Crockpot Gruyère Garlic Herb Pork Chops Step-by-step instructions

Before you start

Pat the pork chops dry with paper towels and season with salt and pepper. Halve the baby potatoes so they cook evenly. Smash the garlic cloves with the flat side of a knife to release their flavor. Have the cream and shredded cheese measured and ready. No need to brown the meat or pre-cook anything — everything goes into the slow cooker raw.

Instructions

Layer and Pour

1. 1Layer the ingredients
   Place the pork chops in the bottom of the slow cooker in a single layer. Season both sides with salt and pepper. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the meat.
   Look for The chops should be nestled among the potatoes and garlic.
   Tip For even cooking, choose chops of similar thickness.
2. 2Add cream and cheese
   Pour the heavy cream evenly over the pork and potatoes. Sprinkle the shredded Gruyère over the top, covering as much surface as possible.
   Look for The cream and cheese form a thick layer over the ingredients.
   Tip Use freshly shredded Gruyère for the smoothest melt.

The slow cooker insert is filled with seasoned pork chops, halved potatoes, smashed garlic, and fresh rosemary. The heavy cream and shredded Gruyère are poured over the top, creating a thick, creamy layer.

The ingredients are not mixed, but the cream and cheese will meld during cooking. The raw meat is fully submerged in the liquid, and the potatoes are nestled around the chops.

Slow Cook

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork chops are fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during the first 3 hours. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell richly of garlic and herbs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low keeps the pork moist. High heat can toughen the meat.
4. 4Check the temperature
   After 4 hours, check the internal temperature of the thickest pork chop with an instant-read thermometer. It should read at least 145°F (63°C). If not, continue cooking and check again after 15 minutes. Let it rest for 3 minutes before slicing.
   Look for The thermometer should slide into the meat easily and read 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra tenderness, cook until 150°F (66°C) but not beyond 155°F (68°C) to avoid drying out.
5. 5Rest the meat
   Turn off the slow cooker. Let the pork chops rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The pork chops are fork-tender and the sauce has thickened slightly.
   Tip Resting is essential for juicy pork. The carryover cooking will raise the temperature a few more degrees.

After several hours on low, the sauce is bubbling gently around the edges. The aroma of garlic, rosemary, and melted cheese fills the kitchen. The pork chops are fork-tender and have reached an internal temperature of at least 145°F (63°C).

The potatoes are soft when pierced. The sauce has thickened slightly and coats the back of a spoon. The meat is resting in the warm sauce before serving.

Serve and Enjoy

6. 6Serve
   Remove the rosemary sprigs. Use a slotted spoon to transfer the pork chops and potatoes to a serving platter or individual plates. Spoon the creamy Gruyère sauce over the top.
   Look for The sauce is thick and coats the back of a spoon.
   Tip Serve with crusty bread or over mashed potatoes to soak up every drop.

The rosemary sprigs are removed, and the pork chops and potatoes are lifted out with a slotted spoon. The creamy Gruyère sauce is spooned generously over the top. The meat is moist and pulls apart easily. The potatoes are buttery and infused with garlic. The sauce is rich and smooth, with a golden color from the melted cheese. The dish is ready to be served immediately.

Common mistakes

Avoid lifting the lid during the first 3 hours of cooking. Each time the lid is removed, heat escapes and adds to the cooking time. Do not cook on high unless you are pressed for time — high heat can make the pork chops tough and dry.

Also, resist the urge to stir the dish while it cooks. Stirring can break up the potatoes and create a mushy texture. Let the layers remain undisturbed so the flavors meld gently.

How to tell it’s done

The pork chops are done when they reach an internal temperature of at least 145°F (63°C) on an instant-read thermometer. At this temperature, the meat is safe to eat and still juicy. The potatoes should be easily pierced with a fork or the tip of a knife.

The sauce will be bubbling and slightly thickened, and the cheese will be fully melted and smooth. Let the meat rest 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