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Slow Cooker Creamy Pork Chops

close up, side view shot of 2 pork chops on a white plate with a cream sauce on top, garnished with chopped fresh parsley
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5 from 3 reviews

This slow cooker creamy pork chops recipe is an easy recipe that will impress any pork fan. Using simple ingredients, this keto friendly crockpot pork dish can be served any night of the week. Instructions to make this in the Instant Pot are also included.

Ingredients

Units Scale
  • 4 large pork chops (approximately 2 pounds)
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tablespoon Italian seasoning or another dried herb
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 2 tablespoons ghee or butter (optional)
  • 1 tablespoon water + 1 tablespoon arrowroot flour to thicken (optional)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon oil

Instructions

Slow Cooker

  1. Add broth , Italian seasoning, salt, onion powder, pepper, and garlic to the slow cooker. Stir to mix well.
  2. Season pork chops with salt & pepper. Add the pork chops to the slow cooker. Top with ghee/butter if using.
  3. Cook HIGH 2-3 hours or LOW 4-6.
  4. Remove the pork chops & set aside. Stir in the heavy cream, Parmesan cheese and the thickening agent (if using). Add the pork chops back to the slow cooker until ready to serve.

Instant Pot

  1. Season pork chops with salt & pepper on both sides.
  2. Set Instant Pot to the sauté setting. When hot, add oil & the pork chops. Sear on both sides,  approximately 2-3 minutes per side. You may have to do this two at a time. Remove pork chops from from the pressure cooker and set aside.
  3. Turn off the pressure cooker. Add 1 cup of broth, Italian seasoning, salt, onion powder, pepper, and garlic. Stir to mix well. Using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
  4. Add pork chops to the pressure cooker. Top with ghee/butter if using.
  5. Close lid and seal valve. Set high pressure and cook for 7-10 minutes. When done,  natural release pressure.
  6. Remove the pork chops & set aside. Turn the sauté. Stir in the heavy cream, Parmesan cheese and the thickening agent (if using). Cook a few minutes, stirring frequently.
  7. Return the pork chops to the pressure cooker until ready to serve. Top with sauce before serving.

Notes

The cook time for the Instant Pot will vary depending on how thick your pork chops are.

Find it online: https://fitslowcookerqueen.com/slow-cooker-creamy-herb-pork-chops/

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