Garlic Butter Slow Cooker Pork Chops

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Garlic Butter Slow Cooker Pork Chops

  • Prep time: 10 minutes

  • Cook time: 3–4 hours (High) or 6–7 hours (Low)

  • Servings: 4

  • Difficulty: Easy

Ingredients

  • 4 thick-cut bone-in or boneless pork chops (1-inch thickness is ideal)

  • 1/2 cup chicken broth or dry white wine

  • 6 tbsp unsalted butter, cubed

  • 6 cloves garlic, minced

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1/2 tsp onion powder

  • Salt and black pepper to taste

  • Optional: Fresh parsley for garnish

Instructions

  1. Season: Generously season both sides of the pork chops with salt, pepper, and onion powder.

  2. Sear (Optional but Recommended): For maximum flavor, sear the chops in a hot skillet with a splash of oil for 2 minutes per side until golden brown. Skip this if you’re in a hurry!

  3. Layer: Place the pork chops into the bottom of the slow cooker.

  4. The Sauce: In a small bowl, whisk together the chicken broth (or wine), minced garlic, thyme, and rosemary. Pour this over the chops.

  5. Butter Up: Evenly distribute the butter cubes on top of the pork chops.

  6. Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.

  7. Rest: Once done, let the chops rest in the juices for 5–10 minutes before serving to keep them moist.

Description & Notes

This dish focuses on the classic pairing of garlic and herbs. Unlike oven-baked chops which can dry out quickly, the slow cooker environment creates a self-basting chamber. The butter emulsifies with the pork juices and broth to create a natural “jus” that is incredibly flavorful without needing heavy cream or flour.

  • Note on Cut: Bone-in chops usually stay juicier than boneless, but both work well.

  • Note on Liquid: If you want a thicker sauce at the end, whisk 1 tbsp of cornstarch with a little cold water and stir it into the slow cooker 20 minutes before finishing.

Tips for Success

  • Don’t Overcook: Even in a slow cooker, pork can turn “woody” if left too long. Check for an internal temperature of 145°F (63°C).

  • Use Fresh Garlic: Jarred minced garlic is convenient, but fresh cloves provide that pungent, sweet kick that makes this dish pop.

  • Thick is Better: Thin-cut chops (breakfast chops) will overcook in about 2 hours. Stick to cuts that are at least 1 inch thick.

Nutritional Information (Per Serving)

Values are estimates based on standard ingredients.

Nutrient Amount
Calories 380 kcal
Total Fat 26g
Saturated Fat 14g
Protein 32g
Carbohydrates 3g
Sodium 450mg

Benefits of This Recipe

  • Keto/Low-Carb Friendly: Naturally high in protein and healthy fats with minimal carbs.

  • Meal Prep King: These chops reheat beautifully for lunch the next day without losing their texture.

  • Digestive Ease: Slow-cooking breaks down the connective tissues in the meat, making it easier to digest than grilled or fried pork.

Q&A

Q: Can I use frozen pork chops?

A: It is generally recommended to thaw meat before slow cooking to ensure it reaches a safe temperature quickly enough. If you must use frozen, add 2 hours to the cook time and ensure the internal temp hits 145°F.

Q: What should I serve this with?

A: It pairs perfectly with garlic mashed potatoes, roasted asparagus, or a simple green salad to cut through the richness of the butter.

Q: Can I swap the pork for chicken?

A: Absolutely. Chicken thighs work perfectly with this exact same butter-garlic ratio.

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