I always start any pork chop recipe with frozen chops. They never dry
out
that way!
Start by searing both sides of the frozen chops. I used a ridged grill
pan,
and made a nice crisscross pattern. While searing, dissolve the bouillion
in
the hot water, and add the mustard. Stir well. Cut off the ends, and
peel
the onions, then cut in half cross wise to make 4 thick "wheels". Place
the
onions on the bottom of the Crockette in a single layer. Once chops are
seared, place them atop the onions. Sprinkle with fresh ground black
pepper
to taste, and slowly add the liquid over all. I cooked it for abut 4.5
hours, and it was delectable!! Melted in my mouth! I served it with
steamed
green beans, baby carrots, and baby red potatoes. The liquid and
softened
onions were wonderful served over the vegetables!
Posted by Paige
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