The magic of the slow cooker is that it does almost all the work for you. Pop in a few ingredients, go about your day, and come back to something hot and delicious. It’s a master at turning inexpensive cuts of meat into something tender and juicy, but it feels even more magic when you get a complete meal out of it. Like succulent, flavorful pork chops with tender baby potatoes… and a creamy, herb-scented sauce to pour over everything. (Yup! All of that out of one slow cooker.)
3 lbs small red potatoes, quartered
4 to 6 3/4-inch pork chops (boneless or bone-in)
1 teaspoon dried thyme
1/2 teaspoon mustard powder
1 1/2 cups chicken broth
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
2 tablespoons butter, sliced
3/4 cup heavy cream
1 tablespoon cornstarch
Fresh parsley, chopped, as needed
Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed
Season each side of the pork chops with salt, pepper, thyme, and ground mustard.
Heat some olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops on each side until brown.
Place potatoes in slow cooker and top with seared pork chops. Whisk together chicken broth, garlic powder, onion powder, and basil and pour into slow cooker.
Top pork chops with sliced butter. Cover and cook on high for 3 hours or low for 5-6 hours.
Remove pork chops and potatoes from slow cooker and keep warm.
Stir cornstarch into heavy cream and whisk into liquid in slow cooker. Cook uncovered on high to thicken sauce.
Season to taste with salt and pepper, pour over pork chops and potatoes, and top with fresh parsley.