Parmesan Pork Chops Potatoes (Printer-Friendly)
Savory pork chops and baby potatoes in a creamy garlic parmesan sauce, cooked to tender perfection.
# What You’ll Need:
→ Seasoning
01 -
1 teaspoon garlic powder
02 -
1 teaspoon onion powder
03 -
1 teaspoon paprika
→ Meat
04 -
6 boneless pork chops, approximately 1 to 1.5 inches thick
→ Fat
05 -
1 tablespoon butter or oil
→ Vegetables
06 -
1 pound gold baby potatoes, halved
→ Sauce
07 -
12 fluid ounces Buffalo Wild Wings Parmesan Garlic Sauce
08 -
1 cup heavy cream
09 -
0.25 cup grated Parmesan cheese
→ Garnish
10 -
Chopped parsley (optional)
# Steps to Follow:
01 -
Combine garlic powder, onion powder, and paprika in a small bowl.
02 -
Coat both sides of the pork chops evenly with the seasoning blend.
03 -
Melt butter or heat oil in a large skillet over medium-high heat. Add pork chops without overcrowding and brown each side briefly to develop color. Remove from heat. Add more fat if needed for subsequent batches.
04 -
Place halved baby potatoes evenly in the bottom of a 5-quart slow cooker. Arrange browned pork chops on top of the potatoes.
05 -
In a bowl, combine Buffalo Wild Wings Parmesan Garlic Sauce, heavy cream, and grated Parmesan cheese. Pour evenly over pork chops and potatoes in the slow cooker.
06 -
Cover and cook on low for 6 hours or on high for 4 hours, until potatoes and pork chops are tender and cooked through.
07 -
Optionally garnish with chopped parsley. Spoon sauce from the slow cooker over the pork chops when serving.
# Helpful Hints:
01 -
Browning pork chops is optional but enhances flavor and moisture retention.
02 -
Leftovers can be refrigerated up to 3 days or frozen for 2 months. Reheat gently, adding cream or milk if sauce thickens.
03 -
For a homemade garlic parmesan sauce, melt butter with garlic, whisk in flour, add heavy cream and Parmesan, stirring until smooth.
04 -
Use a meat thermometer to avoid overcooking pork chops; internal temperature should reach 145°F.
05 -
Sauce separation during cooking is normal; stir well before serving.