Crockpot Gruyère Honey Dijon Ribeye Pork Chops Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, always cook on LOW heat. The low-and-slow method allows the collagen in the meat to break down gradually, resulting in a texture that is almost like pulled pork.

If you're short on time, HIGH heat will work, but check the chops at the 3-hour mark to avoid overcooking. Also, resist the urge to stir the pot during cooking—the layers will meld together beautifully on their own, and stirring can break apart the tender meat.

The sauce is the real star, so don't skimp on the quality of the ingredients. Use a good whole-grain Dijon mustard with visible seeds for the best texture and flavor. Freshly shredded Gruyère will melt into a silky sauce, while pre-shredded cheese may turn grainy.

If you want a thicker sauce, you can remove the pork chops after they're done and simmer the sauce on the stovetop for 5-10 minutes to reduce it, or whisk in a cornstarch slurry. This is also a great time to adjust the seasoning with salt and pepper.

Variations

• Apple and Sage: Add one thinly sliced apple and a few fresh sage leaves along with the shallots. The apple adds a subtle sweetness and the sage brings an earthy note that pairs well with pork.
• Spicy Honey-Dijon: Stir 1 teaspoon of crushed red pepper flakes or a dash of hot sauce into the cream before pouring it over the pork. The heat cuts through the richness and adds a pleasant kick.
• Mushroom Gruyère: Sauté 8 oz of sliced cremini mushrooms in a little butter until golden, then add them to the slow cooker with the shallots. The mushrooms add an earthy depth that complements the cheese.
• Herb Crust: Before serving, sprinkle the pork chops with a mixture of chopped fresh parsley, thyme, and chives. The bright herbs add freshness and color to the rich dish.

Storage and make-ahead

Fridge

Leftover pork chops and sauce keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezer

Freeze the cooked pork chops and sauce 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.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pork chops and sauce can be reheated gently in a saucepan over low heat, or in the microwave in 30-second bursts, until warmed through. Be careful not to overheat, as the cream sauce can separate if boiled. The flavors will meld even more overnight, making leftovers taste even better.

This recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, you can cook the pork chops a day ahead, let them cool, and refrigerate. Reheat gently on the stovetop or in the slow cooker on LOW until warmed through.

Serving ideas

Serve these pork chops over creamy Yukon Gold mashed potatoes to soak up the luscious sauce. The potatoes provide a neutral, buttery base that lets the honey-Dijon and Gruyère flavors shine. You can also serve them with roasted vegetables, buttered egg noodles, or a simple green salad for a lighter side. The sauce is rich, so a bright, acidic side like a lemony green salad or pickled vegetables would be a nice contrast.

For a complete meal, consider adding a side of crusty bread to mop up every last bit of the sauce. The dish is hearty enough to stand alone, but a glass of dry white wine, such as a Chardonnay or Sauvignon Blanc, would pair beautifully with the creamy, nutty sauce.

If you prefer red, a light Pinot Noir would also work. Garnish with a sprinkle of fresh thyme or parsley for a pop of color, though the video does not show this.

Frequently asked questions

Recipe card

Crockpot Gruyère Honey Dijon Ribeye Pork Chops

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in ribeye pork chops, about 1 inch thick
• 3 tbsp whole-grain Dijon mustard
• 3 tbsp honey
• 2 shallots, thinly sliced
• 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 slow cooker in a single layer, overlapping slightly if needed. They should fit snugly but not be stacked too high.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, mustard

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

18 g

Fat

45 g

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