Slow Cooker Recipe for Pork Chops and Scalloped Potatoes: Set-It-and-Forget-It Meal

This dish brings comfort food to your slow cooker with minimal effort. The pork chops emerge tender, while the potatoes become creamy and rich.

I developed this method after years of testing, perfecting the balance between juicy meat and perfectly cooked potatoes. No pre-browning required—just layer and cook.

The slow cooker does all the work, transforming simple ingredients into a hearty meal. The potatoes absorb the savory juices from the pork, creating layers of flavor.

Serve this for a satisfying dinner that tastes like it took hours. The results speak for themselves.

Ingredients for Slow Cooker Recipe for Pork Chops and Scalloped Potatoes

Layer these ingredients for a slow cooker masterpiece with rich, savory flavors.

The pork chops are the foundation here. Optimal quality requires bone-in, center-cut chops—about 1-inch thick ensures they stay juicy. Costco or Whole Foods offer excellent selections, but most supermarkets carry suitable cuts. Look for vibrant color and visible marbling. The potatoes should be Russets; their high starch content guarantees that creamy texture promised in the dish.

No bone-in pork chops? Boneless pork loin chops at half the quantity work, though they may dry out if overcooked. Yukon Gold potatoes can substitute for Russets—they’ll be slightly waxier but still flavorful. Vegetable broth replaces chicken broth at a 1:1 ratio. Heavy cream can be swapped for half-and-half (less rich) or coconut milk (dairy-free), though the latter adds a subtle sweetness.

Store raw pork chops in the coldest part of the fridge for up to 2 days before cooking. The assembled dish keeps well in the slow cooker on warm for 2 hours post-cooking. Leftovers refrigerate for 3-4 days and reheat gently to preserve texture.

Step-by-Step Instructions for Pork Chops and Scalloped Potatoes

This hands-off method delivers tender pork and creamy potatoes with minimal effort on your part.

Step 1: Layer Potatoes and Onions in the Slow Cooker

Arrange the 2 lb Russet Potatoes in even layers in the bottom of your slow cooker, overlapping slightly. I place them in two layers to ensure even cooking throughout.

Scatter the 1 whole Yellow Onion rings evenly over the potatoes. This creates a flavor base that infuses every bite. The onions will soften and meld with the potatoes as they cook, enhancing the dish’s depth.

Step 2: Prepare and Add the Pork Chops

Season both sides of the 4 whole Bone-In Pork Chops with 1.5 tsp Salt and 0.5 tsp Black Pepper. I use Diamond Crystal kosher salt for its clean, consistent flavor.

Place the seasoned pork chops on top of the potatoes and onions. The bone-in variety stays juicier during the long cook time. Press down gently to nestle them into the layers below.

Step 3: Create and Pour the Creamy Sauce

In a bowl, whisk together the 0.25 cup All-Purpose Flour, 1.5 cups Chicken Broth, 0.5 cup Heavy Cream, 2 tbsp Unsalted Butter, 3 cloves Garlic Cloves, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, and 1 tbsp Worcestershire Sauce.

I crush the dried rosemary between my fingers to release its aromatic oils. Pour this mixture evenly over the pork chops and potatoes, ensuring all surfaces are coated.

Step 4: Cook on Low Until Tender

Cover and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the pork chops reach an internal temperature of 145°F and the potatoes are fork-tender.

The sauce should have thickened into a creamy consistency, coating the potatoes and pork beautifully. The bay leaf will have infused the sauce with subtle depth during cooking.

Step 5: Rest and Serve

Remove the bay leaf and let the dish rest for 10 minutes before serving. This allows the sauce to set slightly and the juices in the pork to redistribute.

Serve the pork chops atop the scalloped potatoes, spooning the rich, creamy sauce over each serving. The potatoes should be tender with a velvety sauce, and the pork should be moist and flavorful.

Creative Variations of This slow cooker recipe for pork chops and scalloped potatoes

Herb-Infused Variation

Swap the dried thyme and rosemary for 2 tbsp fresh herbs—I love fresh sage and parsley. The bright, fresh flavors will elevate the dish beautifully. Add them to the sauce mixture just before pouring over the pork and potatoes.

Cheesy Upgrade

For extra richness, sprinkle 1 cup shredded cheddar or Gruyère cheese over the potatoes and pork during the last 30 minutes of cooking. This creates a gooey, golden layer that my family adores. 🧀

You can also use Parmesan cheese for a sharper, saltier kick. Just be sure to adjust the salt in the recipe accordingly.

Mushroom Addition

Add 8 oz sliced mushrooms to the slow cooker with the onions and potatoes. They’ll absorb the creamy sauce and add a meaty texture. I prefer cremini mushrooms for their deep, earthy flavor.

Spicy Kick

Include ½ tsp cayenne pepper or 1 diced jalapeño in the sauce for a subtle heat. This balances the creaminess with a gentle warmth. I learned this trick from my grandmother’s vague notes—she always added “a pinch of something spicy.”

Vegetable Boost

Layer in 2 sliced carrots or 1 cup green beans for added color and nutrition. They’ll cook perfectly alongside the potatoes and pork. Just ensure they’re thinly sliced so they soften fully. 🥕

Frequently Asked Questions