Best 6 Honey Mustard Pork Potatoes Slow Cooker Recipes

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Honey mustard pork potatoes slow cooker is a flavorful and easy-to-make dish that is perfect for a busy weeknight meal. The combination of sweet honey, tangy mustard, and tender pork and potatoes creates a delicious and satisfying dish that the whole family will love. With just a few simple ingredients and a slow cooker, you can have a delicious and hearty meal ready to enjoy with minimal effort.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY MUSTARD PORK & POTATOES - SLOW COOKER



Honey Mustard Pork & Potatoes - Slow Cooker image

This is a great recipe to put into the slow cooker and forget about for a while. Good use for pork roasts that you buy on sale and put away in the freezer. I made this one up myself as I've found that almost everything can be cooked with a honey mustard sauce.

Provided by paulwlu

Categories     Stew

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 6

4 medium potatoes
1 medium onion
1 pork roast, loin approx 2 lbs. (preferably sliced)
1/2 cup honey
1/2 cup yellow mustard
other spices (optional)

Steps:

  • Cube the potatoes and slice the onion.
  • Add potatoes and onion to the slow cooker.
  • Lay pork roast/loin on top of the potatoes and onions in the slow cooker.
  • Combine honey and mustard in a bowl and stir until mixed.
  • Pour the honey mixture on top of the pork in the slow cooker.
  • Add additional spices to taste (I usually use Ms. Dash, garlic spice).
  • Cook in slow cooker on high heat for approximately 2 hours or until the potatoes are soft when poked with a fork.
  • Additional cooking time may be needed if the pork roast/loin is not sliced.

Nutrition Facts : Calories 234.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 39.1, Sodium 217.3, Carbohydrate 38.2, Fiber 3.1, Sugar 18.9, Protein 15.5

SLOW COOKER HONEY MUSTARD PORK TENDERLOIN



Slow Cooker Honey Mustard Pork Tenderloin image

Slow cooker honey and mustard pork tenderloins are cooked in the crock pot and then served with a tangy, flavorful sauce..

Provided by Diana Rattray

Categories     Dinner     Entree

Time 7h10m

Yield 6

Number Of Ingredients 10

2 pounds pork tenderloins (2 tenderloins, 1 pound each)
Salt and pepper, to taste
1 small clove garlic (minced)
4 tablespoons whole-grain Dijon mustard or country-style mustard
2 tablespoons honey
2 tablespoons light or dark brown sugar
1 tablespoon apple cider vinegar or balsamic vinegar
1/2 teaspoon dried leaf thyme (crumbled)
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Trim the pork and pat dry with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
  • Place the pork in the slow cooker.
  • In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly.
  • Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 hours.
  • Remove the pork tenderloins to a plate; cover with foil and keep warm.
  • Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third.
  • Combine the cornstarch and cold water; stir until smooth. Whisk the mixture into the reduced juices and cook for 1 minute longer, or until thickened.
  • Serve pork sliced with the thickened sauce along with rice or potatoes and steamed vegetables.

Nutrition Facts : Calories 273 kcal, Carbohydrate 12 g, Cholesterol 110 mg, Fiber 1 g, Protein 40 g, SaturatedFat 2 g, Sodium 455 mg, Sugar 10 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY



Crispy Pork Chop With Honey Mustard Recipe by Tasty image

Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper

Provided by Jordan Fitzpatrick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 36

1 lb boneless pork chop
½ cup French's® Creamy Yellow Mustard, plus 1 tablespoon
1 tablespoon honey, warmed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
½ teaspoon McCormick® Paprika
1 large egg
2 tablespoons milk
⅓ cup all purpose flour
½ teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 cup panko breadcrumbs
¼ cup grapeseed oil
2 tablespoons unsalted butter
½ shallot, minced
¼ cup white wine
1 cup chicken broth
2 tablespoons French's® Creamy Yellow Mustard
1 tablespoon honey
¼ cup heavy cream
2 teaspoons lemon juice
½ tablespoon McCormick® Dried Parsley flakes
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ cups kale, chopped
¾ cup shredded radicchio
¼ cup dried cranberries
1 apple, cored and diced
⅓ cup grapeseed oil
3 tablespoons apple cider vinegar
2 teaspoons honey
½ lemon, juiced
½ teaspoon red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
  • Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
  • Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
  • In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
  • Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
  • Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
  • Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
  • Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
  • Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
  • Enjoy!

HONEY-MUSTARD ROASTED POTATOES



Honey-Mustard Roasted Potatoes image

Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.

Provided by jerecar

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 9

cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2 green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
  • Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g

HONEY MUSTARD-PANKO PORK CHOPS



Honey Mustard-Panko Pork Chops image

A simple honey mustard and panko coating makes pork chops moist and flavorful.

Provided by Stacie Harper

Categories     Baked Pork Chops

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 teaspoon paprika
1 teaspoon lemon juice
1 cup panko bread crumbs
½ cup Parmesan cheese
1 cup all-purpose flour
1 tablespoon olive oil
4 (1 1/2 inches thick) pork chops
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
  • Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
  • Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g

SLOW COOKER HONEY & MUSTARD PORK LOIN



Slow cooker honey & mustard pork loin image

Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat

Provided by Cassie Best

Categories     Dinner

Time 6h30m

Number Of Ingredients 12

1½ tsp fennel seeds
2 garlic cloves
5-6 thyme sprigs
2 tbsp rapeseed or olive oil
1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint)
300g shallots
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

  • Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
  • Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
  • Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
  • Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
  • Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.

Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • For a crispier pork roast, sear it in a hot skillet before adding it to the slow cooker.
  • To make sure the potatoes are cooked evenly, cut them into uniform-sized pieces.
  • If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl and stir it into the slow cooker 30 minutes before the end of cooking.
  • Serve the pork and potatoes with a side of steamed vegetables or a salad for a complete meal.

Conclusion:

This easy slow cooker honey mustard pork and potatoes recipe is a great weeknight meal that the whole family will love. The pork is tender and juicy, the potatoes are soft and fluffy, and the honey mustard sauce is tangy and delicious. With just a few simple ingredients and a few hours in the slow cooker, you can have a delicious and satisfying meal that everyone will enjoy.

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