Prep 7 mins
Cook 3 hrs
This is the first meal I ever made for DH when we were first dating... not knowing he hated pork. Luckily this dish changed his mind and now he loves it. You can't get easier than this and it is so tasty! The chops don't have to be seared first if you don't have time but it definitely adds to the flavor. I like to serve over white rice.
- 2 frozen center-cut pork chops
- 1 large onion
- 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
- 2 tablespoons Grey Poupon Dijon Mustard
- 1⁄4 cup hot water
- 1⁄2 teaspoon pepper
- Slice onions into 1/4 inch rings and layer on bottom of crock pot.
- Sear both sides of chops in skillet and place on top of onions, sprinkle with pepper.
- In a bowl, dissolve bouillon in hot water and add mustard. Pour over chops.
- Cover and cook on high 3-4 hours or until chops are tender.
Wow, very tender porkchops! The house smelled wonderful when we got home from work too. I cooked it six hours on low since I knew I was going to be home later. Thanks for a keeper!
Absolutely delicious! I seared the pork chops as recommended in olive oil and I doubled the recipe using 4 center-cut pork chops and used 1 1/2 hot water and 2 chicken bouillion cubes with 4 Tbs. dijon mustard. The chops were very tender after simmering in crockpot for 3 hours on medium high. Loved the flavor! This will be made many times in the future. Thanks so much for sharing the recipe. :)
I made these for dinner tonight, and they were delicious! The name really says it all! I made this recipe exactly as written, and the chops were perfect. I think you're right about searing the chops first, they had a nice crust on them when they were done and it really added to the flavor. I served with oven roasted greek potatoes! Thanks for another keeper KLBoyle!!!