Creamy Parmesan Garlic Herb Pork Chops in the Crockpot Step-by-step instructions

Before you start

Before starting, take the cream cheese out of the refrigerator to soften for about 30 minutes. Rinse the baby potatoes and halve any that are larger than a golf ball. Smash the garlic cloves with the flat side of a knife, then peel away the skins.

Pick the rosemary leaves from the stems and chop them lightly if they are long. Pat the pork chops dry with paper towels. Have the slow cooker insert ready and the lid within reach.

Instructions

Layer and Top

1. 1Layer the Pork and Vegetables
   Place the pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the halved baby potatoes over and around the pork. Add the smashed garlic cloves and sprinkle with the fresh rosemary leaves, distributing them evenly across the surface.
   Look for The pork chops and potatoes should be evenly spread in the insert, with garlic and rosemary scattered over the top.
   Tip Smashing the garlic cloves rather than mincing them keeps the flavor mellow and sweet during the long cook.
2. 2Add the Cream Cheese and Parmesan
   Place the block of softened cream cheese in the center of the slow cooker on top of the pork and potatoes. Sprinkle the freshly grated Parmesan cheese over everything, covering the cream cheese and the meat and vegetables as much as possible.
   Look for The cream cheese sits in the center, and the Parmesan coats the surface in a snowy layer.
   Tip Softened cream cheese blends into the sauce more smoothly as it melts, so let it sit at room temperature for about 30 minutes before adding.

At the end of this phase, the slow cooker insert holds a neat layer of pork chops, with baby potatoes tucked around them.

Smashed garlic cloves and fresh rosemary are scattered over the surface, and the cream cheese block sits in the center, dusted with Parmesan. The raw ingredients look vibrant and fresh, and the garlic and rosemary aromas are already noticeable.

Slow-Cook and Finish

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the potatoes are easily pierced with a knife. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the pork will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the chops are thicker than 1 inch, lean toward the longer end of the cooking range.
4. 4Stir and Let Rest
   Once the pork and potatoes are tender, turn off the slow cooker. Gently stir the sauce to combine the melted cream cheese and Parmesan into a smooth, velvety sauce. Let the dish rest, covered, for at least 5 minutes before serving so the sauce thickens slightly and the meat reabsorbs its juices.
   Look for The sauce is creamy and smooth, and the pork releases clear juices when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Stir gently to keep the pork chops intact; they are tender enough to break apart easily.

After several hours, the slow cooker is bubbling gently around the edges. The cream cheese has melted into the sauce, and the Parmesan has blended in, creating a pale golden, velvety sauce. The pork chops are tender enough to yield to a fork, and the potatoes are soft but still intact. The kitchen smells richly of garlic, rosemary, and cheese.

Serve

5. 5Serve Over Herb Rice
   Spoon the pork chops and potatoes over fluffy herb rice on a plate, then ladle extra sauce over the top. Serve hot, with additional fresh rosemary or grated Parmesan if desired.
   Look for Each serving has a pork chop, a few potatoes, and a generous amount of creamy sauce.
   Tip The sauce is rich, so a small spoonful over the rice is plenty.

The finished dish is spooned over fluffy herb rice on a white plate. The pork chops glisten with creamy sauce, and the potatoes are coated in the same velvety mixture. A final ladle of sauce over the top adds extra richness. The presentation is simple but deeply appetizing, with steam rising and the aroma of herbs and garlic filling the air.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets out heat and extends the cooking time. Another is using thin pork chops, which can become dry and stringy.

Adding the cream cheese cold can result in a lumpy sauce, so always soften it first. Overcooking the potatoes can cause them to fall apart, so check them at the shorter end of the time range if possible.

How to tell it’s done

The dish is done when the pork chops are fork-tender and the potatoes are easily pierced with a knife. The internal temperature of the pork should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of a chop.

After the slow cooker is turned off, let the dish rest for at least 5 minutes, which allows the juices to redistribute and the sauce to thicken slightly.

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