Crockpot Everything Bagel Pork Chops with Creamy Sauce Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Have all ingredients measured and ready, specifically ensuring the onion is sliced into uniform strips so that it cooks evenly.

Take the cream cheese out of the refrigerator about 15 minutes before starting, as this helps it begin to soften slightly, though it will melt completely during the cooking cycle.

Ensure you have a reliable meat thermometer on hand to check the final temperature of the pork chops before serving, which is the best way to ensure the meat is cooked safely and retains its moisture.

Instructions

Initial Assembly

1. 1Assemble the slow cooker
   Place the boneless pork chops into the bottom of the slow cooker, arranging them in an even layer. Scatter the sliced onions over the top of the pork chops to ensure even distribution during the cooking process.
   Look for The pork chops should be arranged in a single layer to ensure even cooking.
   Tip Using a slow cooker liner makes cleanup significantly easier after the cooking is finished.

The pork chops are arranged in a single layer in the slow cooker, with the onion slices distributed evenly over them. The assembly should look orderly and clean, ensuring that the base is set correctly for the slow, steady braising process that follows.

Seasoning and Melting

2. 2Season and add cream cheese
   Sprinkle the everything bagel seasoning evenly over the pork chops and onions. Place the block of cream cheese directly on top of the seasoned pork chops. Cover the slow cooker with the lid.
   Look for The cream cheese sits firmly on top of the pork chops.
   Tip Do not stir the ingredients; the slow cooker will melt the cheese into a sauce as it heats.

The everything bagel seasoning is clearly visible over the pork, and the block of cream cheese is positioned centrally. The slow cooker is covered, and you should hear no sound other than the quiet, low hum of the appliance as it begins to gently heat the contents.

Cooking and Finishing

3. 3Cook and finish
   Cook on low for 4 to 6 hours or high for 2 to 3 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the pork chops and let them rest for at least 5 minutes before serving with the thickened, creamy sauce from the slow cooker.
   Look for The pork chops should be tender and the sauce creamy and thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thick, stir in a splash of water or broth until the desired consistency is reached.

The pork is fully cooked, tender, and coated in a thick, creamy sauce that smells savory and rich. When poked with a fork, the meat should be very tender, and the sauce should have a uniform, velvety consistency, ready to be served over the chops.

Common mistakes

Avoid lifting the slow cooker lid frequently during the cooking process, as each time the lid is opened, heat escapes and the total cooking time increases significantly. Another common mistake is stirring the ingredients too early or at all; the cream cheese and seasonings need to stay on top to gradually integrate with the pork juices.

Additionally, ensure the pork chops are not overlapping excessively, as this can lead to uneven cooking where some pieces become overdone while others remain undercooked. Finally, do not skip the resting period, as cutting into the meat immediately will cause the juices to escape, resulting in dry, less flavorful pork.

How to tell it’s done

The pork chops are done when they are tender and reach an internal temperature of 145°F (63°C) at their thickest point. Use a digital meat thermometer inserted into the center of the largest chop to verify this reading.

Once the temperature is reached, the pork should be removed from the slow cooker and allowed to rest on a cutting board for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every slice remains succulent and flavorful when served with the creamy sauce.

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