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A plate of mustard pork chops on a table beside a glass of white wine and a couple of rosemary sprigs

Crock Pot Pork Chops

Katerina | Diethood
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!
Servings : 4
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins


  • 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.


Calories: 518 kcal | Carbohydrates: 33 g | Protein: 33 g | Fat: 26 g | Saturated Fat: 5 g | Cholesterol: 89 mg | Sodium: 183 mg | Potassium: 1375 mg | Fiber: 4 g | Sugar: 4 g | Vitamin C: 19.1 mg | Calcium: 46 mg | Iron: 2.4 mg | Net Carbs: 29 g

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.

Course: Dinner
Cuisine: American
Keyword: crock pot potatoes, pork chops with sauce, slow cooker pork chops