Crock Pot Oniony Pork Chops With Creamy Mustard Sauce

Crock Pot Oniony Pork Chops With Creamy Mustard Sauce

  • Prep Time: 25 mins
  • Total Time: 5 hrs 25 mins
  • Servings: 4-6

    • About This Recipe

    “If you like onions, do try this crock pot dish. Note that you will have a LOT of sauce.”

    Ingredients

  • 1tablespoonvegetable oil
  • 4 -6pork chops, 1-inch thick
  • 2onions, thinly sliced
  • 4garlic cloves, minced
  • 1teaspoondry mustard
  • 1/2 teaspoonsalt
  • 1teaspoonfresh ground black pepper
  • 1pinchcayenne pepper
  • 2tablespoonsall-purpose flour
  • 1tablespooncider vinegar
  • 1/2 cupwhite wine
  • 2tablespoonsDijon mustard
  • 1/2 cupwhipping cream

    • Directions

  • 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.

    • Reviews

  • “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?”

  • “We had this dish tonight and it is another great one from Lennie!did a little extra thickening on the sauce but we like it rather thick. didn’t have whip cream so used half and half. used one tbs. of the mustard and it was subtle and super!Everybody raved.Thank you for all of your effort and hard work Lennie to post such great recipes!”

  • “We had this last night and it was great! We ended up adding the cream late but the sauce was wonderful and savory.I would like to add a little bit of garlic next time as I think it would make the sauce even better, if that’s possible!The 2″ thick chops we used were fork tender.Ended up heating up one of the chops later for my husband who came home late and even ‘nuked later, he deemed it wonderful!We will definitely make this again.”

  • “This is a good recipe.We like a little more heat and so I added a bit more Cayenne Pepper than the recipe called for and a little more garlic also.The taste mingled beautifully.Thanks, it definately is a recipe that I will use again.”

  • “This was delicious and perfect for a cold night after a busy day of hockey!”

  • “This turned out so tender and yummy.Not pretty to look at, though!My boneless chops were only about 1/2 inch thick, so I crocked ’em on low for 3.5 hours.Thank you Lennie for yet another keeper!”

  • “Fabulous! Made this just the way instructed.Served with egg noodles and a peas and corn mix. Hubby gave it two thumbs up so this is a keeper. Thanks Lennie.”

  • “Delicious! Followed the recipe until at the end looked like it was too thick and would not make a lot of gravy/liquid so I added 1 cup +/- of chicken stock. PERFECT! Great gravy for mashed, noodles anything. Thanx for your sharing.”

  • “Awesome!As usual I forgot to defrost the meat in time to throw it in the crock pot so I did it on the stove instead.The only change I made was to add 1 cup of chicken broth since it was super thick but otherwise kept the same.It had amazing flavor and I will most definitely be making again.Thanks for posting!”

  • “I have made this a few times, I like to add some extra dry mustard and dijon mustard at the end so the sauce really hase a more pronounced mustard flavor. I also added about a 1/2 teaspoon of dried thyme to the sauce and substituted sherry for the white wine. I also find that eggnooldes are perferct for all the left over sauce”

  • “This was delicious. After taking the pork out of the crockpot I added some cooked penne in with the sauce, then shredded the pork and put it back the crockpot, and mixed it together.”

  • “I just made this recipe for dinner tonight.OMG, this was AMAZING!So, so good!I added a whole sliced red pepper too and fresh mushrooms!There was a lot of sauce and mine had even more because I put in the whole cup of whipping cream so it wouldn’t go to waste in my fridge.Since I added the extra cream, I also added another tablespoon of dijon mustard.The extra cream and mustard were a last minute decision, had I thought of it earlier I would’ve added some more flour too to thicken it up….absolutely delicious non the less.I used 6 pork chops and 6 country spare ribs.They were so tender and juicy!!!The meat fell right off the bone when I pulled them out.I accompanied my oniony mustardy pork chops with brown rice.When boiling the brown rice instead of using butter I used a couple of tbsp or the sauce and then poured the sauce over the pork chops and rice when serving.I tell you, I don’t even like mustard but this was exceptionall!Cheers and thank you for posting such a great recipe!”

  • “This was wonderful!I didn’t realize I was out of cayenne & cider vinegar (subbed with red wine vinegar) and this still came out just great!My dh said this was the second time in his life he actually enjoyed pork. lolThanks!!!”

  • “This is a really fab dish! I have made it sooo many times now and even my baby twins like it.The only thing I don’t add is the cider vinegar after I made it the first time-too sharp for me and I added more mustard but other than that it’s wonderful, thankyou!”

  • “Easy recipe.Could use a little more mustard for my taste.Would be good for entertaining.Thanks.”

  • “The BEST crock pot pork chop recipe EVER!Everyone raved over it!I took the advice from another review and saved the leftover sauce and made the BEST pot pies EVER, too!Thanks for sharing!”

  • “Lennie, Marvelous! I used a pork tenderloin and seasoned it with Creole Seasoning before searing it in olive oil and added Tarragon at the end. Also had to sub half&half for the whipping cream and added sliced mushrooms. This creation was delicious. The tenderloin only needed to cook 3 hours but I kept it on warm until I was ready to add the cream and mustard. Thanks SO much for sharing!”

  • “The entire family gave this thumbs up. We had leftovers from it so I cut up the meat and used the tons of gravy it made and with a few veggies added it made the tastiest meat pie I’ve ever eaten!”

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