Slow-Cooker Pork Chops and Field Peas

Southern Living
Browning the pork chops and onions adds an extra layer of flavor to this dish. We love it served with hot cooked rice and chowchow.
Makes 6 servings


+ Add To Shopping List
1 (16-oz.) package frozen field peas with snaps, thawed
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
6 (1-inch-thick) bone-in pork chops (about 3 1/2 lb.)
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 large sweet onion, sliced
1 (10 1/2-oz.) can condensed chicken broth


Total: 6 Hours, 30 Minutes

1. Place peas in a lightly greased 6-qt. slow cooker.

2. Combine mustard and next 2 ingredients; sprinkle over pork chops. Dredge pork in flour.

3. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or just until browned. Transfer pork to slow cooker. Reserve drippings in skillet.

4. Sauté onion in hot drippings over medium-high heat 6 to 7 minutes or until tender. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture over pork in slow cooker. Cover and cook on LOW 6 hours.

Created date

January 2010