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Slow-Cooker Pork Chops and Field Peas

Total time 6 hrs, 30 mins
Yield Makes 6 servings
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.

Ingredients

  • 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

How to Make It

  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.