Slow-Cooker Pork Chops and Field Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Browning the pork chops and onions adds an extra layer of flavor to this dish. We love it served with hot cooked rice and chowchow. Ingredients:
1 (16-oz.) package frozen field peas with snaps, thawed |
1 1/2 teaspoons dry mustard |
1 teaspoon salt |
1/2 teaspoon garlic powder |
6 (1-inch-thick) bone-in pork chops (about 3 1/2 lb.) |
1/2 cup all-purpose flour |
2 tablespoons vegetable oil |
1 large sweet onion, sliced |
1 (10 1/2-oz.) can condensed chicken broth |
Directions:
1. Place peas in a lightly greased 6-qt. slow cooker.
2. Combine mustard and next 2 ingredients; sprinkle over pork chops. Dredge pork in flour.
3. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or just until browned. Transfer pork to slow cooker. Reserve drippings in skillet.
4. Sauté onion in hot drippings over medium-high heat 6 to 7 minutes or until tender. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture over pork in slow cooker. Cover and cook on LOW 6 hours.
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