How to make slow cooker pork chops with dijon mustard gravy (video)

Lindsay Mattison

Contributing Writer

Growing up, I dreaded pork chop night. The pork chop of my childhood was a dry, tough hunk of meat (sorry Mom!). Really, it wasn’t Mom’s fault: before 2011, the USDA recommended that pork be cooked to an internal temperature of 160° F (whereas now they recommend 145° F). Cooking temperatures aside, the slow cooker is the solution to creating a juicy and delicious chop every time.

Pork chops and applesauce may be the old-school classic, but a Dijon mustard gravy is my new favorite version. Dijon gives a lively new flavor to traditional chops, accenting the pork’s natural flavor with a light acidity and slightly spicy, tangy bite. Serve with risotto or quinoa and top with sautéed cabbage to marry the flavors together and create a delicious pork chop night!

Why this recipe works: The slow cooker ensures that the pork chops will be tender and juicy, and the mustard sauce will add a nice zing of flavor.

Cooktop Cove

Slow Cooker Pork Chops with Dijon Mustard Gravy

10 minutes

4 hours

4 hours, 10 minutes

1 teaspoon salt

½ tsp pepper

1 tsp dried oregano

½ tsp ground mustard

1 tsp paprika

4 bone-in pork chops

1 onion, thinly sliced

4 cloves garlic, minced

1 bay leaf

¼ cup flour

3 cups chicken broth

1 tbsp Dijon mustard

In a small bowl, combine the salt, pepper, oregano, ground mustard, and paprika.

Rub the pork chops with the spice mixture and place the chops in the bottom of a 6-quart slow cooker.

Top the pork with the onions, garlic, and bay leaf.

In a medium-sized bowl, whisk the flour into the chicken broth until all the clumps have been incorporated.

Add the mustard to the broth mixture and pour over the pork chops.

Cook on high for 4 hours or on low for 8 hours.

Serve the pork chops over risotto or quinoa and top with the cooking liquid (which has become your mustard gravy).

Pro Tip: If you can find them, bone-in pork chops are the best way to ensure a super tender chop. In a slow cooker, a bone-in chop won’t take any longer to cook than a boneless one, and it will make a huge difference in the resulting flavor.

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