Slow-Cooker Sour Cream Pork Chops & Potatoes Step-by-step instructions

Before you start

Before you start, gather all your ingredients: four bone-in ribeye pork chops, about 1 1/2 pounds of baby Yukon Gold potatoes, six garlic cloves, two sprigs of fresh rosemary, one cup of sour cream, one cup of savory pan gravy, and seasonings. Halve the potatoes and smash the garlic cloves so they release their flavor slowly.

If using store-bought gravy, have it ready; if making your own, prepare it ahead of time. Have a 6-quart slow cooker clean and ready, and measure out the sour cream and gravy. The prep is minimal, but having everything in place makes the layering easy.

Instructions

Layer and Sauce

1. 1Layer the Pork and Potatoes
   Place the bone-in ribeye pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the halved baby Yukon Gold potatoes, smashed garlic cloves, and fresh rosemary sprigs over the meat. Season everything with kosher salt and black pepper.
   Look for The pork chops and potatoes should be evenly distributed, with garlic and rosemary tucked between.
   Tip For even cooking, arrange the pork chops so they are not piled on top of each other.
2. 2Add the Creamy Sauce
   In a small bowl, stir together the sour cream and savory pan gravy until smooth. Pour the mixture over the pork chops and potatoes, using a spoon to nudge the ingredients so the sauce settles around them. Do not stir.
   Look for The sauce should coat the top of the meat and potatoes, with some liquid pooling at the bottom.
   Tip If the gravy is very thick, thin it with a splash of water or broth before pouring.
3. 3Cover and Cook Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the potatoes are easily pierced with a knife. Avoid opening the lid during cooking, as this releases heat and lengthens the cooking time. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the pork will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork chops are thicker than 1 inch, add 30 minutes; if thinner, check at 5 1/2 hours.

At the end of this phase, the slow cooker contains a neat layer of pork chops, topped with potatoes, garlic, and rosemary, all coated in a pale, creamy sauce. The sour cream and gravy should be evenly distributed, but the ingredients should still be distinct. The aroma is fresh and garlicky. Do not stir—just cover and set the timer.

Cook Low and Slow

4. 4Test for Doneness
   Using tongs, carefully lift one pork chop from the slow cooker. Insert an instant-read thermometer into the thickest part, avoiding the bone. The pork is safe to eat when it registers at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The thermometer should read 145°F (63°C) or higher; the meat should look juicy, not pink in the center.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The pork will continue to cook slightly as it rests, so do not worry if it is a few degrees shy.
5. 5Rest the Meat
   Turn off the slow cooker and let the pork chops rest in the warm sauce for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and tender. Meanwhile, prepare the buttered egg noodles according to package directions.
   Look for The pork should be very tender and the sauce slightly thickened.
   Tip Resting in the sauce helps the pork stay moist, but do not leave it on warm for more than 30 minutes.

After 6 to 7 hours on low, the slow cooker is bubbling gently. The sauce has darkened slightly and thickened, and the pork chops are visibly tender, pulling away from the bone.

The potatoes are soft and have absorbed some of the sauce. The kitchen smells richly savory with hints of rosemary and garlic. Use a thermometer to confirm the pork reaches 145°F (63°C).

Rest and Serve

6. 6Serve Over Noodles
   Place a generous portion of buttered egg noodles on each plate. Using a slotted spoon, lift a pork chop and some potatoes from the slow cooker, letting the excess sauce drip back. Arrange the meat and potatoes over the noodles, then spoon additional sauce over the top. Discard the rosemary sprigs before serving.
   Look for The pork should be glistening with sauce, and the potatoes should be tender and creamy.
   Tip For a thicker sauce, simmer the remaining liquid in a small saucepan for a few minutes before serving.

The pork has rested for at least 3 minutes, and the sauce has settled. The meat is moist and glistening, the potatoes are creamy, and the sauce is silky. The buttered noodles are ready. When plated, the dish should look comforting and rustic, with the sauce pooling around the noodles and the pork chop standing proudly on top.

Common mistakes

The most common mistake is lifting the lid too often. Every time the lid is removed, heat escapes and the cooking time extends. Trust the process and keep the lid on. Another pitfall is using thin boneless chops, which can dry out during the long cook time—stick with bone-in chops that are at least 1 inch thick.

Skimping on the sauce will leave the pork and potatoes dry, so be generous with the sour cream and gravy. Finally, do not stir the ingredients after adding the sauce; stirring can break up the potatoes and make the sauce cloudy.

How to tell it’s done

The pork chops are done when they are fork-tender and an instant-read thermometer inserted into the thickest part registers at least 145°F (63°C). The potatoes should be easily pierced with a knife, and the sauce should be bubbling gently around the edges.

Because the pork cooks low and slow, it may take on a slightly darker color and become more tender than a quick-seared chop; that is expected and desirable. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

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