Crock Pot Pork Chops

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

3 from 3 votes

Crock Pot Pork Chops

These juicy crock pot pork chops are smothered in a flavorful mustard sauce and slow-cooked with tender baby potatoes and fresh onions for a hands-free weeknight meal.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: American

Keyword: crock pot pork chops, pork chops in crock pot

Servings:

Author: Katerina | Diethood

Equipment

Slow Cooker

Ingredients

1.5 to 2 pounds baby potatoes quartered
2 yellow onions cut in fourths
salt and freshly ground black pepper to taste
1 tablespoon olive oil divided
4 to 6 bone-in pork chops thick cut, see notes
¼ cup olive oil
¼ cup white wine
2 tablespoons spicy brown mustard
2 cloves garlic minced
½ teaspoon dried thyme
½ 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 4 hours, or on HIGH for 2 hours, just until pork chops reach an internal temperature of 165˚F and potatoes are thoroughly cooked.
Remove from slow cooker.
Garnish with parsley and serve with additional mustard.

Notes

Pork Chop Cuts: Use 4 to 6 bone-in pork chops that are about an inch thick. The best cuts for slow-cooking pork chops are blade, shoulder, sirloin chops, and rib chops.
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.

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