Submitted by Simon Christie


4 from 1 vote
Serving: 4
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 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


  • Preheat cooker on HIGH (when using non ceramic style sc bowl)
  • Sprinkle chops with salt and pepper
  • Brown chops
  • Transfer to slow cooker
  • Combine wine, mustard and tarragon in a separate bowl
  • Pour over chops
  • Place lid on with tea towel
  • Cook on LOW for 1 hour 15 mins
  • Turn chops and cook for a further hour on HIGH with tea towel
  • Remove chops and foil wrap together.
  • Add cream and shallots to cooker and combine on HIGH. NO LID.
  • In ten or fifteen minutes your sauce will be thickened.
  • Plate chops and drizzle sauce over serving with lettuce and lemon.
  • Enjoy.


  1. 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!

  2. Michelle Townsend

    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)

  3. 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!

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

  5. 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.

  6. Tennille Langley

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

  7. 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?

  8. 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.

    1. 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

  9. 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.

  10. 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. ??

  11. 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!

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

  13. 4 stars
    Made this tonight for the first time, sauce was full of flavour ??
    I think next time I’ll try it with pork steaks or chicken fillets

  14. I’ve made this recipe before and loved it. This time I had a small pork leg roast so decided to make creamy mustard pulled pork. I followed the recipe and cooked on low for 6 or 7 hours until the pork was tender. Took the pork out of the slow cooker to pull in apart then added back in with the cream. Yum!!!

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