Thin, boneless pork chops cooked to perfection in the slow cooker with a honey mustard sauce. A little bit of cream is added at the end because, well, why not?
Each time I see those really thin boneless pork chops I want to buy some. They look so inviting. They are however little devils to cook. More times than I care to admit, I’ve cooked them for that split second too long. The result closely resembled the soles of my Keds. Well, I imagine it did. Anyway, the equivalent of a split second in normal cooking time is about 15 minutes in slow cooking time on high! Your crockpot will forgive that little bit of extra day dreaming/pinning/facebooking and won’t ruin your dinner. So I thought (as I often do) “I wonder what they’d be like in the slow cooker?”.
Well, they are great! Especially with this honey mustard sauce, served with rice or pasta. This is a quick dish in slow cooker terms, with just over an hour’s cooking on high, so it’s not an all day thing. And the first time you make the chops I suggest you keep a close eye on them. Depending on how high your cooker runs, they might be ready after an hour to an hour and a half.
Another thing to be careful of is the quantities. I have added an icon to the left of this text so you can easily see what size slow cooker I used for each recipe. That way you can adapt as necessary. If you have a large appliance I would suggest you double the quantities here, otherwise the food will cook too quickly and might not be as good.
Today I’m also sharing a new trick I discovered for the corn flour sauce thickening process. Rather than pulling out saucepans I suggest using the microwave. Quicker and easier! Read on…