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Amish Pork Chops In Slow Cooker. This sweet and tangy dinner was a secret that my aunt had bequeathed to me. The whole family will be pleading to be given a second bite, and all you need are 4 ingredients.
Servings: 4
Ingredients
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2-2 1/2 lb. thick bone-in pork chops (approximately 4 chops, 1-inch thick)
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1/2 cup Dijon mustard (or yellow mustard because it is milder)
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1/2 cup honey
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1/4 cup apple cider vinegar
Amish Pork Chops In Slow Cooker: Directions
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Wipe the pork chops using paper towels and remove any unnecessary fat. This aids in clinging the sauce and prevents the juices of the slow cooker to become too oily.
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Whisk together in a large medium bowl the Dijon mustard, the honey and the vinegar of apples. The mixture is to be thick and pourable and glossy yellow-brown.
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Spray with nonstick cooking spray (not obligatory and does not hurt to use) the inside of your slow cooker. Lay the bone-in pork chops in one layer at the bottom of the slow cooker, and overlap slightly, should there be need.
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Spread the honey mustard mixture on the pork chops and turn the chops once with tongs in order to cover the chops on all sides. Ensure that you have plenty of sauce on the chop to make it cook shiny and tasty.
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Bake and wrap in LOW up to 6-7 hours or HIGH up to 3- 4 hours or until the pork chops are highly tender and the meat is easily pulled off the bone. Sauce will be bubbly, a little thickened and will have a sticky shiny coating stuck to the chops.
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When the pork chops are cooked, take them out with a wide spatula or tongs, they will be tender. To make the glaze thicker, turn the slow cooker to HIGH, remove the lid and simmer the sauce and reduce it by simmering 10 to 15 minutes, stirring frequently.
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Pour the shiny honey mustard sauce on the pork chops inside the slow cooker or on a tray. Serve hot, and be careful to serve all to abundance of the sweet and tangy juices over their meat and sides.
