Crockette Perfect Pork Chops
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
I always start any pork chop recipe with frozen chops. They never dry out that way! Start by searing both sides of the frozen chops.
While searing, dissolve the
bouillion in the hot water, and add the mustard. Stir well.
Cut off the ends, and
peel the onions, then cut in half cross wise to make 4 thick "wheels". Place the onions on the bottom of the crockette in a single layer.
are seared, place them atop the onions.
Sprinkle with fresh ground pepper
to taste, and slowly add the liquid over all.
cook it for about 4.5 hours