Slow Cooker Creamy Garlic Pork Chops
Slow Cooker Creamy Garlic Pork Chops
Meat and Poultry
Ingredients
- 4-5 pork loin chops, boneless
- 1 1/2 lbs yellow potatoes, diced
- 2 cups mushrooms, chopped
- 1 medium onion, diced
- 3-4 tablespoons Fustini's Garlic olive oil, divided
- 6 garlic cloves, minced
- 1 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/2-1 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1 tablespoon Fustini's Tuscan Spice blend
- Kosher salt and freshly ground black pepper to taste
- fresh parsley, chopped for garnish
Directions
- Arrange diced potatoes in the bottom of the slow cooker and sprinkle with cracked pepper.
- Season pork chops with salt and place in a hot skillet with olive oil and sear both sides until brown on the edges. Remove from pan and place on top of the potatoes. (along with any juices!)
- In the same skillet, add a little more olive oil if needed and sauté, the mushrooms and onions. Scraping down bits of flavor left over from the pork chops. Remove from pan and place on top of the pork chops and potatoes.
- Wipe out the skillet and add 1 tablespoon of olive oil to the pan. Add garlic and sauté, about 1 minute. Add heavy cream, cream cheese, and chicken broth. Bring to a gentle simmer for 10 minutes until the sauce thickens. Gradually whisk in the parmesan cheese until smooth. Add Tuscan spices and whisk together. If the sauce gets too thick, add a little more broth.
- Pour the cream sauce evenly over pork chops, mushrooms, and potatoes. Covering the pork chops. Cook in the slow cooker for 3-4 hours on high, and 6-8 hours on low. Serve with chopped parsley for garnish.
Leave a comment