Creamy Parmesan Garlic Herb Ribeye Pork Chops Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and equipment. Pat the pork chops dry with paper towels and season them with salt and pepper. Halve the baby potatoes and smash the garlic cloves.

Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it in short bursts. Grate the Parmesan cheese if you haven't already. Make sure your slow cooker is clean and ready to use.

Instructions

Layer and Season

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. Season both sides with salt and pepper.
   Look for The chops should fit comfortably without overlapping too much.
   Tip Trim any excess fat if desired, but leave some for flavor and moisture.
2. 2Add Potatoes, Garlic, and Rosemary
   Scatter the halved baby Yukon Gold potatoes, smashed garlic cloves, and fresh rosemary sprigs over the pork chops.
   Look for The potatoes and garlic should be evenly distributed among the chops.
   Tip Smashed garlic releases more flavor than sliced; use the flat side of a knife to smash.

You'll have a neat layer of seasoned pork chops at the bottom of the slow cooker, with potatoes, garlic, and rosemary scattered over the top. The aromatics should be evenly distributed, and the seasoning should be visible on the meat. This is the foundation of the dish, so take a moment to ensure everything is arranged nicely.

Add Creamy Toppings and Cook

3. 3Add Cream Cheese and Parmesan
   Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the grated Parmesan evenly over the top.
   Look for The cream cheese will look like a big dollop; it will melt during cooking.
   Tip Soften the cream cheese beforehand so it melts more smoothly.
4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are tender and cooked through. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the kitchen will smell of garlic and herbs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady.

The cream cheese block sits in the center, surrounded by the potatoes and herbs, with Parmesan sprinkled over the top. As the slow cooker heats, you'll notice the cream cheese softening and beginning to melt.

The sauce will slowly become creamy and the kitchen will fill with the scent of garlic and rosemary. The mixture will be bubbling gently around the edges.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker. Let the pork chops rest in the sauce for at least 3 minutes before serving. Serve the pork chops and potatoes with the creamy sauce spooned over the top.
   Look for The sauce should be thick and velvety, coating the back of a spoon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker sauce, let it sit uncovered for 5 minutes before serving.

The pork chops are tender and the potatoes are fork-tender. The sauce is thick, velvety, and coats the spoon. The meat should be easily pierced with a fork, and the juices should run clear. Let the dish rest for a few minutes before serving so the sauce thickens slightly and the flavors meld.

Common mistakes

One common mistake is overcooking the pork chops, which can make them dry and tough. Even in a slow cooker, it's possible to go too long, so check the temperature at the minimum recommended time.

Another mistake is using pre-shredded Parmesan, which doesn't melt as smoothly. Also, avoid lifting the lid repeatedly during cooking, as this releases heat and extends the cooking time. Finally, don't skip resting the meat—it's essential for juiciness.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer inserted into the thickest part, avoiding the bone.

Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. The potatoes should be fork-tender, and the sauce should be thick and creamy. If the sauce seems too thin, let it sit uncovered for a few minutes to reduce.

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