My husband loves this dish with a lot of white rice. He often says that anything with strong and juicy flavors should be paired with either rice, pasta, or bread; or else the experience won’t be complete. I love serving this with vegetables or salad as a side dish; the freshness just complements the strong flavor of the meat and its sauce. But I am sure that however you want to eat this, you will surely have a satisfying meal with your family!
See what our friends from Diet Hood have to say about this simple but amazing recipe:
“Now, say hello to browned pork chops sittin’ pretty on top of potatoes, waiting for a shower of mustard and wine and olive oil. Swoon! When all of that cooks up together, it becomes a super satisfying and comforting dinner.”
The best thing about this recipe is that it’s cooked in a slow cooker. We all know what that means-easy and convenient cooking! So what else are you waiting for; enjoy this now!
Ingredients
- 1.5 to 2 pounds small colored potatoes, halved
- 2 onions, cut in fourths
- salt and fresh ground pepper, to taste
- 1 tablespoon Bertolli olive oil, divided
- 4 to 6 Tyson boneless pork chops
- 1/4 cup Bertolli olive oil
- 1/4 cup white wine
- 2 tablespoons Heinz spicy brown mustard
- 2 garlic cloves, minced
- 1/2 teaspoon McCormick dried thyme
- 1/2 teaspoon McCormick dried rosemary
- additional mustard, for serving (optional)
- fresh chopped parsley, for garnish (optional)
Instructions
- Arrange potatoes and onions on the bottom of your slow cooker.
- Season with salt and pepper and add 1/2 tablespoon olive oil; stir to combine. Set aside.
- Heat half tablespoon olive oil in a nonstick skillet over medium-high heat.
- Season pork chops with salt and pepper and add to skillet; sear until just browned on both sides.
- Transfer pork to slow cooker and arrange over potatoes; set aside.
- In a small mixing bowl, combine olive oil, wine, mustard, garlic, rosemary, and thyme; whisk until well combined.
- Pour sauce over pork chops.
- Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 hours, just until pork chops reach an internal temperature of 165F and potatoes are thoroughly cooked.
- Remove from slow cooker.
- Garnish with parsley and serve with additional mustard.
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Quick Tip: If you can’t find small potatoes, please cut up the potatoes in half, or even quartered because they won’t cook through.
Thanks again to Diet Hood for this amazing recipe.
