Crock Pot Creamy Garlic Parmesan Pork Chops

Looking down on a Crock Pot with Creamy Garlic and Chicken Parmesan Pork Chops.

Crock Pot Creamy Garlic Parmesan Pork Chops

Pork chops made in the slow cooker with a creamy garlic parmesan sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 697kcal

Author Brandie Skibinski

Ingredients

4 thick cut boneless pork chops (about 1.5-2 inches thick)
salt and pepper, to taste
1 ½ Tablespoons Italian seasoning (divided use)
2 Tablespoons all purpose flour
3 Tablespoons salted butter (divided use)
5 cloves garlic, minced
1 cup heavy cream
4 ounces (1/2 block) cream cheese, softened to room temperature
1 cup chicken broth (can use low or no sodium)
1 Tablespoon onion powder
¾ cup shredded parmesan cheese

Instructions

Prepare 4 thick cut boneless pork chops by patting them dry on both sides with paper towels.
Sprinkle all the pork chops evenly with salt and pepper, to taste, ½ Tablespoon Italian Seasoning and 2 Tablespoons all purpose flour. Rub it all over the pork chops.
NOTE: If you prefer, you can mix the salt, pepper, Italian seasoning and flour in a bowl then sprinkle it all over the pork chops then rub it in.
Heat a heavy bottomed skillet (like cast iron) over medium heat.
Add one Tablespoon salted butter to the pan and swirl it around so that the melted butter covers the bottom.
Add two pork chops at a time to the pan and allow to sear, undisturbed, for 2-3 minutes. Then flip and sear the other side for 2-3 minutes. You’ll know the pork chop is ready to be flipped when it easily releases from the pan. Remove to a plate.
NOTE: You’re not cooking them all the way through, just browning them for added color and flavor.
Add another Tablespoon of salted butter to the pan and allow it to melt before searing the remaining two pork chops for the same amount of time per side.
Once the pork chops are seared, remove them to a plate and set aside.
Turn the heat to low and add the last Tablespoon of salted butter to the pan. Add 5 cloves garlic, minced and cook for 30 seconds or until fragrant.
Add in 1 cup heavy cream, 4 ounces (1/2 block) cream cheese, softened to room temperature, 1 cup chicken broth, 1 Tablespoon onion powder and remaining 1 Tablespoon Italian seasoning. Use a whisk and allow it to come to a simmer and cook for about 8-10 minutes (whisking occasionally). It will condense a bit and thicken.
You will know that your sauce is ready when it is able to coat the back of a spoon.
Add ¾ cup shredded parmesan cheese slowly (about ¼ cup at a time). Whisk and allow it to melt then add in more.
When everything is melted and creamy, taste and add additional pinches of salt and pepper as desired.
Spray nonstick cooking spray to the bottom of a 5-6 quart crock pot. Place the pork chops in the bottom. Try to have them lie flat, but they can slightly overlap.
Pour the sauce over the top of the pork chops (I like to make sure some of the sauce gets in between the pork chops too).
Cover and cook for about 4-6 hours on low.
Please note different slow cooker can cook at different times depending on the type of slow cooker. That is why a wide range of times are given. Go by doneness, not just by time. Pork chops are done when they reach an internal temperature of 145F degrees.
When ready, serve pork chops with sauce poured over top.

Video

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Many slow cookers cook at different speeds - especially more modern slow cookers or ones with metal inserts can often cook at a very high heat. Pork is a very lean meat so cooking low and slow is the way to go to cook these, don't rush it.

Nutrition