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. You might just have a new family-favorite dinner on your hands!
I don’t know about you, but any meal that cooks itself is a meal I can get behind! These easy crock pot pork chops with potatoes and onions are slow cooked in a spicy mustard sauce in a hearty, set-it-and-forget-it family dinner that everyone will get excited about devouring.
Why You’ll Love This Crock Pot Pork Chops Recipe
- Make-ahead-friendly. Prepare these pork chops in advance, store them in the freezer, then thaw them out the night before you plan to cook and serve it. It’s a crock pot masterpiece made for easy meal prep!
- Perfect pork chops. If you’re new to cooking pork, the crock pot is one of the best ways to cook pork chops that turn out exceptionally tender, juicy, and full of flavor. Not to mention, it’s so easy! These chops with potatoes basically slow cook themselves.
- Rich, flavorful cooking sauce. The white wine sauce is infused with the flavors of spicy brown mustard, garlic, and herbs. If you’re a fan of smothered pork chops, you’ll love how this sauce coats every inch of these chops and potatoes.
Ingredients for Crock Pot Pork Chops
- For the Pork Chops and Potatoes: Boneless pork chops, baby potatoes, quartered onions, olive oil, salt, and pepper.
- For the Mustard Sauce: White wine, spicy brown mustard (or Dijon), garlic, thyme, rosemary, and chopped parsley for garnish.
What Kind of Pork Chops are Best?
In my opinion, boneless pork chops are the best option for this slow cooker recipe. You can use bone-in chops if preferred, but you’ll have to cook them for quite a bit longer. I’d recommend my oven-baked bone-in pork chops if you’re after a tasty bone-in recipe.
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
- Prep the potatoes and onions. First, add the potatoes and onions to your slow cooker, season with olive oil, salt, and pepper, and toss to coat. Set the Crock Pot aside.
- Brown the pork chops. Next, sear the pork chops in a hot skillet with oil until they’re browned on both sides. Arrange the seared pork chops over top of the potatoes in the Crock Pot.
- Make the mustard sauce. Whisk together the olive oil, wine, mustard, garlic, rosemary and thyme in a small mixing bowl. Pour the prepared sauce over the pork chops and potatoes.
- Cook. Cover the Crock Pot and cook on LOW for 5-6 hours (or on HIGH for 3 hours). The pork chops are done when they reach an internal temperature of 165°F. Use a fork to check that the potatoes are cooked through.
- Serve! Dish up your pork chops, potatoes and onions with additional sauce, and garnish with fresh chopped parsley.
- 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.
- Cook the ingredients low and slow. 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 for doneness. Pork chops can easily dry out if they overcook, so it’s best to check their internal temperature about 30 minutes before the cooking time is up. If the pork chops finish cooking before the potatoes and onions, remove the chops from the Crock Pot and cover them with aluminum foil to keep them warm.
- Looking for another easy way to cook pork chops? Try my baked pork chops and potatoes or these quick air fryer pork chops.
What to Serve With Pork Chops
You don’t need any extra dishes to make these crock pot pork chops a complete meal, but you can certainly add some if you’d like! I recommend an easy veggie side dish like these roasted Cajun butter carrots, oven-roasted asparagus, or a crunchy broccoli salad. For something heartier, bulk up this pork chop recipe with flavorful mushroom rice or garlicky cauliflower rice with spinach. And 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.
Can I Prepare This Recipe Ahead?
Yes! These pork chops can be prepared in advance and frozen before they’re slow cooked, so that they’re ready to defrost, dump, and cook for future meals.
To prepare your crock pot pork chops in advance, brown the chops as directed and place the (cooled) pork chops into a resealable freezer bag along with the chopped potatoes and onions. Next, prepare the mustard sauce and pour it into the bag. Seal the bag and freeze the pork chops for up to 4 months. Make sure to thaw the pork chops completely in the fridge overnight before proceeding with the recipe.
Storage and Reheating
- To Store: Store the leftovers in an airtight container in the fridge for up to 3 days. You can reheat the pork chops and potatoes together in the microwave or on the stovetop over low heat, adding a splash of water to make up for lost moisture.
- Freeze: Freeze any leftovers airtight in a freezer-safe container or resealable freezer bag for up to 3-4 months. Defrost in the fridge before reheating.
More Easy Crock Pot Recipes
Crock Pot Pork Chops
- 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 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.
- Crock Pot or any other kind of slow cooker
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.
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.