Growing up, I dreaded pork chop night. The pork chop of my childhood was a dry, tough hunk of meat (sorry Mom!). Really, it wasn’t Mom’s fault: before 2011, the USDA recommended that pork be cooked to an internal temperature of 160° F (whereas now they recommend 145° F). Cooking temperatures aside, the slow cooker is the solution to creating a juicy and delicious chop every time.
Pork chops and applesauce may be the old-school classic, but a Dijon mustard gravy is my new favorite version. Dijon gives a lively new flavor to traditional chops, accenting the pork’s natural flavor with a light acidity and slightly spicy, tangy bite. Serve with risotto or quinoa and top with sautéed cabbage to marry the flavors together and create a delicious pork chop night!
Why this recipe works: The slow cooker ensures that the pork chops will be tender and juicy, and the mustard sauce will add a nice zing of flavor.
Pro Tip: If you can find them, bone-in pork chops are the best way to ensure a super tender chop. In a slow cooker, a bone-in chop won’t take any longer to cook than a boneless one, and it will make a huge difference in the resulting flavor.