Introduction
Sweet honey and tangy mustard come together in this slow cooker honey mustard pork chops recipe for a dinner that’s simple, comforting, and packed with flavor. The chops cook low and slow in a glossy honey mustard sauce, coming out incredibly tender and coated in something you’ll want to spoon over absolutely everything on your plate.
I love this one because honey and mustard together create such a satisfying balance — sweet without being cloying, tangy without being sharp — and it’s a combination that pairs beautifully with pork without needing a long list of extra ingredients. The crockpot lets that sauce slowly reduce and concentrate around the chops, building flavor the whole time you’re doing something else.
Serve it over mashed potatoes or rice, with that sweet-tangy sauce spooned generously on top. However you serve it, this slow cooker honey mustard pork chops recipe is an easy way to bring genuine comfort-food flavor to your table.
Why You’ll Love This Recipe
- Sweet, tangy honey mustard flavor — a classic combination that never disappoints.
- Mostly hands-off cooking — the crockpot does virtually all of the work.
- Perfectly tender pork chops — the low, slow cook keeps them juicy.
- Simple ingredients — pantry staples come together into something special.
- Great for busy days — set it in the morning and come home to dinner.
Ingredient Notes
Bone-in pork chops tend to stay juicier through the long cook time than boneless, though boneless will still work if that’s what you have on hand. Thicker-cut chops, at least 3/4 inch, hold up better in the crockpot than thin chops, which can become overly soft by the end of cooking.
A combination of honey and Dijon mustard forms the backbone of the sauce, and using Dijon rather than yellow mustard gives the dish a more sophisticated, less sharp tang. A touch of whole grain mustard, if you have it, adds a nice textural contrast and visual appeal, though it’s optional and Dijon alone works perfectly well.
A splash of apple cider vinegar balances out the sweetness from the honey, keeping the sauce from tasting one-note sweet, while a bit of chicken broth helps the sauce reach the right consistency as it cooks down around the chops.
🍯 Slow Cooker Honey Mustard Pork Chops Recipe
Prep Time: 10 minutes | Cook Time: 5–6 hours (low) or 3–3.5 hours (high) | Total Time: about 5 hours 10 minutesServings: 4–5
Ingredients
For the Pork Chops:
- 4–5 bone-in pork chops, about 3/4 inch thick
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Honey Mustard Sauce:
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 tbsp whole grain mustard (optional)
- 2 tbsp apple cider vinegar
- 1/3 cup chicken broth
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp salt, plus more to taste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening, optional)
For Finishing:
- 2 tbsp chopped fresh parsley
For Serving:
- Mashed potatoes or rice
Instructions
Step 1: Season the pork chops. Pat the pork chops dry and season both sides with salt, pepper, and garlic powder.
Step 2: Arrange the chops in the crockpot. Place the seasoned pork chops in the crockpot in as even a layer as you can manage.
Step 3: Make the honey mustard sauce. In a bowl, whisk together the honey, Dijon mustard, whole grain mustard (if using), apple cider vinegar, chicken broth, minced garlic, thyme, and salt until well combined.
Step 4: Pour the sauce over the chops. Pour the honey mustard sauce evenly over the pork chops, using a spoon to spread it around as best you can so everything gets some coverage.
Step 5: Cook on low or high. Cover and cook on low for 5 to 6 hours, or on high for 3 to 3.5 hours, until the pork chops are fork-tender. Tip: check for doneness starting at the lower end of the time range, especially if your chops are on the thinner side, since pork chops can dry out if overcooked even in a crockpot.
Step 6: Remove the pork chops. Carefully transfer the pork chops to a serving plate and tent loosely with foil to keep warm while you finish the sauce.
Step 7: Thicken the sauce (optional). If you’d like a thicker sauce, pour the remaining liquid from the crockpot into a small saucepan and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2–3 minutes, until thickened to a glossy, coating consistency.
Step 8: Serve. Spoon the honey mustard sauce generously over the pork chops, garnish with fresh parsley, and serve with mashed potatoes or rice.
Recipe Notes
- If you prefer a stronger mustard flavor, increase the Dijon mustard slightly and reduce the honey by a tablespoon to keep the balance in check.
- This sauce also makes a great glaze for baked or grilled chicken if you’d like to use it beyond just pork chops.
- Leftover sauce is fantastic drizzled over roasted vegetables or stirred into a simple green salad dressing.
Nutrition Snapshot (Estimated, Per Serving)
- Calories: ~370
- Protein: ~32g
- Carbs: ~22g
- Fat: ~17g
These numbers are estimates based on standard ingredients and do not include mashed potatoes or rice served alongside. Actual values will vary depending on the exact cut of pork and brands used.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish in the oven at 325°F, or in the microwave in short bursts, spooning some of the sauce over the pork chops to help keep them moist.
This dish freezes well for up to 3 months, since the sauce isn’t cream-based and holds up nicely after thawing. Thaw overnight in the fridge before reheating gently on the stove or in the oven.
Budget Note
This recipe costs about $3–4 per serving, making it an affordable, flavorful dinner. To stretch it further, use bone-in pork chops (which are typically cheaper than boneless) and serve generously over rice or potatoes to make the sauce go further.
Variations
Healthier/Lighter Version: Reduce the honey slightly and use a low-sodium chicken broth to lighten up the sauce without losing that classic sweet-and-tangy balance. This version is already fairly light as written, so this swap mostly trims a bit more sugar.
Rosemary Honey Mustard Version: Add a teaspoon of fresh chopped rosemary along with the thyme for a more aromatic, herb-forward twist on the classic honey mustard flavor. This pairs especially well when served with roasted potatoes.
Instant Pot Method: For a faster version, add the seasoned chops and honey mustard sauce directly to the Instant Pot and pressure cook on high for 12–15 minutes with a natural release for 10 minutes. Thicken the sauce using the sauté function before serving.
Meal-Prep Friendly: Portion the pork chops and sauce into containers with rice or potatoes for easy lunches throughout the week. Reheat gently, adding a splash of extra broth or sauce to keep everything moist.
Frequently Asked Questions
Can I make this ahead of time? Yes — the honey mustard sauce can be whisked together a day in advance and stored in the fridge, making morning-of prep even faster. The actual cooking is best done fresh, since the long slow-cook process is what makes the pork chops so tender.
Can I use boneless pork chops instead of bone-in? Yes, boneless pork chops work fine, though bone-in chops tend to stay slightly juicier over the long cook time. If using boneless, keep a closer eye on the cook time toward the lower end of the range to avoid drying them out.
Can I use yellow mustard instead of Dijon? Yellow mustard can work in a pinch, though it has a sharper, more one-dimensional tang compared to Dijon’s smoother, more complex flavor. Dijon is recommended for the best balance with the honey’s sweetness.
Why is my sauce too thin? This is normal if you skip the optional cornstarch slurry step, since the sauce on its own stays relatively thin and more glaze-like. If you prefer a thicker, more clingy sauce, don’t skip the thickening step at the end.
What should I serve with honey mustard pork chops? Mashed potatoes or rice are both wonderful for soaking up the sweet-tangy sauce, while roasted vegetables or a simple green salad round out the meal nicely. This dish also pairs well with a side of buttered corn for a classic comfort-food spread.
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