Slow Cooker Pimento Cheese Pork Chops Step-by-step instructions

Before you start

Before you start, make sure the pork chops are thawed if they were frozen. Pat them dry with paper towels and season lightly with salt and pepper if desired (though the cheese sauce is quite flavorful). Measure out the pimentos, shredded cheddar, and cream cheese cubes so everything is ready to layer.

If the cream cheese is very cold, let it sit at room temperature for 15 to 20 minutes to soften slightly, which helps it melt more evenly. Set your slow cooker on a stable countertop and have the lid handy.

Instructions

Layer the Ingredients

1. 1Layer the pork chops
   Place the boneless pork chops in the bottom of a slow cooker in a single layer, slightly overlapping if needed. They should fit snugly but not be stacked too high.
   Look for The chops cover the bottom of the slow cooker in one even layer.
   Tip If the chops are very thick, consider cutting them in half horizontally to ensure even cooking.
2. 2Scatter the pimentos
   Sprinkle the drained diced pimentos evenly over the pork chops, making sure they are distributed across the surface.
   Look for The red pimentos dot the pork chops with bright color.
   Tip Drain the pimentos well to avoid excess liquid in the sauce.
3. 3Shower with cheddar
   Evenly scatter the shredded sharp cheddar cheese over the pimentos and pork chops, covering them completely.
   Look for A thick, even layer of orange cheddar covers the chops.
   Tip Freshly shredded cheddar melts more smoothly than pre-shredded.
4. 4Tuck in the cream cheese
   Place the cubed cream cheese in the center of the slow cooker, pressing it gently into the cheese and pimentos. It will melt during cooking to create the sauce.
   Look for The cream cheese cubes sit nestled among the shredded cheddar.
   Tip Soften the cream cheese beforehand so it melts more evenly.

At the end of this phase, you'll see a colorful bed of pork chops topped with scattered red pimentos, a generous layer of shredded orange cheddar, and cubes of cream cheese nestled in the center.

The ingredients look inviting and ready to melt together. The slow cooker is filled but not overflowing. Check that everything is evenly distributed and that the cream cheese cubes are not piled in one spot, as this helps them melt uniformly.

Slow Cook to Perfection

5. 5Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork chops are tender and cooked through. The cheese will melt into a creamy sauce. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the pork chops are fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to maintain steady heat.
6. 6Check temperature
   Using an instant-read thermometer, check that the thickest part of a pork chop reaches 145°F (63°C). If not, continue cooking for 30 minutes and check again.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the pork rest for at least 3 minutes before serving to allow juices to redistribute.

After 4 to 5 hours on low, the kitchen will be filled with the rich, savory aroma of melted cheese and pork. The sauce is bubbling gently around the edges, and the pork chops are tender enough to flake with a fork. The cheese has fully melted into a creamy, orange sauce, and the pimentos are evenly dispersed. Use a thermometer to confirm the pork has reached 145°F (63°C) before proceeding.

Rest and Serve

7. 7Rest the pork
   Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes. This allows the juices to settle and the sauce to thicken slightly.
   Look for The sauce has slightly thickened and the pork looks moist.
   Tip The rest time is essential for tender, juicy meat.
8. 8Serve
   Using a slotted spoon or tongs, transfer the pork chops to plates or a serving platter. Spoon the creamy pimento cheese sauce over the top and serve hot.
   Look for The pork chops are smothered in a thick, creamy orange sauce.
   Tip Pair with crusty bread or rice to soak up the extra sauce.

After turning off the slow cooker and letting the pork rest, the sauce has thickened slightly and coats the pork chops beautifully. The meat is moist and juicy, and the sauce is smooth and creamy. Transfer the chops to plates and spoon the sauce generously over the top. The dish looks comforting and ready to serve, with the bright pimentos adding a festive touch.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Resist the urge—trust the slow cooker. Another is using pre-shredded cheese, which may not melt as smoothly due to anti-caking agents.

Also, avoid overcooking the pork, as it can become dry and stringy. Stick to the recommended cooking time and rely on a thermometer rather than guessing. Finally, don't skip the rest time; it's essential for keeping the meat juicy.

How to tell it’s done

The pork chops are done when they are fork-tender and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). The sauce should be thick, creamy, and bubbly, with the cheddar fully melted and blended with the cream cheese.

The pimentos will be dispersed throughout the sauce, adding color and a hint of sweetness. Let the pork rest for at least 3 minutes before serving to allow the juices to redistribute, ensuring moist, flavorful meat.

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