These were an experiment that paid off, thank goodness. And they were fall apart tender, you almost needed to spoon them out of the crockpot instead of use tongs.
The Ingredients
7 Pork Chops, thick cut (3.5lbs)
1 1/2 cup Flour
I can Chicken Broth
1 Cup Water
1 Tbsp Dijon Mustard, be generous
1/2 tsp Garlic Powder
1/2 tsp White Pepper
1/2 tsp Black Pepper
Salt to taste
Canola Oil, for browning
The Process
Mix 1 Cup of flour, the garlic powder, peppers, and salt in a ziploc bag. Add the pork chops and shake to coat. I did this in two batches to make sure all the pork chops got evenly coated.
Brown the pork chops in Canola Oil on both sides and place in the crockpot.
In a bowl combine the remaining flour, chicken broth, water, and mustard. Whisk until smooth. Pour over the pork chops in the crockpot.
Cook on low for 5 hours.
You can whisk the leftover cooking liquid and use it as gravy.
This is my adaptation of the Slow Cooker Pork Chops found on www.tasteofhome.com
