This recipe is everything I love about slow cooking. Pork chops turn tender, the sauce gets creamy and rich, and you barely have to lift a finger.
Just toss everything in, walk away, and come back to a comforting, cheesy, spinach-filled dinner. It’s cozy, simple, and full of flavor — a true set-it-and-forget-it win.
Why I Love This Recipe
The first time I made this, it was one of those “throw it in the slow cooker and hope for the best” kind of nights. I had some pork chops and a bag of spinach, and I didn’t feel like doing anything fancy. What came out was shockingly good — creamy, flavorful, and filling.
- Just a few pantry and fridge staples
- Pork turns super tender in the slow cooker
- No need to sear or pre-cook
- Rich, cheesy sauce made with no roux
- Makes the house smell amazing
Servings and Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 3.5 to 4 hours on HIGH or 6 to 7 hours on LOW
Total Time: Up to 7 hours, hands-of
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- ½ white onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 10 oz fresh spinach, roughly chopped
- 1 cup grated parmesan cheese
- 4 oz cream cheese, cubed
- 1 cup heavy cream
- ½ cup chicken broth
Pro Tips
- Use thick-cut pork chops so they don’t dry out
- Don’t worry if the sauce looks thin at first — it thickens as it cooks
- If you like a smoother sauce, stir in the parmesan during the last 30 minutes
- You can use frozen spinach in a pinch — just thaw and drain it first
- Add red pepper flakes if you like a little heat
Tools You’ll Need
- Crockpot / slow cooker (4–6 quart)
- Cutting board and knife
- Spoon or spatula
- Small bowl (for mixing spices or cream)
Substitutions and Variations
- Swap pork chops for boneless chicken thighs or breasts
- Use half-and-half instead of heavy cream for a lighter sauce
- Add mushrooms or sun-dried tomatoes for extra flavor
- Use mozzarella instead of parmesan for a stretchier sauce
- For low-sodium, use unsalted broth and cut the salt in half
Make Ahead Tips
- You can prep everything the night before: chop onions, garlic, and spinach, and store ingredients in separate containers
- You can also add everything to the crock insert the night before, cover, and refrigerate. In the morning, just set it in the cooker and press start
The Recipe
Step 1: Sear the pork chops
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 4 boneless pork chops and sear for 1–2 minutes per side, just until lightly golden on the outside. You’re not cooking them through — just locking in some flavor.
Step 2: Layer the base ingredients
Place 5 pork chops in the crockpot. Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Add ½ finely diced white onion and 3 cloves minced garlic on top.
Step 2: Add spinach and cheeses
Add 10 oz roughly chopped spinach on top of the pork. Then scatter 1 cup grated parmesan cheese and 4 oz cubed cream cheese over the spinach.
Step 3: Pour in liquids
Pour 1 cup heavy cream and ½ cup chicken broth evenly over the top.
Step 4: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until the pork is tender and the sauce is creamy and slightly thickened.
Step 5: Serve
Serve hot with the creamy spinach sauce spooned over the pork chops.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3–4 days
- Reheat gently on the stove or microwave until warmed through
- You can freeze it, but the cream sauce may separate a little — stir well when reheating
Macros (Per Serving — Based on 4 Servings)
Calories: ~480
Protein: ~38g
Carbs: ~6g
Fat: ~34g
Fiber: ~2g
Why This Recipe Works (Quick Science)
- Cream cheese and parmesan create a naturally thick, rich sauce without needing flour
- Pork chops break down and become tender from low, slow cooking
- Spinach wilts gently in the steam, keeping its color and nutrients
- Dairy added at the beginning infuses flavor evenly into the sauce
Common Mistakes
- Using thin pork chops — they can dry out too fast
- Not chopping the spinach — large leaves can clump together
- Adding cheese too early on high heat — if your crockpot runs hot, stir the cheese in halfway through
- Not seasoning enough — remember the sauce flavors the whole dish
What to Serve With
- Mashed potatoes
- Buttered egg noodles
- Steamed green beans or roasted asparagus
- A simple salad with lemon vinaigrette
- Crusty bread to mop up the sauce
FAQ
Can I use bone-in pork chops?
Yes, just increase the cook time by 30–45 minutes and make sure they’re cooked through.
Can I use frozen spinach?
Yes — thaw and squeeze out as much liquid as possible before adding.
Can I make this with chicken?
Absolutely — boneless thighs or breasts work well, same cook time.
Can I double the recipe?
Yes, but use a 6-quart or larger slow cooker and add 30–45 minutes to the cook time.