Chuletas de cerdo y salsa con olla de cocción lenta

Ingredientes

• 3 pounds pork chops (4-8 - we suggest THICK 1.5-2 inch bone-in chops, but you can also use .5-1 inch loin chops.)
• 2 packet onion soup mix
• 2 1/2 - 3 tablespoons cornstarch
• 2 tablespoons Dijon mustard
• 3 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder

Preparación

1. 1

   Set out a large 6 quart crock pot. Pour the onion soup packets into the crockpot, followed by the cornstarch, Dijon mustard, and water. Whisk well to combine. Set the crockpot on low heat and cover to warm.

2. 2

   Lay the pork chops out on a cutting board. Pat them dry with a paper towel then sprinkle both sides with salt, pepper, and garlic powder.

3. 3

   Set a large skillet over high heat. Once the pan is hot, sear the pork chops for one minute per side to caramelize.

4. 4

   Used tongs to move the pork chops from the pan to the crock pot, submerging them in the gravy mixture. *If the pork chops are very large they will not fit down into the gravy, but they will cook properly and you can spoon gravy over the top of them when they're done.

5. 5

   Cover and cook the pork chops on low heat for 3 to 4 hours. If looking for a perfect pork chop texture, check the interior of the pork chops with a meat thermometer at the three-hour mark. If it has reached 145 to 150°F, remove the pork chops. If pork chop texture is less of a concern for you, cook until you're ready to eat!