These Crockpot Honey Mustard Pork Chops are one of those recipes you’ll keep coming back to. Super easy, cozy, and full of flavor. Just toss everything in the crockpot and let it do all the work. The sauce is sweet, tangy, and rich—so good spooned over the pork and mashed potatoes or rice.
Perfect for a no-fuss dinner that feels special, even though you barely did anything.
Why I Love This Recipe
This one brings back memories of Sunday dinners at my aunt’s house. She always had something warm and slow-cooked going, and the smell would hit you the second you walked in the door. This version reminds me of that—homey, comforting, and simple to throw together.
- Just 10 minutes of prep
- No searing or stovetop steps
- Sweet, tangy, and savory flavor that’s not overpowering
- Great for meal prep or leftovers
- Tastes even better the next day
Servings: 4
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes (on LOW)
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, thinly sliced
- Fresh thyme (optional for garnish)
Pro Tips
- Use pork chops that are about 1 inch thick so they don’t dry out.
- Don’t skip the Dijon—it balances the sweetness of the honey perfectly.
- You don’t need to sear the pork first, but you can for added texture.
- Slice the onion super thin so it melts into the sauce.
- Add a splash of chicken broth if you want extra sauce.
Tools Required
- Black oval crockpot
- Measuring spoons
- Measuring cups
- Sharp knife
- Small mixing bowl
- Spoon or whisk
- Tongs
Substitutions and Variations
- Meat: Swap pork chops for boneless chicken thighs or pork tenderloin.
- Mustard: Use all Dijon if you don’t have whole grain mustard.
- Sweetener: Try maple syrup instead of honey for a deeper flavor.
- Spicy: Add a pinch of cayenne or red pepper flakes for a little heat.
- Onion: Use red onion for a touch of sweetness.
Make Ahead Tips
- Mix the sauce the night before and store it in the fridge.
- You can even layer everything in the crockpot insert, cover, and refrigerate overnight. Just pop it in the base in the morning and start cooking.
Instructions
Step 1: Slice the Onion
Thinly slice 1 small onion and spread it evenly at the bottom of the crockpot. This gives the pork a flavorful base to sit on.
Step 2: Make the Honey Mustard Sauce
In a small bowl, mix 1/2 cup Dijon mustard, 1/4 cup honey, 1 tablespoon whole grain mustard, 2 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.
Step 3: Layer Pork Chops
Lay 4 boneless pork chops directly over the sliced onions in the crockpot. Make sure they’re in a single layer.
Step 4: Pour Sauce Over Pork
Pour the honey mustard sauce evenly over the pork chops, making sure each one is well-coated.
Step 5: Cook Low and Slow
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the pork is tender and easily pulls apart with a fork.
Step 6: Serve and Garnish
Carefully lift the pork chops out and spoon sauce over the top. Sprinkle with fresh thyme if you’d like. Serve in a round plate or bowl.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stove with a splash of water.
- You can freeze leftovers for up to 2 months.
Macros (Per Serving – Serves 4)
Calories: 370
Protein: 35g
Fat: 18g
Carbs: 18g
Sugar: 14g
Fiber: 0g
Why This Recipe Works (Quick Science)
The vinegar and mustard work together to tenderize the pork as it cooks low and slow. Honey adds moisture and balances the acidity. The thin onion layer underneath prevents burning and infuses sweet flavor into the meat. Cooking it all in a sealed crockpot keeps the pork juicy and the sauce thick.
Common Mistakes
- Using thin pork chops: These cook too fast and can dry out.
- Skipping the vinegar: The acid is key to balancing the sweetness and tenderizing the meat.
- Overcrowding: Make sure the pork is in a single layer for even cooking.
- Not slicing onions thin enough: Thick slices won’t break down properly and might stay crunchy.
What to Serve With
- Mashed potatoes
- Steamed rice or brown rice
- Roasted green beans
- Simple salad with vinaigrette
- Buttery egg noodles
FAQ
Can I use bone-in pork chops?
Yes! Just increase cook time by 30–45 minutes on LOW.
Can I double this recipe?
Yes, as long as the chops fit in a single layer. Use a larger crockpot if needed.
Do I need to sear the pork first?
Nope! Totally optional. It adds some color, but the flavor is great without it.
Can I use yellow mustard instead of Dijon?
Dijon is best here, but yellow mustard can work in a pinch. It’ll be a little more sharp and tangy.
Final Thoughts
This Crockpot Honey Mustard Pork Chop recipe is a total winner when you want comfort food with almost no effort. It’s got all the sweet and savory vibes going, and the slow cooker does all the work while you go about your day. Let me know how yours turned out or if you tried a fun twist—I’d love to hear about it!