Sometimes, recipes are chosen for Crock Pot Thursday because the family member who is tasked with selecting for the week thinks, “Hey, I have pork chops, so let’s make something with pork chops.” And then sometimes, that same woman goes to get the pork chops out of the freezer and there aren’t any in there after all. Sometimes that person is me, and I’m off to the store to get the ingredients for a recipe I chose mostly out of convenience. Doh!
I was still excited to make these Pork Chops with Dijon Herb Sauce, adapted from SkinnyTaste, because they were light on the calories and on the carbs, and I could use herbs from my new garden. By that I mean, I could use the herbs from the plants I bought at Home Depot and put in the ground, because they aren’t dead yet.
I planted some actual vegetables, too, but that’s a story for another day, and I’m not terribly optimistic that those crops will survive. I’m crossing my fingers for the herbs, though. The thing about fresh herbs in the Crock Pot, though, is that they do best when added near the end of the cook time. This recipe reflects that.
- 1 tsp butter
- 4 bone-in pork chops, 1 inch thick, trim all visible fat
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 medium sliced onion
- 10 oz sliced mushrooms
- 2 garlic cloves, minced
- 1 cup chicken stock
- 2 TBSP dijon mustard
- 3 TBSP chopped, fresh parsley (or whatever herbs blow your skirt up)
- In a large frying pan heat the butter over medium heat. Season pork with salt and pepper. Raise heat to medium-high and add the chops to the pan and brown. Turn and cook until chops are browned, about 5-10 minutes. Remove the chops to the Crock Pot.
- Add onion, mushrooms, and garlic to pan and cook for a minute or two.
- Add mustard, followed by the chicken stock to deglaze the pan. Cook until the liquid is reduced by half.
- Pour pan ingredients over pork chops, cover and cook on low 4 hours.
- 30 minutes before serving, mix in 2 TBSP fresh parsley. When pork is tender, top with remaining parsley and serve.
This was an easy and yummy recipe. I thought it needed a little more pizzazz. That being said, I will admit I used frozen pork chops, did not brown them, and cooked on low for 8-9 hours. The result was good, tender, and everyone liked it. I think I would add more Dijon, and do all the listed steps next time- but if you are in a prep rush- the dump method was satisfactory.
These pork chops were good, and with a little more flavor, they could have been great. Next time, I'll reduce the sauce a little more before putting it in the Crock Pot, and will add a ½ tsp dry mustard to bring out the mustard flavor. When you make this, season to taste before serving.
We’ve tackled other pork chop recipes in the past, such as:
We like pork chops around here.