Perfect Pork Chops

Fix-It and Forget-It Cookbook, p. 139

2 small onions

2 ¾ inch thick, boneless, center loin pork chops, frozen

Fresh ground pepper to taste

1 chicken bouillon cube

¼ cup hot water

2 Tbsp. prepared mustard with white wine

Fresh parsley sprigs or lemon slices, optional

Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick “wheels.” Place in bottom of slow cooker.

Sear both sides of frozen chops in heavy skillet. 

Don't get too excited, because you're still not going to eat them for, you know, hours.

Place in cooker on top of onions. Sprinkle with pepper.

Dissolve bouillon cube in hot water. Stir in mustard. Pour into slow cooker.

Cover. Cook on high 3-4 hours.

The onions do a lot of lifting in this recipe, but you don't taste them so much in the end product.

Serve topped with fresh parsley sprigs or lemon slices, if desired.

With a nice little store-bought salad on the side. (I added lemon slices after taking this.)

My Rating: 3/5 "These don't end up with a ton of flavor. If you use lemon slices, that actually adds most of the dish's pep. Other than that, the onion and mustard are just light accents. Now, that isn't necessarily a bad thing - if you like pork by itself you'll love how much the flavor of the meat shines through here. That said, it smells like it's going to be all savory and delicious while it's cooking, so it's a bit of a letdown when it ends up being a bland."