2 boneless Pork chops (3/4" thick)
1 chicken bouillon cube
1/4 cup hot water
2 Tbsp Grey Poupon Mustard
2 small onions
freshly ground pepper
Sear both sides of pork chops.
Dissolve bullion in hot water and add mustard. Stir well.
Prepare onions - peel and chop. Place in bottom of crockette.
Place seared chops on top. Add pepper and liquid mixture.
Cook for four and half hours.
Source: Taste of Home
1 chicken bouillon cube
1/4 cup hot water
2 Tbsp Grey Poupon Mustard
2 small onions
freshly ground pepper
Sear both sides of pork chops.
Dissolve bullion in hot water and add mustard. Stir well.
Prepare onions - peel and chop. Place in bottom of crockette.
Place seared chops on top. Add pepper and liquid mixture.
Cook for four and half hours.
Source: Taste of Home