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 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Keyword: boneless pork chops in crock pot, crock pot pork chops, pork chops in crock pot
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.
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.