Arrange diced potatoes in the bottom of crockpot.
Season with seasoning salt & cracked pepper.
Heat oil or butter in a medium saucepan over
medium heat. Add garlic and saute for about 1
minute, until fragrant. Add the heavy cream,
cream cheese & chicken broth. Bring to a gentle
simmer. Set heat to low and simmer for about 10
minutes, until sauce is thick enough to cover the
back of the spoon. Whisk in the parmesan cheese
little by little until smooth. Add the italian
seasoning to the cream sauce.
While sauce is simmering, season the pork chops with
salt and pepper. Quickly sear the pork chops in a
hot skillet with a TB of oil on both sides until
brown. Arrange the pork chops on top of the
potatoes in the slow cooker.
In the same skillet, saute the sliced mushrooms &
onions scraping the pork chop brown bits from the
bottom. Saute quickly for slight color. Place
onions & mushrooms on top of pork chops. Season
lightly with season salt.
Pour cream sauce over pork chops. Cook on low 3-4
minutes or on high for 6-8 hours. Thicken with
corn starch and water if desired.
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