Slow Cooker Garlic Butter Pork Chops
This slow cooker garlic butter pork chops recipe delivers tender, juicy meat in a rich and creamy sauce that requires minimal effort. Perfect for busy weeknights, these pork chops develop deep flavor through a simple searing step followed by hours of gentle cooking. The garlic-infused butter sauce becomes silky and luxurious when combined with heavy cream, making this dish restaurant-quality yet entirely achievable at home.
Ingredients
- 4 pork chops, about 1 inch thick
- 6 tablespoons butter
- 8 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt 2 tablespoons of butter in a skillet over medium-high heat and sear the pork chops for 2 minutes on each side until golden brown. Transfer to the slow cooker.
- In the same skillet, melt the remaining 4 tablespoons butter and sauté the minced garlic for 1 minute until fragrant.
- Pour the chicken broth into the skillet and scrape up any browned bits. Pour the mixture over the pork chops in the slow cooker.
- Season with salt, pepper, garlic powder, and thyme.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the pork is tender.
- Stir in the heavy cream during the last 30 minutes of cooking.
- Garnish with fresh parsley before serving.
Practical Tips
Searing matters: Taking time to sear the pork chops before slow cooking creates a golden crust that adds depth and richness to the final dish. Do not skip this step as it significantly improves the overall flavor profile.
Avoid overcooking: Pork chops can become dry if cooked too long. Start checking for tenderness at the 3-hour mark on low heat to ensure perfectly moist results.
Serve with starch: Mashed potatoes, egg noodles, or rice are ideal accompaniments that soak up the delicious garlic butter sauce and complete the meal.
Storage
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if the sauce has thickened too much.
Common Questions
Can I use boneless pork chops? Yes, boneless pork chops work well in this recipe. Reduce the cooking time slightly since they cook faster than bone-in chops.
What if I do not have heavy cream? You can substitute with sour cream or Greek yogurt, though the flavor will be slightly different. Stir it in gently during the last few minutes to prevent curdling.
Can this recipe be made in the oven instead? Yes, after searing and adding the ingredients to a Dutch oven, bake covered at 325 degrees Fahrenheit for 45 minutes to 1 hour until the pork is tender.