Sour Cream Garlic Herb Pork Chops, Slow-Cooker Easy Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, choose boneless center-cut chops that are at least 1 inch thick. Thin chops will overcook and become tough.

If using bone-in chops, they will also work, but the cooking time may be slightly longer. The potatoes should be halved so they cook at the same rate as the pork.

The gravy is the star of this dish. Use a high-quality pan gravy, whether homemade or store-bought.

If you prefer a thicker sauce, you can whisk a tablespoon of cornstarch with a little cold water and stir it into the slow cooker during the last 30 minutes of cooking. Let it simmer uncovered to thicken.

Variations

• Mushroom Gravy: Add 8 oz sliced mushrooms with the pork and potatoes. Replace the pan gravy with a mushroom gravy for an earthy, savory twist. The mushrooms will soften and release their juices into the sauce.
• Herb Swap: Use fresh thyme or sage in place of rosemary. Both herbs pair well with pork and potatoes. Add 1 teaspoon of dried thyme or 1/2 teaspoon of dried sage if fresh is unavailable.
• Creamy Mustard: Stir 2 tablespoons of Dijon mustard into the sour cream before dolloping it over the meat. The mustard adds a tangy kick that cuts through the richness of the gravy.
• Chicken Version: Substitute boneless, skinless 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 rest of the recipe stays the same.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore the sauce's silky texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the gravy is too thick.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the gravy.

The pork and potatoes can be assembled in the slow cooker insert up to 24 hours ahead. Cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low for 6 to 7 hours. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the pork chops and potatoes over a bed of buttered egg noodles, with the creamy gravy spooned generously over the top.

The noodles catch the sauce and make every bite satisfying. A simple green salad with a tangy vinaigrette would brighten the plate, though the video does not show it.

This dish is hearty enough to stand alone, but it also pairs well with steamed green beans or roasted carrots.

For a low-carb option, skip the noodles and serve the pork and potatoes with a side of sautéed spinach. The leftovers are excellent in a sandwich the next day.

Frequently asked questions

Recipe card

Sour Cream Garlic Herb Pork Chops, Slow-Cooker Easy

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

Ingredients

• 4 boneless center-cut pork loin chops, thick-cut
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup sour cream
• 1 1/2 cups savory pan gravy
• 8 oz wide egg noodles, for serving

Instructions

1. 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.
2. 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.
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. Do not lift the lid during the first 5 hours.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

48 g

Fat

35 g

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