Crockpot Sour Cream Honey Dijon Pork Chops Tips, FAQ & printable recipe

Tips for success

For the most tender result, use boneless pork chops that are at least 1 inch thick.

If you prefer a deeper flavor, sear the pork chops in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This adds a caramelized crust that enhances the overall taste.

To thicken the sauce further, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking.

This creates a thicker, more gravy-like consistency. For a brighter flavor, add a squeeze of lemon juice just before serving.

Variations

• Creamy Mushroom Pork Chops: Add 8 oz sliced mushrooms to the slow cooker along with the shallots. The mushrooms will release moisture and add an earthy flavor to the sauce. Use a savory mushroom gravy instead of regular pan gravy for a deeper taste.
• Apple Cider Pork Chops: Replace the honey with apple cider and add a pinch of cinnamon. Use apple cider instead of water in the gravy. This variation adds a subtle fruity sweetness that pairs well with the mustard and sour cream.
• Spicy Honey Dijon Pork Chops: Add 1 teaspoon of crushed red pepper flakes or a dash of hot sauce to the sauce mixture. The heat balances the sweetness of the honey and the tang of the mustard, giving the dish a kick.
• Herb-Roasted Pork Chops: Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the other ingredients. The herbs infuse the sauce with aromatic flavor. Garnish with fresh herbs before serving for extra brightness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water if the sauce has thickened.

Freezer

Freeze leftover pork chops and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until warmed through.

This recipe can be assembled the night before: place the pork chops in the slow cooker insert, top with the mustard, honey, shallots, sour cream, and gravy, then cover and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time.

Serving ideas

Serve the pork chops and sauce over warm buttered egg noodles, mashed potatoes, or steamed rice to soak up the delicious gravy. A side of roasted green beans or a crisp green salad adds freshness and balances the richness of the dish.

Garnish with chopped fresh parsley or chives for a pop of color and a hint of freshness, if desired. The creamy sauce also pairs well with crusty bread for dipping. This dish is hearty enough to be a complete meal on its own.

Frequently asked questions

Recipe card

Crockpot Sour Cream Honey Dijon Pork Chops

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 boneless center-cut pork loin chops, thick-cut
• 3 tbsp whole-grain Dijon mustard
• 2 tbsp honey
• 2 shallots, thinly sliced
• 1/2 cup sour cream
• 1 cup savory pan gravy

Instructions

1. 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.
2. 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.
3. Scatter the sliced shallots over the pork chops, distributing them evenly. They will soften and sweeten as they cook.
4. 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.
5. 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.
6. 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.
7. Serve the pork chops and sauce over warm buttered egg noodles or your favorite side. Spoon extra sauce over the top.

Contains: milk, mustard

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

15 g

Fat

28 g

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