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Garlic Parmesan Slow Cooker Pork Chops

Tender pork chops slow-cooked in a creamy garlic parmesan sauce, perfect for busy weeknights or cozy family dinners. This fuss-free recipe delivers big flavor with minimal effort and is sure to become a staple in your dinner rotation.

Ingredients

Scale
  • 46 pork chops (bone-in or boneless, about 1-inch thick, approx. 2 lbs)
  • 1 cup freshly grated parmesan cheese
  • 45 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh parsley, chopped (for garnish)
  • Nonstick cooking spray

Instructions

  1. Pat pork chops dry with paper towels. Season both sides with salt and black pepper. Let sit at room temperature for 10-15 minutes if time allows.
  2. In a medium mixing bowl, whisk together chicken broth, heavy cream, parmesan cheese, minced garlic, melted butter, and Italian seasoning until smooth.
  3. Spray the slow cooker insert with nonstick spray. Place pork chops in a single layer at the bottom.
  4. Pour the garlic parmesan sauce over the pork chops, ensuring they are mostly covered. Spread sauce evenly with a spoon.
  5. Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until pork chops reach 145°F internally and are fork-tender.
  6. About 30 minutes before serving, stir the sauce. If too thin, leave the lid slightly ajar or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). If too thick, add a splash of broth.
  7. Just before serving, stir in fresh lemon juice (optional) and sprinkle with chopped parsley.
  8. Gently lift pork chops out with tongs or a spatula. Spoon creamy sauce over the top and serve hot.

Notes

For best results, use thick, bone-in pork chops and freshly grated parmesan. Browning the chops before slow cooking is optional for extra flavor. Sauce can be thickened with cornstarch or thinned with broth as needed. Dairy-free and gluten-free adaptations are possible. Leftovers keep well and taste even better the next day.

Nutrition

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