I found a similar recipe for mustard pork chops in a VFW cookbook that my mother in law had given me years ago. A cookbook would come out about every 5 years from the ladies of the VFW. I have found some of my best recipe inspirations from these homemade cookbooks in our little town of Ashland, Wisconsin. The ladies would take simple ingredients and turn them into the most delicious meals. My parents always had their own garden, as did many of their friends, and grew many fresh vegetables to put into these recipes. There is nothing like fresh from the garden vegetables to enhance any recipe.
This is a one pot meal that has all the flavors blended together as it slowly cooks. The best part is it is ready for you to enjoy as soon as you walk in the door.
May I suggest Wendy’s Sundae dessert to compliment this meal.
Enjoy!
Mustard Pork Chops {Easy Prep}
Equipment
- skillet, slow cooker
Ingredients
- 2 lb small potatoes
- 1 lb mini carrots
- 2 medium onions, large slices
- 4 to 6 pork chops
- 1 tbsp olive oil
- salt & pepper to taste
- 1/4 cup white wine
- 1/4 cup olive oil
- 2 tbsp brown mustard
- 2 cloves minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Instructions
- Place 1 tablespoon of oil in a non stick skillet and brown pork chops. Season with salt and pepper.
- Place potatoes and carrots in the bottom of an oiled slow cooker.
- Transfer pork chops to the slow cooker and place on top of the vegetables.
- Combine oil, wine, mustard, garlic, and seasonings in a bowl and whisk together.
- Pour over pork chops. Cover and cook on low for 5 to 6 hours.