Slow Cooker Pork Chops
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Whenever I want pork chops smothered in a thick, garlicky sauce, these Slow Cooker Pork Chops never disappoint. The meat comes out fall-apart tender, and the creamy garlic Parmesan sauce is so savory and deeply flavorful it tastes like something straight from a steakhouse. These go on repeat the moment you taste them.
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I make these for weeknight dinners, date nights, or anytime I want something hearty and comforting without standing over the stove. The slow cooker does all the work, making busy days easier. Kids love them, adults go back for seconds, and the sauce is so good people always ask for the recipe. Leftovers keep in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Pork Chops with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make these from start to finish, and I promise it’s as easy as it looks.
Season the Pork Chops
Season both sides of the boneless pork chops generously with salt and pepper. These are a leaner cut, so that seasoning is the first layer of flavor before the sauce takes over.
If you have bone-in pork chops on hand, those work great here, too. You can also quickly sear them in a little olive oil before adding them to the slow cooker for extra color on the meat, though it’s completely optional.
If you prefer a different flavor profile, swap the Italian seasoning for ranch seasoning for a tangier, herby twist. Thick-cut pork chops are fine to use as well, just plan for the full 4 hours on High.
Make the Garlic Parmesan Cream Sauce
In a small bowl, whisk together the heavy cream, grated Parmesan cheese, garlic powder, and Italian seasoning until completely smooth. A balloon whisk and a batter bowl with a handle and spout make this step so much easier.
What you’re making here is essentially a creamy gravy that thickens and clings to the pork chops as everything cooks together. If you want to swap the heavy cream, condensed cream of mushroom soup works really well in its place and gives the sauce a slightly earthier, equally creamy gravy-style result.
You can also toss in some fresh mushrooms for extra heartiness if you like.
Add Everything to the Slow Cooker
Place pork chops in a single layer in the crockpot. I use this slow cooker with even heat distribution, which makes a big difference in how evenly the pork chops cook and how creamy the sauce turns out.
Pour the garlic Parmesan sauce evenly over the top so every boneless chop is fully covered.
Cook Until Tender
Cover and cook on High for 3 to 4 hours. The magic of slow cooking is that the pork chops go from raw to fork-tender without you doing a thing.
By the end of the cooking window, you’ll have the most tender pork chops swimming in a rich, flavorful gravy that thickened all on its own. The meat practically fell apart when I pulled mine out the first time, and that’s exactly what you’re going for.
Thick-cut pork chops should go the full 4 hours on the High heat setting to make sure they’re cooked through.
Serve
Spoon the creamy gravy generously over the pork chops straight from the crockpot before serving. This is the kind of dish the whole family loves, and it always disappears fast.
Garnish with freshly chopped parsley for a pop of color, if you’d like, and serve immediately while the sauce is hot and silky. Enjoy!
Transfer the pork chops and all the creamy gravy into a portable container with locking lids to prevent spills. Tuck the container into an insulated casserole carrier to keep everything warm and secure on the way to a potluck or family gathering.
If you’re bringing the crockpot itself, wrap a towel around it with the lid secured to hold the heat. Serve within an hour of cooking for the best texture and temperature.
Equipment
Ingredients
- 4 boneless pork chops
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season both sides of the pork chops with salt and black pepper.4 boneless pork chops, Salt and black pepper
- In a bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, and Italian seasoning until well combined.1 cup heavy cream, ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Place the pork chops in the slow cooker. Pour the garlic Parmesan sauce evenly over the top.
- Cover and cook on High for 3–4 hours, or until the pork chops are tender and fully cooked.
- Spoon the creamy sauce over the pork chops before serving. Garnish with fresh parsley if desired.Fresh parsley
Notes
- Season generously: Don’t hold back when seasoning the pork chops with salt and pepper, since that’s the only direct seasoning on the meat itself before the sauce takes over.
- Whisk the sauce thoroughly: Mix the heavy cream, Parmesan, garlic powder, and Italian seasoning until smooth, then pour it over the pork chops so the sauce coats evenly and doesn’t clump.
- Arrange in a single layer: Place the pork chops flat in the slow cooker rather than stacking them so the sauce surrounds each piece evenly and they all cook at the same rate.
- Keep the lid on: Avoid lifting the lid during cooking, as each time you do, heat escapes and extends cooking time, which can affect how tender the pork chops turn out.
- Check for doneness: Pork chops are safe to eat when the internal temperature reaches 145°F. Use a meat thermometer to check toward the end of the cooking window so you don’t overcook them.
- Freeze with the sauce: When freezing leftovers, always store the pork chops with the sauce in a freezer-safe airtight container so the meat stays moist when you reheat it. Thaw overnight in the fridge, then warm gently to prevent the cream sauce from separating.
Nutrition
How to Store Leftovers
Let the pork chops cool completely before transferring them to an airtight container along with all that creamy gravy so the meat stays moist. A good set of airtight glass containers keeps everything fresh and makes it easy to reheat without transferring to another dish.
They’ll keep in the fridge for up to 3 days, and honestly, this is such a keeper recipe because the flavors get even better the next day. Reheat gently on the stovetop over low heat or in the microwave in short bursts to keep the gravy smooth and creamy without breaking the sauce.
For longer storage, transfer cooled pork chops and sauce to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge, then gently reheat so the cream sauce stays smooth and doesn’t separate. If your crockpot insert is freezer-safe, you can even store it directly in it for minimal cleanup.
What to Serve With Slow Cooker Pork Chops
It delivers serious flavor, and the creamy gravy is the star of the whole plate. Mashed potatoes are the obvious pairing, and they earn that reputation because every spoonful of flavorful gravy soaking into fluffy potatoes is exactly what comfort food is supposed to taste like. Egg noodles and white rice are two other great options that catch all that creamy gravy just as well.
On the vegetable side, roasted broccoli, steamed green beans, or a simple side salad nicely balance out the richness. Garlic bread is always welcome, too, if you want to make sure everyone gets every last drop of sauce. Straight from the crockpot to the table, it’s the kind of meal everyone absolutely loves.
More Easy Recipes for You to Try at Home
Here are a few more easy slow cooker recipes I think you’ll really enjoy.
- Slow Cooker Beef Stew
- Slow Cooker White Chicken Chili
- Slow Cooker Mississippi Pork Roast
- Slow Cooker Cowboy Casserole
- Slow Cooker Beef Stroganoff
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
