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

Before you start

Before you begin, take the pork chops out of the refrigerator and let them sit at room temperature for about 15 minutes (but no more than 30 minutes) while you gather your ingredients. Thinly slice the shallots and shred the Gruyère cheese if you're using a block. Have your measuring cups and spoons ready.

The slow cooker insert should be clean and dry. This recipe requires no pre-cooking or browning, so you can literally dump everything in and start the slow cooker. For the best flavor, use a good-quality whole-grain Dijon mustard and a mild honey like clover or orange blossom.

Instructions

Build the Base

1. 1Layer the Pork Chops
   Place the boneless pork loin chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Season lightly with salt and pepper if desired.
   Look for The chops should cover the bottom of the slow cooker evenly.
   Tip Trimming excess fat from the chops helps prevent a greasy sauce.
2. 2Add Mustard and Honey
   Spoon the whole-grain Dijon mustard and honey over the pork chops, spreading them with the back of a spoon to coat the meat as much as possible.
   Look for The chops are streaked with yellow mustard and golden honey.
   Tip Use a rubber spatula to scrape every bit of honey from the measuring cup.
3. 3Scatter Shallots
   Scatter the sliced shallots evenly over the pork chops, tucking some between the chops so they flavor the meat as they cook.
   Look for Shallot rings are scattered across the top of the chops.
   Tip Thinly slice the shallots so they melt into the sauce during the long cook.

At the end of this phase, the pork chops are arranged in the slow cooker and coated with a layer of mustard, honey, and shallots. The ingredients are not mixed together; they are simply layered. The mustard provides a golden yellow hue, the honey adds a glossy sheen, and the shallots are scattered evenly. This is the 'dump and go' step, so there's no need to fuss over perfection. Just make sure the chops are in a single layer as much as possible.

Add the Cream and Cheese

4. 4Pour Cream Over
   Pour the heavy cream evenly over the pork chops and shallots. Do not stir.
   Look for The cream pools around the chops, partially covering them.
   Tip Pouring the cream over the top helps it blend with the mustard and honey as it cooks.
5. 5Top with Gruyère
   Sprinkle the shredded Gruyère cheese generously over the entire surface, covering the pork chops and cream mixture.
   Look for The cheese forms a thick, even layer over the top.
   Tip Freshly shred the Gruyère for the best melting and flavor.
6. 6Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the sauce is bubbling around the edges. Let it rest for 3 minutes before slicing.
   Look for The sauce is gently bubbling and the cheese has melted into a creamy gratin.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

The heavy cream has been poured over the pork chops, and the shredded Gruyère is piled on top. The cheese forms a thick, even layer that will melt and bubble during cooking. The cream may not cover the chops completely; that's fine. As the slow cooker heats, the cream will warm and blend with the mustard and honey. The cheese will begin to melt, creating a rich, creamy sauce. This is the point where you can see the makings of the delicious sauce.

Slow-Cook and Serve

7. 7Rest and Serve
   Turn off the slow cooker and let the pork chops rest in the sauce for 5 minutes. Then, using a slotted spoon, transfer the chops to a serving platter or plates. Spoon the sauce over the top and serve hot.
   Look for The chops are tender and the sauce is thick and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the chops rest for at least 3 minutes so the juices redistribute.

After 6 to 7 hours on low, the pork chops are fork-tender and the sauce is bubbling around the edges. The cheese has melted into the cream, forming a smooth, golden gratin sauce. The aroma of honey, mustard, and shallots fills the kitchen.

When you lift the lid, you'll see the sauce is slightly thickened and glossy. The pork chops are so tender they might fall apart when you try to lift them. Let them rest for a few minutes before serving to allow the sauce to settle.

Common mistakes

Avoid lifting the lid of the slow cooker during cooking, as this releases heat and extends the cooking time. Do not use low-fat or fat-free cream, as they may curdle or separate.

If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking. Be careful not to overcook the pork chops, as they can become dry and stringy if left for too long. Stick to the recommended cooking time for the best texture.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart with a fork. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the meat, but because of the long, slow cooking, they will likely be well above that.

Let the chops rest for at least 3 minutes before serving to allow the juices to redistribute. The sauce should be bubbling gently around the edges and thickened slightly. If the sauce seems too thin, you can remove the chops and simmer the sauce on the stovetop for a few minutes to reduce it.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest