Slow Cooker Creamy Pepper Jack Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overcook the pork chops. Even on LOW, they can become dry if left too long.

Use a thermometer to check doneness and remove them from the slow cooker as soon as they reach 145°F (63°C). If you're not ready to serve, keep them on the 'warm' setting for up to 30 minutes.

To make the sauce extra creamy, stir in a splash of milk or heavy cream during the last 30 minutes of cooking.

You can also add a pinch of garlic powder or onion powder for more depth. If you prefer a spicier kick, use hot pepper jack or add a diced jalapeño along with the red pepper.

Variations

• Spicy Southwestern: Add 1 teaspoon of chili powder and a diced jalapeño along with the red pepper. Use pepper jack cheese and finish with a squeeze of lime juice before serving.
• Mushroom and Swiss: Replace the red pepper with sliced mushrooms and use Swiss cheese instead of pepper jack. Add a can of condensed cream of mushroom soup for the chicken soup.
• Herb and Garlic: Stir 1 teaspoon of dried thyme and 2 minced garlic cloves into the soup before spooning over the chops. Use Monterey Jack cheese instead of pepper jack for a milder flavor.
• Bacon and Cheddar: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the chops before adding the cheese. Use sharp cheddar instead of pepper jack and add a dash of smoked paprika.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth if the sauce has thickened.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen it.

This recipe can be assembled the night before: place the pork chops, peppers, cheese, and soup in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the pork chops with a generous spoonful of the creamy sauce over the top. The sauce is wonderful over mashed potatoes, rice, or egg noodles.

A side of steamed green beans or a simple green salad balances the richness. Crusty bread is perfect for sopping up every last bit of sauce.

For a low-effort meal, pair the chops with a bagged salad or roasted vegetables. The dish is hearty enough to stand alone, but the sauce begs for something to soak it up. Leftovers make excellent sandwiches the next day — just shred the pork and pile it on a bun with extra sauce.

Frequently asked questions

Recipe card

Slow Cooker Creamy Pepper Jack Pork Chops

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 4 boneless pork chops
• 1 red bell pepper, diced
• 1 1/2 cups shredded pepper jack cheese
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

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