Last year I had asked my mom for a crockpot. I knew it would be super convenient to use while I’m in school. I can prepare things the night before, toss it all in the crockpot in the morning, turn it on, and get home to a home cooked meal.
It hasn’t disappointed. However, I find using the crockpot hard because it’s nearly impossible to make a single serving of something. I feel like I need to cook a lot of meat every time I make something in it. Which is ridiculous because you could cook literally anything in a crockpot – even cheesecake. It’s a wonderful appliance.
Well, anyway, the other day I decided to try to not cook enough food to feed an army in my crockpot, and it was a success.
MUSTARD-TARRAGON PORK CHOPS
2 pork chops
1 onion, diced
2 tbs. Dijon mustard
1 tbs. whole grain mustard
2 tsp. cayenne pepper
1 tbs. honey
1 can chicken broth
1½ tbs. tarragon (or more if you’d like)
2 tsp. garlic, minced
2 tbs. flour
2 tbs. cream
Season the pork chops with salt and pepper, and cook them on a pan until browned on each side. This is really just so the pork has some color and isn’t pale. You can skip this step if you’re feeling lazy though.
Add the rest of the ingredients to the crockpot and stir to combine.
Add the pork chops, cover, and let cook on low for 8 hours – or on high for 4 hours.
After the 8 hours, remove the two pork chops, and add the flour and cream to the sauce that’s left in the pot. I then used an immersion blender to mix it together to make gravy out of it. You could also transfer it to a blender and blend it together.
Serve with veggies and potatoes or rice. I chose sweet potato mash, and it was delicious together. This meal turned out nicely because I made two servings, which gave me left overs for the next day – and if you know me, you know I love leftovers – especially if they’re yummy!
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.