Slow Cooker Forty-Clove Garlic Pork Chops Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the pork chops once cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Turn the heat to high for a few minutes until the sauce bubbles and thickens. This adds a glossy, restaurant-style finish that coats the pork beautifully and concentrates the rich garlic flavor even further for a more decadent presentation.

To maximize the garlic flavor, you can lightly toast the garlic cloves in a pan with a little butter before adding them to the slow cooker, though this is optional. This extra step adds a slightly nutty, caramelized dimension to the sauce. Ensure the garlic does not burn, as this will turn the sauce bitter. Simply golden brown is enough to unlock the deep, savory potential of the cloves.

Variations

• Herb-Infused Variation: Add a sprig of fresh rosemary and a few sage leaves to the slow cooker along with the thyme. These woody herbs complement the garlic and pork perfectly, adding a deeper, more earthy aroma to the final dish.
• Spicy Garlic Variation: Include a half-teaspoon of crushed red pepper flakes with the garlic cloves. The gentle heat of the pepper flakes provides a nice contrast to the mellow sweetness of the slow-cooked garlic, adding excitement to every bite.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a sealed, freezer-safe container.

Reheat

Reheat in a covered pan over low heat with a splash of broth until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork is cooled to room temperature within 2 hours of cooking before placing it in the fridge to maintain food safety. When reheating, keep the meat covered to prevent it from drying out, adding a splash of water or broth if the sauce has thickened too much in the cold environment.

You can prepare the ingredients and keep them in the refrigerator overnight, but wait to start the slow cooker until you are ready to cook. Do not leave raw pork in the slow cooker insert at room temperature for an extended period.

For the best results, assemble the ingredients directly from the fridge into the slow cooker and start the cooking process immediately to ensure safety and quality.

Serving ideas

Serve the pork chops hot, spooning a generous amount of the buttery garlic sauce and the softened garlic cloves over the top of each chop. The sauce is excellent when paired with mashed potatoes, crusty bread, or roasted vegetables, which help to absorb the flavorful juices.

A simple side salad with a bright vinaigrette provides a nice contrast to the richness of the garlic and butter, creating a balanced and satisfying meal.

For a more elegant presentation, you can garnish the plated pork with a sprinkle of fresh chopped parsley or additional fresh thyme leaves. This adds a pop of color and a fresh, herbal note that cuts through the savory richness of the braised garlic.

Ensure that each serving includes a portion of the softened garlic cloves, as they are a highlight of this dish and should be enjoyed with every bite of the tender pork.

Frequently asked questions

Recipe card

Slow Cooker Forty-Clove Garlic Pork Chops

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

Ingredients

• 4 count thick bone-in pork chops
• 40 cloves peeled garlic cloves
• 1 tsp dried thyme
• 1 cup buttery broth

Instructions

1. Place the thick bone-in pork chops in the bottom of the slow cooker insert, arranging them in a single layer to ensure even cooking throughout the process.
2. Scatter the peeled garlic cloves evenly over the pork chops. Sprinkle the dried thyme over the garlic and meat, then pour the buttery broth over the entire assembly.
3. Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for 5 minutes before serving with the garlic sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

8 g

Fat

28 g

Fiber

0.5 g

Sugar

0.2 g

Sodium

450 mg

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