Creamy Slow Cooker Spinach Artichoke Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your pork chops are thawed if they were frozen. Soften the block of cream cheese at room temperature for about 30 minutes to ensure it incorporates smoothly during the cooking process.

Prepare your vegetables by chopping the artichoke hearts and ensuring the spinach is completely thawed and squeezed of all excess water. Gather all your ingredients and equipment on the counter to streamline the assembly process.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the boneless pork chops into the bottom of the slow cooker, arranging them in a single layer to ensure even cooking. Scatter the chopped artichoke hearts and the thawed, squeezed spinach over the top of the pork. Sprinkle the garlic powder evenly over the mixture to distribute the seasoning throughout the slow cooker insert.
   Look for Pork chops are arranged in a single layer at the bottom of the slow cooker.
   Tip Ensure the spinach is squeezed thoroughly to remove excess moisture before adding to the pot.

At this stage, the pork chops should be neatly arranged in the bottom of the slow cooker with the vegetables and seasonings distributed evenly over the top.

Check that the pork is not overcrowded to ensure even heat distribution. The prep should look clean and organized, with the artichokes and spinach providing a vibrant contrast against the meat.

Slow cooking the dish

2. 2Add the creamy elements
   Place the block of cream cheese directly in the center of the slow cooker on top of the other ingredients. Generously shower the grated Parmesan cheese over the cream cheese and the rest of the ingredients. Cover the slow cooker and cook on low for 4 hours, allowing the cheese to melt into a smooth, thick sauce.
   Look for Cream cheese is centered and covered with Parmesan cheese.
   Tip Using softened cream cheese helps it melt more evenly into the sauce as it heats.

During this phase, the cream cheese should be melting steadily into the other ingredients. The kitchen will begin to smell savory and aromatic. Check that the slow cooker is set to low heat. You do not need to stir the contents during this time, as the slow heat will naturally meld the cream cheese and Parmesan into a thick, cohesive sauce.

Finalizing the sauce and serving

3. 3Finish and serve
   Once the cooking time is complete, verify that the pork chops have reached an internal temperature of 145°F (63°C). Remove the chops from the slow cooker and let them rest for at least 5 minutes before serving. Stir the sauce in the slow cooker until smooth and ladle it generously over the rested pork chops before serving.
   Look for The sauce is creamy and the pork is cooked through to 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest ensures the juices redistribute for a tender, moist final result.

The final result should feature tender, braised pork chops fully coated in a rich, velvety spinach-artichoke sauce. The sauce should be smooth and clinging to the meat. Verify the internal temperature of the pork, ensure it has rested, and confirm the sauce consistency is to your preference before plating the dish for serving.

Common mistakes

Avoid using frozen spinach that hasn't been squeezed dry, as the excess water will dilute the sauce and prevent it from becoming properly creamy. Do not skip the resting time for the pork, as this is crucial for moisture retention.

Another common mistake is lifting the lid of the slow cooker too frequently, which releases heat and extends the cooking time, potentially leading to uneven results.

How to tell it’s done

The pork chops are perfectly done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the chop to verify. The meat should be tender and opaque throughout.

The sauce should be thick, creamy, and bubbly. If the sauce appears too thin, you can let it cook uncovered for an additional 15 minutes to allow some of the moisture to evaporate.

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