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

Before you start

Before starting, pat the pork chops dry with paper towels. No need to season—the slow cooker will infuse them with flavor. Halve the baby potatoes and smash the garlic cloves.

Have the cream and shredded cheese measured and ready. Place all ingredients in the slow cooker as directed, then set the timer and walk away. This recipe requires no pre-cooking or browning, making it truly effortless.

Instructions

Build the Base

1. 1Layer the Crockpot
   Place the bone-in ribeye pork chops in the bottom of a 6-quart or larger slow cooker in a single layer. Scatter the halved baby Yukon Gold potatoes, smashed garlic cloves, and fresh rosemary sprigs over the meat.
   Look for The pork chops should be nestled among the potatoes and garlic.
   Tip For even cooking, try to keep the potatoes in a single layer as much as possible.
2. 2Add Cream and Cheese
   Pour the heavy whipping cream evenly over the pork chops and potatoes. Sprinkle the shredded Gruyère cheese over the top, covering the surface.
   Look for The cream should pool around the ingredients, and the cheese should blanket the top.
   Tip Do not stir—the cheese will melt and create a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains raw pork chops, halved potatoes, smashed garlic, and rosemary, with cream and cheese poured over the top. The ingredients should be nestled together, with the cream pooling around them and the cheese forming a blanket. The slow cooker is ready to be covered and set to low.

Low and Slow

3. 3Slow Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or until the pork chops are tender and cooked through. The internal temperature of the pork chops should reach at least 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part, avoiding the bone. Let the pork chops rest for at least 3 minutes before serving.
   Look for The sauce will be bubbling gently at the edges, and the kitchen will smell of garlic and rosemary.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low keeps the pork chops moist. Avoid opening the lid during cooking to maintain heat.

After 6-7 hours on low, the sauce will be bubbling gently at the edges, and the aroma of garlic and rosemary will fill the kitchen. The pork chops should be fork-tender, and the potatoes easily pierced.

The cheese will have melted into the cream, creating a golden, creamy sauce. Check the pork’s internal temperature before proceeding.

Serve

4. 4Serve Hot
   Using a slotted spoon, transfer the pork chops and potatoes to a serving platter or individual plates. Spoon some of the creamy Gruyère sauce over the top. Optionally, serve with mashed potatoes on the side, as shown in the video.
   Look for The pork chops should be fork-tender and the potatoes easily pierced with a fork.
   Tip For a thicker sauce, let it sit for a few minutes before serving, or simmer on the stovetop to reduce.

When serving, the pork chops and potatoes should be lifted out with a slotted spoon, allowing the creamy sauce to cling to them. The sauce should be smooth and rich, with a golden hue. Spoon extra sauce over each serving for maximum flavor. The dish is ready to be enjoyed immediately.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using lean boneless chops, which can dry out—stick with bone-in for best results.

Avoid overloading the slow cooker; if the ingredients are too crowded, they won’t cook evenly. Finally, don’t skip the resting time for the pork; it ensures juiciness.

How to tell it’s done

The dish is done when the pork chops are fork-tender and have reached an internal temperature of at least 145°F (63°C) in the thickest part, avoiding the bone.

The potatoes should be easily pierced with a fork, and the sauce should be bubbly and slightly thickened. Let the pork 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