Slow Cooker Dijon Mustard Pork Cheeks with Pearl Onions Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork cheeks in a hot skillet with a small amount of oil until browned on all sides before placing them into the slow cooker.

This extra step adds a complex, caramelized note to the sauce that develops through the Maillard reaction. If you choose to do this, ensure the skillet is deglazed with a splash of the veal stock to capture all the browned bits before adding them to the slow cooker.

If you find the sauce needs more body after cooking, you can remove the pork and onions and transfer the liquid to a small saucepan. Simmer over medium-high heat for 5 to 10 minutes until it reduces to your desired consistency.

This also allows you to adjust the seasoning with salt or pepper if needed. Be careful not to over-reduce, as the mustard can become overly salty if the liquid evaporates too much.

Variations

• Creamy Mustard Pork: Stir in 1/4 cup of heavy cream into the sauce after the pork is finished cooking. Allow it to simmer for 5 minutes until the sauce becomes silky and pale.
• Herb-Infused Pork: Add a bundle of fresh thyme and a bay leaf to the slow cooker along with the tarragon for a more earthy, aromatic flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool leftovers within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat until warmed through, adding a splash of water or stock if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator. The meat will continue to absorb the flavors of the sauce, often tasting even better the next day.

Ensure the container is sealed tightly to prevent the sauce from drying out or absorbing other odors from the fridge. Properly stored, the dish will remain at its peak quality for up to three days when kept chilled at a consistent temperature.

This dish is perfect for making ahead, as it benefits from the flavors sitting and melding. You can prepare the entire recipe up to two days in advance and keep it in the refrigerator. When ready to serve, gently reheat the pork and sauce on the stovetop or in the slow cooker on a low setting. This makes it an excellent choice for a stress-free dinner when you are expecting guests or have a busy schedule.

Serving ideas

Serve the pork cheeks in wide, shallow bowls to showcase the glossy sauce. Accompany the dish with simple sides that can soak up the flavorful reduction, such as creamy mashed potatoes, buttery egg noodles, or crusty sourdough bread.

A side of steamed green beans or roasted carrots provides a nice color contrast and a fresh, slightly sweet element that balances the savory, mustard-forward profile of the pork.

Garnish the dish with a sprinkle of fresh tarragon or finely chopped parsley just before serving to add a pop of color and a fresh herbal note. A small dollop of crème fraîche or a light drizzle of high-quality olive oil can also add a final touch of richness. Ensure the plates are warmed before serving to keep the sauce at the perfect consistency while the meal is being enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Dijon Mustard Pork Cheeks with Pearl Onions

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb pork cheeks, trimmed
• 1/2 cup Dijon mustard
• 1 cup peeled pearl onions
• 1 tsp dried tarragon
• 1 cup veal stock

Instructions

1. Coat the pork cheeks thoroughly in the Dijon mustard using a mixing bowl or by brushing them directly. Place the mustard-coated pork cheeks into the bottom of the slow cooker insert, ensuring they are evenly distributed.
2. Scatter the peeled pearl onions over the pork cheeks in the slow cooker. Sprinkle the dried tarragon evenly over the top of the onions and meat. Pour the veal stock carefully into the slow cooker, avoiding the sides to keep the edges clean.
3. Cover the slow cooker and cook on low for 8 hours or until the meat is fork-tender. Once cooked, ensure the internal temperature of the pork reaches at least 145°F (63°C). Let the meat rest for 5 minutes before serving to allow the juices to redistribute for the best texture.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

8 g

Fat

28 g

Fiber

1 g

Sugar

3 g

Sodium

680 mg

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