Fork Tender Balsamic Mustard Pork Chops

These Fork Tender Balsamic Mustard Pork Chops are SO flavorful and so easy to make! They are the perfect weeknight or entertaining meal. This is an ideal dish for a day when you want to maximize flavor and minimize effort. The browned onions, mustard, and balsamic vinegar work together to transform ordinary pork chops into the shining stars of your dinner table. To evolve the flavor of this dish, experiment with different kinds of mustard!

Fork Tender Balsamic Mustard Pork Chops

 Balsamic Mustard Pork Chops

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Fork Tender Balsamic Mustard Pork Chops

Friends, you MUST pick up a copy of Cassy’s book! You won’t be disappointed! You can find it in Barnes and Noble or on Amazon here.

Fork Tender Balsamic Mustard Pork Chops 

5.0 rating
1 reviews

Fork-Tender Balsamic Mustard Pork Chops

Prep Time 10 min
Cook Time 3 hr
Total Time 3 hours 10 minutes

Author: Lexi


  • 1 pound boneless pork chops
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper (omit for AIP)
  • 4 tablespoons salted butter, ghee, or coconut oil, divided (use coconut oil for AIP)
  • 1 yellow onion, finely chopped (about 1/2 cup) (omit for low-FODMAP)
  • 1/4 cup mustard of choice
  • 1/4 cup balsamic vinegar
  • Chopped fresh flat-leaf parsley, for garnish (optional)


  • Season both sides of the pork chops liberally with the salt and pepper. In a very hot frying pan, melt 2 tablespoons of the butter. Sear the pork chops for 2 to 3 minutes per side, until they have a nice brown color. Transfer the chops to a slow cooker.
  • Add the remaining 2 tablespoons of butter and the chopped onion to the pan. Sauté for 8 to 10 minutes, until the onion is translucent and slightly browned. Add the mustard and vinegar, whisking to incorporate and working to release the browned bits from the bottom of the pan so that they mix into the sauce. Pour the sauce over the pork chops in the slow cooker.
  • Cook on high for 3 hours or on low for 6 to 7 hours, until the chops are fork-tender. Serve garnished with fresh parsley, if desired.
  • Recipe Notes

    1. Instead of step 3 using the slow cooker, I placed my skillet in the oven at 350° for 15 to 20 minutes and it was delicious!
    2. Leftovers will keep refrigerated for up to 5 days or frozen for up to 5 months.


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    September 21, 2016

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    15 Responses

    1. Hey! I tried this recipe last night (I used the oven method) and it was delicious! My only question is about the quantity of pork chops listed in the recipe – should it say 3 pounds? I just used one pound, and the pork chop to sauce ratio was perfect.

    2. I made these last night and they were SO. GOOD! 5 stars from myself and the hubby. I used honey dijon mustard and the flavor was awesome. Served with roasted sweet potato & brussel sprouts… mm!! I really appreciate the simplicity of this recipe too.

    3. the actual recipe is nowhere on the page and i can’t find it anywhere. very confused. it only works on my phone. Actually it is the same for all the recipes… is the website not safari compatible?

    4. hi tried the pork recipe. its simply superb, we are now following the recipe to prepare pork varieties. good wishes from team taazameatonline.

      instead of chops we are using bacons from taazameatonline

    5. The most tender, fall apart delicious pork I’ve ever eaten and so easy. There is no excuse why you can’t have a healthy home cooked meal when its this easy! Please bring us more slow cooker recipes!!!

    6. I made this with a pork tenderloin instead of the pork chops. So good! I’ve bragged on it to anyone that will listen. Great recipe!

      5.0 rating

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    Author: Lexi



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