These Crockpot Honey Mustard Pork Chops are tender, juicy, and covered in a sweet and tangy sauce. The slow cooker does most of the work, so this is a great dinner for a busy day. The honey adds just enough sweetness, while Dijon mustard and garlic keep the sauce rich and savory.
Servings: 4
Prep time: 10 minutes
Cook time: 2½–3½ hours on HIGH or 5–6 hours on LOW
Total time: About 3–6 hours, depending on the setting
Why I Love This Recipe
I love meals where the sauce and the main dish cook together. The first time I started making pork chops this way, I loved opening the slow cooker and finding the sauce already full of flavor from the pork juices.
Honey mustard is especially good here because it gives you several flavors at once. There is sweetness from the honey, a little bite from the mustard, and plenty of savory flavor from garlic and spices.
A few more reasons this recipe stays in my dinner rotation:
- It takes about 10 minutes to get into the crockpot.
- There is no need to brown the pork first.
- The sauce uses simple pantry ingredients.
- The pork stays tender when cooked just until done.
- The sauce can be thickened right in the crockpot.
- It works well with potatoes, rice, noodles, or vegetables.
What You’ll Need
- 4 boneless pork chops, about 1 inch thick, roughly 6 ounces each
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/3 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon finely chopped fresh parsley, optional
Recipe and Instructions
Step 1: Season the Pork Chops
Pat 4 boneless pork chops, about 1 inch thick, dry. Season both sides evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
Place the seasoned pork chops in the black oval crockpot. A little overlap is okay, but try to keep them in an even layer.
Step 2: Mix the Honey Mustard Sauce
In a medium bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole-grain mustard, 1/3 cup low-sodium chicken broth, 1 tablespoon apple cider vinegar, and 3 minced garlic cloves.
Whisk until the honey is mixed in and the sauce looks smooth and golden, with mustard seeds and minced garlic still visible.
Step 3: Add the Sauce
Pour all of the honey mustard sauce from Step 2 over the 4 seasoned pork chops. Turn the chops once so both sides get coated.
Cover the crockpot with its lid.
Step 4: Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
Start checking early if your pork chops are thinner than 1 inch. The pork is ready when the thickest part reaches 145°F. Avoid cooking much longer after that, since lean pork chops can become dry.
Step 5: Thicken the Sauce
Move the cooked pork chops to a plate and cover loosely to keep them warm.
In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon cold water until completely smooth. Stir this slurry into the hot honey mustard cooking liquid in the crockpot.
Turn the crockpot to HIGH, cover, and cook for about 10–15 minutes, or until the sauce thickens. Stir once or twice.
Step 6: Sauce and Serve
Return the 4 cooked pork chops to the crockpot and spoon the thickened honey mustard sauce over them.
Sprinkle with 1 tablespoon finely chopped fresh parsley, if using. Transfer the pork chops and plenty of sauce to a round white serving plate and serve warm.
Why This Recipe Works (Quick Science)
Pork chops are lean, so they can dry out when cooked for too long. Using thick chops and checking for 145°F helps keep them juicy.
Honey adds sweetness, but it also gives the sauce a rich, glossy texture. Dijon mustard adds tang and helps balance that sweetness. Whole-grain mustard brings stronger mustard flavor and little pops of texture.
The chicken broth keeps enough liquid around the pork during slow cooking. At the end, cornstarch thickens those cooking juices into a sauce that clings to each chop.
Pro Tips
- Use thick pork chops. Chops around 1 inch thick handle slow cooking better than very thin ones.
- Check the temperature early. Slow cookers vary. Once the pork reaches 145°F, it is done.
- Don’t skip the two mustards. Dijon gives the sauce body, while whole-grain mustard adds texture and deeper flavor.
- Taste the sauce before serving. If you want more tang, add a small splash of apple cider vinegar.
- Give the sauce time to thicken. Cornstarch needs hot liquid to work well.
Tools You’ll Need
- Black oval crockpot, about 5 to 6 quarts
- Medium mixing bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon
- Serving tongs
- Instant-read meat thermometer
- Round serving plate
Substitutions and Variations
- Bone-in pork chops: These work well too, but cooking time can vary.
- Spicy: Add 1/4 teaspoon crushed red pepper flakes to the sauce.
- Sweeter: Add another tablespoon of honey.
- More tangy: Add an extra tablespoon of Dijon mustard.
- No whole-grain mustard: Replace it with another 2 tablespoons of Dijon mustard.
- Chicken broth: Vegetable broth can work in its place.
- Fresh garlic: In a pinch, use about 3/4 teaspoon garlic powder instead of 3 garlic cloves.
Make-Ahead Tips
You can mix the honey mustard sauce up to 2 days ahead. Store it covered in the refrigerator.
You can also measure the dry seasonings ahead of time. Keep them in a small sealed container until you’re ready to cook.
For food safety, keep raw pork refrigerated and don’t leave an assembled, uncooked crockpot sitting at room temperature.
Common Mistakes
- Using very thin chops: They can finish too quickly and turn dry.
- Cooking by time alone: Slow cookers run at different temperatures. Check the pork with a thermometer.
- Adding cornstarch directly to the sauce: It can form lumps. Always mix it with cold water first.
- Overcrowding a small crockpot: The chops cook more evenly when they aren’t packed tightly together.
- Cooking well past 145°F: More time does not always mean more tender pork, especially with lean boneless chops.
What to Serve With
These pork chops have plenty of sauce, so they are great with sides that can soak it up.
- Creamy mashed potatoes
- Steamed white or brown rice
- Buttered egg noodles
- Roasted baby potatoes
- Green beans
- Steamed broccoli
- Roasted carrots
- Simple garden salad
- Dinner rolls
Leftovers and Storage
Let leftovers cool, then place the pork and sauce in an airtight container. Refrigerate for up to 3–4 days.
For longer storage, freeze the pork with its sauce in a freezer-safe container for up to 2–3 months. Thaw it overnight in the refrigerator.
Reheat gently with plenty of sauce. A splash of chicken broth can loosen sauce that becomes very thick in the refrigerator. Avoid heating the pork longer than needed, or it can become dry.
Macros Information
Approximate nutrition per serving, based on 4 servings and using 6-ounce boneless pork chops:
- Calories: about 440
- Protein: about 44 g
- Carbohydrates: about 28 g
- Fat: about 15 g
- Fiber: about 1 g
- Sugar: about 24 g
These numbers are estimates. The exact macros will change with the size and cut of pork and the brands of mustard, broth, and other ingredients you use.
FAQ
Q: Can I use frozen pork chops?
A: For this recipe, thaw the pork chops completely in the refrigerator before putting them in the slow cooker. This helps them cook more evenly and safely.
Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops work well. Since thickness can vary, use a meat thermometer instead of relying only on cooking time.
Q: Why are my pork chops dry?
A: They most likely cooked too long. Pork chops are much leaner than cuts such as pork shoulder. Start checking early and remove them when they reach 145°F.
Q: Can I leave out the cornstarch?
A: Yes. The sauce will be thinner, but it will still taste good.
Q: Can I make this without whole-grain mustard?
A: Yes. Replace the 2 tablespoons of whole-grain mustard with 2 more tablespoons of Dijon mustard. The sauce will be smoother.
Q: Can I cook these all day while I’m at work?
A: Boneless pork chops are not the best cut for an extra-long slow-cooker session. Cooking them much longer than the recipe calls for can make them dry.
Final Thoughts
Crockpot Honey Mustard Pork Chops make an easy dinner with very little prep. You get tender pork and a sweet, tangy sauce all in one pot, and that sauce is especially good spooned over mashed potatoes or rice.
Give the recipe a try, and leave a comment with how your pork chops turned out, what you served with them, or any questions you have.