Dinner · Part 3 of 3: Tips & recipe card

Butter Cream Garlic Herb Pork Chops: Easy Crockpot Dinner Tips, FAQ & printable recipe

Name: Butter Cream Garlic Herb Pork Chops: Easy Crockpot Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 boneless center-cut pork loin chops (about 1 1/2 lb total); 1 1/2 lb baby Yukon Gold potatoes, halved; 6 cloves garlic, smashed; 2 sprigs fresh rosemary; 4 tbsp salted butter, cut into pats; 1 cup heavy whipping cream

By Clara Weller · Oct 29, 2026

Slow cooker butter cream garlic herb pork chops with potatoes in creamy sauce

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the most flavorful sauce, use a good-quality heavy cream and real salted butter. The cream will reduce slightly during cooking, concentrating the flavors.

If you prefer a thicker sauce, you can mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce after cooking, then let it simmer for a few minutes until thickened.

To make this dish even easier, you can assemble everything in the slow cooker insert the night before and store it in the refrigerator.

In the morning, simply place the insert in the slow cooker and turn it on. This is a great make-ahead option for busy days. Just note that the cooking time may be slightly longer if starting from cold.

Variations

Add Mushrooms: Add 8 oz sliced cremini mushrooms with the potatoes for an earthy flavor. They will cook down and add depth to the sauce.
Use Chicken: Substitute boneless, skinless chicken thighs for the pork chops. Cook on low for 4-5 hours until chicken is tender and reaches 165°F.
Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño along with the garlic for a subtle heat that complements the creamy sauce.
Herb Swap: Replace rosemary with fresh thyme or sage for a different herbal note. Use about 1 tablespoon of chopped fresh herbs.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until hot.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently on the stovetop or in the microwave until warmed through. If the sauce has thickened too much, add a splash of milk or cream to loosen it.

This dish can be assembled up to 24 hours in advance. Place the pork chops, potatoes, garlic, rosemary, butter, and cream in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 6 to 7 hours. You may need to add 30 minutes to the cooking time if the ingredients are cold.

Serving ideas

Serve these butter cream garlic herb pork chops over a bed of mashed potatoes or with crusty bread to soak up the delicious sauce. A simple green salad with a light vinaigrette adds a fresh contrast to the rich dish. For a complete meal, add a side of steamed green beans or roasted asparagus.

The creamy sauce is the star, so don't be shy about spooning extra over each serving. Garnish with fresh rosemary or thyme for a pop of color. This dish pairs well with a glass of Chardonnay or Pinot Noir. Leftovers can be repurposed into sandwiches or served over rice for a quick lunch.

Frequently asked questions

Can this recipe be made with bone-in pork chops?

Yes, bone-in pork chops can be used. They may take slightly longer to cook and will have more flavor. Ensure the internal temperature reaches 145°F (63°C) and let the meat rest before serving.

Why is the sauce thin?

The sauce can be thin if there is too much condensation in the slow cooker. To thicken, remove the meat and potatoes, then simmer the sauce on the stovetop for a few minutes to reduce, or stir in a cornstarch slurry.

Can this recipe be doubled?

Yes, the recipe can be doubled if you have a larger slow cooker (at least 6 quarts). Keep the same proportions and adjust the cooking time as needed, checking for doneness with a thermometer.

How long can leftovers be kept?

Leftovers can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Reheat gently to avoid drying out the meat.

Can this be made without heavy cream?

Heavy cream gives the sauce its rich texture. You can substitute half-and-half or a mixture of milk and butter, but the sauce will be less creamy. For a dairy-free option, use coconut milk or a plant-based cream.

Recipe card

Butter Cream Garlic Herb Pork Chops: Easy Crockpot Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

4 boneless center-cut pork loin chops (about 1 1/2 lb total)
1 1/2 lb baby Yukon Gold potatoes, halved
6 cloves garlic, smashed
2 sprigs fresh rosemary
4 tbsp salted butter, cut into pats
1 cup heavy whipping cream

Instructions

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.
Dot the top with the butter pats, then pour the heavy cream evenly over everything.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 680
Protein: 35 g
Carbohydrates: 30 g
Fat: 46 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.