PREP TIME: 10 mins | COOK TIME: 4 hrs| YIELD: 6 Servings
Cooked in a creamy, and mouthwatering garlic sauce, these juicy and tender pork chops are pretty easy to throw together. So good you’ll dig straight in! This dish just hit the spot for the most comforting, hearty, and budget-friendly meal.
INGREDIENTS
4 – 5 pork loin chops, boneless
1 1/2 pounds (600 grams) yellow potatoes, peeled and diced
2 c mushrooms, chopped
1 medium onion, minced
1 tbsp olive oil or butter
6 cloves garlic, minced
1 c heavy whipping cream
4 ounces (120 grams) cream cheese, softened
1/2 c (120ml) chicken broth
3/4 c grated parmesan cheese
1 tbsp Italian seasoning
1 tsp crushed red chilli pepper flakes, optional
Sea salt and fresh cracked black pepper
HOW TO MAKE CROCKPOT CREAMY GARLIC PORK CHOPS WITH MUSHROOMS AND POTATOES
Step 1: In the bottom of a slow cooker, arrange the diced potatoes and sprinkle with cracked pepper.
Step 2: In a medium saucepan, heat oil or butter over medium heat. Once hot, add and saute the garlic for a minute until aromatic.
Step 3: Add the heavy cream, cream cheese, and chicken broth into the pan. Bring the mixture to a light simmer, adjusting the heat to low. Allow simmering for about 10 minutes until the sauce has thickened.
Step 4: Decrease the heat and little by little, stir in the parmesan cheese until smooth.
Step 5: Stir in the Italian seasoning and adjust the seasoning according to taste. And add extra liquid if the cream sauce tends to thicken to your liking.
Step 6: In the meantime, sprinkle salt on the pork chops. Heat a tbsp oil in a skillet. Once hot, quickly sear the pork chops on each side until the edges are brown.
Step 7: On top of the potatoes in the slow cooker, arrange the seared pork chops.
Step 8: Add the sliced mushrooms with onion in the same skillet, scraping any browned bits from the pork chops. If needed, add a bit of oil. When done, transfer the mushrooms and onion over the pork chops and potatoes.
Step 9: Once the sauce is ready, evenly pour it on top of the pork chops and potatoes, trying to get as much sauce on the top and less on the bottom.
Step 10: Set the crockpot on high and cook the chops for 3 to 4 hours or on low for 6 to 8 hours.
Step 11: Garnish with red chilli pepper flakes, chopped parsley, and grated parmesan and serve immediately.
Nutrition Facts:
Serving: Energy 488.95 cal | Fat 25.88 g | Protein 36.54 g | Carbs 27.44 g | Saturated Fat 11.54 g | Polyunsat Fat 2.15 g | Monounsat Fat 9.17 g | Sugar 3.39 g | Cholesterol 126.39 mg | Sodium 482.43 mg | Potassium 1163.32 mg | Fiber 2.91 g
Ingredients
- 4 – 5 pork loin chops, boneless
- 1 1/2 pounds (600 grams) yellow potatoes, peeled and diced
- 2 c mushrooms, chopped
- 1 medium onion, minced
- 1 tbsp olive oil or butter
- 6 cloves garlic, minced
- 1 c heavy whipping cream
- 4 ounces (120 grams) cream cheese, softened
- 1/2 c (120ml) chicken broth
- 3/4 c grated parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp crushed red chilli pepper flakes, optional
- Sea salt and fresh cracked black pepper
Instructions
Step 1: In the bottom of a slow cooker, arrange the diced potatoes and sprinkle with cracked pepper.
Step 2: In a medium saucepan, heat oil or butter over medium heat. Once hot, add and saute the garlic for a minute until aromatic.
Step 3: Add the heavy cream, cream cheese, and chicken broth into the pan. Bring the mixture to a light simmer, adjusting the heat to low. Allow simmering for about 10 minutes until the sauce has thickened.
Step 4: Decrease the heat and little by little, stir in the parmesan cheese until smooth.
Step 5: Stir in the Italian seasoning and adjust the seasoning according to taste. And add extra liquid if the cream sauce tends to thicken to your liking.
Step 6: In the meantime, sprinkle salt on the pork chops. Heat a tbsp oil in a skillet. Once hot, quickly sear the pork chops on each side until the edges are brown.
Step 7: On top of the potatoes in the slow cooker, arrange the seared pork chops.
Step 8: Add the sliced mushrooms with onion in the same skillet, scraping any browned bits from the pork chops. If needed, add a bit of oil. When done, transfer the mushrooms and onion over the pork chops and potatoes.
Step 9: Once the sauce is ready, evenly pour it on top of the pork chops and potatoes, trying to get as much sauce on the top and less on the bottom.
Step 10: Set the crockpot on high and cook the chops for 3 to 4 hours or on low for 6 to 8 hours.
Step 11: Garnish with red chilli pepper flakes, chopped parsley, and grated parmesan and serve immediately.
