Crockpot Parmesan Honey Dijon Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best texture, choose pork chops that are at least 1 inch thick. Thinner chops will cook faster but are more likely to dry out. If you have the time, consider searing the chops in a hot skillet for 2 minutes per side before adding them to the slow cooker — this adds a deeper flavor, but it is not necessary. The slow cooker does the heavy lifting, and the sauce is forgiving enough to cover any shortcuts.

The sauce is the real star, so do not be shy with it. Serve the pork chops with plenty of sauce spooned over the top, and let the sauce soak into your rice, mashed potatoes, or noodles.

If the sauce seems too thin at the end of cooking, leave the lid off for 15 minutes to let it reduce. If it is too thick, stir in a splash of chicken broth or water. Taste and adjust the seasoning with salt and pepper, though the Parmesan and Dijon add plenty of flavor.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the shallots in step 2. The mushrooms will release their liquid and add an earthy depth to the sauce.
• Spicy Kick: Add 1/2 tsp red pepper flakes or a minced jalapeño with the shallots for a subtle heat that complements the honey and Dijon.
• Use Chicken Thighs: Swap the pork chops for boneless, skinless chicken thighs and cook on LOW for 4-5 hours. The chicken will be just as tender and absorb the same creamy sauce.
• Garlic Lover's: Add 3 cloves of minced garlic along with the shallots. The garlic will mellow and sweeten as it slow-cooks, adding another layer of savory flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth when reheating to loosen it.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little chicken broth or water if the sauce needs thinning.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pork chops will continue to absorb the sauce, so they may become even more tender.

To reheat, place the desired portion in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. Alternatively, microwave in 30-second intervals, stirring between each, until heated through. The sauce may thicken as it cools; add a little liquid when reheating.

This recipe can be assembled ahead of time. Layer the raw pork chops, mustard, honey, shallots, cream cheese, and Parmesan in the slow cooker insert, then cover and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on LOW as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold. Do not leave the raw pork out at room temperature for more than 30 minutes before cooking.

Serving ideas

Serve these pork chops over fluffy white rice, buttery mashed potatoes, or egg noodles to soak up the luscious sauce. The sauce is rich and creamy, so a simple side of steamed green beans or a crisp green salad balances the meal. For a low-effort dinner, add a loaf of crusty bread for dipping into the leftover sauce. The dish is hearty enough to stand alone, but the sauce begs for something to sop it up.

Garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness, though it is optional. These pork chops are also delicious served with roasted vegetables, such as carrots or Brussels sprouts, which benefit from the extra sauce.

For a full spread, pair with a simple side of applesauce or a crisp slaw to cut through the richness. Leftovers make excellent sandwiches the next day — just pile the pork and sauce on a bun.

Frequently asked questions

Recipe card

Crockpot Parmesan Honey Dijon Pork Chops

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 4 thick-cut boneless pork loin chops
• 3 tbsp whole-grain Dijon mustard
• 1/4 cup honey
• 2 shallots, thinly sliced
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Place the thick-cut boneless pork loin chops in the bottom of the slow cooker in a single layer, overlapping slightly if needed. They do not need to be browned first; the slow cooker will do all the work.
2. Spoon the whole-grain Dijon mustard over the pork chops, then drizzle the honey evenly. Scatter the sliced shallots over the top, tucking some between the chops so they flavor the meat as they cook.
3. Place the block of softened cream cheese in the center of the slow cooker, directly on top of the pork chops. Sprinkle the freshly grated Parmesan over the cream cheese and the rest of the ingredients. Do not stir.
4. Cover the slow cooker with the lid and cook on LOW for 6 hours. Do not lift the lid during cooking; the trapped steam is what keeps the pork chops moist and tender.
5. After 6 hours, check the pork chops by inserting a fork into the thickest part. The meat should pull apart easily and show no pink. If not yet fork-tender, continue cooking in 30-minute increments until it is. Let it rest for 3 minutes before slicing.
6. Gently stir the sauce in the slow cooker to combine the melted cream cheese, Parmesan, honey, Dijon, and shallots into a smooth, velvety glaze. Be careful not to break up the pork chops too much.
7. Turn off the slow cooker and let the pork chops rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
8. Spoon the pork chops and a generous amount of the honey-Dijon Parmesan sauce over fluffy rice, mashed potatoes, or buttered noodles. The sauce is the star, so be generous.

Contains: milk, mustard

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

22 g

Fat

30 g

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