Perfect Slow Cooker Pork Chops Recipe

Name: Perfect Slow Cooker Pork Chops
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Ingredients: 2 boneless pork chops, frozen or partially defrosted (about 3/4-inch thickness); 1 chicken bouillon cube (or equivalent granules); 1/4 cup hot water; 2 tablespoons Dijon mustard; 2 small onions; Dash fresh ground pepper, or to taste

Prep: 15 mins

Cook: 4 hrs 30 mins

Total: 4 hrs 45 mins

Servings: 2 servings

Yield: 2 pork chops

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Forgot to defrost the pork chops? No problem because this slow cooker recipe is best with frozen chops. It's a very simple recipe that's a snap to prepare and a delicious meal that will be ready in just a few hours.

This is the perfect pork chop recipe to prepare in the early afternoon on a weekend, though you can slow it down to a full-day cook. It will take just about 15 minutes to prepare and it's perfectly seasoned with onions, pepper, and mustard. Plus, because the pork is frozen, you don't have to worry about them drying out.

While the recipe calls for two pork chops, you can easily use it to make up to four chops in a large slow cooker. Serve these along with potatoes or rice and a salad or vegetable side.

If you want to prepare this dish in the morning, set the slow cooker to low and cook for about 8 hours.

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2 (3/4-inch-thick) boneless pork chops, frozen or partially defrosted
1 chicken bouillon cube
1/4 cup hot water
2 tablespoons Dijon mustard
2 small onions
1 dash freshly ground black pepper, or to taste

Gather the ingredients.

The Spruce / Karen Hibbard
Sear both sides of the pork chops in a skillet or grill pan.

The Spruce / Karen Hibbard
Dissolve the bouillon in hot water and add the mustard while grilling. Stir well.

The Spruce / Karen Hibbard
Cut off the ends and peel the onions. Cut each onion in half crosswise to make 4 thick "wheels." Or peel, cut in half lengthwise, and slice.

The Spruce / Karen Hibbard
Place the onions in a single layer on the bottom of the slow cooker.

The Spruce / Karen Hibbard
Once the chops are seared, place them on top of the onions.

The Spruce / Karen Hibbard
Sprinkle with fresh ground black pepper to taste, and slowly add the mustard-bouillon water.

The Spruce / Karen Hibbard
Cover and cook for about 3 to 4 hours on high.

The Spruce / Karen Hibbard

Tip

Use a ridged grill pan for searing the pork chops, and you will get a nice criss-cross pattern.

Nutrition Facts (per serving)
352	Calories
19g	Fat
7g	Carbs
38g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	352
% Daily Value*
Total Fat 19g	25%
Saturated Fat 7g	34%
Cholesterol 103mg	34%
Sodium 765mg	33%
Total Carbohydrate 7g	3%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 38g
Vitamin C 3mg	16%
Calcium 38mg	3%
Iron 1mg	7%
Potassium 629mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.