One of my favorite bloggers and cookbook authors is Cassy Joy Garcia from FedandFit.com. Her recipes are simple, healthy and satisfying. The fun part of cooking with our products is the ability to easily put a twist on a recipe by substituting with them. In this recipe we have taken her tasty crock pot recipe here, because who doesn’t need another go-to crock pot recipe in their arsenal, and used our Blenheim apricot balsamic. If you don’t have apricot, pineapple balsamic would be fun as well.
INGREDIENTS
- 3 pounds boneless pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons Olive This! Single Varietal Ultra Premium Olive Oil
- 1 yellow onion, finely chopped (about 1/2 cup)
- 1/4 cup Dijon mustard
- 1/4 cup Olive This! Blenheim Apricot Balsamic Vinegar
- Chopped fresh flat-leaf parsley for garnish
INSTRUCTIONS
Season both sides of the pork chops liberally with the salt and pepper. In a very hot frying pan add 2 tablespoons of the olive oil. Sear the pork chops for 2 to 3 minutes per side, until they have a nice brown color. Transfer the chops to a slow cooker.
Add the remaining 2 tablespoons of olive oil and the chopped onion to the pan. Saute for 8 to 10 minutes until the onion is translucent and slightly browned. Add the mustard and vinegar whisking to incorporate and working to release the browned bits from the bottom of the pan so that they mix into the sauce. Pour the sauce over the pork chops in the slow cooker.
Put the lid on the crock pot and cook on high for 3 hours or on low for 6 to 7 hours, until the pork chops are fork-tender. Serve garnished with fresh parsley. Enjoy!
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