November 19, 2015

  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • 15 mins

    2 hrs 30 mins

    2 hrs 45 mins

  • Yields: 4


4 pork loin chops

1 tsp salt

1 tsp ground black pepper

6 tsp Dijon mustard

1 tsp fresh chopped tarragon

1/2 cup dry white wine

1/2 cup fine sliced shallots

2 Tbsp double cream

Serve with

1/2 lemon cut into small wedges

1 cup per serve rocket lettuce


1Preheat cooker on HIGH (when using non ceramic style sc bowl)

2Sprinkle chops with salt and pepper

3Brown chops

4Transfer to slow cooker

5Combine wine, mustard and tarragon in a separate bowl

6Pour over chops

7Place lid on with tea towel

8Cook on LOW for 1 hour 15 mins

9Turn chops and cook for a further hour on HIGH with tea towel

10Remove chops and foil wrap together.

11Add cream and shallots to cooker and combine on HIGH. NO LID.

12In ten or fifteen minutes your sauce will be thickened.

13Plate chops and drizzle sauce over serving with lettuce and lemon.


Submitted by Simon Christie


28 Reviews

Rachael Clark

July 7, 2021

This recipe is devine! I love the flavours. I use pork scotch fillet and it was tender and juicy.

Frith Palenski

November 4, 2019

This was great! My changes were adding sliced onions, yams and a grated apple. Also cooked it much longer 8 hours on low as I was at work. I used two of the really big cheap pork chops and the meat fell to pieces and was delicious like a big tasty stew. Served with lots of steamed broccoli and hubby loved it. Good budget meal. Thank you!

Paulene @ Slow Cooker Central

September 11, 2019

Different flavour of course but the liquid exchange will work. It just won’t taste as intended 🙂


September 7, 2019

Would stock work just as well instead of white wine?

Sue Stoakes

August 20, 2018

Thank you so much for this recipe. We’ve just eaten it for the first time and it was delicious. We’ll definitely return to this recipe again and again. It’s so simple and uses ingredients I almost always have in the house. 😊👍

Yvette Copley

July 19, 2017

OMG! The flavour of this was AMAZING! If you love the sound of the sauce, double it so you can put it on some steamed veggies. Yum.
Our loin chops were a bit thin and dry. We are going to try pork rashers next time.
Thanks for the recipe.

Ali Dodd

April 27, 2017

A simply delicious dish. We don’t like tarragon so replaced it with fresh thyme.


March 24, 2017

I served with rice & sautéed veges. YUM

Hahahaha 🙂
Yes you are right Brittany
All these people decided to cook and leave great feedback for a recipe they loved with the express purpose of one day YOU eventually coming along and being fooled by their “lies”
That day has finally come
Mission successful 🙂
#busted #enjoyyourpizza


March 8, 2017

I don’t understand why you all lie to me like this. I was so excited to try this tonight, mostly because of these brilliant reviews. Took it out, served it up, aaaaaand…. It was disgusting. Could not eat it. Threw it out and am now waiting for my pizza to be delivered.

They go by many names and it can get confusing depending on your location but these are sold in our supermarkets as shallots … they are the long green stalks with no onion or bulb on the end 🙂


March 6, 2017

Really tasty!


March 5, 2017

The recipe looks to have spring onions in it (long green stems with a white base) because of the green rings on top. Is this what was used rather than what we call shallots which are like small onions?

Tennille Langley

March 3, 2017

Great tasting dish. I made with shoulder pork chops. I left out the Tarragon. Have made this twice, it’s delicious.


March 1, 2017

Amazing! Have done it twice . Once with midloin chops, once with cutlets. Cutlets werent as great coz the meat itself dried out. But that sauce is to die for.


September 6, 2016

Lovely tasting sauce I made it with creme fraiche rather than cream. Will definitely be making it again it was a great success.

Janine Jones

June 7, 2016

Any ideas on what to use instead of cream?

Rita Price

March 6, 2016

This meal was delicious, I’ll definitely be making again SOON


February 6, 2016

Sounds great \, just one question, what is the tea
towel for?


January 13, 2016

Beautiful…loved the tarragon and mustard flavours x

Love this feedback 🙂

Carolyn Hilbert

January 11, 2016

It has to be said, I’m not a pork fan. At all. I took the rind off to give to my pup, then ‘tried’ a mouthful before popping salad on my plate. I’m
sorry to say there was no ‘before’ pic to post to the Facebook page as my one taste turned into the whole flippin chop, right there in the kitchen! I then had a plate of salad for (the rest of) my ‘dinner.’ I will def make this again although may experiment with chicken-I think it would be just as yummy. Thank you Simon Christie for the initial challenge… it was delicious!

Michelle Townsend

January 10, 2016

Brilliant!!!! loved this dish. Have done it twice so far with great results. 1st time, just for 2. next one was for 7 and had no probs (just added some extra liquid)

Bec Maddocks

January 7, 2016

Very delicious.. Even my fussy 19yr ate it.. Thanks Simon !!

Christine Clarke

January 3, 2016

Great flavour, will make again.

Katie Spicer

December 9, 2015

I made this on the stovetop, not in the slow cooker (got a bit sidetracked today), and the flavor was fantastic! Served with mashed cauliflower and candied Brussels sprouts. Delicious!

Rozi Pottsy

November 24, 2015

A really great tasting dish

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