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Pork chops and potatoes never tasted so good and the secret is a great tasting sauce!
Dijon Pork Chops: Easy As Can Be
This is a meal where anyone who tastes it will think you fussed because it’s that delicious.
However, this recipe has very few ingredients and most of them you probably have right on your shelf.
All you have to do with this one is set it and forget it!
Great Flavored Sauce
The secret to this delicious sauce is whole grain dijon mustard.
The whole grain variety is a little less zingy than the usual variety. This is probably the one ingredient you will have to buy specially for this. I had it on hand because I needed it for my French Onion Soup Pork Chops. It was the first time I tried it and have to admit that I fell in love with the flavor!
Combine this with cream of mushroom soup and a little chicken stock and the flavor is magical. The added crunch of the whole mustard seed takes this meal to the next level.
Try It As A Side
This recipe is so versatile!
If you leave out the pork chops, it’s a tasty potato side dish. It’s a new twist on the traditional scalloped potatoes.
Because of it’s tangy mustardy flavor, it would be a perfect side dish for ham or corned beef.
Boneless Works Best
Boneless pork chops work best in this recipe.
The most economical way to buy boneless center-cut chops is to buy a whole boneless pork loin and cut the chops yourself. There’s often great bargains on whole loins so this works out pretty cheap. Plus you can cut the chops as thick as you want.
Thick chops are necessary–about one inch thick. The potatoes will cook relatively slowly and thinner chops will be done much faster than the potatoes. That’s the weird thing about crock pot cooking–that the meat will cook faster than the veggies, so bear that in mind.
Watch The Video
The Recipe
Slow Cooker Dijon Pork Chops & Potatoes
Ingredients
- 10.75 oz. can condensed cream of mushroom soup, undiluted
- 1/4 cup chicken broth
- 1/4 cup whole grain Dijon mustard
- 1 garlic clove minced
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 medium red potatoes sliced
- 1 medium onion thinly sliced
- 6 boneless pork loin chops about 1-inch thick
- 1 tbsp oil for browning
THICKENING (if desired)
- 3 tbs flour
- 1/4 cup water
Instructions
- In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper.
- Stir in the sliced potatoes and the onions.
- Place in a 5-7 quart slow cooker.
- Heat oil in a large skillet over medium-high heat. Brown chops well on both sides.
- Place chops on top of potato mixture and cook on low 4-6 hours, high 3-5 hours (times are approximate)
- If you want thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back in cooker and cook on high an additional 15-20 minutes until sauce is thick and fully cooked.
Nutrition
*Adapted from Taste of Home
Chris says
This looks wonderful! I’ve been sub for quite some time and I love your recipes!!
I’ve actually been looking for a crock pot pork recipe and this fits the bill. I’m sharing and repinning 🙂
THank you!
Nice to “meet” you!
I’m at Campfires and Cleats
Judith Hanneman says
Thank you Chris!!!
Debra says
I think I may have put too much mustard. Way too strong. Don’t think ill make this again.
Judith Hanneman says
Sorry to hear that Debra, but you do have to like mustard to like this recipe.
Elsa says
You are right about the sauce, its delicious. I made this last night and everyone loved it, this is a keeper, thank you.
Judith Hanneman says
Thank you Elsa! Minus the pork chops, this is an excellent side dish for Thanksgiving!
sheila kelley says
What can I use instead of Cream of Mushroom? My husbands allergic to mushrooms.
Judith Hanneman says
Hi Sheila–cream of celery would be good here and that’s what I’d use. Cream of chicken would be pretty good too. And if you are lucky enough to find cream of onion in any of your stores, that would be really good!
Dani says
Where do you use the water and why in the picture are they red flakes ?
Judith Hanneman says
You’d use the water if you wanted to thicken the sauce–mix it with the stated amount of flour. The red flakes are in the whole-grain mustard.
Lisa says
I don’t have whole-grain Dijon mustard can I substitute regular Dijon mustard
Judith Hanneman says
Yes, but the dish won’t have that nice crunch you get from the seeds. If you have mustard seeds on hand, those and the regular dijon mustard will be a good substitute.