I found one more slow cooker recipe when I was organizing my work today. As it’s a rainy day it seemed a good time to post it,
My seedlings and I are getting rather tired of the rain. We all would like a little sunshine.
I managed to order charcoal online but mon mari prefers not to be out cooking in the rain.
I made this shortly after lock-down went into effect. I still had a fresh lemon that needed to be used.
If I have lemon I have to add capers.
I have made slow cooker pork with capers in the past – and posted it, but this one is a slightly different. I added mustard, different herbs and not as many capers – working with the pantry….
You could easily do it in a skillet with pork tenderloin or chicken breasts.
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Pork with Lemon & Mustard, Slow Cooker
Lemon, hot mustard and capers flavor these easy, slow cooker pork chops.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Slow Cooker
- 2 pork chops, boneless, cut in half (12oz total, 360gr)
- 1 lemon, seeded, sliced
- 1 onion, roughly chopped
- 2 tbs Dijon-style mustard
- 1 tbs tapioca
- 1/2 tsp sumac
- 1 tsp tarragon
- 1 tsp thyme
- 1/3 cup (2.5oz, 75ml) chicken stock
- 1/3 cup (2.5oz, 75ml) white wine
- 1 tbs tapioca
- 2 tbs capers
- Put the onions in the slow cooker.
- Top with pork.
- Combine the rest of the ingredients, except lemon and capers, and pour over pork
- Top with lemon and capers.
- Cover and cook, low, for 6 hours.
- Serve when ready
I used hot Dijon mustard but use your favorite or whatever is on hand.
Keywords: pork chops, slow cooker, capers
Speaking of seedlings looking for sunshine…. here are mine.
On the right are 16 tomato plants which, hopefully, will be ready to go in the ground by May 15th (the unofficial planting date for tomatoes here in France)
On the left are all the squashes, summer and winter, which will go in the ground as soon as they get their 4th leaf.
Some of them are a little slow…..:
It’s hard to believe, but those 2 trays of seedlings will provide all of our soups and vegetables for the better part of summer, all of fall and most of winter.
Isn’t nature wonderful ?