Crock Pot Mustard Pork Chops and Potatoes – Easy crock pot dinner with juicy pork chops and tender potatoes prepared in a delicious mustard sauce.
Happy Monday!! I hope this week will find you well and happy, and eating as many mustard pork chops as your heart desires!
Soooo. Did Adele clean house last night at the Grammys? I hope! I didn’t get to watch it because I was trying to catch up on family things. I was in Vegas last week for work and I kinda missed out on making Valentine’s Day boxes (YES!! because I am sooo not crafty), and I was also MIA for my daughter’s Student of the Month Breakfast. I know, that’s just awful! I’ll make it up to her. Hopefully she will make Student of the Month again… she’s only in 2nd grade, so I think we have time? 😨 Fingers crossed.
If you’ve ever wanted to fall face first into a pile of dinner… judging by the photo above, today should be the day, don’t you think?
Before I left for my trip last week, I put this entire uncooked pork dinner in a freezer bag for them because we loved it the first time I made it, and I guess this time, it was 5 stars all around, again. YAY for me, but time for some truth. Lemme tell you that this is so much better than the one time when I prepared these mustard pork chops and THEN froze them… ewww. Don’t do that. I mean, it’s nothing that a kick of brown mustard couldn’t fix, but still. Cooked-frozen-thawed-chops just aren’t mah thang.
I feel like this is such a classic, simple meal, but I couldn’t go without sharing because the flavors are so spot on. The main ingredients include:
- pork chops
- and apple sauce
nah…just kidding. No apple sauce included, but I can’t say the words “pork chops” without wanting to say “and applesauce” right after that. You, too, right? 😘
Now, say hello to browned pork chops sittin’ pretty on top of potatoes, waiting for a shower of mustard and wine and olive oil. Swoon!
When all of that cooks up together, it becomes a super satisfying and comforting dinner.
Sidebar: The potatoes I use are really small, barely a 2-inch diameter. IF you can’t find small ones, please cut up the potatoes in half, or even quartered because they won’t cook through.
ok. that’s all. buh bye!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1.5 to 2 pounds small colored potatoes , halved
- 2 onions , cut in fourths
- salt and fresh ground pepper , to taste
- 1 tablespoon olive oil , divided
- 4 to 6 boneless pork chops
- 1/4 cup olive oil
- 1/4 cup white wine
- 2 tablespoons spicy brown mustard
- 2 garlic cloves , minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- additional mustard , for serving (optional)
- fresh chopped parsley , for garnish (optional)
Arrange potatoes and onions on the bottom of your slow cooker.
Season with salt and pepper and add 1/2 tablespoon olive oil; stir to combine. Set aside.
Heat half tablespoon olive oil in a nonstick skillet over medium-high heat.
Season pork chops with salt and pepper and add to skillet; sear until just browned on both sides.
Transfer pork to slow cooker and arrange over potatoes; set aside.
In a small mixing bowl, combine olive oil, wine, mustard, garlic, rosemary, and thyme; whisk until well combined.
Pour sauce over pork chops.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 hours, just until pork chops reach an internal temperature of 165F and potatoes are thoroughly cooked.
Remove from slow cooker.
Garnish with parsley and serve with additional mustard.