Crock Pot Oniony Pork Chops With Creamy Mustard Sauce

From: Trinkets

On Jan 16, 2008

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!

From: Treenickel

On Dec 24, 2007

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!

From: HOUSEMANAGER (Charlene)

On Jul 29, 2002

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!!!

From: Lorac

On Mar 6, 2002

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.