Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings
This incredible dish is made with simple ingredients! It is a complete meal that the entire family is going to love! The creamy sauce is what I like the most. Try it now!
Ingredients:
6 cloves garlic, minced
1 c heavy whipping cream
1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced
4 ounces (120 grams) of cream cheese, softened
1/2 c (120ml) chicken broth
3/4 c grated Parmesan cheese
1 medium onion, minced
4–5 pork loin chops, boneless
2 c mushrooms, chopped
1 tsp crushed red chili pepper flakes, optional
1 tbsp olive oil or butter
Sea salt and fresh cracked black pepper
1 tbsp Italian seasoning
Directions:
Put the potatoes in the bottom of the slow cooker, then season them with pepper.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the garlic and cook for a minute or until aromatic.
Add the chicken broth, cream cheese, and heavy cream. Stir everything until well blended. Let the mixture simmer for 10 minutes or until the texture of the sauce becomes thick.
Reduce the heat to low, then add the Parmesan cheese and whisk until completely melted. Stir in the Italian seasoning until well blended. Add a bit of water if the texture becomes too thick.
Sprinkle salt and pepper over the pork chops and rub each side to coat.
Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.
Place the pork chops into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them into the slow cooker over the potatoes.
Add the onion and mushrooms into the same skillet, then sauté for a few minutes until soft. Make sure to scrape the bottom to get the browned bits. Transfer them into the slow cooker as well.
Add the sauce on top of the ingredients in the slow cooker.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Top each serving with grated Parmesan cheese, red chili flakes, and freshly chopped parsley to garnish.
Serve right away. Enjoy!
Ingredients
- 6 cloves garlic, minced
- 1 c heavy whipping cream
- 1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced
- 4 ounces (120 grams) of cream cheese, softened
- 1/2 c (120ml) chicken broth
- 3/4 c grated Parmesan cheese
- 1 medium onion, minced
- 4–5 pork loin chops, boneless
- 2 c mushrooms, chopped
- 1 tsp crushed red chili pepper flakes, optional
- 1 tbsp olive oil or butter
- Sea salt and fresh cracked black pepper
- 1 tbsp Italian seasoning
Instructions
Put the potatoes in the bottom of the slow cooker, then season them with pepper.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the garlic and cook for a minute or until aromatic.
Add the chicken broth, cream cheese, and heavy cream. Stir everything until well blended. Let the mixture simmer for 10 minutes or until the texture of the sauce becomes thick.
Reduce the heat to low, then add the Parmesan cheese and whisk until completely melted. Stir in the Italian seasoning until well blended. Add a bit of water if the texture becomes too thick.
Sprinkle salt and pepper over the pork chops and rub each side to coat.
Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.
Place the pork chops into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them into the slow cooker over the potatoes.
Add the onion and mushrooms into the same skillet, then sauté for a few minutes until soft. Make sure to scrape the bottom to get the browned bits. Transfer them into the slow cooker as well.
Add the sauce on top of the ingredients in the slow cooker.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Top each serving with grated Parmesan cheese, red chili flakes, and freshly chopped parsley to garnish.
Serve right away. Enjoy!
