Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and cook for 2 minutes, stirring occasionally, until the cloves turn golden brown. Remove and discard the browned garlic with a slotted spatula.

Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.

Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and develop nice color.

Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.

Transfer the pork chops to a 6-quart or larger slow cooker pot and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.

Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.

Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock.

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

Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!