Slow Cooker Creamy Pepper Jack Pork Chops Step-by-step instructions

Before you start

Before starting, pat the pork chops dry with paper towels if needed. Dice the red bell pepper into small, even pieces so they soften at the same rate.

Shred the pepper jack cheese if not already shredded. Have the condensed soup can opened and ready. No need to preheat the slow cooker; it will heat gradually as it cooks.

Instructions

Layer and forget

1. 1Assemble the slow cooker
   Place the pork chops in the bottom of a 4-quart or larger slow cooker, arranging them in a single layer. Scatter the diced red bell pepper over the chops, then sprinkle the shredded pepper jack cheese evenly on top. Spoon the condensed cream of chicken soup over the cheese, covering as much surface as possible.
   Look for The chops should be mostly covered with peppers, cheese, and soup.
   Tip No need to stir; the layers will meld as they cook.

At the end of this phase, the slow cooker will hold a neat layer of pork chops topped with bright red peppers, shredded cheese, and a thick blanket of soup.

The ingredients will look separate but will meld as they cook. Everything is in place; no stirring needed.

Low and slow

2. 2Cook low and slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork chops are fork-tender and the sauce is bubbling. The internal temperature of the thickest chop should read at least 145°F (63°C) on an instant-read thermometer. Let the chops rest for at least 3 minutes before serving.
   Look for The sauce will be thickened and the pork will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking times vary; check for doneness at the lower end of the range.

After 4 to 5 hours, the kitchen will smell of melted cheese and savory pork. The sauce will be bubbling gently around the edges, and the chops will be fork-tender. The cheese will have melted into the soup, creating a creamy, cohesive sauce.

Serve and enjoy

3. 3Serve
   Transfer the pork chops to a serving platter or individual plates. Spoon the creamy pepper jack sauce and peppers over the top. Serve hot, with your favorite sides.
   Look for The sauce should be creamy and coat the back of a spoon.
   Tip Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.

When you lift the lid, you'll see a creamy, golden sauce with soft red pepper pieces and tender pork chops. The sauce should coat the back of a spoon. Serve immediately, spooning extra sauce over each chop.

Common mistakes

Avoid opening the slow cooker lid frequently, as this releases heat and extends cooking time. If the sauce seems too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to reduce.

Do not use frozen pork chops without thawing first, as they will cook unevenly. Make sure the chops are not overlapping too much; if necessary, use a larger slow cooker or cut the chops in half.

How to tell it’s done

The pork chops are done when they are fork-tender and the internal temperature reaches at least 145°F (63°C) in the thickest part. The sauce should be bubbling and slightly thickened.

If the chops are cooked longer than 5 hours on LOW, they may become overdone and dry; check at the 4-hour mark. Let the chops 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