Leave the lid slightly ajar to let some liquid evaporate.

Can I make this recipe dairy-free?

Yes! Use coconut cream instead of heavy cream and a dairy-free parmesan alternative. The flavor will be a little different, but still tasty.

Do I need to sear the pork chops before slow cooking?

Nope—while searing adds flavor, it’s totally optional. The slow cooker does a great job on its own, especially for busy nights.

How can I tell when the pork chops are done?

The pork chops are done when they reach 145°F (63°C) internally and are fork-tender. Start checking at the lower end of the cook time, especially for thinner chops.

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