11 Tender Crockpot Pork Chop Dinners in Creamy Sauces

Crockpot pork chops turn out tender when cooked low and slow in a creamy sauce. These recipes give you several ways to make them with ingredients you likely have on hand. Some use mushroom soup while others feature herbs or cheese. You can prep most of them in under 15 minutes. They work well for weeknight meals when you want something filling.

Helpful Tips Before You Start

These tips will help you keep pork chops tender and sauces smooth in the slow cooker.

Sear the Chops First

Brown the pork chops in a skillet for a few minutes per side before adding them to the crockpot. This step builds flavor and helps the meat hold its texture.

Add Cream at the End

Stir in heavy cream, sour cream, or cream cheese during the last 30 minutes of cooking. Adding dairy too early can cause it to separate or curdle.

Choose Bone-In Chops

Bone-in pork chops stay juicier during long cooking times compared to boneless cuts. They also add more flavor to the surrounding sauce.

Thicken the Sauce Properly

Whisk a cornstarch slurry into the liquid in the final hour if the sauce needs more body. This keeps the texture creamy without making it watery.

Creamy Mushroom Pork Chops with Buttered Egg Noodles

This crockpot meal turns everyday pork chops into something special with a rich mushroom sauce that cooks right alongside them. The pork stays tender after hours in the slow cooker, and the sauce picks up deep flavor from the mushrooms and onions. Buttered egg noodles make a simple base that soaks up every bit of the creamy sauce.

It works well for weeknight dinners when you want a hands-off main that still feels comforting. The combination of earthy mushrooms and smooth sauce pairs nicely with the mild pork and buttery noodles.

Creamy Mushroom Pork Chops with Buttered Egg Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Large Pot

Ingredients

  

• 4 bone-in pork chops
• 8 oz sliced cremini mushrooms
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 can cream of mushroom soup
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

Instructions

 

• Season the pork chops with salt, pepper, and thyme on both sides.
• Heat a large skillet over medium-high heat and sear the pork chops for 2 minutes per side until lightly browned. Transfer them to the slow cooker.
• Add the sliced mushrooms, onion, and garlic to the same skillet. Cook for 3 minutes until the mushrooms start to soften.
• Stir in the cream of mushroom soup and chicken broth until the mixture is smooth. Pour this sauce over the pork chops in the slow cooker.
• Cover and cook on low for 6 hours until the pork is tender.
• About 15 minutes before serving, cook the egg noodles in a large pot according to package directions. Drain and toss with the butter.
• Serve the pork chops and mushroom sauce over the buttered noodles. Sprinkle with chopped parsley.

Notes

Sear the pork first if you have an extra five minutes because it adds color and keeps the chops from releasing too much liquid. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. Skip the parsley if you do not have it on hand since it is only for color.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Large Pot

Garlic Parmesan Pork Chops over Creamy Polenta

This slow cooker meal turns everyday pork chops into a comforting dinner with a rich garlic parmesan cream sauce. The pork stays tender after hours of gentle cooking, and the sauce thickens just enough to coat each bite. Creamy polenta underneath adds a soft, hearty base that soaks up the flavors nicely.

It works well for busy weeknights when you want a hands-off main that still feels special. The combination of savory cheese, garlic, and cream gives it a balanced taste without being too heavy.

Garlic Parmesan Pork Chops over Creamy Polenta

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan
• Whisk

Ingredients

  

• 4 bone-in pork chops, about 1 inch thick
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 cup cornmeal
• 4 cups milk
• 2 tablespoons butter
• Extra grated Parmesan for serving

Instructions

 

• Season both sides of the pork chops with salt, pepper, and Italian seasoning. Place them in the slow cooker.
• Add the minced garlic, chicken broth, heavy cream, and 1/2 cup Parmesan cheese over and around the chops. Stir gently to combine the sauce ingredients.
• Cover and cook on low for 6 to 7 hours until the pork is fork-tender.
• About 30 minutes before serving, prepare the polenta. Bring the milk to a gentle simmer in a medium saucepan over medium heat.
• Slowly whisk in the cornmeal. Continue whisking and cooking for 5 to 7 minutes until the mixture thickens and becomes creamy.
• Stir the butter into the polenta until melted. Taste and add a pinch of salt if needed.
• Spoon the polenta onto plates, top with a pork chop, and ladle the garlic parmesan sauce from the slow cooker over everything. Finish with extra Parmesan.

Notes

Stir the polenta steadily while it cooks to keep it smooth and lump-free. If the sauce in the slow cooker seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well on the stovetop with a splash of milk to loosen the polenta and sauce.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan, Whisk

Ranch-Style Pork Chops with Roasted Vegetables

This recipe keeps pork chops tender in a slow cooker while a creamy ranch sauce forms around them. The roasted vegetables add a simple side with good texture and color that works well next to the saucy chops. It comes together with little hands-on time and suits a weeknight when you want a full meal from one main appliance.

Ranch-Style Pork Chops with Roasted Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Mixing Bowl

Ingredients

  

• 4 bone-in pork chops
• 1 packet ranch seasoning mix
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 4 medium potatoes, cut into wedges
• 3 carrots, cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Place the pork chops in the bottom of the slow cooker. Sprinkle the ranch seasoning mix evenly over the chops.
• In a bowl, stir together the cream of chicken soup and sour cream until smooth. Pour this mixture over the pork chops.
• Cover and cook on low for 6 to 7 hours until the pork chops are tender.
• About 45 minutes before the pork is done, preheat the oven to 425 degrees. Toss the potato wedges and carrot sticks with olive oil, garlic powder, salt, and pepper on a baking sheet.
• Roast the vegetables for 30 to 35 minutes, stirring once, until they are browned at the edges.
• Serve the pork chops with the creamy ranch sauce spooned over them and the roasted vegetables on the side.

Notes

For a thicker sauce, remove the pork chops at the end and stir the slow cooker contents on high for 10 minutes. Use bone-in chops for the best moisture during the long cook time. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl

Cajun Cream Pork Chops with Dirty Rice

These Cajun cream pork chops turn a simple slow cooker meal into something with real depth. The pork stays tender in a spicy cream sauce while the dirty rice picks up flavor from sausage and vegetables cooked right alongside. It fits busy evenings when you want a filling dinner without much hands-on time.

The result is a balanced plate with juicy chops in a thick sauce and rice that carries the same Cajun seasoning throughout.

Cajun Cream Pork Chops with Dirty Rice

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 4 bone-in pork chops
• 2 tablespoons Cajun seasoning, divided
• 1 pound ground andouille sausage
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

 

• Season the pork chops on both sides with 1 tablespoon of the Cajun seasoning and a pinch of salt and pepper.
• Brown the ground andouille sausage in a skillet over medium heat until cooked through, then drain excess fat.
• Add the diced onion, green bell pepper, celery, and minced garlic to the skillet with the sausage. Cook for 3 minutes until the vegetables soften.
• Place the seasoned pork chops in the slow cooker. Pour the sausage and vegetable mixture over the top.
• Add the rice, chicken broth, heavy cream, and remaining 1 tablespoon of Cajun seasoning. Stir gently to combine everything around the chops.
• Cover and cook on low for 6 hours until the pork is tender and the rice has absorbed the liquid.
• Taste and adjust salt and pepper before serving.

Notes

Stir the rice once halfway through cooking if your slow cooker runs hot to keep the texture even. Leftovers reheat well with a splash of broth to loosen the sauce. Use andouille sausage for the strongest flavor match, or swap in mild smoked sausage if you prefer less heat.

Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker, Large Skillet

Spinach Artichoke Pork Chops with Mashed Potatoes

This slow cooker meal brings the flavors of spinach artichoke dip to tender pork chops in a rich creamy sauce. The chops cook low and slow until they are soft enough to cut with a fork, and the sauce thickens around the spinach and artichokes. Mashed potatoes on the side soak up every bit of the sauce for a comforting dinner.

It works well on busy weeknights when you want something hearty without much hands-on time. The combination of creamy cheese, savory pork, and buttery potatoes makes it feel like a restaurant meal made at home.

Spinach Artichoke Pork Chops with Mashed Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Large Pot
• Potato Masher

Ingredients

  

• 4 boneless pork chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces cream cheese, cubed
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 4 medium russet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk

Instructions

 

• Season both sides of the pork chops with salt and pepper. Heat the olive oil in a skillet over medium heat and brown the chops for 2 minutes per side.
• Place the browned chops in the slow cooker. Add the cream cheese, chicken broth, Parmesan cheese, and garlic. Stir in the spinach and artichoke hearts.
• Cover and cook on low for 6 hours. The sauce will become thick and creamy around the pork.
• About 30 minutes before the pork is done, place the potatoes in a pot and cover with water. Boil until tender, about 15 minutes. Drain the potatoes, then mash with butter and milk until smooth.
• Serve each pork chop with a scoop of mashed potatoes and a generous spoonful of the spinach artichoke sauce.

Notes

If the sauce seems thin at the end of cooking, remove the lid for the last 30 minutes to let it thicken. Use full-fat cream cheese so the sauce stays smooth instead of separating. Leftovers reheat well in a covered skillet with a splash of milk to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Large Pot, Potato Masher

Lemon Dill Cream Pork Chops and Rice Pilaf

This slow cooker recipe turns everyday pork chops into a weeknight dinner with a bright, creamy lemon dill sauce. The pork stays tender while the sauce thickens around it, and the simple rice pilaf catches every bit of flavor on the plate. It works well for busy evenings when you want something comforting without much hands-on time.

The combination of tangy lemon and fresh dill keeps the cream sauce from feeling heavy. Rice pilaf cooked on the side adds a light, savory base that pairs cleanly with the pork.

Lemon Dill Cream Pork Chops and Rice Pilaf

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Saucepan
• Mixing Bowl

Ingredients

  

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup heavy cream
• 1/2 cup chicken broth
• Zest and juice of 1 lemon
• 3 tablespoons chopped fresh dill
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 tablespoons butter

Instructions

 

• Place the pork chops in the bottom of the slow cooker.
• In a bowl, whisk together the heavy cream, 1/2 cup chicken broth, lemon zest, lemon juice, 2 tablespoons of the dill, garlic powder, salt, and pepper. Pour this mixture over the pork chops.
• Cover and cook on low for 6 hours until the pork is tender.
• About 30 minutes before the pork is done, melt the butter in a saucepan over medium heat. Add the onion and cook until softened.
• Stir in the rice and toast it for 1 minute. Pour in the remaining 2 cups chicken broth, bring to a boil, then reduce to low, cover, and simmer for 18 minutes until the rice is tender.
• Fluff the rice with a fork and stir in the remaining tablespoon of dill. Serve the pork chops and sauce over the rice pilaf.

Notes

Use bone-in chops for the best texture after slow cooking. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well with a splash of broth to loosen the cream sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Saucepan, Mixing Bowl

Smoky Bacon Cheddar Pork Chops with Green Beans

This crockpot recipe brings together tender pork chops, smoky bacon, and sharp cheddar in a creamy sauce while green beans cook right alongside. It works well for busy weeknights when you want a full meal with minimal hands-on time. The result is rich and comforting with a balance of smoky, cheesy flavors and soft vegetables.

Smoky Bacon Cheddar Pork Chops with Green Beans

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 4 bone-in pork chops (about 1 inch thick)
• 8 slices bacon
• 1 pound fresh green beans, trimmed
• 1 can (10.5 oz) cream of cheddar soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it once cooled. Leave 2 tablespoons of bacon drippings in the skillet.
• Season the pork chops with smoked paprika, garlic powder, salt, and black pepper. Brown the chops in the bacon drippings for 2 minutes per side.
• Place the green beans in the bottom of the slow cooker. Arrange the browned pork chops on top of the beans.
• In a bowl, whisk together the cream of cheddar soup and milk until smooth. Pour the mixture over the pork chops.
• Cover and cook on low for 6 hours. In the last 30 minutes, sprinkle the shredded cheddar cheese and crumbled bacon over the chops. Replace the lid and continue cooking until the cheese melts.

Notes

Cook the bacon fully crisp before adding it at the end so it keeps its crunch against the creamy sauce. If the green beans finish softer than you like, add them during the last 2 hours instead. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

French Onion Pork Chops in Gruyère Cream Sauce

This crockpot recipe turns the classic French onion soup profile into a creamy, comforting pork chop dinner. The slow cooker gently tenderizes the meat while the onions soften into a sweet base that blends with rich cream and nutty Gruyère.

It works well for weeknight meals when you want something a little special without extra effort. The finished dish has tender pork in a savory, velvety sauce with strands of melted cheese throughout.

French Onion Pork Chops in Gruyère Cream Sauce

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 4 boneless pork chops, about 1 inch thick
• 3 large yellow onions, thinly sliced
• 2 cups beef broth
• 1 cup heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

 

• Season the pork chops with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and brown the chops for 2 to 3 minutes per side. Transfer them to the slow cooker.
• In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring often, for 8 to 10 minutes until they soften and start to turn golden.
• Stir in the garlic and thyme and cook for 1 minute more. Pour in the beef broth and scrape the bottom of the skillet to loosen any browned bits.
• Transfer the onion mixture to the slow cooker, arranging it around and over the pork chops. Cover and cook on low for 6 hours.
• Remove the pork chops to a plate. Stir the heavy cream and 1 cup of the Gruyère cheese into the onion sauce until the cheese melts and the sauce thickens slightly.
• Return the pork chops to the slow cooker and sprinkle the remaining 1/2 cup Gruyère over the top. Cover and cook on low for 15 minutes more until the cheese melts.

Notes

For the creamiest sauce, add the heavy cream and Gruyère only after the cooking time ends so the dairy does not separate. Serve the chops over mashed potatoes or egg noodles to soak up the onion gravy. If the sauce seems thin at the end, remove the lid for the final 15 minutes to let it reduce.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Sun-Dried Tomato Alfredo Pork Chops with Fettuccine

This slow cooker meal brings tender pork chops together with a rich alfredo sauce that gets its bright flavor from sun-dried tomatoes. The sauce thickens as it cooks, coating the meat and making it easy to serve over pasta for a weeknight dinner that feels special without much hands-on time.

The combination gives you creamy texture with a slight tang from the tomatoes and a savory finish from Parmesan. It works well for busy evenings when you want a complete meal with minimal effort after the initial prep.

Sun-Dried Tomato Alfredo Pork Chops with Fettuccine

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Large Pot

Ingredients

  

• 4 boneless pork chops
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces fettuccine
• 2 tablespoons chopped fresh parsley

Instructions

 

• Season the pork chops with salt and black pepper on both sides. Heat a skillet over medium heat and sear the chops for 2 minutes per side until lightly browned.
• Place the seared chops in the slow cooker. Add the minced garlic, chopped sun-dried tomatoes, heavy cream, Parmesan cheese, and dried basil. Stir gently to combine the sauce ingredients around the chops.
• Cover and cook on low for 6 hours until the pork chops are tender.
• About 15 minutes before serving, cook the fettuccine in a large pot of boiling water according to package directions. Drain the pasta.
• Remove the pork chops from the slow cooker and slice or serve whole. Toss the cooked fettuccine with the sauce from the slow cooker. Top each serving with a pork chop and sprinkle with chopped fresh parsley.

Notes

Stir the sauce well right before tossing with the pasta to keep it smooth and prevent separation. If the sauce seems too thick after cooking, add a splash of the pasta cooking water to loosen it. Leftovers reheat gently on the stovetop with a little extra cream to restore the texture.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Large Pot

Honey Mustard Cream Pork Chops and Sweet Potato Mash

This recipe pairs tender pork chops simmered in a crockpot with a simple honey mustard cream sauce. The sweet potato mash on the side adds a soft, slightly sweet contrast that balances the tangy sauce. It works well for weeknight dinners when you want a creamy main without much hands-on time.

The flavor leans savory with a touch of sweetness from the honey and a mild tang from the mustard. Everything cooks together in the slow cooker while the mash comes together on the stove.

Honey Mustard Cream Pork Chops and Sweet Potato Mash

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Potato Masher

Ingredients

  

• 4 boneless pork chops
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk
• 1 tablespoon chopped fresh parsley

Instructions

 

• Place the pork chops in the bottom of the slow cooker. In a bowl, stir together the honey, Dijon mustard, heavy cream, minced garlic, paprika, salt, and black pepper. Pour the mixture over the pork chops.
• Cover and cook on low for 6 hours until the pork chops are tender.
• About 30 minutes before the pork is done, place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are soft, about 15 minutes.
• Drain the sweet potatoes, then return them to the pot. Add the butter and milk. Mash until smooth.
• Serve the pork chops with the cream sauce spooned over the top and the sweet potato mash on the side. Sprinkle with chopped fresh parsley.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. The mash stays creamy if you mash it right after draining while the potatoes are still hot. Leftovers reheat well in the microwave with a splash of milk stirred into the mash to loosen it back up.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher

Coconut Curry Cream Pork Chops with Jasmine Rice

This crockpot recipe turns everyday pork chops into a tender meal with a rich coconut curry sauce. The slow cooking lets the flavors from the curry, coconut milk, and cream come together while keeping the meat soft. It pairs naturally with jasmine rice to catch every bit of sauce.

It suits weeknight dinners when you want something warm and satisfying without much hands-on time. The creamy sauce stays mild enough for most tastes but still brings a gentle spice from the curry.

Coconut Curry Cream Pork Chops with Jasmine Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 4 pork chops (about 1 inch thick)
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 (14-ounce) can coconut milk
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 2 cups cooked jasmine rice, for serving
• Chopped fresh cilantro, for garnish

Instructions

 

• Season both sides of the pork chops with salt and pepper. Set them aside.
• Spread the sliced onion across the bottom of the slow cooker to create a base layer.
• Place the seasoned pork chops on top of the onion.
• In a mixing bowl, combine the minced garlic, grated ginger, curry powder, coconut milk, and heavy cream. Stir until smooth.
• Pour the sauce mixture evenly over the pork chops.
• Cover and cook on low for 6 to 7 hours until the pork chops are tender.
• Serve the pork chops and sauce over the cooked jasmine rice. Sprinkle with chopped cilantro before eating.

Notes

Stir the sauce gently before serving if it separates slightly during cooking. The heavy cream keeps the texture smooth and prevents the coconut milk from curdling. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl