These juicy Crock Pot Pork Chops are smothered in a flavorful mustard sauce and slow-cooked to perfection along with tender baby potatoes and fresh onions. I think you’ve got a new family favorite on your hands!
Tender Crock Pot Pork Chops and Potatoes
Any meal that cooks on its own while I take care of business is a meal I can get behind. Ideally, it won’t sacrifice flavor or nutrition for convenience. If you’re anything like me, this easy pork chop recipe will change your life!
It’s a set-it-and-forget-it family dinner that everyone will get excited about devouring. You can even prepare it in advance, store it in the freezer, then thaw it out the night before you plan to cook and serve it. Whether it becomes part of your weekly meal prep or not, this Crock Pot masterpiece is sure to make a regular appearance on your dinner table.
What You’ll Need
Let’s go over the ingredients you’ll need to make this comforting Crock Pot dinner come to life.
- Tricolored Baby Potatoes: Or baby Yukon gold potatoes, sliced in half.
- Onions: Cut into fourths.
- Salt & Pepper: Added to taste.
- Olive Oil: You’ll need some for the potatoes and some for the sauce.
- Pork Chops: I like to use boneless pork chops for this recipe.
- White Wine: Go with whichever brand you like!
- Spicy Brown Mustard: If you’re sensitive to spiciness, you can use classic Dijon mustard instead.
- Garlic: Freshly minced.
- Dried Thyme & Rosemary: Don’t swap these out for fresh herbs, which have a far milder flavor.
- Fresh Chopped Parsley: To garnish the dish.
What Kind of Pork Chops are Best?
In my opinion, boneless pork chops are the best option for this recipe. You can use bone-in ones if preferred, but you’ll have to cook them for quite a bit longer. Whatever you do, don’t use thin-cut pork chops. The thicker, the better. More fat and marbling = more tenderness.
How to Make Slow Cooker Pork Chops
Slow-cooking pork chops is incredibly simple. The Crock Pot does most of the work!
Prepare Potatoes & Onions: Arrange the potatoes and onions on the bottom of your slow cooker. Season them with salt and pepper, then add half a tablespoon of olive oil. Stir to combine and set the Crock Pot aside.
Heat Oil: Heat half a tablespoon of olive oil in a nonstick skillet over medium-high heat.
Brown Pork Chops: Season the pork chops with salt and pepper, then add them to the skillet. Sear both sides until they’re just browned.
Add to Crock Pot: Transfer the seared pork chops to your slow cooker and arrange them over the potatoes. Set the Crock Pot aside once again.
Make Sauce: Combine the olive oil, wine, mustard, garlic, rosemary and thyme in a small mixing bowl. Whisk until the sauce is well combined.
Pour Over Pork Chops: Pour the prepared mustard sauce over the pork chops.
Cook: Cover the Crock Pot and cook the dish on LOW for 5-6 hours (or on HIGH for 3 hours), just until the pork chops reach an internal temperature of 165°F and the potatoes are thoroughly cooked.
Garnish & Serve: Remove the pork chops, potatoes and onions from the slow cooker and garnish the dish with fresh chopped parsley. Serve with additional mustard if desired.
Tips for Success
They say that practice makes perfect, but I’m here to help you nail these pork chops on your first try! Just take a minute to review the following tips.
- Small Potatoes are Key: In general, it’s a good idea to cut your potatoes in half so they can cook all the way through. However, if they’re 2 inches or less in diameter, you can leave them whole if you’d like. Bigger potatoes should be quartered.
- Low & Slow is the Way to Go: If you’re short on time, you can cook the pork chops on high, but they’ll come out more tender and juicy if you set the Crock Pot to low. Trust me, it’s worth the wait!
- Check the Pork Chops Early: Pork chops can easily dry out if they overcook, so it’s best to check their internal temperature about 30 minutes before the cook time is over. If they finish cooking before the potatoes and onions, remove them from the Crock Pot and cover them with aluminum foil to keep them warm.
Serving Suggestions
You don’t need any extra dishes to make this a complete meal, but you can certainly add some if you’d like! I highly recommend going with a healthy veggie side dish like Sesame Cucumber Salad or Roasted Cajun Butter Carrots.
If you like to enjoy the occasional cocktail with your dinner, now’s a better time than ever! I love to pair these pork chops with a refreshing White Wine Sangria.
Storage and Reheating
We hardly ever have leftovers when these Crock Pot pork chops are on the menu, and I doubt you will either! But just in case, remember to store them in an airtight container in the fridge for up to 3 days.
You can either reheat your leftovers in the microwave or over a low-heat stove, adding a splash of water to make up for lost moisture.
Do Pork Chops Freeze Well?
I speak from experience when I say that slow-cooked pork chops shouldn’t be frozen and reheated. But if you’d like, you can totally prepare them in advance and freeze them before you cook them. Here’s how!
- Place the browned (and cooled) pork chops into a resealable freezer bag.
- Prepare the mustard sauce and pour it over the pork chops.
- Seal the bag and freeze the pork chops for up to 4 months.
- Thaw out the pork chops in the fridge overnight or for several hours before proceeding with the recipe.
Crock Pot Pork Chops
Ingredients
- 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)
Instructions
- Arrange potatoes and onions on the bottom of your slow cooker.
- Season with salt and pepper and add ½ 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.
Equipment
- Crock Pot or any other kind of slow cooker
Notes
To Store and Reheat
- Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheat over a low-heat stove, adding a splash of water to make up for lost moisture. Individual portions can be warmed up in the microwave.
To Make Ahead
- Place browned (and cooled) pork chops into a resealable freezer bag.
- Prepare mustard sauce and pour over pork chops.
- Seal bag and freeze for up to 4 months.
- Thaw in the fridge overnight or for several hours before proceeding with the recipe.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Hearty Crock Pot Meals
Looking for another standout slow cooker dinner? I’ve compiled a few must-makes below.
