For best results, choose extra thick-cut bone-in pork chops with some fat on them for this recipe. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.

The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.

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Photo of BoneIn Pork Chops

Slow Cooker Thick-Cut Bone-In Pork Chops — Recipe


  • Author: Coach Marty
  • Prep Time: 15 Minutes
  • Cook Time: 4 - 6 Hours
  • Total Time: 51 minute
  • Yield: 2 - 4 Servings 1x
Scale

Ingredients

  • 2 T. extra virgin olive oil
  • 23 cloves garlic, crushed
  • 3 lbs. thick-cut bone-in pork chops
  • Sea salt and black pepper, to taste
  • 8 oz. baby Portobello mushrooms, sliced
  • ½ c. chicken broth, preferably organic
  • ½ c. heavy cream
  • 8 oz. cream cheese, cut into small cubes
  • 2 T. fresh parsley, finely chopped

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
  2. Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
  3. Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
  4. Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.
  5. Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
  6. Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
  7. Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
  8. Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!

Notes

For best results, choose extra thick-cut bone-in pork chops with some fat on them for this recipe. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.

The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.