This is a recipe my mom used to make when I was little. It was always a hit with both my brother and I. She used to make it on the stove, but I tried to adapt it to the crock pot. The combination of pork and mustard is almost always a win-win conbination, and this recipe demonstrates how well they go together perfectly. I had a crock pot mishap in the middle of cooking this--the crock pot just shut itself off. I ended up having to cook it for about 2 hours on high to ensure it was done.
3-4 bone in pork chops or boneless center cut pork chops
3 Tbs of Dijon mustard
2 Tbs of Italian salad dressing
2 Tbs of EVOO
salt & pepper
chicken broth (about 6 oz)
1 medium yellow onion sliced and cut in half
1) Heat a frying pan on medium high heat and add the EVOO, allow to heat for a few more minutes. Sprinkle each side of the pork chops with salt & pepper. Place the pork chops in the pan and brown each side for 3-4 minutes per side. Add the contents of the pan, including the oil to a crock pot and set it to low.
2) In a small bowl, mix the Dijon mustard and Italian dressing and then pour it over the pork chops. Add the onions to the crock pot too. Pour the chicken broth in until it completely covers the pork chops.
3) Cook on low for 6-8 hours. Serve with potatoes or something else that absorbs the delicious sauce.