Parmesan Pork Chops Potatoes (Printer-Friendly)
Thick pork chops and potatoes cooked low and slow in creamy garlic parmesan sauce for a cozy meal.
# What You'll Need:
→ Pork and Seasoning
01 -
6 boneless pork chops, about 1 to 1.5 inches thick
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon paprika
05 -
1 tablespoon unsalted butter or oil for browning
→ Vegetables
06 -
1 pound gold baby potatoes, halved
→ Sauce
07 -
12 ounces Buffalo Wild Wings Parmesan Garlic Sauce
08 -
1 cup heavy cream
09 -
¼ cup grated Parmesan cheese
→ Garnish
10 -
Chopped parsley (optional)
# Steps to Follow:
01 -
Combine garlic powder, onion powder, and paprika in a small bowl; use this to season both sides of the pork chops evenly.
02 -
Melt butter or heat oil in a large skillet over medium-high heat. Add seasoned pork chops in batches, careful not to overcrowd, and sear each side until golden but not fully cooked. Remove from heat.
03 -
Place halved baby potatoes in the bottom of a 5-quart slow cooker. Layer browned pork chops on top of the potatoes.
04 -
In a bowl, whisk together Buffalo Wild Wings Parmesan Garlic Sauce, heavy cream, and grated Parmesan cheese until smooth. Pour the sauce evenly over the pork chops and potatoes.
05 -
Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until pork chops and potatoes are tender.
06 -
Optionally garnish with chopped parsley. Spoon sauce from the slow cooker over the pork chops when plating.
# Extra Suggestions:
01 -
Browning the pork chops is optional but recommended to add color and lock in moisture.
02 -
Use a meat thermometer to ensure pork reaches an internal temperature of 145°F to prevent overcooking.
03 -
Leftovers store refrigerated up to 3 days or frozen up to 2 months; reheat gently adding cream or milk if sauce thickens.
04 -
Sauce separation during cooking is normal; stir well before serving.