Herb-Crusted Pork Chops with Creamy Potatoes

There’s something absolutely irresistible about herb-crusted pork chops paired with creamy potatoes, tender, juicy meat with a savory herb crust, nestled alongside buttery potatoes in the most luscious sauce. This slow cooker meal does nearly all the work for you, which means you get to skip the fussing and go straight to the delicious part.

What I love most is that everything cooks together in one pot, building flavor at every step. You start by searing those seasoned pork chops, then let the slow cooker work its magic while you go about your day.

When you lift that lid a few hours later, you’re greeted with fall-apart-tender meat, soft potatoes, and a rich, herby sauce that ties it all together. It’s comfort food at its finest, and honestly, it feels fancier than it actually is.

The Ingredient Lineup

This recipe brings together tender pork chops, baby potatoes, and a handful of dried herbs that create a deeply flavorful broth. The beauty is that you probably have most of these pantry staples on hand already, so it’s perfect for a last-minute dinner plan.

• Red potatoes: Their waxy texture keeps them from falling apart during the long, slow cooking. I quarter them so they cook through evenly and stay bite-sized.
• Pork chops: Look for chops that are about three-quarters of an inch thick. Boneless are faster and easier, but bone-in chops add extra flavor if you have time.
• Dried thyme and basil: These are the backbone of the herb flavor here. They infuse the broth and season the pork beautifully without overpowering the dish.
• Mustard powder: Just a touch adds a subtle tang and depth that makes people ask what your secret ingredient is. It’s truly the flavor booster in this dish.
• Chicken broth and heavy cream: Together they create that rich, savory sauce that makes this meal feel special. The cream goes in at the end so it stays silky and doesn’t break.

Making Herb-Crusted Pork Chops with Creamy Potatoes, Step by Step

Here’s how to build this meal step by step:

Step 1: Season and sear the pork

Pat your pork chops dry and season both sides generously with salt, pepper, thyme, and mustard powder. Heat a little olive oil in a large skillet over medium-high heat, then sear each chop for about 2 to 3 minutes per side until they’re golden brown. Don’t worry, they’ll finish cooking in the slow cooker.

Step 2: Layer in the slow cooker

Add your quartered potatoes to the bottom of your slow cooker, then nestle the seared pork chops on top. In a small bowl, whisk together the chicken broth, garlic powder, onion powder, and basil, then pour this mixture over everything.

Step 3: Add butter and cook

Dot the top of the pork chops with thin slices of butter, this adds richness and helps build that herby flavor. Cover and cook on high for 3 hours or on low for 5 to 6 hours, depending on your schedule.

Step 4: Remove and set aside

Once the pork is tender and the potatoes are soft, carefully remove the pork chops and potatoes from the slow cooker and place them on a serving platter. Cover loosely with foil to keep everything warm while you finish the sauce.

Step 5: Create the creamy sauce

In a small bowl, whisk the cornstarch into the heavy cream until smooth, then pour this mixture into the hot broth in the slow cooker. Turn the heat to high and let it cook uncovered for about 5 to 10 minutes, stirring occasionally, until the sauce thickens nicely.

Step 6: Finish and serve

Taste the sauce and adjust the seasoning with salt and pepper as needed. Pour that beautiful creamy sauce over the pork chops and potatoes, then sprinkle everything with fresh chopped parsley for a pop of color and freshness.

Pro Tips for Success

• Don’t skip the searing step, those browned bits add so much flavor to the final dish, and it only takes a few minutes.
• If your slow cooker runs hot, start checking the pork at the 2.5-hour mark on high. Overcooked pork can become dry, so it’s better to check early.
• For extra creamy sauce, let the liquid cool slightly before whisking in the cream mixture. This helps prevent any curdling.
• Make this recipe the night before by prepping your potatoes and seasoning your pork, then just sear and go in the morning.
• Leftovers freeze beautifully, just let everything cool completely, then portion into freezer containers for up to 3 months.

Serve It With

• Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness of the sauce.
• Add a crusty bread or dinner rolls on the side to soak up every last bit of that creamy herb sauce.
• Pair with roasted Brussels sprouts or steamed broccoli for extra vegetables and a nice contrast in texture.
• A simple white wine like Sauvignon Blanc or Pinot Grigio complements the herbs and cream beautifully.
• More Slow Cooker Recipes to round out the menu

Easy Swaps

• Chicken breasts or thighs work well if you prefer poultry, just adjust the cooking time to 2 to 3 hours on high.
• Use half-and-half or Greek yogurt instead of heavy cream for a lighter version, though the sauce won’t be quite as rich.
• Swap dried oregano or Italian seasoning for the basil if that’s what you have on hand.
• Beef broth can replace chicken broth for a deeper, earthier flavor profile.

Why This One's a Keeper

• Minimal hands-on time, just a quick sear, then the slow cooker takes over
• A complete one-pot meal with protein, vegetables, and sauce all in one
• Boneless or bone-in pork chops both work beautifully here
• The herb flavors develop and deepen as everything cooks low and slow
• Impressive enough to serve to guests, easy enough for a weeknight dinner

More Easy Recipes

• Cajun Chicken Alfredo in the Slow Cooker
• Tuscan Chicken in the Slow Cooker
• Slow Cooker Mississippi Pot Roast Dinner

You might also like: Slow Cooker Chicken Noodle Soup, Slow Cooker Roast with Three Seasonings, Slow Cooker Chicken with Stuffing Dinner.

Angela

Herb-Crusted Pork Chops with Creamy Potatoes

A complete slow cooker meal featuring tender, seasoned pork chops and baby potatoes in a rich, creamy herb sauce. Minimal hands-on time with maximum flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 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

Equipment

• Large skillet
• Slow cooker (6-quart or larger)
• Small bowls
• Whisk
• Meat thermometer (optional but helpful)

Method

 

1. Season each side of the pork chops with salt, pepper, thyme, and ground mustard.
2. Heat some olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops on each side until brown.
3. 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.
4. Top pork chops with sliced butter. Cover and cook on high for 3 hours or low for 5-6 hours.
5. Remove pork chops and potatoes from slow cooker and keep warm.
6. Stir cornstarch into heavy cream and whisk into liquid in slow cooker. Cook uncovered on high to thicken sauce.
7. Season to taste with salt and pepper, pour over pork chops and potatoes, and top with fresh parsley. Enjoy!

Notes

For best results, don't skip the searing step—it builds important flavor. If your slow cooker runs hot, start checking the pork at the 2.5-hour mark on high to avoid overcooking.