Place the pork pieces in a gallon-sized Ziploc bag and add the dry seasonings. Seal the bag and toss until the pork is evenly coated.

Cut the potatoes into thin slices.

Spray the bottom of the slow cooker with cooking spray, then arrange the potatoes in an even layer on the bottom.

Melt the butter in a saucepan over medium heat.

Add the minced garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and whisk until well combined to create a roux. Cook for 1–2 minutes, until the roux turns a light golden brown.

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue cooking and stirring until the gravy begins to thicken.

Remove the gravy from the heat and stir in the cream cheese until completely melted and smooth.

Add the seasoned pork chops over the potatoes, then pour the creamy gravy evenly over the top.

Cover and cook on LOW for 3–4 hours, or until the pork is cooked through and the potatoes are tender.

Sprinkle generously with shredded cheese, cover for a few minutes to allow the cheese to melt, then serve warm and enjoy!