Creamy Dijon Tarragon Slow-Cooker Pork Chops

This slow-cooker recipe turns humble pork chops into a French-country dinner that feels special any night of the week. Seared chops simmer low and slow in a silky sauce of Dijon mustard, white wine, and cream, with fresh tarragon adding a subtle anise-like brightness.

The hands-on time is just 15 minutes—the rest is set-and-forget. Serve over buttered green beans and roasted potatoes for a complete, comforting meal.

Imagine coming home to the aroma of pork chops simmering in a creamy mustard sauce, infused with white wine and fresh tarragon. That's exactly what this slow-cooker recipe delivers. The pork is seared first for a deep golden crust, then slow-cooked on LOW until it's so tender it practically melts.

The sauce is rich yet bright, with Dijon mustard providing a gentle tang and tarragon adding a touch of elegance. It's a dump-and-go dinner that feels like a special occasion, but with minimal effort required.

Ingredients

Why this recipe works

The slow cooker works magic on boneless pork chops, turning them from lean and potentially dry to fork-tender and succulent. Cooking on LOW for 5.5 hours allows the collagen to break down, while the liquid keeps the meat moist.

The searing step before slow cooking adds a layer of flavor through the Maillard reaction, creating a rich, savory base for the sauce.

The sauce is a classic French combination of Dijon mustard, white wine, and cream. The mustard provides acidity and depth, the wine adds fruity complexity, and the cream rounds everything out into a velvety sauce that clings to the pork.

Tarragon, with its subtle anise flavor, is the perfect herbal finish, brightening the dish and making it taste unmistakably French.

Notes and substitutions

For the best results, choose boneless loin chops that are about 1 inch thick. They stay juicy during the long cooking time. If you prefer bone-in chops, they'll work too—just allow a little extra cooking time if they're thicker. The Dijon mustard can be smooth or whole-grain; whole-grain adds a pleasant texture to the sauce.

Dry white wine is essential for the sauce's flavor. Choose a Sauvignon Blanc or Pinot Grigio that you'd drink. If you prefer to avoid alcohol, substitute an equal amount of chicken broth. Fresh tarragon is strongly recommended—dried tarragon can be used in a pinch, but the flavor is less vibrant.

• Boneless loin pork chops: Bone-in pork chops (about 1 inch thick) work well; just trim excess fat and adjust cooking time slightly if thicker.
• Dry white wine: Use an equal amount of chicken broth or apple cider for a non-alcoholic version.
• Heavy cream: For a lighter sauce, use half-and-half, but note the sauce will be less thick and rich.
• Fresh tarragon: If fresh tarragon isn't available, use 1 teaspoon dried tarragon stirred in with the cream.

Equipment

• 6-quart slow cooker
• Large skillet
• Tongs
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Wooden spoon