Butter Cream Honey Dijon Ribeye Pork Chops Step-by-step instructions

Before you start

Before you start, pat the pork chops dry with paper towels to help the sauce adhere. Slice the shallots thinly and set aside. Measure out the mustard, honey, butter, and cream so everything is ready to go.

No need to brown the pork first—the slow cooker does all the work. Have a 6-quart slow cooker ready and place it on a sturdy countertop. This recipe is truly a dump-and-go, so keep the prep minimal and let the slow cooker shine.

Instructions

Layer and Top

1. 1Layer the Pork Chops
   Place the bone-in ribeye pork chops in a single layer in the bottom of a 6-quart slow cooker. They can overlap slightly if needed, but try to keep them as even as possible for even cooking.
   Look for The chops should cover the bottom of the insert without stacking too high.
   Tip Pat the chops dry with paper towels before adding to help the sauce cling better.
2. 2Add Mustard, Honey, and Shallots
   Spoon the whole-grain Dijon mustard evenly over the pork chops. Drizzle the honey over the top, then scatter the sliced shallots across the surface. Use a spoon or spatula to gently spread the mustard and honey over the chops as much as possible.
   Look for The chops are coated with a speckled yellow glaze and shallot pieces.
   Tip Don't worry about perfect coverage—the slow cooker will distribute the flavors as it cooks.
3. 3Top with Butter and Cream
   Place the pats of salted butter on top of the chops, distributing them evenly. Pour the heavy whipping cream over everything. Do not stir—the layers will meld during cooking.
   Look for The cream pools around the chops, and butter pats sit on top.
   Tip For a richer sauce, use the full amount of butter; for a lighter version, reduce to 2 tablespoons.

In this first phase, you place the pork chops in the slow cooker and top them with the mustard, honey, shallots, butter, and cream. The chops should be arranged in a single layer, and the toppings distributed evenly.

The cream will pool around the meat, and the butter pats will sit on top. It may look like a lot of liquid, but that's what creates the sauce. The raw ingredients should look fresh and vibrant—mustard yellow, honey golden, shallots pale purple and white.

Slow Cook and Rest

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 hours, or until the pork chops are fork-tender and reach an internal temperature of 145°F (63°C). Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges and the meat looks moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using boneless chops, start checking at 4 hours to prevent overcooking.
5. 5Rest the Pork
   When the pork chops are done, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes. This allows the juices to redistribute and ensures a tender bite.
   Look for The sauce settles slightly and the meat looks juicy.
   Tip Resting is essential for whole-cut meats—don't skip it.

After 6 hours on low, the kitchen will smell richly savory with a hint of sweetness. The sauce will be bubbling gently around the edges, and the pork chops will look moist and glistening. The shallots will have softened and melded into the sauce, and the mustard and honey will have created a glossy glaze. The meat should be fork-tender and reach 145°F (63°C). Let it rest for 3 minutes before serving to lock in the juices.

Serve and Enjoy

6. 6Serve with Sauce
   Using tongs or a slotted spoon, transfer each pork chop to a serving plate. Spoon the honey-Dijon cream sauce from the slow cooker generously over the top. Serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.
   Look for The sauce coats the back of a spoon and the shallots are soft and translucent.
   Tip For a thicker sauce, simmer the sauce in a saucepan for 5 minutes after removing the pork.

When you plate the pork chops, the sauce should be thick enough to coat the back of a spoon, with visible mustard seeds and soft shallot pieces. The meat should be juicy and pull apart easily, with a rich, creamy sauce clinging to each bite. The color is a warm golden-brown from the honey and mustard. Serve immediately, spooning extra sauce over the top, and watch it disappear.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using boneless, thin pork chops, which can overcook and become dry even in a slow cooker.

Also, resist the urge to stir the ingredients after adding the cream—stirring can break up the chops and make the sauce cloudy. Finally, do not cook on high for a shorter time unless absolutely necessary; the low setting is key to tender meat.

How to tell it’s done

The pork chops are done when they are fork-tender and the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone. The meat should easily pull apart with a fork but still hold its shape.

The sauce should be bubbly and slightly thickened, with the shallots soft and translucent. Let the chops rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest