Prep 25 mins
Cook 5 hrs
If you like onions, do try this crock pot dish. Note that you will have a LOT of sauce.
- 1 tablespoon vegetable oil
- 4 -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
- In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
- 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.
- Add flour and cook, stirring, for 1 minute.
- Add vinegar and wine and cook until thickened.
- 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.
- Remove pork chops from slow cooker and place on a warmed platter.
- 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.
Cheers to you Lennie! I have christened the crockpot with your recipe and I’m very pleased to announce that my first crockpot experience coupled with your Crockpot Oniony Pork Chops with Creamy Mustard Sauce was a hit! This family has never tasted pork chops this tender and moist EVER!!! The sauce was delicate, a nice balance of mustard, cream and sweet caramelized onions. I made it exactly as you specified and also cooked it on low for 4 ½ hours and it was perfect. I decided to go all out and make it a “Hardening Of The Arteries” night, and served it with new baby red potatoes bathed also in cream and dill, there are no words in the english dictionary to describe that kind of satisfaction, but I do think with the amount of sauce created from the dish that one could serve this nicely with say...mashed potatoes, and perhaps live a little longer! I might add that in our house we rate & review in detail all new recipes using the 5 star system (Which has been a family tradition for some time), and hubby who is a tough food critique gave this a full 5 stars! Believe me, not many recipes get a 5 star rating out of him! I’m submitting a photo in gratitude of this satisfying dish and would encourage all to give it a try! Keep up the great work Lennie!!!
A wonderful combination of flavors. The pork was fork tender and the sauce is absolutely yummy. I added fresh sage leaves just to use them up. Next time I would put the onion mixture under the chops. My chops were too thick so the pan juices never combined with the mixture. So I scraped the mixture off the tops and into the liquid. I served this with green peas and butternut squash. My husband had 3 helpings and proclaimed this dish a ***** keeper.
well, perhaps i fumbled something with this recipe, because it turned out a bit on the unsavoury side. the pork was quite tuff and the sauce was overly mustardy, and i only added 1 tbsp of it. i think that did the recipe in, cus the sauce was yummy before the mustard went in. maybe it was my mustard?