Today we’re making slow cooker pork chops. They’re the easiest, juiciest, most delicious pork chops you can make! This simple dinner recipe is perfect for busy weeknights!
For best results, choose extra thick-cut bone-in pork chops with some fat on them for these slow cooker pork chops. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.
The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.
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What Ingredients Do I Need for these Slow Cooker Pork Chops?
2 T. extra virgin olive oil
2-3 cloves garlic, crushed
2½ – 3 lbs. thick-cut bone-in pork chops
Sea salt and black pepper, to taste
8 oz. baby Portobello mushrooms, sliced
½ c. chicken broth, preferably organic
½ c. heavy cream
8 oz. cream cheese, cut into small cubes
2 T. fresh parsley, finely chopped
What Side Dishes Go Best with Bone-in Pork Chops?
You can serve these with a light fruity side like Jello salad or applesauce or go for a more vegetable centered side like salad, green veggies, or grilled corn!
Another great side are homemade mashed potatoes.
The portabello mushrooms will be so delicious on top of the baked or mashed potatoes.
Or you may just want to eat them all on their own.
Layering your pork chops with the portabello mushroom gravy atop of a bed of white, brown rice or egg noodles would be a delicious idea.
Another great idea is having apple muffins, especially if you don’t opt for the applesauce idea.
- 2 T. extra virgin olive oil
- 2-3 cloves garlic, crushed
- 4 thick-cut bone-in pork chops
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ½ c. chicken broth, preferably organic
- ½ c. heavy cream
- 8 oz. cream cheese, cut into small cubes
- 2 T. fresh parsley, finely chopped
- Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
- Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
- Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
- Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.
- Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
- Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
- Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
- Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!
4 hours on high or 6 hours on low.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 464Total Fat 42gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 17gCholesterol 125mgSodium 405mgCarbohydrates 8gFiber 1gSugar 4gProtein 17g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
Try these other delicious slow cooker recipes!
You can do a lot with the help of your slow cooker. Try out these awesome dinner recipes that the whole family will enjoy.
I love making beef ribs or chicken and dumplings, they’re easy crowd pleasers in our house. Another great option is to make some roasted chicken or a beef roast so you have leftovers for recipes like chicken soup or beef stew!