Pork chops. Pork ribs. Pork roast. Pork loin. If there’s “pork” within the title, we find it irresistible.
And, for some purpose, we particularly love pork within the fall.
Combing our information, we discovered this recipe for Candy Creole Pork Chops from former meals columnist Julie Kay.
Julie is the queen of slow-cooking, so, in fact, this dish comes collectively in your trusty Crock-Pot.
With this recipe, brown the chops first in a skillet with the Creole mustard so that you get a pleasant sear on them. Nevertheless, Julie says if you do not have time to brown the chops, simply unfold the mustard on them if you put them into the gradual cooker.
The chops get their sweetness from a few surprising elements — raspberry jelly and Catalina salad dressing.
Candy Creole Pork Chops
Serves 4 to six. Recipe is by Julie Kay.
2 tablespoons Creole mustard
4 to six boneless pork chops
1 giant onion, sliced
1 inexperienced bell pepper, sliced
1 (10-ounce) jar all fruit seedless raspberry jelly
5 tablespoons Catalina dressing
1. Unfold a small quantity of Creole mustard on every chop. Brown in a skillet on stovetop over medium-high warmth.
2. Place in gradual cooker with onion and inexperienced pepper slices.
3. Combine collectively jelly and Catalina dressing and spoon over chops in gradual cooker.
4. Prepare dinner on low for six to eight hours.
