This is a unique pork chop dish for when you are in the mood for something different. It only takes about 30 minutes to throw together and get into the crock pot in the morning, and then in the evening all you have to do is either mash some potatoes, or boil some egg noodles with a vegetable on the side for a delicious, easy, filling meal.
Start out by seasoning some boneless center cut pork chops with salt, pepper, garlic salt, onion powder, and Lawry’s seasoning salt. Make sure they are thick cut chops, you want them at least 1″ thick. I usually buy a whole pork loin and trim and slice it myself.
Heat some vegetable oil in a large skillet over medium-high heat until its almost smoking. Add in seasoned chops and brown well on each side.
While the chops are browning, thinly slice about 2-3 cups of onions.
Place browned chops into a preheated crock pot. If you will be starting this in the morning, put it on medium. If you are starting this in the early afternoon, put it on high.
Add a few tablespoons of additional oil to the pan if necessary and allow to heat up. Add onions to the pan and season with 1.5 tsp dry mustard, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp cayenne pepper. Cook over medium-low heat for about 10-15 minutes, stirring frequently until the onions are cooked through and developing a nice color.
Add to skillet 1.5 TBSP of minced garlic. Cook, while stirring, for 1 minute. Add in 3 TBSP of flour. Stir until moistened and cook over low heat for 2 minutes. Add in 3/4 cup of dry white wine (I use Chardonnay or Pinot Grigio), and 2 TBSP of apple cider vinegar. Stir and cook until the mixture is thickened. Immediately pour over the pork chops in the crockpot.
Cover and cook on high for 4-5 hours, on medium for 6-7 hours, depending on the heat of your particular model.
When the chops are fork tender, remove from crock pot leaving behind as much of the sauce as possible. Stir in 2 TBSP of dijon mustard and 1/2 cup of heavy whipping cream. Pour over chops on a serving plate.