Slow Cooker Garlic Butter Pork Chops

Slow Cooker Garlic Butter Pork Chops

There’s something wonderfully comforting about tender pork chops braised in a rich garlic butter sauce. This slow cooker recipe delivers restaurant-quality results with minimal effort, making it perfect for busy weeknights or special dinners. The combination of aromatic garlic, fresh herbs, and a creamy sauce transforms simple pork chops into an elegant meal your family will love.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 6 tablespoons butter
• 8 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper on both sides. Sear for 3 minutes per side until golden brown. Transfer to slow cooker.
2. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Pour chicken broth into the skillet and scrape up any browned bits. Add thyme and rosemary. Pour mixture over pork chops in slow cooker.
4. Cover and cook on low for 4 to 5 hours until pork is tender and cooked through to 145 degrees Fahrenheit.
5. Remove pork chops and set aside. Stir heavy cream into the sauce in the slow cooker.
6. Mix cornstarch slurry and stir into the sauce. Cook on high for 10 to 15 minutes until sauce thickens.
7. Return pork chops to slow cooker and serve hot with the garlic butter sauce.

Practical Tips

Searing matters: Don’t skip the initial searing step. This creates a golden crust that adds depth and flavor to the final dish.

Serve with starch: Serve over mashed potatoes, egg noodles, or rice to soak up that delicious garlic butter sauce.

Bone-in advantage: Bone-in pork chops stay more moist and flavorful during the long cooking process compared to boneless cuts.

How to Store

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. You can also freeze the dish for up to 2 months, though the sauce may separate slightly when thawed.

Common Questions

Can I use boneless pork chops? Yes, but reduce the cooking time to 3 to 4 hours on low to prevent them from drying out.

What if I don’t have heavy cream? You can substitute with sour cream or Greek yogurt, though the flavor will be slightly different.

Can I cook this on high instead of low? Yes, reduce the cooking time to 2 to 3 hours on high, checking for doneness with a meat thermometer.