Ingredients
- 4 thick-cut bone-in pork chops (approx. 1 to 1.5 inches thick)
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 2 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
- Salt and freshly cracked black pepper, to taste
- Fresh chopped parsley, for garnish
- Season the Chops
Pat the pork chops dry with paper towels. In a small bowl, mix the paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the seasoning blend evenly across both sides of every chop. - Quick Sear
Do not skip – seals in juices and builds flavor
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chops for 2 to 3 minutes per side until a golden-brown crust forms. Transfer the chops immediately to the bottom of the slow cooker insert. - Build the Garlic Butter Sauce
Lower the skillet heat to medium. Add the remaining 3 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping up all browned bits (fond) from the pan, then bring to a brief simmer for 1 minute. - Load and Cook
Pour the garlic butter broth directly over the chops in the slow cooker. Lay the fresh rosemary and thyme sprigs right on top. Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the internal temperature reaches 145°F (63°C). - Rest and Serve
Remove the pork chops and let them rest on a platter for 5 minutes. Spoon the rich pan juices from the slow cooker generously over each chop and finish with chopped parsley.
Pro-Tips
- Pork Cut: Thick-cut, bone-in chops hold moisture far better in the slow cooker than ultra-thin, boneless varieties, which overcook quickly.
- Optional Add-ins: Scatter sliced cremini mushrooms or baby red potatoes around the chops before pouring in the sauce for a complete one-pot meal.