Place peas in a lightly greased 6-qt. slow cooker.
Combine mustard and next 2 ingredients; sprinkle over pork chops. Dredge pork in flour.
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.
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.
My family is very southern, and this recipe tastes so familiar to me, without having to tend the stove! I make this recipe at least once a month and my family loves it. I make it exactly as written most of the time, but if I forget to pick up condensed chicken broth at the store I have found that 1 1/2 cups of regular chicken broth + one bouillon cube works just as well. Use ALL of the seasoning mixture on the chops (bone-in is critical for moist, fall apart chops) and between that and the broth we find this dish plenty flavorful, no additional salt needed. The onions just melt into the peas, adding even more flavor. I keep the seasonings as written because I have small children who don't like spice. My husband and I add pepper sauce to the peas at the table to spice it up.
I have tried this with frozen black-eyed peas, not as good, and it doesn't cook in the allotted time. Field peas are more tender and cook faster; if you try black-eyed peas you'll need another hour.
These are perfect for an easy, slow-cooked dinner. I added a little creole seasoning to the other spices. Also used thick, boneless chops. Served with some microwave-in-bag smashed red potatoes for a no fuss dinner.
Perfect Sunday evening dinner! I left in the crockpot on warm for about 2 hours after it was done cooking until we were ready to eat. Will definitely make again especially since fresh white acre peas are coming into season. Served this recipe with brown rice and sliced tomatoes.
Added creole seasoning to the pre-dredged chops and used 1 TBS olive oil and 1 TBS butter instead of the 2 TBS of vegetable oil. Additionally, I made my own condensed chicken broth from a carton of uncondensed broth. These changes/modifications made this recipe a keeper.
I ate this with a healthy shake of tabasco sauce, and I don't eat extremely hot food. I think it could use some herbs or something. It was certainly easy and made a good meal with green salad and lemon bars. I used a small pork tenderloin cut into slices because we needed smaller portions.
Love coming home to dinner that's ready to eat! This was good. I think blackeyed peas may be better than field peas and although I'm not a big fan of salt, it definitely needed more, (pepper, garlic, etc...) as well. Add another onion too! Served over brown rice. Will make it again.
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