Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Pimento Cheese Pork Chops Tips, FAQ & printable recipe

Name: Slow Cooker Pimento Cheese Pork Chops
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Southern
Ingredients: 1 1/2 lb boneless pork chops; 1/2 cup diced pimentos, drained; 2 cups shredded sharp cheddar cheese; 8 oz cream cheese, softened and cut into cubes

By Clara Weller · Oct 11, 2026

A close-up of tender pork chops smothered in a rich, orange pimento cheese sauce served on a white plate.

Prep: 5 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Includes 5 min resting

Tips for success

For the creamiest sauce, use full-fat cream cheese and freshly shredded cheddar. Cut the cream cheese into small cubes so it melts more quickly and evenly.

If you prefer a smoother sauce, you can whisk the sauce gently before serving to blend any lumps. For a richer flavor, consider adding a splash of heavy cream during the last 30 minutes of cooking, though this is optional.

This recipe is incredibly versatile. You can swap the pork chops for chicken breasts or thighs, adjusting the cooking time accordingly. To add a little heat, sprinkle in some cayenne pepper or a few dashes of hot sauce along with the pimentos.

For a smoky twist, use smoked cheddar or add a pinch of smoked paprika. Serve the pork chops with rice, pasta, or crusty bread to soak up every bit of the delicious sauce.

Variations

Spicy Pimento Cheese Pork Chops: Add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce along with the pimentos. For extra heat, use pepper jack cheese instead of cheddar. The spice complements the creamy sauce beautifully.
Smoky Bacon Pimento Cheese Pork Chops: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the top before serving. The smoky flavor adds depth to the cheesy sauce. You can also substitute smoked cheddar for the sharp cheddar.
Chicken Pimento Cheese: Replace the pork chops with boneless, skinless chicken breasts or thighs. Cook on low for 2 to 3 hours, or until the chicken reaches 165°F (74°C). The creamy sauce works just as well with chicken.
Veggie Pimento Cheese: For a meatless version, use thick slices of cauliflower or portobello mushrooms in place of the pork. Cook on low for 2 to 3 hours, until the vegetables are tender. The sauce is delicious over roasted vegetables or grains.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of milk when reheating.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheat: Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of broth or milk if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of milk or chicken broth to loosen it to the desired consistency. Reheat gently in the microwave or on the stovetop over low heat until warmed through, being careful not to boil the sauce as it may separate.

You can assemble the entire dish the night before: place the pork chops in the slow cooker insert, top with pimentos, cheddar, and cream cheese, then cover and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold. This is a great time-saver for busy mornings.

Serving ideas

Spoon the creamy pimento cheese pork chops over a bed of fluffy white rice or buttered egg noodles to catch every bit of the sauce. Mashed potatoes are another excellent companion, as the sauce acts like a rich gravy. Add a simple green salad or steamed broccoli on the side to balance the richness, and serve with crusty bread for sopping up the extra sauce.

For a true Southern spread, serve these pork chops alongside collard greens, cornbread, or mac and cheese. The creamy, cheesy sauce pairs well with the slight tang of pickles or a spoonful of chowchow.

If you have leftovers, shred the pork and use it as a filling for sandwiches or tacos—the sauce makes an incredible spread. Garnish with fresh parsley or chives for a pop of color, if desired.

Frequently asked questions

Can this recipe be made with bone-in pork chops?

Yes, bone-in pork chops work well. They may take slightly longer to cook, so check for doneness at the 4-hour mark and continue cooking if needed. The bones add extra flavor to the sauce.

Why does the sauce sometimes curdle or separate?

Curdling can happen if the heat is too high or if the dairy is very cold. Use full-fat cream cheese and shred your own cheddar. Cook on low rather than high, and avoid stirring too vigorously. If the sauce separates, whisk in a splash of warm milk to bring it back together.

Can this be made ahead and reheated?

Absolutely. Assemble the dish the night before and refrigerate the insert, then cook the next day. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

What can be used instead of pimentos?

Roasted red peppers, finely chopped, are the best substitute. You can also use a small amount of jarred red pepper strips. The pimentos add color and a mild sweetness, so any sweet red pepper will work.

Is it necessary to brown the pork chops first?

No, browning is not necessary for this recipe. The slow cooker method keeps the pork moist and tender without searing. If you prefer the flavor of browning, you can sear the chops in a skillet before adding them to the slow cooker, but it's optional.

Recipe card

Slow Cooker Pimento Cheese Pork Chops

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

Ingredients

1 1/2 lb boneless pork chops
1/2 cup diced pimentos, drained
2 cups shredded sharp cheddar cheese
8 oz cream cheese, softened and cut into cubes

Instructions

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.
Sprinkle the drained diced pimentos evenly over the pork chops, making sure they are distributed across the surface.
Evenly scatter the shredded sharp cheddar cheese over the pimentos and pork chops, covering them completely.
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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 680
Protein: 38 g
Carbohydrates: 3 g
Fat: 56 g

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

Next recipe

A high-angle shot of skinless bone-in turkey thighs, baby potatoes, and lemon slices in a slow cooker.

Dinner · 5 h 15 min

Crockpot Greek Lemon Turkey Thighs for Easy Weeknight Dinners

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.