Librian's Crock Pot Pork Chops Done My Way

For those of you who read the recipe Librarian's Crock Pot Pork Chops.  http://www.gather.com/viewArticle.action?articleId=281474977754061

I promised that I would try the recipe and possibly add my own touches and share the results with all of you.

As promised I made the pork chops yesterday.

Here were the librarians instructions to me:

She says she roughly chops some onions and places them at the bottom of the crock pot.  She then placed 6 frozen boneless pork chops on top of the onions in the crock pot.  Then she made a broth with a boulion cube and some boiling water, then added a tablespoon of dijon mustard to the broth and poured it over the pork chops comletey covering the pork chops and a about 1/2 inch over and cooked for 4 hours.

Here is what I changed:  I placed onions on the bottom of the crockpot like she said.  However, I used red onions because that is what I had and I love them, I also had a shallot on hand so I roughly chopped the shallot and put it down there with the onions which were roughly chopped as well.

Onions and shallots on the bottom of the crockpot

I then boiled 32 oz of water with 2 boullion cubes.  I then added the dijon mustard into the water and stirred it in.  It mixed up only a little. 

I then placed the pork chops in the crock pot and poured the boullion over the pork chops.  I then took a little bit more of the onion and shallot and placed it on top of the pork chops in the crock pot.

The porkchops I had did have a little bone on them and they were defrosted.  I cooked it for about 4 hours, and removed them from the crock pot.

This is a picture of them with the onions placed on top of them.

The pork chops came out with very little color like they had been boiled.  They were tender though.  I didn't think they looked very attractive so I sprinkled a little seasoning salt on each one for a little color and flavor.  Just a little though.

I served them with the onions, some peas, and some herbed angel hair pasta. 

I poured the juice in a gravy boat and encouraged everyone to use it on their pork chops.  The juice tasted very close to french onion soup (with out the cheese of course).  So the juice was really good and when you poured it on the pork chops it was all really good together. 

Would I make it again?  I would rather oven bake the pork chops, I prefer them cooked that way they have more color and flavor.  However, I may just do the onion and shallot part with the boullion and the mustard, but I could probably just do that on the stove top.  I would also add a little balsalmic vinegar to the pot for more flavor. 

So it was a reasonably successful recipe, but not my preferred way of cooking pork chops.