Slow Cooker Comfort Pork Chops
Slow cooked creamy pork chops with potatoes made in the slow cooker. A comforting, family-friendly dinner with a rich, creamy sauce.
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Equipment
- 1 Slow Cooker or multi-cooker
Ingredients
- 1 kg moonlight or similar potatoes cut into quarters
- 5 bone-in pork chops pork loin chops work too
- 1 cup chicken or vegetable stock
- ½ cup water for deglazing the pan after browning pork
- 2 onions sliced
- 1 tsp onion powder
- 4 garlic cloves chopped
- 1 Tbsp Worcestershire sauce
- ½ tsp sage
- ½ tsp thyme
- 125 g cream cheese
- 1 cup cream
Corn flour Slurry:
- 3 Tbsp corn flour
- 2 Tbsp water
Instructions
- If you have time, brown the pork chops in a pan for extra flavour. Deglaze the pan with the extra ½ cup water and set aside.
- Add all ingredients except the cream, cream cheese, and corn flour slurry to the slow cooker.
- Cook on low for 5–6 hours or high for 2–3 hours, until the pork is cooked and the potatoes are tender.
- Remove the pork chops and place them on a plate, covering loosely with tin foil to rest.
- Stir the corn flour and water together, then add to the slow cooker to thicken the sauce. If you prefer a thicker sauce, add another tablespoon of corn flour mixed with water.
- Stir in the cream and cream cheese until smooth and creamy.
- Return the pork chops to the slow cooker and coat them well in the sauce and potatoes before serving.
Notes
Stacey's Kitchen Tips
- Browning the pork first isn’t essential, but it really boosts the flavour if you have time.
- Moonlight potatoes hold their shape well, but any good all-rounder potato works.
- Letting the pork rest while you thicken the sauce keeps it juicy.
Variations & Substitutions
- Swap pork chops for pork steaks or boneless chops if preferred.
- Add mushrooms during the last hour for extra richness.
- Use sour cream instead of cream cheese for a slightly tangier sauce.
- Chicken thighs also work well with this creamy sauce.
Servings: 5 people