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.
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- 1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
- ¼ cup chicken broth
- ¼ cup whole grain Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 6 medium red potatoes, sliced
- 1 medium onion, thinly sliced
- 6 boneless pork loin chops (about 1-inch thick)
- 1 tbs oil for browning
- Thickening (if desired):
- 3 tbs flour
- ¼ cup water
- 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.
*Adapted from Taste of HomeYum