Slow Cooker Pepper Jelly Cream Cheese Pork Chops Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the pork chops in a hot skillet for one minute per side before placing them in the slow cooker. This adds a layer of depth and color to the meat, though it is entirely optional.

If you choose to sear, ensure the skillet is very hot to prevent the meat from steaming instead of browning, and add the pork to the slow cooker immediately after.

If the sauce appears too thin after cooking, you can remove the pork chops and stir the sauce vigorously. If it still needs more body, whisk in a small amount of cornstarch mixed with cold water and let it cook on high for an additional 15 minutes.

This will help thicken the sauce to your preferred consistency, making it even more decadent when poured over the finished pork chops.

Variations

• Spicy Jalapeño Version: Replace the red bell pepper with diced fresh jalapeños for a significant increase in heat. Keep the seeds in for extra spice or remove them for a milder kick. This version pairs perfectly with the sweetness of the pepper jelly.
• Savory Herb Variation: Add a tablespoon of dried thyme or rosemary along with the garlic powder. These earthy herbs complement the pork perfectly and add a sophisticated depth to the creamy sauce without overpowering the sweetness of the jelly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 1 month in a sealed container; note that the sauce texture may change upon thawing.

Reheat

Reheat gently in a saucepan over low heat or in the microwave on medium power until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork and sauce are cooled to room temperature within 2 hours of cooking before placing them in the fridge.

When reheating, it is best to do so gently to prevent the cream cheese sauce from breaking or separating, which can happen if it is subjected to high, direct heat for too long.

While this dish is best served fresh, you can prepare the ingredients in the insert the night before and keep it in the refrigerator. In the morning, simply place the insert into the slow cooker base and start the cooking process. Do not add the cream cheese until you are ready to start the slow cooker to ensure the best texture and appearance of the final sauce.

Serving ideas

Serve these pork chops hot, with a generous ladle of the creamy pepper jelly sauce poured over the top. This dish pairs exceptionally well with a side of buttery mashed potatoes or roasted root vegetables, which help soak up the extra sauce.

A crisp side salad with a light vinaigrette can also provide a refreshing contrast to the richness of the creamy pork sauce.

For a more casual presentation, shred the pork chops once they are cooked and mix them directly with the sauce to create a rich, creamy pulled pork. This mixture can be served on toasted buns or over a bowl of cooked rice. Regardless of how you choose to serve it, ensure the pork is rested properly so it remains succulent and juicy for your guests to enjoy.

Frequently asked questions

Recipe card

Slow Cooker Pepper Jelly Cream Cheese Pork Chops

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 5

Ingredients

• 5 boneless pork chops
• 1 cup diced red bell pepper
• 1 tsp garlic powder
• 1/2 cup pepper jelly
• 8 oz cream cheese

Instructions

1. Place the raw boneless pork chops into the bottom of the slow cooker insert, fanning them out slightly to ensure even cooking. Scatter the diced red bell pepper over the pork, then sprinkle the garlic powder evenly across the top of the meat and peppers.
2. Spoon the pepper jelly over the pork and peppers. Place the block of cream cheese directly in the center of the slow cooker on top of the other ingredients. Cover with the lid and cook on low for 4 hours until the sauce is melted and creamy.
3. Check that the pork chops have reached an internal temperature of 145°F (63°C). Remove the pork chops carefully from the slow cooker and let them rest for at least 3 minutes before serving. Stir the remaining sauce in the slow cooker until smooth and pour over the plated pork.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

18 g

Fat

26 g

Fiber

0.5 g

Sugar

15 g

Sodium

350 mg

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