Slow-Cooker Parmesan French Onion Ribeye Pork Chops Step-by-step instructions

Before you start

Before starting, pat the pork chops dry with paper towels. Thinly slice the onions—about 1/4-inch thick—so they soften evenly. Measure the broth and have the thyme sprigs ready.

Soften the cream cheese by leaving it at room temperature for 30 minutes, or microwave it in 10-second bursts until just soft. Grate the Parmesan fresh. Set out the slow cooker and have all ingredients within reach.

Instructions

Layer and Set

1. 1Layer the Pork and Onions
   Place the bone-in ribeye pork chops in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced Vidalia onions over the chops, then add the fresh thyme sprigs. Pour the beef broth around the edges, being careful not to rinse the seasonings off the meat.
   Look for The chops should be nestled among the onions, with thyme sprigs tucked in.
   Tip If the chops are large, overlap them slightly; they will shrink as they cook.
2. 2Add the Cream Cheese and Parmesan
   Place the block of softened cream cheese in the center of the slow cooker, on top of the onions and chops. Sprinkle the grated Parmesan evenly over everything. Do not stir; the cream cheese will melt and create a sauce as it cooks.
   Look for The cream cheese sits like a soft pat, and the Parmesan dusts the top.
   Tip Softened cream cheese blends more smoothly, but cold works too.

At the end of this phase, the slow cooker contains raw pork chops, onions, broth, thyme, cream cheese, and Parmesan. The cream cheese sits in the center, and the Parmesan is scattered over the top. The broth is visible around the edges. Everything is ready for the slow cooker to work its magic.

Slow-Cook to Tender

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The sauce will be bubbling and the onions soft. Let it rest for 3 minutes before slicing.
   Look for The sauce is gently bubbling, and the kitchen smells like French onion soup.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking; each peek adds 20 minutes.
4. 4Rest the Pork
   Turn off the slow cooker. Remove the pork chops to a platter and let them rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
   Look for The chops rest, glistening with sauce.
   Tip While the meat rests, stir the sauce to combine the melted cream cheese.

After hours of gentle cooking, the pork is fork-tender and the sauce is bubbling. The onions have softened and turned golden, the cream cheese has melted into the broth, and the aroma is rich and savory.

The internal temperature of the pork should read 145°F (63°C). The sauce is thickened and coats a spoon.

Finish and Serve

5. 5Finish the Sauce
   Stir the sauce in the slow cooker until the cream cheese is fully melted and the sauce is smooth and velvety. Discard the thyme sprigs. Season with salt and pepper to taste.
   Look for The sauce is thick and glossy, with ribbons of onion.
   Tip If the sauce seems thin, cook uncovered on high for 15 minutes.
6. 6Serve
   Spoon the sauce and onions over the pork chops. Serve hot, over rice, mashed potatoes, or with crusty bread to soak up every drop.
   Look for Each plate gets a generous ladle of sauce.
   Tip For a prettier plate, spoon the onions on top of the chops.

The sauce is smooth, velvety, and full of caramelized onion ribbons. The pork chops rest on a platter, glistening with sauce. When spooned over the meat, the sauce clings beautifully. The dish is ready to serve, with a final sprinkle of fresh thyme if desired.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is using boneless chops, which can dry out if cooked too long.

Avoid stirring the cream cheese in too early; let it melt naturally. Also, don't skip resting the meat—this step keeps the juices in the chops. Finally, be patient: low and slow is the key to tender pork.

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 without touching bone. The meat should be fork-tender and easily pull apart, but not dry.

The sauce should be bubbling and thickened, and the onions translucent and soft. If the chops are not yet tender, continue cooking in 30-minute increments until they are.

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