Sour Cream Garlic Herb Pork Chops, Slow-Cooker Easy Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. Measure out the sour cream and gravy. Smash the garlic cloves with the flat side of a knife and peel away the skins.

Halve the baby potatoes if they are larger than a golf ball. Rinse the rosemary sprigs and pat dry. Have the pork chops ready, but do not season them—the gravy provides plenty of flavor.

Instructions

Layer and sauce

1. 1Layer the pork and potatoes
   Place the pork chops in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes over the meat. Add the smashed garlic cloves and tuck the rosemary sprigs among the potatoes and pork.
   Look for The pork chops should be nestled under the potatoes, with garlic and rosemary evenly distributed.
   Tip Smashing the garlic cloves with the flat side of a knife releases more flavor than slicing.
2. 2Add the sauce
   Dollop the sour cream over the top of the pork and potatoes. Pour the savory pan gravy over everything. Do not stir. The sour cream will melt into the gravy as it cooks.
   Look for The sour cream forms white dollops on top of the gravy; it will blend during cooking.
   Tip Leaving the sour cream on top prevents it from curdling when it hits the hot slow cooker.
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. Do not lift the lid during the first 5 hours.
   Look for The gravy will be bubbling gently around the edges and the aroma will be rich with garlic and herbs.
   Tip Resist the urge to peek—every time the lid lifts, heat escapes and adds cooking time.

The slow cooker contains raw pork chops, halved potatoes, smashed garlic, and rosemary. The sour cream is dolloped on top, and the gravy is poured over everything.

The ingredients are not stirred, so the layers remain distinct. The aroma is fresh and savory, with garlic and herbs prominent.

Slow-cook and rest

4. 4Check the pork temperature
   After 6 hours, check the pork chops. Insert an instant-read thermometer into the thickest part of a chop. It must read at least 145°F (63°C). If not, continue cooking and check again in 20 minutes.
   Look for The pork should be very tender and register 145°F (63°C) on an instant-read thermometer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The meat will continue to cook slightly as it rests, so pulling it at 145°F is safe.
5. 5Rest the pork
   Turn off the slow cooker. Let the pork chops rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute through the meat.
   Look for The pork will look moist and the gravy will have thickened slightly.
   Tip Resting is essential for tender, juicy pork chops.

After 6 to 7 hours, the gravy is bubbling gently, and the pork is fork-tender. The sour cream has fully blended into the sauce, giving it a silky, pale golden color. The potatoes are soft and have absorbed the gravy. The kitchen smells richly of garlic, herbs, and slow-cooked pork.

Noodles and serve

6. 6Cook the egg noodles
   While the pork rests, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well.
   Look for The noodles should be tender but still firm to the bite.
   Tip Toss the drained noodles with a little butter to keep them from sticking.
7. 7Serve the pork and potatoes
   Spoon the noodles onto plates or a serving platter. Use a slotted spoon to lift the pork chops and potatoes out of the gravy and arrange them over the noodles. Ladle the creamy pan gravy over the top. Discard the rosemary sprigs before serving.
   Look for The pork should be fork-tender and the potatoes coated in silky gravy.
   Tip Serve with a sprinkle of fresh parsley if desired, though the video does not include it.

The egg noodles are cooked al dente and drained. The pork and potatoes are lifted out with a slotted spoon and arranged over the noodles. The creamy gravy is ladled over the top. The dish is steaming, with tender meat that pulls apart easily and potatoes glistening with sauce.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is using thin pork chops, which can dry out.

Do not stir the sour cream into the gravy at the start; it will melt and blend during cooking. Finally, be patient: the full 6 to 7 hours on low is essential for tender meat and fully cooked potatoes.

How to tell it’s done

The dish is done when the pork chops are fork-tender and register at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part. The potatoes should be easily pierced with a knife.

The gravy will be bubbling gently and have thickened slightly. Let the pork 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