The key to this dish lies in selecting the right ingredients—fresh garlic, quality parmesan, and thick-cut pork chops really make all the difference. I always recommend choosing pork chops with a bit of marbling; it keeps the meat juicy during the slow cooking process. When I first started experimenting with slow cooker meals, I realized the importance of layering flavours rather than just dumping everything in. That’s why this recipe includes simple but impactful ingredients that come together beautifully.

• 4 thick-cut pork chops (about 1-inch thick)
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional for garnish)

If you want a lighter version, you can swap heavy cream for half-and-half, though the sauce will be a bit thinner. For a vegetarian twist, consider substituting pork chops with thick slices of eggplant, and use vegetable broth instead of chicken.