Crockpot Gruyère Garlic Herb Pork Chops Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, choose thick-cut boneless loin chops and cook them on low. The low heat gently breaks down the meat's fibers without drying it out. If you only have thin chops, reduce the cooking time to 3 to 4 hours and check for doneness early. Overcooking thin chops will make them tough and chewy.

To make the sauce extra creamy, stir in a spoonful of Dijon mustard or a splash of white wine before serving — but only if you have them on hand.

The recipe as written is simple and relies on the natural flavors of the cream and cheese. If you prefer a thicker sauce, remove the pork and potatoes and simmer the sauce on the stovetop for a few minutes to reduce.

Variations

• Add mushrooms: Slice 8 ounces of cremini mushrooms and layer them with the pork and potatoes. They will release moisture and add an earthy flavor that complements the Gruyère.
• Use chicken: Substitute boneless, skinless chicken thighs for the pork chops. Cook on low for 4 to 5 hours, until the chicken reaches 165°F (74°C). The rest of the recipe stays the same.
• Make it spicy: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño along with the garlic. The heat will cut through the richness of the cream and cheese.
• Swap the herbs: Replace the rosemary with fresh thyme or sage. Use 4 to 6 sprigs of thyme or 8 fresh sage leaves. The flavor will be slightly different but equally delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot. Add a splash of milk or cream if the sauce has thickened too much.

Leftovers can be refrigerated in an airtight container for up to 3 days. The sauce will thicken as it cools. To reheat, place the desired portion in a saucepan over low heat, stirring occasionally, until warmed through.

Add a splash of milk or cream if the sauce seems too thick. The pork may become slightly drier upon reheating, but it will still be flavorful.

This dish can be assembled the night before. Layer the pork, potatoes, garlic, rosemary, salt, and pepper in the slow cooker insert. Pour the cream over the top and sprinkle with the cheese.

Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the pork chops and potatoes directly from the slow cooker for a casual family dinner. The creamy sauce is perfect for sopping up with crusty bread or spooning over steamed rice. A simple green salad with a bright vinaigrette balances the richness of the dish.

For a more polished presentation, plate each pork chop with a generous portion of potatoes and a ladleful of sauce. Garnish with a small sprig of fresh rosemary or a few cracked black peppercorns.

This dish also pairs well with roasted green beans or sautéed spinach. The leftovers make an excellent sandwich filling the next day.

Frequently asked questions

Recipe card

Crockpot Gruyère Garlic Herb Pork Chops

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 4 thick-cut boneless pork loin chops
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup heavy whipping cream
• 1 1/2 cups shredded Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. Pour the heavy cream evenly over the pork and potatoes. Sprinkle the shredded Gruyère over the top, covering as much surface as possible.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

640

Protein

42 g

Carbohydrates

28 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.