Step 1

Season pork chops with salt and black pepper on both sides. Rub in with your hand. Set aside.

Step 2

Add olive to a large skillet.

Step 3

Place on stovetop and heat over medium heat.

Step 4

When oil is hot an shimmering, add crushed garlic cloves. Cook, stirring occasionally, until the cloves turn golden brown, about 2 minutes. Remove and discard the browned garlic with a slotted spatula.

Step 5

Carefully add seasoned chops to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.

Step 6

Add sliced mushrooms to the skillet. Season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until mushrooms release their liquid and develop nice color, about 5 - 6 minutes for the Portobellos - a little less for buttons.

Step 7

When mushrooms are done, without removing the mushrooms, pour in the chicken broth and deglaze the skillet by and gently scraping the bottom with a spatula to loosen the flavorful brown bits. Remove from heat and set aside.

Step 8

Transfer browned pork chops to a 6-quart or larger slow cooker crock.

Step 9

Pour mushrooms and broth mixture over top. Season with a small amount of salt and black pepper, if desired.

Step 10

Cover and cook on low for 4 to 6 hours.

Step 11

When finished, remove the lid and transfer chops to a serving plate. Set aside. Leave the broth in to cooker.

Step 12

Pour heavy cream into a heat-proof measuring cup or bowl.

Step 13

Temper the cream by adding one or two spoonfuls of the hot cooking liquid from the crock to it. Stir well. When tempered, stir cream into the broth in the slow cooker crock.

Step 14

Add cream cheese. Stir vigorously until it is completely melted and incorporated into the sauce with no remaining lumps.

Step 15

Top chops with the creamy mushroom sauce.

Step 16

Add a sprinkling of fresh chopped parsley.

Step 17

Serve immediately with mashed potatoes or your choice of sides.