Crockpot Sour Cream Honey Dijon Pork Chops Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them ready. Pat the pork chops dry with paper towels. Slice the shallots thinly.

If you plan to serve the dish with noodles, cook them according to package directions just before serving. The slow cooker should be clean and ready to use.

Instructions

Layer and Top

1. 1Layer the Pork Chops
   Place the pork chops in a single layer in the bottom of the slow cooker. They can overlap slightly if needed, but try to keep them even for consistent cooking.
   Look for The chops should cover the bottom of the insert.
   Tip Pat the chops dry with paper towels before adding for better browning if you choose to sear them first.
2. 2Add the Mustard and Honey
   Spoon the whole-grain Dijon mustard over the pork chops, then drizzle with honey. Spread the mustard and honey over the meat with a spoon or spatula to coat the tops.
   Look for The chops should be lightly coated with mustard and honey.
   Tip Use a silicone brush to spread the mixture evenly if you have one.
3. 3Scatter the Shallots
   Scatter the sliced shallots over the pork chops, distributing them evenly. They will soften and sweeten as they cook.
   Look for The shallots should cover the surface of the chops.
   Tip Shallots can be substituted with a small onion, sliced thinly.
4. 4Top with Sour Cream and Gravy
   Dollop the sour cream over the top of the pork chops, then pour the savory pan gravy over everything. Do not stir; the layers will meld during cooking.
   Look for The sour cream and gravy should cover the pork chops and shallots.
   Tip If you don't have pan gravy, use chicken broth mixed with a little cornstarch.

The pork chops are nestled in the slow cooker, topped with mustard, honey, shallots, sour cream, and gravy.

The ingredients are not stirred, creating distinct layers that will meld during cooking. The raw sauce looks creamy and glossy with visible mustard seeds and shallot slices.

Slow Cook and Rest

5. 5Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and cooked through. The internal temperature should reach 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Rest the Pork Chops
   When the pork chops are done, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This helps the juices redistribute.
   Look for The sauce will thicken slightly as it rests.
   Tip Resting is essential for tender, juicy pork chops.

After 6-7 hours on low, the sauce is bubbling gently around the edges, and the pork chops are fork-tender. The aroma is rich and savory with a hint of honey. The internal temperature reads 145°F (63°C), and the meat rests in the sauce for a few minutes before serving.

Serve

7. 7Serve with Noodles
   Serve the pork chops and sauce over warm buttered egg noodles or your favorite side. Spoon extra sauce over the top.
   Look for The sauce should be creamy and glossy.
   Tip Mashed potatoes or rice also work well to soak up the sauce.

The pork chops are plated over buttered noodles, with the creamy honey-Dijon sauce spooned generously over the top. The sauce is silky and glossy, coating the meat and noodles beautifully. The dish looks and smells like a comforting, hearty meal.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends cooking time. Do not use thin pork chops, as they will overcook and become dry.

If the sauce seems too thin at the end, let it cook uncovered for 15-20 minutes to reduce. Be careful not to add too much salt, as the gravy may already be seasoned.

How to tell it’s done

The pork chops are done when they are fork-tender and the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer.

The sauce should be bubbling and slightly thickened. Let the chops rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

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