These garlic butter pork chops come out so tender you can cut them with a fork. They cook slowly in a glossy, savory sauce while you get on with your day, and the kitchen smells wonderful the whole time.
The butter and garlic melt into the pan juices and turn into a rich sauce that is perfect spooned over mashed potatoes, rice or buttered noodles.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 4 tbsp butter, melted
- 6 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 tbsp honey
- Fresh parsley for serving
Instructions
- Pat the pork chops dry and season both sides with salt, pepper, paprika and garlic powder.
- Heat the olive oil in a skillet over medium-high heat and sear the chops for 2 minutes per side until golden. This step is optional but adds flavor.
- Place the chops in the slow cooker.
- Whisk the melted butter, minced garlic, chicken broth and honey, then pour it over the chops.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the pork reaches 145F inside and is tender.
- Spoon the sauce over the chops, sprinkle with parsley and serve hot.
Tips
Thick bone-in chops stay juiciest. Thin chops cook faster, so check them an hour early.
Do not overcook. Pork is done at 145F and keeps cooking a little as it rests.
Leftovers keep 3 days in the fridge. Reheat gently with a spoonful of the sauce.