Description
This Savory Garlic Pork Chops with Potatoes recipe is perfect for cozy nights, featuring tender pork chops slow-cooked with baby potatoes, fresh garlic, and aromatic herbs in a creamy sauce. The combination of slow cooking ensures juicy meat and tender potatoes infused with rich flavors, making it an effortless and comforting meal.
Ingredients
Scale
Meat
- 4 pieces Pork Chops (Bone-in for richer flavor, but boneless works too)
Vegetables
- 1.5 pounds Baby Potatoes (No peeling required)
- 4 cloves Garlic (Fresh is best; garlic powder as substitute)
- Sliced Onions (quantity not specified, approximately 1 medium onion)
Herbs and Spices
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- Salt and Pepper (to taste)
Liquids
- 1 cup Heavy Cream (Coconut cream for a dairy-free option)
- 1 cup Chicken Broth (Low-sodium recommended)
Fats
- 2 tablespoons Olive Oil or Butter
Optional
- Cornstarch mixed with water (to thicken sauce, optional)
- Fresh chopped parsley (for garnish)
Instructions
- Preparation: Start by gathering all ingredients and prepping the baby potatoes by halving them. Slice the onions and mince the garlic cloves for the sauce.
- Season the pork chops: Liberally season both sides of the pork chops with salt, pepper, dried thyme, and dried rosemary to infuse them with flavor.
- Sear the pork chops: Heat olive oil or butter in a skillet over medium-high heat. Once hot, sear the pork chops for 2 to 3 minutes on each side until they develop a golden-brown crust. This step locks in juices and enhances flavor.
- Arrange in crockpot: Place the halved baby potatoes and sliced onions at the bottom of the crockpot to form a flavor base.
- Add the pork chops: Nestle the seared pork chops on top of the layer of potatoes and onions, ensuring even distribution.
- Prepare sauce and pour: In a bowl, whisk together chicken broth, heavy cream, and minced garlic. Pour this mixture evenly over the pork chops and potatoes to keep everything moist during slow cooking.
- Cook slowly: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, allowing the pork to become tender and the potatoes to soften.
- Optional sauce thickening: If desired, mix cornstarch with water to create a slurry, then stir it into the cooking liquid and cook for an additional 10 to 15 minutes to thicken the sauce.
- Garnish and serve: Before serving, sprinkle fresh chopped parsley over the pork chops and potatoes to add a burst of color and fresh flavor.
Notes
- Bone-in pork chops add more flavor but boneless can be used for convenience.
- Using fresh garlic provides the best aroma, but garlic powder can work in a pinch.
- Low-sodium chicken broth helps control the saltiness of the dish.
- For a dairy-free version, substitute heavy cream with full-fat coconut cream.
- If you prefer a thicker sauce, use the optional cornstarch slurry step.
- Ensure the crockpot is covered during cooking to retain moisture and ensure even cooking.
- Serve with a green vegetable or salad to complete the meal.
