This recipe is a genuine lifesaver for families with picky eaters. My five-year-old has a very short list of foods she likes, so when she devoured these pork chops — and even finished the leftovers — I was ecstatic. The trick is the honey mustard glaze: tangy, slightly sweet, and familiar enough for kids who usually reach for ranch.
Using the slow cooker for pork chops is ideal unless you have very thick-cut chops that are better on the grill. Pork chops dry out quickly, but slow cooking keeps them moist and tender. You can brown them first for extra color and flavor or skip that step if you’re short on time — they turn out great either way.
For sides, I served a Brussels sprouts salad with spiralized apple and a honey mustard dressing. My daughter wouldn’t touch the Brussels sprouts, but that left more for me — and the two of us who did eat it enjoyed the combination of tart apple and sweet dressing. This salad is a great way to feed a Brussels sprouts obsession without heavy cooking.
Give this dinner a try if you want something easy that picky eaters will actually finish. It’s simple to prepare and full of flavor.
Slow Cooker Honey Mustard Pork Chops
Jennifer Draper
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Ingredients
For Pork Chops:
- 2 tablespoons butter (optional)
- 2 pounds bone-in center cut pork chops
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 2 tablespoons grainy mustard
- 2 tablespoons bbq sauce
- 1 tablespoon honey
- 1 tablespoon lime juice (juice from one small lime)
For Brussels sprouts salad:
- 1 pound brussels sprouts
- 1 apple (I used Pink Lady)
- 2 tablespoons mayo
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (or extra lime juice)
Instructions
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Optional: If you prefer, brown the pork chops first. Melt butter in a skillet or multi-cooker over medium-high heat.
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Brown chops 3–4 minutes per side until golden, being careful not to cook through.
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Transfer chops to the slow cooker.
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Whisk together mayo, yellow mustard, grainy mustard, BBQ sauce, honey, and lime juice. Pour over the pork chops in the slow cooker.
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Cover and cook on high 3–4 hours or low 6–8 hours, until chops are tender and cooked through.
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For the salad, trim woody ends from Brussels sprouts and shred using a food processor with a slicing attachment or a sharp knife.
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Spiralize or thinly slice the apple. If you’re not serving right away, wait to slice the apple until just before serving to prevent browning.
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Whisk together the salad mayo, grainy mustard, honey, olive oil, and apple cider vinegar (or lime juice). Toss with the shredded Brussels sprouts and apple, then serve alongside the pork chops.
Tried this recipe?
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Can’t get enough pork chops? Try other slow cooker pork recipes for variety and easy family meals.