Slow Cooker Alfredo Pork Chops and Potatoes Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a flat, heat-resistant surface away from any edges. Gather all your ingredients and measure the garlic powder carefully.

If your pork chops have been in the refrigerator, you may take them out about 15 minutes before starting to take the chill off, but do not leave them at room temperature for longer than 30 minutes. Prepare your potatoes by washing them thoroughly and cutting them into consistent halves to ensure they cook evenly and maintain their structure.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the boneless pork chops into the bottom of the slow cooker, fanning them out to ensure even cooking. Add the halved baby potatoes, tucking them around and between the pork chops.
   Look for The pork chops should be arranged in a single layer or slightly overlapping to ensure they cook evenly within the sauce.
   Tip Using a slow cooker liner can make cleanup significantly faster after the meal is finished.

The slow cooker should look neat, with the pork chops arranged in a fanned pattern and the potatoes tucked into the gaps. Everything should be contained within the insert, and there should be no ingredients spilling over the sides. Check that the base of the slow cooker is clean and that the power cord is properly positioned away from any water or heat sources before you proceed to add the seasonings and sauce.

Adding seasonings and sauce

2. 2Season and add sauce
   Sprinkle the garlic powder evenly over the pork chops and potatoes. Pour the jar of Alfredo sauce over the top, ensuring that all ingredients are well-coated to prevent drying out during the cooking process.
   Look for Ensure the sauce covers the pork and potatoes completely to maintain moisture throughout the long cooking time.
   Tip If the sauce seems too thick, a tablespoon of water or milk can be added to the jar to rinse out the remaining contents.

The garlic powder should be distributed evenly across the surface of the pork and potatoes. The Alfredo sauce should be poured over the top, creating a consistent layer that coats the ingredients.

Ensure that no large clumps of seasoning remain and that the sauce has settled down between the pork and potatoes. The slow cooker is now ready to be covered, and you should ensure the lid is seated firmly to trap the heat and moisture.

Cooking to perfection

3. 3Cook and serve
   Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The pork must reach an internal temperature of 145°F (63°C). Let the pork rest for at least 3 minutes before serving with the creamy potato mixture.
   Look for The potatoes should be fork-tender and the pork should be opaque and cooked through when tested with a meat thermometer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the chop to ensure it has reached the safe minimum.

The dish is ready when the pork is fully cooked and the potatoes are tender. The sauce should be bubbling gently and have thickened slightly, coating the back of a spoon. When you lift the lid, there should be a pleasant, savory aroma. Check the internal temperature of the pork one final time before serving. If the sauce appears too thin, you can let it sit for a few minutes after turning off the slow cooker to thicken further.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the pork from cooking through evenly. Ensure the chops are fanned out and not stacked in a dense pile. Another error is failing to check the internal temperature, which can lead to overcooked, dry pork.

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which significantly extends the cooking time and can affect the consistency of the Alfredo sauce. Always use a thermometer to guarantee safety.

How to tell it’s done

To determine if the pork is done, insert a meat thermometer into the thickest part of the chop, avoiding the bone if present. The internal temperature must reach 145°F (63°C). The meat should be firm to the touch and opaque throughout.

The potatoes should be easily pierced with a fork with no resistance in the center. Once the pork reaches the safe temperature, remove it from the heat and let it rest for at least 3 minutes before plating to allow the juices to redistribute.

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