Crock Pot Parmesan Pork Chops and Potatoes

Tender pork chops with a garlic parmesan sauce made in the Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 541kcal

In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon paprika.
Season both sides of 6 boneless pork chops with this mixture.
In a large skillet, over medium high heat, add 1 Tablespoon butter (or oil) and allow it to melt.
Add the seasoned pork chops (be careful not to overcrowd) and brown each side (you are not cooking them all the way through, you’re just adding some color.) Remove from heat.
NOTE: If you need to do this in two batches, just add another Tablespoon of butter or a little oil before browning the second batch.
To the bottom of a 5-5 quart slow cooker, add 1 pound gold baby potatoes, cut in half.
Place the browned pork chops on top of the potatoes.
In a bowl, mix together 12 ounce bottle Buffalo Wild Wings Parmesan Garlic Sauce, 1 cup heavy cream and ¼ cup grated parmesan cheese.
Pour this mixture over the pork chops and potatoes in the crock pot.
Cover and cook on low for 6 hours or high for 4 hours until the potatoes and pork chops are tender.
Optional: Top with a little chopped parsley before serving.
Spoon some of the sauce from the crock pot over the pork chops when serving.

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.
If you don't want to use the Buffalo Wild Wings sauce, please refer to my post above about substitutes or how to make a simple homemade version.