Crockpot Honey Mustard Pork and Potatoes
This delicious Crockpot Honey Mustard Pork and Potatoes is an easy slow cooker freezer meal! I made this recipe in an afternoon when doing twenty freezer meals for my crockpot. With end of the school year activities in full swing I needed a bunch of prep ahead meals that I could make. This plan is great for summer because you can spend time with your kids instead of in the kitchen and provide a meal the entire family will love.
So I got busy creating recipes that I could make in an afternoon and have meals ready to go for my family. The combination of honey mustard, pork chops and potatoes is one that my entire family enjoys. This is one of the 20 Slow Cooker Freezer Meals in 4 Hours Plan.
This Crockpot Honey Mustard Pork and Potatoes recipe is so good and it’s an easy freeze slow cooker supper that everyone will love. My whole family loved this complete crockpot dinner and they want me to make it again soon! Be sure to make this crockpot freezer meal, you will not be disappointed.
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker. I hope you enjoy this Crockpot Honey Mustard Pork and Potatoes Recipe.
Crockpot Honey Mustard Pork Chops and PotatoesPrint Recipe
- 3-4 thick cut boneless pork chops
- 1 packet onion soup mix
- 1/2 cup spicy brown mustard
- 1/2 cup honey
- 1/2 tsp black pepper
- 1/2 stick butter
- 1 lb red potatoes cut in half
- Label gallon size freezer bag with name of recipe, date and cooking instructions.
- Pour onion soup mix, mustard, honey and pepper into a small bowl and gently whisk to combine; set aside.
- Place pork chops in freezer bag.
- Pour sauce in the bag and press air from bag then seal.
- Place in freezer.
- To cook: Thaw pork in fridge overnight.
- Coat slow cooker well with non stick cooking spray or use liner.
- Place potatoes in bottom of slow cooker.
- Pour contents of bag in 6 qt slow cooker pour any marinade from bag on top.
- Cut butter in slices and place on top.
- Cover with lid.
- Cook on low 7-8 hours.
- Remove from slow cooker and serve.
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Interested in Freezer Cooking?
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
I’m surprised to see fresh potatoes in this recipe… everything I read says you have to parcook potatoes first or they turn black and get mushy.
We find that if you dry them really well and use red potatoes you will have good results.
so the potatoes are to go into the bag to freeze as well as the rest – they are just separated from the rest?
You can do either way.
Thoughts to replace butter for a dairy free mama? Just leave it off?
Coconut Oil, Olive Oil or Ghee if you can handle that.
How is there enough liquid in the pot to cool everything? Does it not evaporate and risk setting the house on fire if left for 8 hours while at work?!
We had no concern but you are welcome to add some broth or water if you would like.
I don’t see anything about the potatoes? Keep separately and have them cut all potatoes in half?? Or do you cut and would they freeze ok? Keep ina separate bag???
Cut and freeze altogether is no problem.
Can I use bone-in pork chops? I prefer them to boneless.
Yes, for sure! Me too (they are more moist).
Can I was regular peeled potatoes instead
This recipe is absolutely delicious! I forgot to add the potatoes before throwing it all into the crockpot (I’ve never had good luck with freezing potatoes so I opted to add them at the time of cooking) but it still turned out excellent with enough sauce to dribble over my boiled potatoes instead. The sauce was a great consistency too, not too watery and had a wonderful flavour. I will definitely be making this again
My son won’t eat think pork chops but loves the thin cut ones. 🙂 If you opt for thin cut would you just reduce the time?
Yes for sure! They will get done quickly.
I hate to sound stupid but I don’t understand the 0.33 cup of spicy mustard. the 0.33 cup is what I dont understand.
It is a 1/2 cup spicy brown mustard.
Does this do okay cooking on high for shorter time? I’ve made it tons before per the instructions on low, but cooking it in a time crunch today!
Yep! Normally 1/2 the time.
We love this recipe, thank you for sharing it! After years of using my crock pot we made the switch to the instant pot. I haven’t been able to get through cooking it without the burn notice coming up on the instant pot. Do you have any suggestions for adjusting this for the instant pot?
Adding more water? I do not use the instant pot. I am still a crock pot girl.
Do I have to freeze this? Can I just make it asap
Nope you don’t have to freeze. You can make it right away. Enjoy!