Dinner · Part 3 of 3: Tips & recipe card

Creamy Dijon Tarragon Slow-Cooker Pork Chops Tips, FAQ & printable recipe

Name: Creamy Dijon Tarragon Slow-Cooker Pork Chops
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Cuisine: French
Ingredients: 4 boneless loin pork chops (about 1 1/2 lb total); 1 large shallot, thinly sliced; 1/2 cup dry white wine; 1/2 cup chicken broth; 3 tbsp Dijon mustard; 1/2 cup heavy cream; 2 tbsp chopped fresh tarragon; Salt, to taste; Freshly ground black pepper, to taste

By Clara Weller · Oct 16, 2026

Close up of creamy Dijon mustard and tarragon pork chops in a slow cooker with steam rising.

Prep: 15 min
Cook: 5 h 30 min
Total: 5 h 45 min
Serves: 4

Tips for success

For the most flavorful sauce, use a good-quality Dijon mustard—it makes a difference. If you prefer a smoother sauce, use smooth Dijon; if you like texture, whole-grain works beautifully.

The tarragon should be added at the very end to preserve its delicate flavor; cooking it too long can make it bitter.

To thicken the sauce further, you can remove the pork chops after cooking and simmer the sauce on the stovetop for a few minutes.

Or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, and cook until thickened. Be careful not to over-thicken; the sauce should be pourable, not pasty.

Variations

Mushroom Dijon: 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.
Herb Swap: If tarragon isn't available, substitute 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme. The flavor will be more savory but still delicious.
Spicy Kick: Add 1/2 teaspoon red pepper flakes along with the Dijon mustard for a subtle heat. This pairs well with the cream and wine.
Cider Twist: Replace the white wine with 1/2 cup apple cider. The sweetness of the cider complements the mustard and tarragon, creating a slightly different but equally tasty sauce.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of broth when reheating.
Freezer: Freeze the cooked pork chops and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Reheat: Reheat in a covered skillet over medium-low heat, or in the microwave in 30-second bursts, stirring occasionally, until warmed through.

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled; reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it if needed.

You can sear the pork chops and prepare the sauce mixture up to a day ahead. Keep them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and proceed with the recipe. This makes the dish even more convenient for busy days.

Serving ideas

Serve the pork chops with buttered haricots verts and roasted fingerling potatoes, as shown in the video.

The green beans add a fresh crunch, and the potatoes soak up the creamy sauce beautifully. A side of crusty bread is also perfect for sopping up every last drop.

For a complete French-inspired meal, pair with a glass of the same white wine used in the sauce. The dish also works well over egg noodles or mashed potatoes. Garnish with extra fresh tarragon leaves for a pop of color and flavor.

Frequently asked questions

Why are the pork chops dry after slow cooking?

Dry pork chops usually result from overcooking or using a lean cut. This recipe uses boneless loin chops and cooks on LOW for 5.5 hours, which should keep them moist. If the chops are still dry, try adding a little more broth or wine, and check the temperature early—they should reach 145°F (63°C) but not exceed 160°F (71°C).

Can this recipe be made in an Instant Pot?

Yes, you can adapt it: sear the chops in the Instant Pot using the sauté function, then add the shallots, wine, broth, and mustard. Cook on high pressure for 8 minutes with a natural release for 10 minutes. Remove the chops, stir in the cream and tarragon, and use the sauté function to simmer the sauce until thickened.

What can be used instead of heavy cream?

Half-and-half or a mixture of milk and a little butter can replace heavy cream, though the sauce will be less rich. For a dairy-free option, use full-fat coconut milk, but keep in mind it will add a slight coconut flavor.

Can the sauce be thickened if it's too thin?

Yes, after removing the pork chops, simmer the sauce on the stovetop over medium heat until it reduces and thickens. Alternatively, whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and cook until thickened.

What sides go well with these pork chops?

Buttered green beans and roasted fingerling potatoes are classic, as shown in the video. Mashed potatoes, egg noodles, or a simple green salad also work. Crusty bread is great for soaking up the creamy sauce.

Recipe card

Creamy Dijon Tarragon Slow-Cooker Pork Chops

Prep 15 minCook 5 h 30 minTotal 5 h 45 minServes 4

Ingredients

4 boneless loin pork chops (about 1 1/2 lb total)
1 large shallot, thinly sliced
1/2 cup dry white wine
1/2 cup chicken broth
3 tbsp Dijon mustard
1/2 cup heavy cream
2 tbsp chopped fresh tarragon
Salt, to taste
Freshly ground black pepper, to taste

Instructions

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.
Scatter the sliced shallot over the pork chops in the slow cooker, tucking some between the chops.
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.
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.
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.
Spoon the creamy Dijon sauce over the pork chops and serve hot, with extra sauce ladled on top.

Contains: milk, mustard, sulfites

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 6 g
Fat: 32 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.