Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was… delayed.

Can I use boneless pork chops instead?

Definitely! Just adjust the cooking time; boneless chops tend to cook a bit quicker than bone-in.

Mashed potatoes, green beans, or a light salad make fantastic side dishes. They balance the meal beautifully!

Absolutely! Just ensure you cool them completely before freezing in an airtight container. They can last up to three months in the freezer.

Easy and comforting slow cooker pork chops enveloped in a creamy garlic Parmesan sauce.

Scale

Cook Mode Prevent your screen from going dark

Pat the pork chops dry with paper towels and season both sides generously with the salt, black pepper, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until a deep golden-brown crust forms. Transfer the chops to the bowl of a slow cooker.
Add the diced onion and sliced mushrooms to the same skillet. Sauté for 4-5 minutes until the mushrooms release their moisture and start to brown. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the condensed soup and Dijon mustard until the mixture is smooth. Pour this over the pork chops in the slow cooker.
Cover and cook on LOW for 4-5 hours (or on HIGH for 2 1⁄2 to 3 hours) until the pork is tender and reaches an internal temperature of at least 145°F (63°C).
Carefully remove the pork chops from the slow cooker and set them aside on a serving platter.
Reduce the slow cooker to the WARM setting (or turn it off). Stir in the heavy cream and freshly grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce seems too thin, just mix in the cornstarch slurry and let it sit for 10-15 minutes to thicken.
Return the pork chops to the slow cooker to coat them in the sauce, or simply spoon the creamy sauce generously over the plated chops. Garnish with fresh parsley before serving.

For a quicker meal, chop onion and garlic a day ahead. Leftovers can be stored in an airtight container in the refrigerator for up to three days.