Go Back
–+ servings
Logo of The Forked Spoon showing Spork
Juicy pork chop topped with thickened sauce on a plate with mashed potatoes and and green beans.
5 from 1 vote

Slow Cooker Pork Chops Recipe with Dijon Wine Sauce

These tender Crockpot Pork Chops are seared for extra flavor, then slow-cooked in a savory white wine and Dijon mustard sauce. An easy, comforting dinner that’s full of flavor and perfect for busy weeknights.
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Servings: 4 servings
Calories: 395kcal
Chef: Jessica Randhawa

Tools

  • 5-7 Quart Slow Cooker

Ingredients

For the Brine (Optional)

  • ½ cup kosher salt
  • 8 cups water

Instructions

  • Brine the pork chops (optional): Brining both seasons and tenderizes the pork chops. Combine the salt and water in a bowl or pot until the salt dissolves (if you're using warm water, wait until the water cools to room temperature before adding the pork). Place the pork chops in a shallow baking dish and fully submerge with the brining solution. Cover and refrigerate for at least 15 minutes or up to 2 hours. After brining, rinse and pat the meat dry.
  • Combine the seasoning mixture: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and dried thyme.
    Small bowl filled with a blend of salt, black pepper, garlic powder, onion powder, and dried thyme.
  • Prep the pork chops: Pat the pork chops dry with paper towels to remove excess moisture—this helps them brown better. Season both sides evenly with the prepared seasoning mixture.
    Four thick pork chops fully seasoned with a dry rub of garlic, onion, thyme, salt, and pepper, arranged neatly on a large round dinner plate.
  • Sear for flavor: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for 2–3 minutes per side or until a deep golden crust forms. You may need to do this in batches depending on the size of your skillet.
    A golden-brown seared pork chop in a large skillet with a light oil sheen.
  • Make the sauce base: While the pork chops are searing, whisk together the chicken broth, white wine, Dijon mustard, 1 tablespoon of cornstarch, and Worcestershire sauce directly in the bottom of your slow cooker until well combined.
    Combination of broth, wine, Dijon mustard, cornstarch, and Worcestershire sauce in a slow cooker insert.
  • Add the pork chops: Once seared, transfer the pork chops to the slow cooker, nestling them into the sauce mixture (avoid stacking). Spoon a bit of the liquid over the tops to keep them moist.
    Pork chops nestled snugly into a slow cooker with the seasoned sauce mixture, ready to cook low and slow.
  • Slow Cook: Cover and cook on LOW for 4-6 hours or until the pork chops are fork-tender. If you’re around, baste the pork chops with the cooking liquid once or twice during cooking to help keep them juicy and flavorful.
    Juicy cooked bone-in rib chops in a slow cooker partially covered in savory Dijon wine sauce.
  • Thicken the sauce (if needed): If the sauce is thinner than you'd like at the end of cooking, remove the pork chops and cover them loosely to keep warm. In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir the slurry into the sauce, cover, and cook on HIGH for 20–30 minutes, stirring once or twice to prevent clumps, until the sauce has thickened. OR, transfer the sauce and the slurry to a small sauce pot over medium heat. Simmer just until thickened.
  • Serve: Spoon the thickened sauce over the pork chops and enjoy with sides like mashed potatoes, rice, or egg noodles. Garnish with slivered green onions or chopped parsley if desired.

Notes

Ideal cooking temperature: If you are cooking rib chops, loin chops (t-bone chops), or boneless chops, aim for an internal temperature of 145°F (63°C). If you are cooking shoulder chops (blade chop) or sirloin chops, aim for an internal temperature of 190–200°F to fully break down connective tissue. Shoulder chops are my top choice for the slow cooker, with rib chops coming in second. Always use a digital meat thermometer to check doneness. Check out my guide to the different cuts of pork chops for more information.
  • Let your pork chops rest 3-5 minutes after cooking to allow the juices to redistribute.
  • If your pork chops register 145°F but still feel firm, let them rest covered in the warm cooking liquid for 10–15 minutes to soften up.
  • Cooking time varies greatly depending on the thickness/type of chops. Start checking for doneness around the 2-hour mark (especially if you're cooking thinner pork chops).
 
Storage and Freezing:
Storage: Allow the pork chops and sauce to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days. Store them in their cooking liquid to help retain moisture and flavor. 
Freezing: For best results, freeze pork chops in individual portions along with some of the sauce in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
 

Nutrition

Calories: 395kcal | Carbohydrates: 5g | Protein: 36g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 15127mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.5mg | Calcium: 74mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2025 The Forked Spoon

QR Code linking back to recipe