Here’s a detailed recipe + FAQs for Savory Crock Pot Pork Chops with Creamy Garlic Goodness:

🍴 Savory Crock Pot Pork Chops with Creamy Garlic Goodness

These tender, slow-cooked pork chops are bathed in a rich, creamy garlic sauce that’s full of flavor. Perfect for busy weeknights or cozy weekend dinners.

🥘 Ingredients

• 4–6 bone-in or boneless pork chops (about 1-inch thick)
• 1 tbsp olive oil (optional, for searing)
• 1 medium onion, sliced
• 4–5 garlic cloves, minced (or 2 tsp garlic paste)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1 cup chicken broth (or water + bouillon)
• ½ cup heavy cream (or half-and-half)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme (or Italian seasoning)
• ½ tsp paprika
• Salt & black pepper, to taste
• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley (for garnish)

👩‍🍳 Instructions

1. Optional Sear for Extra Flavor
   Heat olive oil in a skillet and sear pork chops 2–3 minutes per side until golden. This step locks in flavor but can be skipped.
2. Layer in the Crock Pot
   Place sliced onions and minced garlic at the bottom. Lay pork chops on top.
3. Make the Creamy Garlic Sauce
   In a bowl, whisk together cream of mushroom soup, chicken broth, heavy cream, Worcestershire sauce, thyme, paprika, salt, and pepper.
4. Cook Low & Slow
   Pour sauce over pork chops. Cover and cook:
   • Low: 6–7 hours
   • High: 3–4 hours
5. Thicken the Sauce (Optional)
   About 30 minutes before serving, mix cornstarch + water into the sauce if you prefer it thicker.
6. Serve & Enjoy
   Garnish with fresh parsley. Serve with mashed potatoes, rice, or egg noodles to soak up the creamy garlic goodness.

❓ Recipe FAQs

Q: Can I use boneless pork chops?
Yes! Boneless cook a bit faster. Check around 5.5 hours on low or 2.5–3 hours on high to avoid overcooking.

Q: Can I substitute the cream of mushroom soup?
Absolutely. Cream of chicken, cream of celery, or even homemade white sauce works well.

Q: What if I don’t want to use heavy cream?
Use half-and-half, evaporated milk, or even Greek yogurt (stir in at the end to prevent curdling).

Q: Do I need to brown the pork chops first?
Not required, but searing adds depth of flavor and helps the chops hold together better.

Q: Can I make this without cornstarch?
Yes, the sauce will naturally thicken a bit as it cooks. Cornstarch just gives a restaurant-style velvety finish.

Q: How do I store leftovers?
Store in an airtight container up to 3 days in the fridge. Reheat gently on the stovetop or microwave. The sauce thickens after chilling, so add a splash of broth when reheating.

Q: Can I freeze this?
Yes. Cool completely, then freeze in freezer bags up to 2 months. Thaw overnight and reheat.

Q: What sides go best?
Mashed potatoes, buttered noodles, rice, roasted veggies, or crusty bread.

👉 Do you want me to also give you a step-by-step photo guide style recipe (Pinterest-style with serving suggestions) or a printable version formatted like a cookbook page?