Slow-Cooker Sour Cream Pork Chops & Potatoes

This slow-cooker recipe turns four simple ingredients—pork chops, baby potatoes, sour cream, and gravy—into a rich, comforting dinner that simmers all day while you go about your business. The bone-in ribeye chops stay remarkably juicy, and the potatoes soak up every bit of the creamy, garlicky sauce. It is the kind of meal that fills the kitchen with a warm, savory aroma and delivers tender, satisfying bites with zero fuss.

There are slow-cooker dinners that are easy, and then there are those that are both easy and genuinely delicious. This one falls squarely into the second category. Bone-in ribeye pork chops are nestled with halved baby Yukon Gold potatoes, smashed garlic, and fresh rosemary, then bathed in a mixture of sour cream and savory pan gravy.

After a long, slow simmer, the pork becomes fork-tender, the potatoes turn buttery, and the sauce transforms into a silky, tangy gravy that begs to be spooned over buttered noodles. It is a complete, satisfying meal that requires about fifteen minutes of hands-on time.

Ingredients

Why this recipe works

The slow cooker is the ideal vehicle for bone-in pork chops. The low, gentle heat breaks down the connective tissue in the meat, turning what can be a tough cut into something that practically falls off the bone.

Cooking the chops directly in the sauce keeps them moist, while the surrounding potatoes absorb the flavorful liquid as they cook. The sour cream adds a subtle tang that balances the richness of the pork and gravy, creating a sauce that is creamy without being heavy.

Layering the ingredients in the order the video shows—meat first, then potatoes, garlic, and rosemary—ensures even cooking. The pork chops sit on the bottom, where they cook most gently, while the potatoes on top steam and braise in the sauce.

The gravy and sour cream are poured over everything without stirring, so the flavors meld slowly and the sauce stays silky. The result is a dish that tastes like it required hours of attention, but really only asks for a few minutes of prep.

Notes and substitutions

Bone-in ribeye pork chops are the star here, but boneless chops will work if that is what is on hand—just reduce the cooking time to about 4 hours on low. The bone adds flavor and helps keep the meat moist, so look for chops that are about 1 inch thick. Baby Yukon Gold potatoes are ideal because they hold their shape and have a naturally buttery texture, but any small waxy potato, such as red or fingerling, will work well.

The savory pan gravy can be store-bought or homemade; the video does not specify, so use your favorite. If you do not have pan gravy, substitute 1 cup of beef or chicken broth mixed with 1 tablespoon of cornstarch to thicken.

Fresh rosemary is best, but dried rosemary can be used in a pinch—just reduce the amount to 1 teaspoon. The buttered egg noodles are a classic accompaniment, but mashed potatoes, rice, or crusty bread would also be delicious.

• bone-in ribeye pork chops: boneless pork chops (reduce cook time to 3-4 hours on low)
• baby Yukon Gold potatoes: red potatoes or fingerlings, halved or quartered
• savory pan gravy: 1 cup beef or chicken broth plus 1 tablespoon cornstarch whisked in
• fresh rosemary: 1 teaspoon dried rosemary

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Serving spoon
• Large skillet (for gravy, if making)
• Tongs