Here’s another slow cooker recipe for your files.
It’s not hard to cook (since it’s being slow-cooked) but, if you’re not used to working with pork, you might have a learning curve.
I personally had no clue how the meat would turn out as there’s always a huge risk of over cooking. While I have worked with a pork tenderloin in the oven, a pork chop in a slow cooker is a totally different beast. Sure, I’ve handled cute little cubes of beef for the Slow Cooked Beef Tips recipe, and I’ve worked with slow cooked chicken for the White Bean Chicken Chili recipe. But, large raw slabs of pork were intimidating.
Like I said, the recipe itself is quite easy. Just a simple saute of the onions is all that’s required before they’re placed in the slow cooker with the chops of pork. Then, characteristic of most slow cooker recipes, all you need to do is turn on your cooker, let it work its magic, AND LEAVE.
Onion Saute
Your challenge is not to open the slow cooker while the meat is cooking. Just leave it alone to cook on low for approximately 4 ½ hours.
When time was up, I hoisted my heavy slabs of meat out of the slow cooker, drowned them in the dijon creme marinade and placed them on a beautiful serving plate.
Everyone decided that the meat was ok and the sauce was divine.
So, while my dish didn’t turn out perfectly, I’m certain that with a couple minor tweaks the recipe will be a crowd-pleaser:
- Make sure your cut of meat is approximately an inch thick- too thin and it’ll dry out very quickly.
- I cooked the pork for 4 ½ hours on low but, I started the process too early. The meat finished cooking 2 hours before the meal was to be served and dried out while it was on simmer in the cooker. Make sure you time your slow cooking so that it completes just a few minutes before serving.
- While the recipe never calls for the meat to marinate in the sauce in the slow cooker, screw it. I would pour the sauce over top the chops when there’s approximately 15 minutes left on the timer. Let the meat baste in the liquid for the next 15 minutes.
Slow Cooked Pork Chops in Mustard Cream Sauce
recipe from a favorite food blog: Jam Hands
yields 4-6 servings
Ingredients:
- 1 tablespoon vegetable oil
- 4 to 6 pork chops, 1-inch thick
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon cider vinegar
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 1/2 cup whipping cream
Instructions:
1. In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
2. In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
3. Add flour and cook, stirring, for 1 minute. Add vinegar and wine and cook until thickened.
4. Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender
5. Remove pork chops from slow cooker and place on a warmed platter.
6. Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
Speak Your Mind