Slow Cooker Creamy Mustard Pork Chops Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the onions, you can quickly sauté them in a pan with a little butter before placing them in the slow cooker, although this is optional. This extra step adds a deeper, caramelized note to the base of the dish.

If you prefer a thicker sauce, you can remove the pork chops once cooked and whisk in a small amount of cornstarch slurry into the sauce while it is still in the slow cooker, then heat on high for a few minutes.

The choice of mustard is key to this recipe. Wholegrain mustard provides a pleasant texture and a milder, slightly sweet flavor compared to Dijon mustard. If you only have Dijon mustard, reduce the amount by half to prevent the sauce from becoming too sharp or acidic.

You can also add a splash of dry white wine or chicken broth to the cream mixture if you prefer a slightly thinner, more pourable sauce consistency that is excellent for serving over mashed potatoes.

Variations

• Mushroom Cream Pork: Add one cup of sliced cremini mushrooms during the first phase of cooking. The mushrooms will release their earthy flavor, complementing the mustard sauce and adding a hearty texture to the dish.
• Garlic Herb Pork: Add three cloves of minced garlic to the cream and mustard mixture. The garlic provides a pungent, aromatic punch that balances the richness of the cream and enhances the flavor of the pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce will likely separate upon thawing and reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave on medium power until heated through.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. Ensure the pork and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge. Properly stored, the dish will remain flavorful and safe to consume for up to three days. When reheating, it is best to do so gently to prevent the cream-based sauce from separating or the pork from becoming tough.

While this dish is best served fresh, you can prepare the base components ahead of time by slicing the onions and measuring the cream and mustard. Store these in separate containers in the refrigerator until you are ready to assemble the slow cooker. However, do not combine the raw pork with the sauce until you are ready to start the cooking process, as this ensures the best food safety and quality for the final meal.

Serving ideas

Serve these pork chops hot, with a generous spoonful of the creamy mustard sauce drizzled over the top. The sauce is the highlight of the dish, so consider pairing it with sides that can soak up the extra liquid.

Creamy mashed potatoes, roasted root vegetables, or steamed green beans are excellent choices that balance the richness of the mustard and cream sauce, creating a well-rounded and satisfying meal for your family or guests.

For a lighter serving option, consider pairing the pork with a fresh, crisp salad dressed with a simple vinaigrette to cut through the creaminess of the mustard sauce. Crusty bread is also a wonderful addition, perfect for mopping up every last bit of the sauce from the plate.

The presentation is simple yet elegant, making it suitable for both casual weeknight dinners and more relaxed weekend gatherings where you want to spend more time with guests than in the kitchen.

Frequently asked questions

Recipe card

Slow Cooker Creamy Mustard Pork Chops

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

Ingredients

• 4 pieces pork chops, bone-in
• 1 medium yellow onion, thinly sliced
• 1 tbsp herbes de Provence
• 1/2 cup heavy cream
• 2 tbsp wholegrain mustard

Instructions

1. Place the pork chops in a single layer at the bottom of the slow cooker. Arrange the sliced yellow onions evenly over the pork chops to create a flavorful base that will release moisture as they cook.
2. Sprinkle the herbes de Provence over the onions and pork. In a small bowl, whisk together the heavy cream and wholegrain mustard until well combined, then pour the mixture over the contents of the slow cooker. Ensure the sauce covers the pork evenly to allow for gentle braising.
3. Cover the slow cooker and cook on low for 4 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C). Once cooked, allow the pork to rest for at least 5 minutes before serving to ensure tenderness. Spoon the creamy sauce from the bottom of the cooker over the chops before plating.

Contains: milk, mustard

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

8 g

Fat

28 g

Fiber

1 g

Sugar

3 g

Sodium

450 mg

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