Butter Cream Garlic Herb Pork Chops: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Pat the pork chops dry with paper towels—this helps them brown better, though browning is optional here. Halve the baby potatoes and smash the garlic cloves.

Measure the heavy cream and cut the butter into pats. Have the fresh rosemary ready. There's no need to pre-cook anything; everything goes into the slow cooker raw. This recipe is about simplicity, so keep your prep quick and efficient.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the pork chops in the bottom of the slow cooker in a single layer. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the meat.
   Look for The pork chops should be nestled among the potatoes and garlic.
   Tip For even cooking, try to keep the potatoes in a single layer as much as possible.
2. 2Add Butter and Cream
   Dot the top with the butter pats, then pour the heavy cream evenly over everything.
   Look for The cream should pool around the ingredients, and the butter will melt into the sauce.
   Tip Use cold butter so it melts slowly during cooking, enriching the sauce.

At the end of this phase, you'll see the pork chops, potatoes, garlic, and rosemary nestled together in the slow cooker, with the butter pats and cream poured over the top.

The ingredients should be evenly distributed, and the cream should be pooling around the edges. The raw pork will look pink, and the potatoes will be firm. This is the 'set it and forget it' stage—cover and let the slow cooker work.

Slow Cook to Tender

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the potatoes are soft. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the meat will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—each peek releases heat and adds time.

After 6 to 7 hours on low, the kitchen will be filled with the rich aroma of garlic, rosemary, and butter. The sauce will be bubbling gently, and the pork chops will be fork-tender, easily shredding with a gentle pull. The potatoes will be soft and have absorbed the savory sauce. The meat should register at least 145°F (63°C) on an instant-read thermometer. If not, continue cooking for another 30 minutes.

Rest and Serve

4. 4Rest the Meat
   Turn off the slow cooker and let the pork chops rest in the sauce for at least 5 minutes. This allows the juices to redistribute and ensures the meat stays moist.
   Look for The sauce will settle slightly, and the meat will look even more succulent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy pork chops—don't skip it.
5. 5Serve
   Using a slotted spoon, transfer the pork chops and potatoes to a serving platter or individual plates. Spoon some of the sauce over the top and garnish with fresh rosemary if desired.
   Look for The pork chops should be glistening with the creamy sauce.
   Tip Serve with extra sauce on the side for dipping.

After turning off the slow cooker, let the dish rest for at least 5 minutes. The sauce will thicken slightly as it cools. The pork chops will look glistening and moist, and the potatoes will be coated in the creamy sauce. Serve the pork chops and potatoes with a generous spoonful of sauce over the top. The dish should look hearty and inviting, with steam rising and a glossy finish.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and extends cooking time. Trust the recipe and keep the lid closed. Another mistake is using lean pork chops that are too thin; they can dry out during the long cooking time.

Opt for thick-cut chops. Also, be careful not to overcook the potatoes; they should be tender but not mushy. If you prefer a thicker sauce, you can remove the meat and potatoes and simmer the sauce on the stovetop for a few minutes before serving.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart, and the internal temperature registers at least 145°F (63°C) on an instant-read thermometer. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

The potatoes should be soft and easily pierced with a fork. The sauce will be slightly thickened and creamy, with a rich aroma of garlic and herbs. If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to reduce it.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest