Ingredients
- 2 pounds thick-cut boneless pork chops (1–1½ inches thick)
- 2 pounds baby potatoes, halved (or Yukon Gold potatoes, chunked)
- 2 cups heavy cream
- 8 cloves garlic, finely minced or pressed
- 1 teaspoon kosher salt (optional)
- ½ teaspoon freshly ground black pepper (optional)
Step-by-Step Instructions
Prepare the Slow Cooker
Lightly grease a 5–6 quart slow cooker with oil or nonstick spray.
This prevents sticking and makes cleanup easier.
Layer the Potatoes
Add the halved baby potatoes to the bottom of the slow cooker in an even layer.
This creates a base that:
- Lifts the pork slightly
- Absorbs the creamy garlic sauce
- Helps thicken the sauce naturally
Season the Pork
Pat pork chops dry with paper towels.
Lightly season both sides with salt and black pepper (if using).
Simple seasoning keeps the garlic cream flavor front and center.
Arrange the Pork Chops
Lay the pork chops directly on top of the potatoes in mostly a single layer.
It’s okay if they overlap slightly — just avoid stacking them heavily.
Make the Creamy Garlic Sauce
In a bowl or large measuring cup, whisk together:
- Heavy cream
- Minced garlic
Stir until garlic is evenly distributed.
The cream will gently infuse with garlic flavor as it cooks.
Pour Over & Do Not Stir
Slowly pour the garlic cream mixture over the pork chops and potatoes.
Let the cream seep down naturally.
Do not stir — keeping the layers intact ensures tender braising.
Slow Cook Until Tender
Cover and cook:
- LOW: 5–6 hours
- HIGH: 2½–3 hours
The dish is ready when:
- Pork chops are fork-tender
- Potatoes are easily pierced
- Sauce has thickened slightly
As it cooks, the cream blends with pork juices and potato starch to create a glossy, velvety sauce.
Rest & Finish
Turn off heat and let sit, covered, for 10 minutes.
This allows:
- Sauce to thicken slightly
- Flavors to settle
- A beautiful glazed finish
Serve
Carefully lift pork chops out (they’ll be very tender).
Spoon creamy potatoes into bowls or plates and nestle a pork chop on top.
Spoon extra garlic cream sauce over everything so it glistens.
Serve immediately while hot and steaming.
Flavor & Texture
Bold but mellow garlic
Tender, braised pork
Soft, buttery potatoes
Velvety cream sauce
It’s rich without being complicated.
Variations & Expert Tips
Naturally Thicker Sauce
Mash a few cooked potatoes into the cream at the end. The starch thickens it beautifully.
Add Herbs (Optional)
Sprinkle a pinch of dried thyme, rosemary, or Italian seasoning before serving.
Lighter Version
Replace up to ½ cup heavy cream with milk or water for a thinner sauce.
Cooking for Two?
Halve the recipe or make the full batch and use leftovers for:
- Pork sandwiches
- Creamy pork potato bowls
- Reheated slices in extra sauce
Extra Moist Pork
If chops are very lean, tuck them slightly deeper into the potatoes so they braise more fully.
Storage & Reheating
- Refrigerate: Up to 4 days
- Freeze: Up to 2 months (cream sauces may separate slightly)
- Reheat: Warm gently on stovetop with splash of milk or cream
FAQs
Can I use bone-in pork chops?
Yes — they’ll be extra flavorful but may need slightly longer cooking time.
Will the sauce curdle?
Not if cooked on LOW and not overheated.
Can I add cheese?
Yes, stir in a handful of grated Parmesan at the end for extra richness.
Final Thoughts
This Slow Cooker Creamy Garlic Pork Chops and Potatoes recipe proves that simple ingredients can create luxurious results. Tender pork, creamy garlic sauce, and soft potatoes come together for a comforting, satisfying meal that feels special without extra work.
enjoy!