The only pork chop meal I remember as a child involved beer, gray pork chops and onions. When I left my parents’ house, my tastebuds were so traumatized that I didn’t attempt to cook pork chops for over 20 years. These, however, made the taste grade, and are easy to fix in the morning before going to work. Dust the chops, brown them, throw them in the slow cooker and make the sauce before heading out the door. Come home and throw some rice on, steam green beans, and you have a flavorful workday meal. The key is the Borsari salt (the Original blend, which contains Sea salt, kosher salt, fresh garlic, fresh basil, fresh rosemary, black pepper and nutmeg) – you could probably put this on shoe leather and it would be pretty tasty. You can find this at Whole Foods Market, in the meat section, or online here . ( Borsari salt is also awesome on steaks and roasts.)
• 3/4 cup all-purpose flour, divided into ½ cup and ¼ c
• ¾ teaspoon Borsari seasoned salt – Original Blend
• 4 boneless pork loin chops (4 ounces each)
• 2 tablespoons light olive oil
• 2 cups chicken broth
• 1-1.5 teaspoons dijon mustard (to taste)
• Other 1/4c flour
1. In a large ziploc plastic bag, combine 1/2 cup flour and seasoned salt. Add pork chops, one at a time, and shake to coat. Shake off excess. In a large skillet, brown chops in light olive oil on both sides and transfer chops to a 5-qt. slow cooker.
2. Put chicken broth into pan in which chops were cooked and whisk in reserved ¼ C flour. Cook over low heat several minutes until thickened and add in Dijon mustard. Pour over chops. Cover and cook on low for 4-5 hours or until meat is tender.
3. Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork.
Yield: 4 servings.
Original recipe published September/October 2008 in Simple & Delicious as Slow Cooker Pork