This “set it and forget it” meal delivers tender, juicy pork chops nestled over a bed of creamy, golden-brown sliced potatoes. It’s the ultimate comfort food that tastes like you spent hours in the kitchen, but the slow cooker does all the heavy lifting.
Meta Description: Discover how to make tender Slow Cooker Garlic Butter Pork Chops and Scalloped Potatoes. An easy, creamy, one-pot family dinner recipe that’s big on flavor and low on effort.
Ingredients
The Pork:
- 4-6 thick-cut boneless pork chops (about 1-inch thick)
- 1 tbsp olive oil (for searing)
- 1 tsp paprika
- Salt and cracked black pepper to taste
The Potatoes: - 2 lbs Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded sharp cheddar cheese (optional, for extra richness)
- 2 tbsp butter, melted
- 1 tsp dried thyme or rosemary
Instructions
- Sear the Chops: Season your pork chops generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chops for 2-3 minutes per side until golden brown. Note: They don’t need to be cooked through yet; this step is just for flavor and color.
- Layer the Potatoes: Grease the insert of your slow cooker. Layer the sliced potatoes and onions at the bottom, seasoning lightly with salt and pepper between layers.
- Mix the Sauce: In a small bowl, whisk together the heavy cream, chicken broth, minced garlic, melted butter, and dried thyme.
- Combine: Pour the cream mixture evenly over the potatoes. If using cheese, sprinkle half of it over the potatoes now.
- Add Pork: Place the seared pork chops on top of the potato bed.
- Slow Cook: Cover and cook on Low for 5-6 hours or on High for 3-4 hours. The potatoes should be fork-tender and the pork should reach an internal temperature of 145°F.
- Final Touch: If you saved some cheese, sprinkle it over the top during the last 15 minutes of cooking. For a crispy top like the photo, you can carefully transfer the crock insert to an oven and broil for 3-5 minutes (ensure your crock is oven-safe first!).
Service Suggestions
- Garnish: Freshly chopped parsley or chives add a pop of color and freshness.
- Sides: Balance the richness of the cream sauce with a crisp green salad, steamed broccoli, or honey-glazed carrots.
- Bread: A crusty baguette is perfect for mopping up any leftover garlic cream sauce.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in the microwave or covered in a 350°F oven. Add a splash of milk if the potatoes seem dry.
- Freezing: This dish does not freeze well, as the cream sauce and potatoes can change texture (becoming grainy) once thawed.
FAQs
Can I use bone-in pork chops?
Absolutely. Bone-in chops often stay even juicier in the slow cooker. Just ensure they fit comfortably in your pot.
My sauce looks thin, how do I thicken it?
If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with a little cold water and stir it into the liquid 30 minutes before serving.
Can I use red potatoes instead?
Yes, but Yukon Golds are recommended because they hold their shape well while remaining buttery and soft.
Conclusion
This Slow Cooker Garlic Butter Pork Chops and Scalloped Potatoes recipe is a guaranteed crowd-pleaser. By searing the meat first and letting the potatoes simmer in a garlic-infused cream, you create a sophisticated meal with minimal active prep time. It’s the perfect solution for busy weeknights or a cozy Sunday dinner.
What kind of side dish are you planning to pair with this—something green or maybe some extra bread?