Creamy Dijon Tarragon Slow-Cooker Pork Chops Step-by-step instructions

Before you start

Before you start, pat the pork chops dry and season them with salt and pepper. Have all your ingredients measured and ready. The slow cooker should be clean and ready to use.

If you're planning to serve with sides, prepare them ahead of time—buttered haricots verts and roasted fingerling potatoes are classic choices that complement the creamy mustard sauce.

Instructions

Sear and Layer

1. 1Sear the Pork Chops
   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat a large skillet over medium-high heat and sear the chops for 2–3 minutes per side until golden brown. Transfer to the slow cooker.
   Look for The chops should have a deep golden crust but still be slightly pink in the center.
   Tip Do not overcrowd the skillet; sear in batches if needed to get a good crust.
2. 2Layer the Aromatics
   Scatter the sliced shallot over the pork chops in the slow cooker, tucking some between the chops.
   Look for The shallot will soften and perfume the sauce as it cooks.
   Tip Cut the shallot into thin rings so it melts into the sauce.

After searing, the pork chops should have a golden-brown crust on both sides. The shallots are scattered over the meat, and the wine-broth-mustard mixture is poured in. The liquid should be fragrant with wine and mustard, and the slow cooker is ready to go.

Slow-Cook

3. 3Add the Cooking Liquid
   In a small bowl or measuring cup, whisk together the white wine, chicken broth, and Dijon mustard. Pour the mixture over the pork chops and shallots.
   Look for The liquid should nearly cover the chops; if not, add a splash more broth.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
4. 4Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 5.5 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The pork should be very tender and the sauce slightly reduced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking to keep the heat steady.

During the 5.5-hour slow cook, the kitchen fills with a savory aroma. The sauce will reduce slightly, and the pork will become incredibly tender.

When you lift the lid, the meat should easily pull apart with a fork, and the sauce should be slightly thickened.

Finish and Serve

5. 5Finish with Cream and Tarragon
   After cooking, gently stir in the heavy cream and chopped fresh tarragon. Let the sauce warm through for 5–10 minutes on the warm setting.
   Look for The sauce will turn a pale golden color and smell richly of tarragon.
   Tip Stir gently to avoid breaking up the pork chops too much.
6. 6Serve and Spoon Sauce Over
   Spoon the creamy Dijon sauce over the pork chops and serve hot, with extra sauce ladled on top.
   Look for The sauce should coat the back of a spoon.
   Tip Pair with buttered haricots verts and roasted fingerling potatoes as shown.

After stirring in the cream and tarragon, the sauce turns a pale golden color and becomes velvety smooth. The tarragon's fragrance is unmistakable. Spoon the sauce over the pork chops, and serve immediately with your chosen sides.

Common mistakes

One common mistake is skipping the searing step—it adds essential flavor. Another is lifting the lid during cooking, which releases heat and extends cooking time.

Also, resist the urge to stir the pork chops too much; they are tender and can break apart. Finally, don't add the cream at the beginning—it can curdle with the wine and acid. Always stir it in at the end.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the meat.

After slow cooking, the meat will be well above this, and the texture will be very tender. If the chops are still slightly firm, continue cooking on LOW for another 30 minutes and check again.

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