Crock Pot Pork Chops with Creamy Garlic-Dijon Sauce
Tender pork chops slow-cooked in a rich, creamy garlic-Dijon sauce for a delightful meal that's easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops (about 1-inch thick)
- to taste Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 tablespoon Dijon mustard optional but recommended
- 2 teaspoons cornstarch for thickening, optional
- 2 teaspoons water to mix with cornstarch, optional
- to taste Fresh chopped parsley for garnish
Instructions
Preparation
- Organize your workspace and gather all your ingredients, utensils, and the crock pot.
- Pat the pork chops dry with a paper towel to ensure a golden-brown sear.
- Season both sides of the pork chops generously with salt and freshly ground black pepper.
Cooking
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for about 3–4 minutes on each side until golden-brown.
- Remove the pork chops from the skillet and set aside.
- In the same skillet, reduce heat to medium, add 2 tablespoons of butter, and then add the minced garlic. Cook for about 30 seconds.
- Add 1 teaspoon of Italian seasoning, 1 cup of chicken broth, 1 cup of heavy cream, and Dijon mustard to the skillet. Stir to combine.
- Return the seared pork chops to the skillet, coating them well with the creamy sauce.
- Let everything simmer uncovered for about 8–10 minutes, or until the pork is cooked through (145°F).
- If desired, mix 2 teaspoons of cornstarch with 2 teaspoons of water and stir into the sauce, simmering for an additional 2–3 minutes.
- Garnish with fresh chopped parsley before serving.
- Enjoy the pork chops over a warm bed of rice or mashed potatoes.
Notes
Store leftovers in an airtight container for up to 3–4 days in the fridge or freeze for up to 2–3 months.