Creamy Garlic Parmesan Pork Chops Recipe – Easy Slow Cooker Dinner

Introduction

The scent of slow-cooked pork mingling with rich garlic and melty Parmesan cheese can make anyone’s mouth water—it’s honestly one of those smells that fills the house and makes you hungry even if you weren’t before. I still remember the first time I whipped up these creamy garlic Parmesan pork chops in my slow cooker. I was craving something hearty but didn’t want to fuss over the stove for hours, and let’s face it, we all have those days where the less time in the kitchen, the better.

This recipe for creamy garlic Parmesan pork chops has become my go-to on chilly evenings or when I’m feeding a crowd that loves comfort food (and who doesn’t?). The best part is how hands-off it is. You just set everything in the slow cooker, let it work its magic, and by dinnertime, you’re rewarded with pork so tender you could cut it with a spoon and a sauce that’s pure, cheesy indulgence. I’ve made these more times than I can count—sometimes tweaking the herbs, other times going heavy on the garlic when I needed an extra flavor punch.

What I love most is that this recipe doesn’t ask for fancy ingredients or tricky steps. It’s the kind of meal that looks like you spent hours, but really, it’s your slow cooker doing the heavy lifting. Whether you’re feeding hungry kids, impressing guests, or just want a delicious dinner ready when you walk in the door, these creamy garlic Parmesan pork chops are always a winner. Trust me—after making this a dozen different ways, I can say this version is the one I keep coming back to. If you’re looking for an easy slow cooker dinner that’s crowd-pleasing and packed with flavor, you’ve found it!

Why You’ll Love This Recipe

After years of recipe testing and more than a few slow cooker mishaps (let’s just say dry pork is never the goal), I’ve dialed in this creamy garlic Parmesan pork chops recipe to perfection. Here’s what makes it a standout on any dinner table:

• Quick & Easy: With just 10 minutes of prep, the slow cooker does all the work. Perfect for busy weeknights—no constant stirring or oven babysitting required.
• Simple Ingredients: Everything you need is probably already in your kitchen—no fancy cheeses or hard-to-find spices here.
• Perfect for Any Occasion: This dish shines whether you’re hosting a cozy family dinner, a potluck with friends, or even a holiday meal when you want something comforting but not complicated.
• Crowd-Pleaser: There’s never any leftovers when I make these pork chops. Even the pickiest eaters go back for seconds (and sometimes thirds!).
• Unbelievably Delicious: The sauce is creamy, cheesy, and garlicky in all the best ways—think comfort food, but with a bit of elegance from the Parmesan. The pork is melt-in-your-mouth tender, thanks to the slow cooking method.

What really sets this recipe apart is how the Parmesan melts into the sauce, creating a thick, luscious coating for the pork. I’ve tried similar recipes that just didn’t have that “wow” factor, usually because the sauce turned out runny or the pork dried out. Here, blending cream cheese into the sauce gives it body and tang, and letting everything cook low and slow ensures juicy, flavorful meat every time.

Honestly, this is the kind of recipe that makes people ask for seconds and then request the recipe before dessert is even served. It’s comforting, it’s satisfying, and it’s surprisingly simple. Plus, you can make it your own—add a pinch of Italian seasoning, toss in some mushrooms, or serve it over mashed potatoes for the ultimate cozy meal. If you want a slow cooker dinner that feels like a hug in a bowl, you’re going to love these creamy garlic Parmesan pork chops.

What Ingredients You Will Need

This creamy garlic Parmesan pork chops recipe keeps things simple, using ingredients that pack a punch without being fussy. Most of these are pantry or fridge staples, but I’ll share a few notes and substitutions to make things even easier.

• Pork Chops (4-6, about 1-inch thick, bone-in or boneless): Bone-in chops stay juicier, but boneless work just fine. I like center-cut for even cooking.
• Salt and Black Pepper (to taste): Season both sides generously for the best flavor.
• Olive Oil (1 tablespoon / 15 ml): For browning the pork before slow cooking. You can use canola or avocado oil, too.
• Garlic (4-5 cloves, minced): Fresh garlic is key—don’t skimp! Jarred minced garlic works in a pinch, but I prefer fresh for bold flavor.
• Chicken Broth (1 cup / 240 ml): This forms the base of your sauce. Low-sodium is best so you can control the salt.
• Heavy Cream (1 cup / 240 ml): For ultra-creamy sauce. You can swap half-and-half for a slightly lighter version, but the richness of cream is hard to beat.
• Cream Cheese (4 oz / 115 g, softened): Adds body and a subtle tang to the sauce. I use full-fat, but reduced fat works, too.
• Parmesan Cheese (3/4 cup / 75 g, freshly grated): Freshly grated melts better and tastes stronger than pre-shredded. I like using Parmigiano-Reggiano for the best flavor, but any real Parmesan works.
• Italian Seasoning (1 teaspoon): Adds a herby touch. You can mix dried basil, oregano, thyme, and rosemary if you don’t have a blend.
• Paprika (1/2 teaspoon): For color and a hint of warmth. Smoked paprika is great for a little extra depth.
• Optional: Crushed Red Pepper Flakes (1/4 teaspoon): For a bit of heat—totally up to you.
• Fresh Parsley (for garnish): It makes the finished dish pop and adds a fresh note.

Ingredient Notes & Swaps:

• Dairy-Free Option: Use coconut cream and a dairy-free Parmesan alternative. The flavor will shift, but it’s still delicious.
• Gluten-Free: This recipe is naturally gluten-free—just check your broth and cheese labels to be sure.
• Low-Carb: This dish is keto-friendly as written, so it’s a great pick for anyone watching carbs.
• Vegetables: Mushrooms, spinach, or sun-dried tomatoes are lovely additions—just add them in with the sauce.

I always recommend grabbing the best pork chops you can—look for ones with a little marbling for extra flavor. And if you’re using pre-grated Parmesan, make sure it’s good quality so your sauce doesn’t go gritty. With these ingredients, you’re set for a creamy, dreamy dinner that’s as easy as it is irresistible.

Equipment Needed

You don’t need a fancy kitchen to make these creamy garlic Parmesan pork chops, and honestly, that’s one of the reasons I love this recipe so much. Here’s what you’ll need:

• Slow Cooker (at least 4-quart): I use a 6-quart Crockpot, which gives plenty of room for the sauce to bubble. If you don’t have one, an oven-safe Dutch oven at low heat can work, though the timing will change.
• Large Skillet or Frying Pan: For browning the pork before it goes into the slow cooker. Cast iron or stainless steel both work—just make sure it’s large enough to fit your chops without crowding.
• Tongs: Makes flipping the pork a breeze (and keeps your fingers safe).
• Chef’s Knife and Cutting Board: For prepping garlic and any herbs.
• Measuring Cups and Spoons: For accuracy, especially with the creamy sauce.
• Wooden Spoon or Whisk: To stir together the sauce ingredients before pouring over the pork. A whisk helps blend the cream cheese smoothly.
• Serving Platter or Bowl: For presenting your perfectly cooked pork chops.

If you don’t have a slow cooker, you can use an Instant Pot on the slow cook setting or even adapt this recipe for a low oven (about 300°F / 150°C, covered, for a similar amount of time). I’ve even made this in my old-school Crockpot from the thrift store—sometimes the simplest tools make the best food. Always check your slow cooker’s instructions for cleaning, especially after creamy sauces, as they can stick a bit. For budget-friendly options, there are tons of reliable slow cookers under $40 that work beautifully.

Preparation Method

1. Season the Pork Chops:
   
   Pat 4-6 pork chops (about 2 lbs / 900 g) dry with paper towels. Season both sides generously with salt and black pepper. This helps the meat brown better and brings out its flavor.
2. Sear the Pork Chops (Optional but Recommended):
   
   Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops in a single layer. Sear for 2-3 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if needed. This step isn’t absolutely necessary, but it adds a deep, savory flavor and keeps the pork juicy.
3. Transfer to Slow Cooker:
   
   Place the browned pork chops into your slow cooker in an even layer. If you skipped searing, just add the seasoned chops directly to the slow cooker.
4. Prepare the Sauce:
   
   In a medium bowl, whisk together 1 cup (240 ml) chicken broth, 1 cup (240 ml) heavy cream, 4 oz (115 g) softened cream cheese, 3/4 cup (75 g) freshly grated Parmesan cheese, 4-5 cloves garlic (minced), 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, and 1/4 teaspoon crushed red pepper flakes if using. Whisk until as smooth as possible—the cream cheese may stay a bit lumpy, but it’ll melt as it cooks.
5. Pour Sauce Over Pork:
   
   Carefully pour the sauce mixture over the pork chops in the slow cooker, making sure each chop is covered. Use a spatula to spread the sauce evenly if needed.
6. Slow Cook:
   
   Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Pork chops should be tender and the internal temperature should reach at least 145°F (63°C). Every slow cooker is a bit different, so check at the minimum time to avoid overcooking. If the sauce seems thin, don’t worry—it thickens a bit as it cools.
7. Final Touches:
   
   Once done, gently remove the pork chops and place on a serving platter. Whisk the sauce in the slow cooker to smooth out any lumps (I sometimes use an immersion blender for an extra-silky finish—just be careful not to splatter!). Taste and adjust seasoning if needed.
8. Garnish and Serve:
   
   Spoon generous amounts of the creamy garlic Parmesan sauce over the pork chops. Sprinkle with chopped fresh parsley and a little extra grated Parmesan if you want. Serve hot!

Troubleshooting: If your sauce is too thin, uncover and cook on HIGH for 15-20 minutes to reduce. If it’s too thick, add a splash of broth. Pork tough? It’s likely overcooked—next time, check a bit earlier. I always use a meat thermometer to be sure!

Pro tip: Prep everything the night before, store in the fridge, and just set your slow cooker in the morning for a truly hands-off dinner.

Cooking Tips & Techniques

Over the years, I’ve picked up quite a few tricks for getting these creamy garlic Parmesan pork chops just right. Here’s what I’ve learned:

• Sear for Maximum Flavor: Browning your pork chops before slow cooking really makes a difference. It locks in juices and adds a beautiful color. Even just 2 minutes per side can take your dinner from good to “can I have seconds?”
• Room Temperature Pork: Letting your pork chops sit out for 15-20 minutes before cooking helps them cook evenly. Straight from the fridge, they tend to seize up and get tough.
• Check Thickness: Thicker pork chops (about 1-inch) are more forgiving and less likely to dry out. Thin chops cook super fast and can go rubbery—trust me, I’ve made that mistake more than once.
• Whisk the Sauce Well: Cream cheese can be stubborn and lumpy. Let it soften at room temperature, then whisk it thoroughly with the liquids before pouring over the pork. If the sauce isn’t perfectly smooth going in, don’t stress—it’ll melt into creaminess as it cooks.
• Don’t Overcook: Slow cookers vary, so start checking at the earliest suggested time. Pork is safe and juicy at 145°F (63°C). Overcooking makes it dry, even with all that sauce.
• Adjust Consistency: For a thicker sauce, remove the lid during the last 20 minutes and let it cook on HIGH. If it’s too thick, splash in a bit more broth or cream until it’s just right.
• Batch Cooking: You can double this recipe for a crowd—just don’t stack the pork chops too tightly or they may cook unevenly. Use a larger slow cooker if needed.
• Clean-Up Tip: Slow cooker liners make cleaning up creamy sauces a breeze (I resisted using them for years, but now I’m a total convert!).

Multitasking is your friend—while the pork cooks, make some mashed potatoes or a quick green salad. And don’t worry if your sauce looks a bit separated after cooking; a good whisk (or a quick blend) brings it back together every time. The most important lesson? Don’t stress. This recipe is forgiving, and the creamy garlic Parmesan magic never disappoints.

Variations & Adaptations

One thing I’ve learned is that these creamy garlic Parmesan pork chops are super flexible. Whether you’re working with dietary needs, seasonal produce, or just craving something a little different, here are some easy ways to switch things up:

• Low-Carb & Keto: This recipe is already low in carbs, but if you want to lighten it further, use half-and-half instead of heavy cream or try a reduced-fat cream cheese. Serve over cauliflower mash for an extra healthy spin.
• Mushroom Lover’s Version: Add 1 cup (about 100 g) of sliced mushrooms to the slow cooker with the pork. The mushrooms soak up the sauce and add a wonderful earthy flavor. I love cremini or baby bella mushrooms here.
• Spicy Italian Twist: Double the crushed red pepper flakes and add a handful of sun-dried tomatoes for a zippy, slightly tangy version. This is one I make when I want something with a little extra attitude.
• Chicken Instead of Pork: Boneless, skinless chicken thighs or breasts work beautifully. Just reduce cooking time by about 30 minutes to avoid overcooking.
• Dairy-Free: Swap heavy cream for full-fat coconut milk, and use a plant-based cream cheese and Parmesan. The flavor will be slightly different but still creamy and satisfying.
• Vegetable Add-ins: Try tossing in spinach during the last 30 minutes, or serve with roasted broccoli on the side for extra greens.

I’ve tried most of these myself—my favorite is definitely the mushroom version on a chilly night. Don’t be afraid to experiment; this creamy garlic Parmesan sauce is basically a blank canvas for whatever you’re craving!

Serving & Storage Suggestions

These creamy garlic Parmesan pork chops are at their very best served hot, right out of the slow cooker, smothered in that dreamy sauce. I love to plate them on a big serving platter, sprinkle with lots of fresh parsley, and let everyone dig in family-style. They pair beautifully with mashed potatoes, buttery noodles, or even a crusty piece of bread to soak up every last bit of sauce.

If you’re serving guests, add a simple green salad or some roasted vegetables on the side—it’s a complete meal with very little effort. For a cozy weeknight, I’ll sometimes just grab a bag of frozen green beans or microwave some cauliflower rice for a low-carb option.

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so give it a good stir before reheating. For longer storage, the pork chops (plus sauce) freeze nicely for up to 2 months—just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

To reheat, I add a splash of broth or cream to loosen the sauce and warm everything over medium-low heat. Flavors get even richer after a day or two, making leftovers something to look forward to! If you’re prepping ahead, you can assemble the ingredients in the slow cooker insert the night before and refrigerate—just pop it in and cook when you’re ready.

Nutritional Information & Benefits

Here’s a rough nutritional breakdown for one serving (assuming this recipe makes 4 servings):

• Calories: ~500
• Protein: 38g
• Fat: 35g
• Carbohydrates: 5g

This creamy garlic Parmesan pork chops recipe is naturally low in carbs and high in protein, making it a great fit for keto or low-carb diets. The heavy cream and cheese provide a good dose of calcium and healthy fats, while garlic is known for its immune-boosting properties. If you or your family are sensitive to dairy, there are easy swaps to keep it allergy-friendly (as mentioned above).

Personally, I find this meal so satisfying that I don’t end up snacking later—plus, it’s a comfort food classic that doesn’t rely on processed ingredients or hidden sugars. Just check your broth and cheese if you’re gluten-free or watching sodium.

Conclusion

There’s just something about creamy garlic Parmesan pork chops that feels like a big, warm hug at the end of a long day. The fact that you can toss everything in the slow cooker and come home to a house that smells amazing is honestly a game-changer. Whether you’re a busy parent, a meal-prep lover, or just someone who craves a little comfort food now and then, this recipe is for you.

Don’t be afraid to make it your own—switch up the herbs, add some veggies, or try it with chicken for a fun twist. I keep coming back to this recipe because it’s a guaranteed win in my house, and I hope it will be in yours, too.

If you make this creamy garlic Parmesan pork chops recipe, I’d love to hear how it turns out! Leave a comment with your favorite variation, share your photos, or let me know if you have any questions. Cooking should be fun—so get creative, and happy slow cooking!

Frequently Asked Questions

Can I make creamy garlic Parmesan pork chops without a slow cooker?

Yes! You can bake the pork chops and sauce in a covered casserole dish at 300°F (150°C) for about 2 hours, or use the “slow cook” function on an Instant Pot. Just check for doneness around the 90-minute mark.

What sides go best with creamy garlic Parmesan pork chops?

Mashed potatoes, buttered noodles, or rice are classic. For a lighter meal, try cauliflower mash, roasted asparagus, or a crisp green salad.

How can I thicken the sauce if it’s too runny?

Remove the slow cooker lid and cook on HIGH for 15-20 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. The sauce will thicken as it cools, too.

Can I freeze leftover creamy garlic Parmesan pork chops?

Absolutely! Store cooled pork chops with sauce in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently, stirring the sauce to bring it back together.

Is this recipe gluten-free?

Yes, as long as your broth and cheese are certified gluten-free. No flour or breading is needed in this recipe, so it’s naturally gluten-free for most folks.

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