(Ingredients:
- 2 3/4 inch thick, boneless Pork center loin chops
- 1 bouillion (chicken) cube or equivalent granules
- 1/4 cup hot water
- 2 TBSP Grey Poupon mustard
- 2 small onions
- fresh ground pepper
Preparation:
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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