Creamy Garlic Parmesan Pork Chops & Baby Potatoes Step-by-step instructions

Before you start

Before you begin, halve the baby Yukon Gold potatoes if they are larger than bite-size. Smash the garlic cloves with the flat side of a knife to release their flavor. Grate the Parmigiano-Reggiano if you haven't already.

Have all your ingredients measured and ready. The slow cooker should be clean and dry. This is a dump-and-go recipe, so once the ingredients are prepped, assembly takes just minutes.

Instructions

Layer & Pour

1. 1Layer the Potatoes and Pork
   Place the halved baby Yukon Gold potatoes in an even layer at the bottom of the slow cooker. Arrange the thick boneless pork chops on top of the potatoes, overlapping slightly if needed. The potatoes will act as a bed, keeping the pork chops from sitting directly on the bottom.
   Look for The slow cooker should have a single layer of potatoes with pork chops nestled on top.
   Tip For even cooking, try to choose pork chops of similar thickness, about 1 inch.
2. 2Make the Garlic-Parmesan Cream Sauce
   In a mixing bowl, combine the heavy cream, smashed garlic cloves, Italian herbs, and half of the grated Parmigiano-Reggiano. Whisk until well blended. The sauce will be fragrant with garlic and herbs, and the cheese will begin to melt into the cream.
   Look for The sauce should be smooth and creamy, with the cheese evenly distributed.
   Tip Use freshly grated Parmigiano-Reggiano for the best flavor and melting.
3. 3Pour the Sauce Over the Meat
   Pour the cream sauce evenly over the pork chops and potatoes. Use a spoon to gently nudge the pork chops so the sauce seeps around them. The sauce should mostly cover the pork chops, but some potatoes may peek through.
   Look for The slow cooker should look creamy and saucy, with the pork chops partially submerged.
   Tip If the sauce doesn't cover everything, that's fine—the slow cooker will create more liquid as it cooks.

At the end of this phase, the slow cooker insert is filled with a layer of golden potatoes, topped with pork chops, and covered with a creamy garlic-herb sauce.

The sauce should be well combined, with the garlic and herbs evenly distributed. The cheese may not be fully melted yet, but it should be incorporated into the cream. The aroma of garlic and Italian herbs is already inviting.

Slow-Cook & Rest

4. 4Slow-Cook on Low
   Cover the slow cooker and set it to LOW. Cook for 6 hours, or until the potatoes are fork-tender and the pork chops are cooked through. Do not lift the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently around the edges, and the aroma of garlic and herbs should fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid—every time it's opened, heat escapes and adds cooking time.
5. 5Check for Doneness
   After 6 hours, check the pork chops with an instant-read thermometer. Insert it into the thickest part of a chop; it should read at least 145°F (63°C). The potatoes should be easily pierced with a fork. If not done, continue cooking in 30-minute increments.
   Look for The pork chops should be tender and easily pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the pork chops rest for at least 3 minutes before serving to allow the juices to redistribute.
6. 6Rest the Meat
   Turn off the slow cooker and let the pork chops rest in the sauce for 3 to 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
   Look for The sauce will thicken slightly as it rests.
   Tip If you prefer a thicker sauce, you can transfer it to a saucepan and simmer for a few minutes.

After 6 hours on low, the kitchen smells richly of garlic and Parmesan. The sauce is bubbling gently, and the pork chops are visibly tender. The potatoes are soft and easily pierced. The pork chops have reached at least 145°F (63°C) and have rested for 3 minutes. The sauce has thickened slightly and clings to the meat.

Garnish & Serve

7. 7Serve with Garnish
   Using a slotted spoon, transfer the pork chops and potatoes to warm shallow bowls. Spoon some of the creamy sauce over the top. Sprinkle with the remaining grated Parmigiano-Reggiano and finish with a generous amount of cracked black pepper.
   Look for The dish should look rich and creamy, with the cheese melting over the hot pork and potatoes.
   Tip Serve immediately while hot, with extra sauce on the side if desired.

The final dish is served in warm bowls, with the pork chops and potatoes napped in the creamy sauce. Freshly grated Parmesan melts over the top, and cracked black pepper adds a fragrant kick.

The sauce is velvety and rich, the meat is fork-tender, and the potatoes are buttery. It looks and smells like a restaurant-quality comfort meal.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and slows cooking. Another is using thin pork chops, which can overcook and become tough. Be sure to use full-fat heavy cream; lower-fat alternatives may curdle. Also, don't skip the rest time after cooking—it's crucial for juicy meat.

How to tell it’s done

The pork chops are done when an instant-read thermometer inserted into the thickest part reads at least 145°F (63°C). The potatoes should be fork-tender—easily pierced with a fork but not falling apart.

The sauce should be creamy and slightly thickened. If the sauce seems thin, let it cook uncovered for an additional 15-20 minutes to reduce.

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