Crockpot Garlic Pork Chops & Potatoes is a simple, hearty dinner with tender pork chops, buttery potatoes, and plenty of savory garlic flavor. Everything cooks together in the slow cooker, so the potatoes soak up the seasoned juices while the pork becomes tender.
This is the sort of meal that comes in handy when you know the afternoon will be busy. A little prep earlier in the day means dinner is mostly taken care of by the time everyone is hungry.
I like using small potatoes here because they hold their shape better during slow cooking. They become creamy inside without completely disappearing into the sauce.
Serve the pork and potatoes straight from the crockpot with some of the garlicky cooking juices spooned over everything. Add a vegetable or salad and dinner is done.
Why Pork Chops And Potatoes Work In The Crockpot
Pork and potatoes are both mild enough to take on plenty of garlic and seasoning. Cooking them together also means the potatoes absorb flavor from the pork rather than tasting like a separate side dish.
Thicker pork chops work better than very thin ones, which can become dry before the potatoes are tender. Bone-in chops are especially good for slow cooking because they tend to stay juicy.
The potatoes should be cut into similar-sized pieces so they finish cooking at roughly the same time. Larger pieces may still be firm when the pork is ready.
Ingredients You’ll Need
Pork Chops
Choose thick-cut pork chops when possible. Bone-in or boneless can work, although bone-in chops are a little more forgiving during a long cooking time.
Potatoes
Baby potatoes, Yukon Golds, or small red potatoes are good choices because they hold their shape well.
If you’re using larger potatoes, cut them into evenly sized chunks.
Garlic
Fresh minced garlic gives the dish its main flavor. Garlic powder can also be included in the seasoning if you want the garlic to come through more strongly.
Butter
Butter adds richness to the potatoes and combines with the cooking juices to create a simple sauce.
Broth
A small amount of chicken broth adds moisture without flooding the slow cooker. Remember that very little liquid evaporates during slow cooking.
Seasonings
Salt, onion powder, paprika, dried herbs, and black pepper can all work here. Adjust the salt depending on how salty your broth is.
How To Make Crockpot Garlic Pork Chops & Potatoes
Prepare The Potatoes
Wash the potatoes and cut any larger ones so the pieces are roughly the same size.
Arrange them across the bottom of the slow cooker. Since potatoes take longer to soften than pork, keeping them closer to the heat helps them cook properly.
Season The Pork Chops
Pat the pork chops dry, then season both sides.
You can place them directly into the crockpot, or quickly sear them in a hot skillet first. Searing isn’t required, but it does give the outside better color and a little extra flavor.
Add The Garlic And Butter
Arrange the pork chops over the potatoes.
Scatter the minced garlic over the pork and potatoes, then add small pieces of butter across the top. Pour the broth around the sides rather than directly over the seasoned pork.
Slow Cook Until Tender
Cover and cook until the potatoes are fork-tender and the pork is cooked through.
Cooking times vary depending on the thickness of the chops and your slow cooker, so start checking toward the earlier end of your recipe’s cooking window.
Pork chops should reach an internal temperature of 145°F, followed by at least a 3-minute rest.
Serve With The Juices
Carefully transfer the pork chops and potatoes to plates.
Stir the buttery garlic juices remaining in the crockpot and spoon a little over each serving.
Common Questions About Garlic Pork Chops And Potatoes
Can I Use Boneless Pork Chops?
Yes. Thick boneless pork chops work well, but check them earlier because they can cook more quickly than thick bone-in chops.
Why Did My Pork Chops Turn Out Dry?
They may have cooked too long or been too thin for slow cooking. Thick-cut chops are more forgiving, and checking the internal temperature helps prevent overcooking.
Why Are My Potatoes Still Hard?
The pieces may be too large or positioned too far from the bottom of the crockpot. Cut potatoes evenly and place them underneath the pork.
Do I Need To Brown The Pork Chops First?
No. Browning is optional. It adds color and extra flavor but isn’t necessary for the recipe to work.
Can I Use Russet Potatoes?
You can, but waxier potatoes such as baby reds or Yukon Golds generally hold their shape better during several hours of slow cooking.
How Much Liquid Should I Add?
You only need a modest amount. Pork and potatoes release additional moisture as they cook, and a crockpot doesn’t allow much evaporation.
Garlic Pork Chop And Potato Variations
Garlic Herb Pork Chops
Add dried thyme, rosemary, or Italian seasoning to give the garlic butter a more noticeable herb flavor.
Parmesan Garlic Potatoes
Sprinkle grated Parmesan over the cooked potatoes just before serving for a salty, cheesy finish.
Onion And Garlic Pork Chops
Add thick slices of onion underneath or around the pork. They’ll become very soft and absorb the cooking juices.
Mushroom Pork Chops
Add sliced mushrooms around the pork during cooking for another savory element.
Spicy Garlic Pork Chops
Add a small amount of crushed red pepper or cayenne to the seasoning for gentle heat.
Storing Leftover Pork Chops And Potatoes
Keep leftover pork and potatoes in an airtight container in the refrigerator for up to 3–4 days. Save some of the cooking juices with the pork to help keep it moist.
Reheat leftovers gently in the microwave or in a covered baking dish. Adding a spoonful of the reserved juices before reheating helps prevent the pork from drying out.
What To Serve With Crockpot Garlic Pork Chops & Potatoes
Since the potatoes are already cooked right alongside the pork chops, I usually add something fresh and green rather than another heavy side. Green beans, steamed broccoli, roasted asparagus, or a simple garden salad all work nicely with the buttery garlic flavors. Warm dinner rolls are good if you want something to soak up the juices left on the plate, and applesauce is another easy choice with pork. Most nights, though, pork chops, potatoes, and one simple vegetable are plenty for a complete dinner.
Keep the potato pieces fairly uniform and don’t use pork chops that are too thin. Those two small choices make it much easier to have tender potatoes and juicy pork ready at the same time.
Before serving, give those garlicky juices in the bottom of the crockpot a good stir. Spoon a little over both the pork and potatoes rather than leaving all that flavor behind.
Crockpot Garlic Pork Chops & Potatoes
Ingredients
- 4 –6 boneless pork chops about 1 inch thick
- 1 ½ lbs baby potatoes halved
- 4 cloves garlic minced
- 1 small yellow onion thinly sliced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the potatoes: Add the halved baby potatoes and sliced onion to the bottom of a 6-quart slow cooker.
- Season the pork: Pat the pork chops dry. Season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Arrange in the crockpot: Place the seasoned pork chops over the potatoes. Sprinkle the minced garlic over everything.
- Add the liquid: Whisk together the chicken broth, heavy cream, melted butter, and olive oil. Pour the mixture around the pork chops and potatoes.
- Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the pork is safely cooked through. Pork should reach 145°F (63°C) in the center.
- Thicken the sauce: During the final 15–20 minutes, whisk the cornstarch with cold water until smooth. Stir it into the cooking liquid, cover, and continue cooking until the garlic sauce slightly thickens.
- Serve: Spoon the creamy garlic sauce over the tender pork chops and potatoes and serve warm.
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