Slow-Cooker Honey Dijon Pork Chops with Creamy Butter Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality whole-grain Dijon mustard with visible seeds. The seeds add a pleasant pop and a touch of heat.

If you prefer a smoother sauce, you can whisk the sauce before serving, but be careful not to break the pork. The honey should be runny and not crystallized for even distribution.

This recipe is forgiving—if you are short on time, you can cook on high for 2 1/2 to 3 hours, but low is recommended for maximum tenderness.

To thicken the sauce quickly, remove the pork and whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water; simmer for a few minutes. The sauce also freezes well, so consider making extra.

Variations

• Add Garlic and Herbs: Stir 2 minced garlic cloves and 1 teaspoon dried thyme into the sauce before cooking. The garlic will infuse the cream, and the thyme adds an earthy note that pairs beautifully with the honey and mustard.
• Use Bone-In Chops: Substitute bone-in pork chops for boneless. Increase the cooking time to 5 to 6 hours on low. The bone adds extra flavor and helps keep the meat moist, but be careful not to overcook.
• Make It Spicy: Add 1/2 teaspoon crushed red pepper flakes or a drizzle of hot sauce along with the mustard. The heat cuts through the richness of the cream and complements the sweetness of the honey.
• Swap in Chicken: Use boneless, skinless chicken thighs instead of pork chops. Cook on low for 3 to 4 hours, until the chicken reaches 165°F (74°C). The sauce works just as well with poultry.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of cream when reheating.

Freezer

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

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of chicken broth or cream if the sauce is too thick.

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen it if needed.

You can assemble the raw ingredients in the slow cooker insert the night before and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed. Alternatively, cook the full recipe, let it cool, and refrigerate for up to 3 days; reheat gently on the stovetop.

Serving ideas

Serve these pork chops over creamy mashed potatoes, which soak up the luscious sauce beautifully.

The video shows a side of whipped garlic mashed potatoes, but this dish also pairs well with buttered egg noodles, rice, or crusty bread for dipping. A simple green vegetable like roasted asparagus or green beans adds freshness.

For a complete meal, arrange the pork chops on a platter and spoon the sauce over the top. Garnish with a sprinkle of fresh thyme or chives if you have them, though the recipe is delicious without.

The sauce is rich, so a light salad with a vinaigrette makes a good contrast. Leftovers can be shredded and used in sandwiches or over polenta.

Frequently asked questions

Recipe card

Slow-Cooker Honey Dijon Pork Chops with Creamy Butter Sauce

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

Ingredients

• 4 boneless center-cut pork loin chops (about 1 1/2 lb total)
• 1/4 cup whole-grain Dijon mustard
• 3 tbsp honey
• 2 shallots, thinly sliced
• 4 tbsp salted butter, cut into pats
• 1/2 cup heavy whipping cream

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, mustard

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

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