Slow-Cooker Sour Cream Pork Chops & Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, season the pork chops generously with salt and pepper before adding the sauce. The slow cooking will mellow the seasoning, so it is better to err on the side of a little more salt.

If you have time, sear the pork chops in a hot skillet for 2 minutes per side before adding them to the slow cooker—this adds a deep, caramelized flavor that complements the creamy sauce. The video does not show searing, so it is optional, but it is a great way to elevate the dish.

The sauce is the soul of this dish, and it can be adjusted to taste. If you prefer a thinner sauce, add a splash of chicken broth before cooking. If you want a thicker, more luxurious sauce, remove the pork and potatoes when done, whisk a tablespoon of cornstarch into the remaining liquid, and simmer on the stovetop until thickened.

The sour cream adds a pleasant tang, but for a richer flavor, you can substitute half of the sour cream with heavy cream. Always taste and adjust seasoning before serving.

Variations

• Add Mushrooms: Sauté 8 ounces of sliced cremini mushrooms in butter until golden, then add them to the slow cooker with the potatoes. The mushrooms will absorb the creamy sauce and add an earthy depth that pairs beautifully with the pork.
• Use Chicken: Substitute bone-in, skin-on chicken thighs for the pork chops. Cook on low for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C). The sauce will be just as delicious, and the chicken will stay moist and juicy.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño to the sauce before pouring it over the meat. The heat cuts through the richness of the sour cream and adds a pleasant kick without overwhelming the dish.
• Vegetarian Version: Replace the pork with 2 pounds of halved cremini mushrooms and use vegetable broth mixed with cornstarch instead of pan gravy. Cook on low for 4 hours, until the mushrooms are tender and the sauce is thickened. Serve over egg noodles or polenta.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold; stir in a little broth or water when reheating.

Freezer

Freeze cooked pork chops and potatoes in a freezer-safe container for up to 3 months.

Reheat

Reheat leftovers in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is normal. To reheat, gently warm the pork and potatoes in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce.

Avoid reheating in the microwave for too long, as the pork can become tough. The dish also freezes well; see the freezing instructions below.

This recipe is ideal for making ahead. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed.

If you do this, add 30 minutes to the cooking time to account for the chilled ingredients. The cooked dish can also be made up to 2 days in advance and reheated gently. The flavors continue to meld, making it even better the next day.

Serving ideas

Serve the pork chops and potatoes over a bed of buttered egg noodles, as shown in the video, or with mashed potatoes, rice, or crusty bread to soak up the sauce. A simple green salad or steamed green beans on the side adds freshness and color. The dish is hearty enough to be a complete meal on its own, but the noodles help balance the richness and make it more substantial.

For a family-style presentation, transfer the pork chops and potatoes to a large platter and pour the sauce over the top. Garnish with a fresh sprig of rosemary if you like, though the video does not show this. This is a casual, comforting dinner that works well for weeknights or a relaxed weekend gathering. The leftovers are just as delicious, so consider making a double batch if you are feeding a crowd.

Frequently asked questions

Recipe card

Slow-Cooker Sour Cream Pork Chops & Potatoes

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 4

Ingredients

• 4 bone-in ribeye pork chops (about 1 inch thick)
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup sour cream
• 1 cup savory pan gravy (store-bought or homemade)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

32 g

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