Slow-Cooker Honey Dijon Pork Chops with Creamy Butter Sauce Step-by-step instructions

Before you start

Before you begin, pat the pork chops dry with paper towels and season lightly with salt and pepper if desired (the video does not show seasoning, but it is a common step).

Thinly slice the shallots and cut the butter into four pats. Have the mustard, honey, and cream measured and ready. No need to preheat the slow cooker—just add the ingredients directly to the insert.

Instructions

Layer and Season

1. 1Layer the Pork Chops
   Place the pork chops in a single layer in the bottom of a 6-quart slow cooker. They can overlap slightly if needed, but try to keep them as even as possible so they cook evenly.
   Look for The chops should cover the bottom of the insert in one layer.
   Tip If the chops are very thick, trim any excess fat so they fit snugly.
2. 2Add the Mustard, Honey, and Shallots
   Spoon the whole-grain Dijon mustard over the pork chops, then drizzle with honey. Scatter the sliced shallots evenly over the top, making sure some fall between the chops.
   Look for The mustard and honey will look streaky; that's fine.
   Tip Use a rubber spatula to scrape every bit of honey from the measuring spoon.

At the end of this phase, the pork chops are nestled in the slow cooker with mustard, honey, and shallots. The mustard and honey form a streaky pattern over the pale pink meat. The shallots are scattered, some resting between the chops. It looks rustic and promising. Before moving on, ensure the chops are in a single layer and the seasonings are evenly distributed.

Slow Cook

3. 3Dot with Butter and Pour Cream
   Place the butter pats on top of the pork chops and shallots. Pour the heavy cream evenly over everything. Do not stir—the layers will meld as they cook.
   Look for The cream should pool around the chops, not cover them completely.
   Tip For a richer sauce, you can add an extra splash of cream at the end.
4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork chops are fork-tender and the sauce is bubbling gently around the edges. Do not lift the lid during the first 3 hours. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling and the pork will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at 3 1/2 hours.
5. 5Check for Doneness
   Insert an instant-read thermometer into the thickest part of a pork chop; it should register at least 145°F (63°C). Let the pork rest in the sauce for at least 3 minutes before serving.
   Look for The thermometer should read 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The pork will continue to cook slightly as it rests.

After 4 to 5 hours, the kitchen fills with a sweet, savory aroma. The sauce is bubbling gently around the edges, and the pork chops are visibly tender—they yield easily when pressed with a spoon.

The shallots have softened into translucent bits, and the sauce has taken on a golden hue. The butter and cream have melded into a cohesive, glossy liquid. Check the temperature before proceeding.

Serve and Enjoy

6. 6Serve with Sauce
   Using a slotted spoon or tongs, transfer the pork chops to a serving platter or individual plates. Spoon the creamy honey-Dijon sauce over the top, making sure to include the soft shallots.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip If the sauce seems thin, let it simmer on the stovetop for a few minutes to reduce.

The pork chops are lifted from the slow cooker, glistening with sauce. When you spoon the sauce over them, it flows thickly and coats the meat. The shallots are soft and caramelized. The dish looks rich and comforting, with a glossy finish. The sauce should be thick enough to cling to the back of a spoon, and the pork should shred easily with a fork. Serve immediately.

Common mistakes

The most common mistake is overcooking, which makes the pork dry and stringy—stick to the lower end of the time range if your slow cooker runs hot. Another is lifting the lid too often, which lets heat escape and extends cooking time.

Avoid stirring the sauce vigorously, as the pork can break apart; instead, gently spoon sauce over the chops. Finally, do not substitute low-fat cream or milk, as they may curdle under long, gentle heat.

How to tell it’s done

The pork chops are done when they are fork-tender and the internal temperature reaches at least 145°F (63°C) in the thickest part. Insert an instant-read thermometer sideways into a chop to get an accurate reading without hitting bone.

The sauce should be bubbling gently and slightly thickened. Rest the meat for at least 3 minutes before serving to allow the juices to redistribute. If the sauce is too thin, remove the chops and simmer the sauce on the stovetop for a few minutes.

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