Creamy Slow Cooker Sun-Dried Tomato Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and the stoneware crock is properly inserted. Take the pork chops out of the refrigerator just before you are ready to assemble the dish to maintain food safety standards.

Measure your ingredients carefully, especially the parmesan, to ensure the sauce achieves the right thickness. Have your serving plates ready near the stove to minimize the time the food spends cooling once it is ready to be plated.

Instructions

Assembly Phase

1. 1Prepare the Pork
   Arrange the boneless pork chops in a single layer at the bottom of the slow cooker crock to ensure they cook evenly. Ensure the meat is cold from the refrigerator before starting the process.
   Look for The pork chops should fit in a single layer without overlapping significantly.
   Tip Pat the pork chops dry with paper towels before placing them in the cooker for better browning results.

At this stage, the slow cooker is prepared and the raw pork chops are arranged in a single, even layer. The sauce ingredients are measured and ready. Everything is organized so that the assembly is efficient, keeping the raw meat chilled until the very last moment before the cooking process begins.

Cooking Phase

2. 2Mix and Pour Sauce
   In a separate bowl, whisk together the cream cheese, chopped sun-dried tomatoes, and grated parmesan cheese until well combined. Pour this mixture evenly over the pork chops in the slow cooker.
   Look for The sauce should be thick and well-combined before pouring.
   Tip If the sauce is too thick to pour, add a tablespoon of warm water to loosen the consistency.

During the cooking phase, the slow cooker maintains a consistent, low temperature. You should notice the cream cheese softening and combining with the parmesan to form a thick, creamy sauce.

The aroma of the sun-dried tomatoes and cheese will begin to fill the kitchen, signaling that the flavors are melding together.

Finishing Phase

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once finished, remove the chops and let them rest for at least 5 minutes before serving with the sauce.
   Look for The sauce will have melted into a creamy consistency and the pork will be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is safe to eat while remaining juicy.

The final stage involves verifying the temperature of the pork and allowing it to rest. The sauce should be glossy, thick, and clinging to the pork chops. Once the resting time is complete, the dish is ready to be plated. The meat should look tender and juicy, and the sauce should be perfectly incorporated.

Common mistakes

Avoid lifting the slow cooker lid frequently during the cooking process, as each time you open it, significant heat escapes, which can extend the cooking time and affect the texture of the sauce.

Do not overcook the pork, as even in a slow cooker, lean meat can become dry if left for too long. Ensure the pork chops are not frozen when you place them in the crock, as this poses a significant food safety risk.

How to tell it’s done

The pork chops are fully cooked when they reach an internal temperature of 145°F (63°C) at the thickest part of the meat. Use a digital meat thermometer to verify this, inserting it into the center of the chop.

The meat should be opaque throughout, tender to the touch, and the sauce should be hot and bubbling. Letting the meat rest for 5 minutes after removing it from the cooker is essential for retaining natural juices.

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