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8 ratings, avg : 4.38

Thin, boneless pork chops cooked to perfection in the slow cooker with a honey mustard sauce. A little bit of cream is added at the end because, well, why not?

Each time I see those really thin boneless pork chops I want to buy some. They look so inviting. They are however little devils to cook. More times than I care to admit, I’ve cooked them for that split second too long. The result closely resembled the soles of my Keds. Well, I imagine it did. Anyway, the equivalent of a split second in normal cooking time is about 15 minutes in slow cooking time on high! Your crockpot will forgive that little bit of extra day dreaming/pinning/facebooking and won’t ruin your dinner. So I thought (as I often do) “I wonder what they’d be like in the slow cooker?”.

Well, they are great! Especially with this honey mustard sauce, served with rice or pasta. This is a quick dish in slow cooker terms, with just over an hour’s cooking on high, so it’s not an all day thing. And the first time you make the chops I suggest you keep a close eye on them. Depending on how high your cooker runs, they might be ready after an hour to an hour and a half.

Another thing to be careful of is the quantities. I have added an icon to the left of this text so you can easily see what size slow cooker I used for each recipe. That way you can adapt as necessary. If you have a large appliance I would suggest you double the quantities here, otherwise the food will cook too quickly and might not be as good.

Today I’m also sharing a new trick I discovered for the corn flour sauce thickening process. Rather than pulling out saucepans I suggest using the microwave. Quicker and easier! Read on…


1 Tbs olive oil

3 Tbs honey

2 Tbs Dijon mustard

600-700gr pork chops, thin, boneless

2 Tbs cream

1 tsp lemon juice, fresh

2 tsp corn flour

salt & pepper to serve

Show me more ideas and suggestions

My mustard has herbs in it (oregano and rosemary). If yours is plain you could add some dry herbs (1/4 tsp maybe) to the sauce. I think rosemary or tarragon would be nice.

Step 1

Mix the oil, honey and mustard in a small bowl with a fork till smooth. (If you’re using dried herbs add them now – see Show me) Spread a little all over each side of every chop and place them one by one in the slow cooker insert, so that they are slightly overlapping. If there is any sauce left pour it over the meat.

Step 2

Cook on high for 1 ¼ to 1 ½ hours, keeping an eye out after an hour. Basically if the chops have turned a whitish grey colour they need checking. To check, take one out and cut it in half. If it’s the same colour on the inside it’s done. Turn off the slow cooker.

Step 3

Carefully take the stoneware out of the base and pour the sauce into a pyrex jug. (I had about ¾ cup sauce) Return the stoneware to the base and put the lid on so the meat stays warm. Add the cream to the sauce, stir well, then add the lemon juice. In a small clean glass make a slurry with the corn flour and 2 tsp water, mixing till smooth. Add it to the sauce, stir and microwave for 45 to 60 seconds. You want it to bubble so the corn flour thickens the liquid.

Step 4

Serve with rice or pasta and drizzle with plenty of sauce. Add salt and pepper to taste. I only added pepper.

8 ratings, avg : 4.38

So, what do you think? Leave me a comment!

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