Easy Slow Cooker Honey Mustard Pork Steaks Tips, FAQ & printable recipe

Tips for success

To achieve a more intense flavor profile, you can sear the pork steaks in a hot skillet for a minute on each side before adding them to the slow cooker. While not strictly necessary, this step adds a layer of complexity through the Maillard reaction.

If you choose to do this, ensure the skillet is very hot and the pork is patted dry before searing to get a nice color without overcooking the interior of the meat.

If you find the sauce is too thin after the cooking is complete, you can remove the pork steaks and place the remaining liquid in a small saucepan over medium heat. Simmer the sauce for 5 to 10 minutes until it reaches your desired consistency.

This reduction concentrates the flavors of the honey and mustard, making it a perfect accompaniment to serve over the pork. Be sure to stir frequently to prevent the sugars in the honey from burning at the bottom of the pan.

Variations

• Spicy Honey Mustard: Add 1 tablespoon of crushed red pepper flakes or a teaspoon of cayenne pepper to the honey mustard sauce before pouring it over the pork. This variation adds a pleasant heat that balances the sweetness of the honey.
• Apple Cider Infusion: Replace a quarter cup of the honey mustard sauce with apple cider. The acidity and fruitiness of the apple cider work exceptionally well with pork and brighten the overall flavor of the finished dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Cool the pork completely within 2 hours before refrigerating.

Freezer

Freeze the cooked pork in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until the internal temperature reaches 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator. To maintain the best quality, consume the pork within 3 to 4 days. When transferring leftovers to the fridge, ensure they cool down within two hours to keep the food safe. If you have a large amount of sauce, store it in a separate container so it does not make the meat soggy over time.

You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. Simply remove it from the fridge about 30 minutes before you plan to start cooking to take the chill off the ceramic insert, which prevents it from cracking due to thermal shock.

This method is an excellent way to save time on busy mornings, allowing you to just plug in the slow cooker and go.

Serving ideas

Serve the honey mustard pork steaks warm, ideally with a side that can soak up the delicious sauce. Mashed potatoes, roasted root vegetables, or a simple green salad are excellent choices that complement the sweet and tangy profile of the dish. The sauce is the highlight, so make sure to spoon a generous amount over the pork and any side dishes on the plate for the best eating experience.

For a more complete meal, consider adding steamed green beans or asparagus to the plate. The freshness of the vegetables provides a nice contrast to the richness of the braised pork.

If you enjoy a bit of extra texture, a sprinkle of fresh chopped parsley or toasted nuts over the top can add a nice finish to the presentation. Ensure every plate is served with enough sauce to keep the meat moist while eating.

Frequently asked questions

Recipe card

Easy Slow Cooker Honey Mustard Pork Steaks

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in pork shoulder steaks
• 1 medium yellow onion, sliced into half-moons
• 1 tsp fresh thyme leaves
• 1 cup honey mustard sauce

Instructions

1. Place the bone-in pork shoulder steaks into the bottom of the slow cooker insert. Ensure they are arranged in an overlapping layer to fit evenly. Scatter the sliced yellow onions over the pork steaks. Sprinkle the fresh thyme leaves over the top of the onions and pork. Pour the honey mustard sauce evenly over the entire mixture, ensuring all pieces are well-coated.
2. Cover the slow cooker with its lid. Set the slow cooker to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Allow the pork to braise undisturbed, which helps the connective tissues break down and the honey mustard flavor to infuse into the meat. Do not lift the lid during the cooking process to maintain the internal temperature.
3. Check that the internal temperature of the thickest part of the pork steaks has reached at least 145°F (63°C). Once reached, turn off the slow cooker. Carefully remove the steaks from the insert and place them on a clean plate. Let the pork rest for at least 3 minutes before serving to ensure the juices redistribute throughout the meat for the best texture.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

0.5 g

Sugar

16 g

Sodium

650 mg

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