This is one of those dump-and-go meals that feels like a cozy hug in a bowl. Creamy. Garlicky.
Tender pork chops that fall apart when you look at them too hard. Soft potatoes soaked in a rich sauce.
It’s everything I want on a chilly weeknight when I don’t want to think too hard about dinner but still want something that feels homemade and comforting.
Why I Love This Recipe
This recipe came together one weekend when I just didn’t want to spend more time in the kitchen. I had some pork chops, a bag of potatoes, and a leftover container of sour cream in the fridge. What came out of the crockpot six hours later was pure magic. It’s become a repeat in my house for a few solid reasons:
- The garlic cream sauce is ridiculously good.
- You toss everything into the slow cooker and walk away.
- The pork chops stay juicy and tender, not dry.
- It makes your whole house smell amazing.
- It reheats beautifully.
What You’ll Need
- 4 boneless pork chops (about 1-inch thick)
- 1.5 lbs baby gold potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup sour cream
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons chopped fresh parsley (for garnish)
Pro Tips
- Brown the pork chops first if you want extra flavor. Not required, but totally worth it.
- Use baby gold potatoes for the creamiest texture. They hold up and soak up flavor.
- Mix the cornstarch slurry separately so the sauce thickens evenly.
- Add fresh garlic and garlic powder—trust me, they do different things in the sauce.
- Don’t overfill your crockpot; the sauce needs room to bubble.
Tools Required
- 6-quart oval black crockpot
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spoon or spatula
Substitutions and Variations
- Swap pork chops for chicken thighs or breasts
- Use Greek yogurt instead of sour cream
- Sub half-and-half for heavy cream (sauce will be thinner)
- Add mushrooms or spinach for extra veggies
Make Ahead Tips
You can chop the potatoes and mix the creamy sauce the night before. Store both in the fridge separately. In the morning, dump everything into the crockpot and go.
How to Make Crockpot Creamy Garlic Pork Chops and Potatoes
Step 1: Layer potatoes in the crockpot
Add 1.5 lbs halved baby gold potatoes to the bottom of the crockpot.
Step 2: Season and add pork chops
Place 4 boneless pork chops over the potatoes. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried thyme.
Step 3: Add minced garlic and broth
Sprinkle 1 tablespoon minced garlic over everything, then pour in 1 cup chicken broth around the edges to avoid rinsing off seasoning.
Step 4: Mix and add the creamy sauce
In a bowl, whisk together ¾ cup heavy cream and ½ cup sour cream until smooth. Pour the mix over the pork chops evenly.
Step 5: Cook
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender and pork is cooked through.
Step 6: Thicken the sauce
In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Pour into the crockpot, stir gently, and cook uncovered on HIGH for 15-20 more minutes until the sauce thickens.
Step 7: Garnish and serve
Spoon into bowls and sprinkle with fresh chopped parsley. Serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop. Add a splash of milk or broth if the sauce thickens too much in the fridge.
Makes
Serves: 4
Cook Time: 6 hours on LOW or 3 hours on HIGH
Prep Time: 10 minutes
Macros Information (Per Serving, approx.)
- Calories: 520
- Protein: 35g
- Carbs: 22g
- Fat: 32g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Sour Cream + Heavy Cream: This combo makes a thick, smooth sauce that doesn’t curdle in the slow heat of the crockpot.
- Cornstarch Slurry at the End: Thickens the sauce without lumps because it’s added after cooking.
- Low and Slow Heat: Helps pork stay juicy and lets potatoes cook through without getting mushy.
Common Mistakes
- Skipping the slurry: The sauce will be too thin without it.
- Not seasoning enough: Be sure to season both the meat and potatoes.
- Overcrowding: Don’t stack too many ingredients—your crockpot needs space to circulate heat.
What to Serve With
- Steamed green beans or broccoli
- A crisp green salad with lemon vinaigrette
- Buttery dinner rolls or crusty bread to soak up that sauce
FAQ
Can I use bone-in pork chops?
Yes! Just increase the cook time by about 30 minutes.
Can I freeze this?
It’s not the best freezer meal—creamy sauces can separate. Better to store in the fridge.
Can I add vegetables?
Absolutely! Carrots or mushrooms work great—add them with the potatoes.
Final Thoughts
This Crockpot Creamy Garlic Pork Chops and Potatoes recipe is a go-to for those nights when you want something hearty and comforting without the hassle. It’s creamy, cozy, and full of garlic flavor in the best way.
Try it once, and I promise you’ll be making it again soon. If you do, leave a comment and tell me how it turned out or if you added your own twist!