Dump and Go Creamy Garlic Parmesan Pork – Easy, Comforting, and Weeknight-Friendly

This is the kind of recipe you make once and then keep in your back pocket for busy nights. A few pantry staples, a pack of pork, and a slow cooker or oven are all you need. The sauce turns silky and rich with garlic and Parmesan, and the pork becomes incredibly tender.

It’s the definition of low effort, high reward. Pair it with pasta, rice, or mashed potatoes, and dinner is done.

Dump and Go Creamy Garlic Parmesan Pork - Easy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds pork loin or pork shoulder, cut into 2-inch chunks (or use pork chops, bone-in or boneless)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup freshly grated Parmesan cheese
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (if using cornstarch slurry)
• Fresh parsley, chopped (for garnish)
• Cooked pasta, mashed potatoes, rice, or crusty bread for serving

Instructions

 

• Make the sauce base: In a bowl, whisk together chicken broth, heavy cream, Dijon mustard, Italian seasoning, onion powder, paprika, salt, and pepper. Stir in the minced garlic and Parmesan. Set aside.
• Layer the pork: Place the pork pieces in your slow cooker or a large baking dish. Scatter the butter in small pieces over the top.
• Dump and go: Pour the sauce mixture over the pork. No need to stir.
• Slow cooker method: Cook on Low for 6–7 hours or on High for 3–4 hours, until the pork is fork-tender.
• Oven method: Cover the baking dish tightly with foil. Bake at 325°F (163°C) for 2–2.5 hours, until tender and bubbling.
• Instant Pot method: Add everything to the pot. Seal and cook on High Pressure for 25 minutes (pork loin) or 35 minutes (pork shoulder), then natural release for 10 minutes before venting.
• Thicken the sauce (optional): If you want a thicker sauce, whisk cornstarch and cold water to make a slurry. Stir it into the hot sauce and cook for 5 minutes on High (slow cooker), 3–5 minutes simmering on the stovetop after baking, or sauté in the Instant Pot for 3 minutes.
• Taste and finish: Adjust salt and pepper. Garnish with chopped parsley.
• Serve: Spoon the pork and sauce over pasta, mashed potatoes, or rice. Top with a little extra Parmesan if you like.

What Makes This Recipe So Good

• Truly “dump and go”: No searing, no fuss. Just mix, pour, and let the heat do the work.
• Ultra-creamy sauce: Garlic, Parmesan, and a splash of cream create a luxurious, clingy sauce that tastes like you worked much harder than you did.
• Flexible cooking methods: Use a slow cooker, oven, or Instant Pot.

  The result is tender, flavorful pork every time.

• Family-friendly flavors: Savory, garlicky, and a little cheesy—big comfort in every bite.
• Great for meal prep: The sauce reheats beautifully, and leftovers are even better the next day.

Ingredients

• 2 to 2.5 pounds pork loin or pork shoulder, cut into 2-inch chunks (or use pork chops, bone-in or boneless)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup freshly grated Parmesan cheese
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (if using cornstarch slurry)
• Fresh parsley, chopped (for garnish)
• Cooked pasta, mashed potatoes, rice, or crusty bread for serving

Instructions

1. Make the sauce base: In a bowl, whisk together chicken broth, heavy cream, Dijon mustard, Italian seasoning, onion powder, paprika, salt, and pepper. Stir in the minced garlic and Parmesan. Set aside.
2. Layer the pork: Place the pork pieces in your slow cooker or a large baking dish.

   Scatter the butter in small pieces over the top.

3. Dump and go: Pour the sauce mixture over the pork. No need to stir.
4. Slow cooker method: Cook on Low for 6–7 hours or on High for 3–4 hours, until the pork is fork-tender.
5. Oven method: Cover the baking dish tightly with foil. Bake at 325°F (163°C) for 2–2.5 hours, until tender and bubbling.
6. Instant Pot method: Add everything to the pot.

   Seal and cook on High Pressure for 25 minutes (pork loin) or 35 minutes (pork shoulder), then natural release for 10 minutes before venting.

7. Thicken the sauce (optional): If you want a thicker sauce, whisk cornstarch and cold water to make a slurry. Stir it into the hot sauce and cook for 5 minutes on High (slow cooker), 3–5 minutes simmering on the stovetop after baking, or sauté in the Instant Pot for 3 minutes.
8. Taste and finish: Adjust salt and pepper. Garnish with chopped parsley.
9. Serve: Spoon the pork and sauce over pasta, mashed potatoes, or rice.

   Top with a little extra Parmesan if you like.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power. Add a splash of broth or cream to loosen the sauce if needed.

Benefits of This Recipe

• Budget-friendly: Pork loin or shoulder is often cheaper than chicken breast or beef, but just as satisfying.
• Hands-off cooking: Minimal prep means you can set it and focus on everything else.
• Customizable: Change the herbs, add vegetables, or swap your sides without losing the core flavors.
• Consistent results: The creamy sauce helps keep the pork moist, even if it cooks a little longer.
• Great for gatherings: The sauce stretches easily, and the dish pairs with many sides.

What Not to Do

• Don’t use pre-shredded Parmesan if you can avoid it: It often contains anti-caking agents and won’t melt as smoothly.

  Freshly grated gives a silkier sauce.

• Don’t boil the sauce hard: High heat can cause dairy to split. Keep it at a gentle simmer if reducing.
• Don’t skimp on salt: Cream and Parmesan need enough salt to shine. Taste and adjust at the end.
• Don’t cut the pork too small: Tiny pieces can dry out.

  Aim for 2-inch chunks or use whole chops.

• Don’t forget the resting time: Let the dish sit for 5 minutes before serving so the sauce settles and thickens slightly.

Alternatives

• Protein swaps: Use chicken thighs, turkey cutlets, or even meatballs. Adjust cooking times accordingly.
• Lighter option: Use half-and-half instead of heavy cream and reduce butter to 1 tablespoon. The sauce will be thinner but still flavorful.
• Gluten-free: The recipe is naturally gluten-free.

  If thickening, use cornstarch or arrowroot instead of flour.

• Herb variations: Try thyme, rosemary, or a pinch of red pepper flakes for heat. Lemon zest at the end adds brightness.
• Add veggies: Stir in baby spinach during the last 10 minutes. Or add sliced mushrooms or onions at the start for extra depth.
• Dairy-free version: Use full-fat coconut milk and a dairy-free Parmesan alternative.

  Flavor will shift slightly but stays rich and savory.

FAQ

Can I use pork chops instead of chunks?

Yes. Choose thick-cut chops for best results. Cook until tender but not dry, then spoon the sauce over the top.

Bone-in chops add extra flavor.

How do I keep the sauce from curdling?

Avoid rapid boiling and keep the temperature moderate. If using the Instant Pot, add the cream after pressure cooking and simmer on Sauté just until warmed and combined.

Can I make this ahead?

Absolutely. Mix the sauce the night before and store it in the fridge.

Add it to the pork right before cooking, or cook the whole dish and reheat gently when ready to serve.

What’s the best cut of pork for this?

Pork shoulder gives you the most forgiving, juicy result. Pork loin is leaner and cooks faster but can dry out if overcooked. Adjust times and check for tenderness.

How can I thicken the sauce without cornstarch?

Let it simmer uncovered for a few minutes after cooking to reduce.

You can also whisk in a little extra grated Parmesan to add body.

What should I serve with it?

Mashed potatoes, egg noodles, rice, or polenta are all great. A simple green salad or steamed broccoli balances the richness.

Is this spicy?

No, it’s mild and savory. If you like heat, add crushed red pepper flakes or a pinch of cayenne to the sauce.

Can I double the recipe?

Yes.

Make sure your slow cooker or baking dish isn’t packed too tight, and extend the cooking time slightly if needed. Taste and adjust seasoning at the end.

In Conclusion

Dump and Go Creamy Garlic Parmesan Pork is the weeknight answer when you want something cozy without the work. The sauce is rich, the pork is tender, and the method is almost effortless.

Keep the ingredients on hand, and you can have a restaurant-level dinner any night. It’s simple, reliable, and downright delicious.