Slow Cooker Pork Chops with Garlic Parmesan Sauce That Taste Like a Restaurant Flex

You want dinner that punches above its weight? This is it. Thick, juicy pork chops lounging in a creamy garlic-Parmesan sauce that tastes like your favorite Italian spot—but you made it while answering emails.

The slow cooker does the heavy lifting; you get all the glory. Bonus: it’s affordable, kid-friendly, and straight-up impressive for guests. If “set it and forget it” had a delicious alter ego, this would be the one.

Why You’ll Love This Recipe

• Effortless comfort food: Toss it in the slow cooker and walk away—dinner handles itself.
• Restaurant-level flavor: Garlic, Parmesan, and herbs build a rich, layered sauce that tastes chef-y.
• Budget-smart: Pork chops are usually cheaper than steak or chicken thighs, and just as satisfying.
• Family-approved: Creamy sauce + tender meat = no pushback from picky eaters.
• Flexible sides: Serve with mashed potatoes, rice, or roasted veggies—your call.

Shopping List – Ingredients

• 4 bone-in pork chops (about 1-inch thick; boneless works too, but adjust time)
• 1 tablespoon olive oil (for searing)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika works)
• 1 teaspoon garlic powder
• 4 cloves fresh garlic, minced
• 1 small onion, finely chopped
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
• 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 3/4 cup freshly grated Parmesan cheese (don’t use the shaker can—trust me)
• 1 tablespoon cornstarch + 1 tablespoon water (slurry for thickening, optional)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)
• Lemon zest or a squeeze of lemon (optional, brightens the sauce)

Cooking Instructions

1. Season the chops: Pat pork chops dry.

   Mix salt, pepper, smoked paprika, and garlic powder. Rub on both sides.
2. Sear for flavor (5–6 minutes total): Heat olive oil in a skillet over medium-high. Sear chops 2–3 minutes per side until golden.

   Don’t cook through—just color.

3. Layer the base: Add onion and minced garlic to the slow cooker. Place the seared chops on top.
4. Whisk the sauce: In a bowl, combine chicken broth, Dijon, Italian seasoning, and red pepper flakes. Pour over the chops.
5. Slow cook: Cover and cook on Low for 5–6 hours or High for 2.5–3 hours until tender but not falling apart.

   Bone-in tends to stay juicier.

6. Finish the sauce: Remove chops to a plate and tent with foil. Stir in heavy cream, butter, and Parmesan. If you want it thicker, stir in the cornstarch slurry and cook on High for 10–15 minutes until glossy.
7. Brighten and serve: Add a touch of lemon zest or a small squeeze of lemon, taste, and adjust salt/pepper.

   Return chops to coat. Garnish with parsley.

8. Plate it up: Serve over mashed potatoes, buttered egg noodles, or cauliflower mash. Spoon that sauce like you mean it.

Keeping It Fresh

• Storage: Refrigerate in an airtight container with sauce for 3–4 days.
• Reheat: Warm gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.

  Microwave in short bursts to avoid drying out.

• Freezer-friendly: Yes—cool completely, then freeze (chops + sauce) for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Make-ahead tip: Combine the broth, mustard, seasonings, onion, and garlic the night before. In the morning, just sear chops and go.

Health Benefits

• High-quality protein: Pork chops deliver essential amino acids for muscle repair and satiety.
• Calcium boost: Parmesan contributes calcium and adds umami, so you use less salt overall.
• Lower-sodium option: Using low-sodium broth keeps the salt in check while maintaining flavor.
• Smart fats: Heavy cream adds richness; swapping in half-and-half or evaporated milk can reduce calories while keeping it creamy.
• Garlic power: Garlic brings antioxidants and big flavor—no need for heavy sauces loaded with additives.

Pitfalls to Watch Out For

• Overcooking: Pork dries out if you go too long.

  Aim for tender but sliceable, not mushy. Check at the low end of the time range.

• Skipping the sear: You’ll lose depth of flavor. Those browned bits are free flavor—take the five minutes.
• Grainy sauce: Pre-grated, shelf-stable Parmesan can clump.

  Use freshly grated and add after cooking for a silky finish.
• Curdling cream: Don’t add cream at the beginning. Stir it in at the end on High for a few minutes—no boiling.
• Underseasoning: Taste the sauce before serving. A pinch of salt or a pop of acid (lemon) can turn “good” into “wow.”

Variations You Can Try

• Mushroom upgrade: Add 8 oz sliced cremini mushrooms at the start for earthy richness.
• Spinach swirl: Stir in 2 cups baby spinach during the last 5 minutes until just wilted.
• Bacon burst: Cook 3–4 strips bacon until crisp; crumble and add before serving for smoky crunch.
• Lighter cream: Swap half-and-half and thicken with an extra teaspoon of cornstarch slurry.
• Herb-forward: Finish with fresh basil and chives instead of parsley for a garden vibe.
• Spicy Alfredo style: Increase red pepper flakes and add a dash of hot sauce for heat.
• Gluten-free friendly: This recipe is naturally GF—just confirm the broth and mustard are certified GF.
• Keto-ish: Skip the cornstarch, use heavy cream, and serve over zucchini noodles or cauliflower mash.

FAQ

Can I use boneless pork chops?

Yes.

Choose 1-inch thick boneless chops and start checking for doneness around 2 hours on High or 4.5 hours on Low. Boneless cooks a bit faster and can dry out quicker, so keep an eye on it.

Do I have to sear the pork first?

Technically no, but you’ll miss out on deep, meaty flavor and a more developed sauce. Searing builds fond (those brown bits) that make the sauce taste like it simmered all day.

Can I make this dairy-free?

Use full-fat coconut milk instead of cream and a dairy-free Parmesan-style cheese.

The flavor profile shifts slightly, but the garlic and herbs still shine.

What sides pair best?

Mashed potatoes, rice, buttered noodles, roasted broccoli, green beans, or garlicky cauliflower mash. Something that soaks up sauce is your best friend here, FYI.

How do I know when the pork is done?

Pork is safe at 145°F with a short rest, but for slow cooker recipes, tenderness is key. It should be easy to cut but not falling to pieces.

A probe thermometer helps if you’re unsure.

Can I use pre-shredded Parmesan?

You can, but the anti-caking agents can make the sauce grainy. Freshly grated melts smoother and tastes better—worth the extra minute, IMO.

Will this recipe double well?

Yes. Don’t stack more than two layers of chops, and add 30–45 minutes to the cook time.

Ensure there’s enough sauce to at least come halfway up the meat.

What if my sauce is too thin?

Use the cornstarch slurry and cook on High for 10–15 minutes, or simmer the sauce in a skillet to reduce. Add a small handful of extra Parmesan to tighten it up.

What if my sauce is too salty?

Add a splash of cream or unsalted broth to dilute, and a squeeze of lemon to balance. Serving over unsalted starch (like plain mashed potatoes) also helps.

Can I make this without a slow cooker?

Yes.

Sear chops in a Dutch oven, add the broth mixture, cover, and bake at 325°F for 45–60 minutes until tender. Add cream and Parmesan at the end on low heat.

My Take

This dish is the definition of low-effort, high-impact cooking. The slow cooker turns humble pork chops into something you’d brag about, and the garlic-Parmesan sauce is basically edible velvet.

I like a little lemon at the end to cut the richness and a pile of mashed potatoes to catch every drop. Make it once and you’ll add it to your rotation—weeknight-proof, guest-ready, and secretly simple. Who said “set and forget” can’t be a flex?

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Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.