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

Tips for success

For the best flavor, use high-quality Gruyère and fresh rosemary. If you prefer a thicker sauce, remove the pork and potatoes and simmer the sauce on the stovetop for a few minutes to reduce.

You can also add a slurry of cornstarch and water to thicken it quickly.

This recipe is forgiving—if your slow cooker runs hot, check the pork at the 6-hour mark. The key is to not overcook the pork, which can make it dry.

If you have leftovers, the sauce will thicken as it cools; reheat gently with a splash of cream or broth to loosen it.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden and add them to the slow cooker along with the potatoes for an earthy, savory twist.
• Swap the Herbs: Use fresh thyme or sage instead of rosemary for a different aromatic profile. Reduce the amount if using dried herbs.
• Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the cream mixture for a subtle heat that balances the richness.
• Dairy-Free Option: Use full-fat coconut milk and a dairy-free shredded cheese alternative to make this recipe dairy-free. The flavor will differ but remain delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat in a covered skillet over low heat, adding a splash of cream or broth to loosen the sauce, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when cold; reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to restore the creamy consistency.

You can assemble the slow cooker insert with all ingredients up to 24 hours in advance. Cover and refrigerate, then place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the pork chops and potatoes directly from the slow cooker, spooning the creamy Gruyère sauce over the top.

For a more elegant presentation, plate each chop with a generous portion of potatoes and a drizzle of sauce. A side of crusty bread or a simple green salad balances the richness.

This dish pairs beautifully with creamy mashed potatoes, as shown in the video, or with buttered egg noodles.

The sauce is also delicious over rice or polenta. For a lighter side, steamed green beans or roasted asparagus add color and freshness.

Frequently asked questions

Recipe card

Crockpot Gruyère Garlic Herb Ribeye Pork Chops

Prep 15 minCook 6 hTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in ribeye pork chops (about 1 inch thick)
• 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

Instructions

1. 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.
2. Pour the heavy whipping cream evenly over the pork chops and potatoes. Sprinkle the shredded Gruyère cheese over the top, covering the surface.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

28 g

Fat

48 g

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