Crockpot Gruyère Honey Dijon Ribeye Pork Chops Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If you plan to serve the pork chops with mashed potatoes, prepare them ahead of time or start them about 30 minutes before the pork is done. You'll also want to have your measuring spoons and cup handy.

Slice the shallots thinly and set them aside. There is no need to preheat the slow cooker; the ingredients can go in cold. The entire prep takes less than 10 minutes, so you can do it in the morning before work or in the afternoon for an evening meal.

Instructions

Layer and Dump

1. 1Layer the Pork Chops
   Place the bone-in ribeye pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. They should fit snugly but not be stacked too high.
   Look for The chops should be evenly spread across the bottom of the Crockpot.
   Tip If the chops are very thick, trim any excess fat to keep the dish from becoming greasy.
2. 2Add the Mustard, Honey, and Shallots
   Spoon the whole-grain Dijon mustard over the pork chops, spreading it gently with the back of the spoon. Drizzle the honey evenly over the meat, then scatter the sliced shallots on top.
   Look for The mustard and honey form a streaky glaze over the chops; the shallots are scattered across.
   Tip No need to stir — the slow cooker will blend the flavors as it cooks.
3. 3Pour the Cream and Sprinkle the Cheese
   Pour the heavy whipping cream over the pork chops and shallots. Sprinkle the shredded Gruyère cheese evenly over the top, covering the meat and sauce as much as possible.
   Look for The cream pools around the chops and the cheese forms a blanket over the surface.
   Tip Use freshly shredded Gruyère for the smoothest melt; pre-shredded cheese may contain anti-caking agents.

At this point, the raw pork chops are arranged in the slow cooker, topped with a smear of mustard, a drizzle of honey, scattered shallots, a pour of cream, and a shower of shredded Gruyère.

The ingredients look rustic and colorful—golden mustard, amber honey, white cream, and pale yellow cheese. The shallots are translucent and the cheese is evenly distributed. There's nothing to check except that everything is in the pot and the lid is on securely.

Slow-Cook and Rest

4. 4Slow-Cook the Pork Chops
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and reach an internal temperature of 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently around the edges and the pork should be easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender results; check the temperature with an instant-read thermometer inserted into the thickest part of a chop, avoiding the bone.
5. 5Rest the Pork Chops
   Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
   Look for The sauce will settle slightly and the pork will look juicy.
   Tip Resting is essential for tender, juicy pork; don't skip it.

After several hours, the slow cooker is filled with a gently bubbling sauce. The aroma is rich and savory with hints of honey and mustard. The pork chops are visibly tender, and the sauce has turned a warm golden brown from the cheese and caramelized honey. The shallots have softened into the sauce. The pork should be easily pierced with a fork, and the internal temperature should read at least 145°F (63°C). Let it rest for a few minutes before serving.

Plate and Serve

6. 6Serve Over Mashed Potatoes
   Place a generous scoop of creamy Yukon Gold mashed potatoes on each plate. Using a serving spoon, lift a pork chop from the slow cooker and set it over the potatoes. Spoon the honey-Dijon shallot Gruyère sauce over the top.
   Look for The pork chops are glistening with sauce, the potatoes are creamy, and the whole plate looks rich and comforting.
   Tip For a restaurant-style finish, sprinkle with a few fresh thyme leaves if desired, though the video does not show this.

The final dish is a gorgeous plate of creamy mashed potatoes topped with a glistening pork chop and a generous ladle of the honey-Dijon shallot Gruyère sauce. The sauce is thick and glossy, coating the meat and pooling around the potatoes. The pork is fork-tender, and the cheese pulls slightly as you lift it. The plate looks rich and comforting, with the golden sauce contrasting against the white potatoes and the browned pork.

Common mistakes

One common mistake is cooking the pork chops on HIGH for too long, which can make them dry even in a slow cooker. Stick to the recommended times and use LOW for the best texture. Another pitfall is using pre-shredded cheese, which may not melt as smoothly due to anti-caking agents.

If the sauce seems too thin at the end of cooking, you can remove the pork chops and simmer the sauce on the stovetop for a few minutes to reduce it, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 5 more minutes. Avoid opening the slow cooker lid frequently, as this releases heat and extends cooking time.

How to tell it’s done

The pork chops are done when they are fork-tender and have reached an internal temperature of 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone. Because the slow cooker cooks at a low temperature, the meat will be very tender and may even start to pull apart.

The sauce should be bubbling gently and have thickened slightly; it will not be as thick as a stovetop reduction, but it should coat a spoon. 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