Description

This hearty and comforting recipe for Savory Garlic Pork Chops with Potatoes is perfect for cozy nights. Tender pork chops are seared to lock in flavor, then slow-cooked with baby potatoes, garlic, herbs, and a creamy broth, resulting in a rich, flavorful dish that melts in your mouth. The slow cooker method makes this meal easy and hands-off, ideal for busy days or gatherings.

Ingredients

Scale

Pork Chops and Seasoning

4 pieces Pork Chops (Bone-in for richer flavor, boneless works too)
Salt, to taste
Black Pepper, to taste
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary

Vegetables

1.5 pounds Baby Potatoes (halved, no peeling required)
1 medium onion (sliced)
4 cloves Garlic (minced, fresh preferred)

Liquids and Fats

1 cup Heavy Cream (or coconut cream for dairy-free option)
1 cup Low-Sodium Chicken Broth
2 tablespoons Olive Oil or Butter

Optional

1 tablespoon Cornstarch mixed with 1 tablespoon water (for thickening sauce)
Fresh parsley (chopped, for garnish)

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Instructions

Preparation: Prepare all ingredients by halving the baby potatoes, slicing onions, and mincing garlic. Season pork chops liberally on both sides with salt, pepper, dried thyme, and dried rosemary.
Sear Pork Chops: Heat olive oil or butter in a skillet over medium-high heat. Sear pork chops for 2-3 minutes on each side until golden brown to enhance flavor and lock in juices.
Layer Ingredients in Crockpot: Place the halved baby potatoes and sliced onions in the bottom of the slow cooker, spreading evenly.
Add Pork Chops: Nestle the seared pork chops on top of the potato and onion layer in the crockpot.
Prepare Sauce: In a bowl, mix together the low-sodium chicken broth, heavy cream, and minced garlic until combined. Pour this mixture evenly over the pork chops and potatoes.
Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until pork chops are tender and potatoes are cooked through.
Optional Sauce Thickening: About 15 minutes before serving, mix cornstarch with water to create a slurry. Stir into the cooking liquid and let it cook uncovered to thicken the sauce slightly.
Serve: Garnish with freshly chopped parsley before serving to add a fresh color and flavor.

Notes

Bone-in pork chops add extra flavor, but boneless can be used for quicker cooking.
Use coconut cream and vegetable broth to make this recipe dairy-free and vegetarian-friendly.
Do not peel baby potatoes to save prep time and keep more nutrients.
For thicker sauce, use cornstarch slurry as described; alternatively, reduce the liquid by cooking uncovered for longer.
Leftovers can be refrigerated up to 3 days and reheat well.
Adjust seasoning to taste, especially salt, depending on broth sodium levels.