This recipe offers a delightful twist on classic pork chops, featuring a creamy Dijon sauce and a slow-cooked tenderness.
Heat a skillet over medium-high heat and sear the pork chops on both sides until golden brown.
Searing the pork chops locks in the juices and adds a nice crust.
Transfer the seared pork chops to the slow cooker.
Arrange the pork chops in a single layer for even cooking.
In the same skillet, reduce the heat to medium and sauté the onions until softened.
Stir frequently to prevent the onions from burning.
Add the garlic, dry mustard, salt, black pepper, and cayenne pepper to the skillet and cook for 1 minute.
Cooking the spices enhances their flavors.
Sprinkle the flour over the onion mixture and cook, stirring, for another minute.
This step helps thicken the sauce.
Pour in the apple cider vinegar and white wine, stirring until the mixture thickens.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Pour the sauce over the pork chops in the slow cooker.
Ensure the sauce covers the pork chops evenly.
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-2.5 hours.
Cooking on low heat ensures tender and juicy pork chops.
Remove the pork chops from the slow cooker and place them on a serving platter.
Keep the pork chops warm while preparing the sauce.
Stir the Dijon mustard and heavy cream into the juices in the slow cooker until well combined.
Mix thoroughly to create a smooth and creamy sauce.
Pour the sauce over the pork chops and serve immediately.
Garnish with fresh herbs like parsley for a pop of color.
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